Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 | (9-5/8 inch) pastry shell |
| 1 pounds | Hot ground sausage |
| 1 can | (4-oz) chopped mushrooms; drained |
| 1 tablespoon | Butter |
| ½ cup | Chopped onion |
| ¼ cup | Chopped bell pepper |
| 1 teaspoon | Minced fresh parsley |
| ½ teaspoon | Dried basil |
| 1 dash | Garlic powder |
| ½ cup | Mayonnaise |
| ½ cup | Milk |
| 2 | Eggs |
| 1 tablespoon | Cornstarch |
| 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, .