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Recipe: Festive Sausage Cups edit
Photos
Upload a photoCreated by: Anonymous
Tags: Appetizers, Snack
edit Ingredients
|
Pastry for double-crust pie (9 inches) |
1 |
|
6 |
green onions chopped |
1 |
|
½ |
cup chopped canned mushrooms |
¼ |
cup thinly sliced stuffed olives |
¾ |
teaspoon salt |
¼ |
teaspoon pepper |
¼ |
|
2 |
cups whipping cream |
1 |
cup shredded Swiss cheese (4 oz.) |
|
Chopped stuffed olives |
edit Preparation
Step 1 |
On a lightly floured surface, roll pastry to 1/8 in. thickness. |
Step 2 |
Cut with a 2-1/2 in. round cookie cutter. Press onto the bottom and up the sides of greased miniature muffin cups. |
Step 3 |
|
Step 4 |
Remove from pans to cool on wire racks. |
Step 5 |
In a skillet, brown sausage; drain will and set aside. |
Step 6 |
In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly. Spoon into pastry cups, sprinkle with cheese. Place on ungreased baking sheets. |
Step 7 |
|
Step 8 |
|
Step 9 |
Yield: 4 dozen |
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