Yield: 8 Servings
|1||(9-5/8 inch) pastry shell|
|1 pounds||Hot ground sausage|
|1 can||(4-oz) chopped mushrooms; drained|
|½ cup||Chopped onion|
|¼ cup||Chopped bell pepper|
|1 teaspoon||Minced fresh parsley|
|½ teaspoon||Dried basil|
|1 dash||Garlic powder|
|1½ cup||Grated Cheddar cheese|
Bake pastry shell at 425ø for 10 minutes. Cook sausage until done in a skillet. Drain well. Melt 1 Tablespoon butter in a skillet and saut onions and bell pepper. In a large bowl, stir cooked sausage, mushrooms, onions and bell peppers, parsley, basil and garlic powder. In a separate bowl blend mayonnaise, milk, eggs and cornstarch until smooth. Stir sausage mixture, egg mixture and cheese together. Pour into baked pastry shell.
Bake at 325ø for 50 minutes. Yield: 8 servings.
ROSIE RATLEY (MRS. RICHARD H.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .