Sausage and Vegetable Popover |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This came from an old Betty Crocker Cookbook. It looks a bit intimidating, but is actually fairly quick and easy. I use Turkey Kielbasa and low fat cheese. Ingredients:
1 lb polska kielbasa, sliced |
1 (4 ounce) can chopped green chilies |
1 1/2 teaspoons chili powder |
1 teaspoon oregano |
1/2 teaspoon seasoning salt |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon sugar |
1 tablespoon vegetable oil |
1 cup whole kernel corn |
1 (4 ounce) can mushroom stems and pieces, drained |
1 tablespoon butter or 1 tablespoon margarine |
2 eggs |
3/4 cup all-purpose flour |
3/4 cup milk |
1 cup shredded cheddar cheese or 1 cup monterey jack cheese |
2 green onions, with tops, chopped |
Directions:
1. Cook and stir sausage, chilies, chili powder, oregano, seasoned salt, cumin, garlic powder and sugar in oil in a 12 inch skillet until sausages are light brown.
2. Stir in corn and mushrooms.
3. Keep warm.
4. Heat oven to 400.
5. Heat butter in a 9 inch deep dish pie plate until melted.
6. Beat eggs, flour and milk until smooth.
7. Pour into pie plate.
8. Mound sausage mix into pie plate to within 1 inch of edge.
9. Cook uncovered for 20 minutes.
10. Sprinkle with cheese.
11. Cook 10 to 15 minutes more, until cheese melts.
12. Sprinkle with onions.
13. Serve.
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