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Paula Dean Recepies
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Ron's Tybee Island Sausage Pie
- 1 pound ground sausage
- 1/3 cup chopped onion
- 1 tablespoon butter
- 3/4 cup milk
- 1 (3-ounce) package cream cheese
- 3 eggs
- 1 cup shredded cheddar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt (use less if the sausage is salty)
- 1/8 teaspoon pepper
- 1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees. In a heavy skillet over medium
heat, crumble the sausage with a fork. Saute the sausage until
completely cooked. Drain off the fat, remove the sausage, and
set aside. Melt the butter in another skillet over medium heat.
Saute the onions in the butter until tender. Add the milk and
heat until steam rises, but do not boil the milk. Cut the cream
cheese into small pieces, add it to the onion mixture, and remove
the pan from the heat. In a large bowl, beat the eggs, then
add the cheddar, the onion mixture, the Worcestershire, salt,
and pepper. Mix thoroughly and pour this into the piecrust.
Top with cooked sausage, and bake for 30 minutes, or until set.
Peppermint Bark
- Crushed candy canes, to yield 1 cup
- 2 pounds white chocolate
- Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch
chunks or smaller. Melt the chocolate in a double boiler. Combine
candy cane chunks with chocolate (add peppermint flavoring at
this point if desired.) Pour mixture onto a cookie sheet layered
with parchment or waxed paper and place in the refrigerator
for 45 minutes or until firm. Remove from cookie sheet and break
into pieces (like peanut brittle.)
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