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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
COUNTRY QUICHE

4 large eggs (may use EGG BEATERS)
1/4 cup milk
1 tablespoon yellow mustard
Salt and pepper to taste
1 cup cooked, crumbled sausage or bacon (may use a mixture of both)
1 cup shredded cheese
2 unbaked regular piecrusts (not deep dish)

Heat oven to 325 F. Beat eggs and mix with milk, mustard, salt and pepper; add cheese. Slowly fold in crumbled cooked meat. Stir to combine; then divide mixture between pie shells. Bake at 325 F for 30 minutes or until center is firm.





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