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Paula Dean Recipes
Ten out of ten times you can prepare Paula Dean Recipes as testy as ever, for the best cooking experience follow the steps exactly as stated here. Believe it or not, you will surprise to know that you have such excellent ability to cook.
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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.)
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
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By-Mexine
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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