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| 1 | (9-5/8 inch) pastry shell |
| 1 x ca. 450 g | Hot ground sausage |
| 1 Dose | (4-oz) chopped mushrooms; drained |
| 1 Esslöffel | butter |
| 1/2 Tasse | onion chopped |
| 1/4 Tasse | bell pepper chopped |
| 1 Teelöffel | parsley fresh, minced |
| 1/2 Teelöffel | basilicum dried |
| 1 Prise | garlic powdered |
| 1/2 Tasse | mayonnaise |
| 1/2 Tasse | milk |
| 2 | eggs |
| 1 Esslöffel | cornstarch |
| 1 1/2 Tasse | cheddar cheese grated |
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Bake pastry shell at 425 ° 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 325 ° for 50 minutes. Yield: 8 servings.
Rosie Ratley (Mrs. Richard H.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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