Mrs. A. D. Rainwater
El Dorado, Ark.
1 (9″) pie shell from pastry mix according to pkg. directions; baking in very hot oven, 450° for 7 minutes or till lightly browned. Reduce temp to 325°.
- 1/2 lb bulk pork sausage, break up with fork
- 3/4 cup chopped onions
Drain and add:
- 1/2 tsp oregano
- 1/4 tsp pepper
- 1/2 cup milk
- 4 eggs
Stir in sausage and add 1 cup shredded sharp American cheese. Pour into pastry shell.
Bake in slow oven, 325° for 20 minutes or till knife inserted in center comes out clean.
Spread top with 2/3 cup canned pizza sauce.
Cut in pie wedges. Serves 6.