Recipe - Beverlys Quiche

1 (95/8 inch) pastry shell
1 pound Hot ground sausage
1 cn (4oz) chopped mushrooms;
drained
1 tablespoon Butter
One half cup Chopped onion
One fourth cup Chopped bell pepper
1 teaspoon Minced fresh parsley
One half teaspoon Dried basil
1 ds Garlic powder
One half cup Mayonnaise
One half cup Milk
2 Eggs
1 tablespoon Cornstarch
1 One half 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.