___________________________________________________ Q UICHE ONE 9” PIE Susan Mock ___________________________________________________ Pillsbury pie crust baked @ 400°F for 7 min. 1/4 lb Jimmy Dean sausage 1/2 c sliced mushrooms 1/4 c green onions, chopped 1-1/2 c grated Swiss cheese 4 eggs, beaten 2 1/4 c half & half DIRECTIONS: Pre fry sausage & drain fat. Add mushrooms and then add grated Swiss cheese to cooled pie crust first. Then add veggie & sausage mixture. Beat eggs with half & half and pour into pie. Bake @ 350º for 50 mins. Done when inserted knife comes out clean. Try broccoli or spinach. ___________________________________________________ S AUSAGE GRAVY Shirley Noe ___________________________________________________ 1/2 lb pork sausage 2 T all purpose flour 1-1/2 c milk Salt to taste Pepper to taste DIRECTIONS: In a large skillet, cook sausage (crumbling) until done. Add flour, stirring occasionally. Add milk to sausage flour mixture, continuously stirring. Add salt and pepper. Stir until the gravy is thick. ___________________________________________________ T HE LIVERY STABLES SPINACH-ARTICHOKE DIP Kelly Ellis ___________________________________________________ 4 blocks cream cheese Grated cheddar cheese (to your liking) Garlic Minced onion Chopped spinach Chopped artichokes Grated Parmesan cheese DIRECTIONS: Mix it all up to a creamy tasty consistency, place in the oven at 325° to melt. Serve with crackers, chips, delicious with anything. Another idea - lay over chicken breast and bake for a wonderful entrée. ___________________________________________________ C ORN CASSEROLE Joyce Drake ___________________________________________________ 2 11oz cans white shoe peg corn 1 can cream of celery soup 1 small container, sour cream 1 c grated cheese 1 stick butter 1 tube Ritz crackers 1/2 c chopped pecans Put corn in flat casserole dish. Mix soup, sour cream & grated cheese. Pour & spread over corn. Melt butter & add crackers & nuts. Spread over soup & cheese mixture. Bake at 350° until bubbly, about 15 to 20 mins.
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