| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This versatile (serve it for breakfast, brunch or dinner) sausage pie is fortified with brown rice, olives and Colby cheese.

Farmer's Pie

1 pound ground pork sausage, crumbled
1/2 cup chopped peeled onion
2 cups shredded colby cheese
1 cup chopped broccoli, blanched (see note), well-drained
1 cup cooked brown wild rice
1 tomato, cored and chopped
1 ( 2.25-ounce) can sliced black olives
1 (10-inch) unbaked pie crust
4 large eggs
1/2 cup whipping cream
1 teaspoon crushed garlic
1/4 teaspoon ground black pepper

1. Preheat oven to 425°F (220°C).
2. In a large skillet over medium heat, brown sausage, about 5 minutes. Add onion and continue to cook until onion is fragrant and translucent, 3 to 5 minutes; drain thoroughly. Remove from heat and stir in cheese, broccoli, rice, tomato and olives. Transfer into pie crust.
3. Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover.
4. Bake for 10 minutes; reduce heat to 400°F (205°C) and bake 30 to 35 more minutes or until golden and firm.

Makes 8 servings.

Note: Blanch broccoli by dropping it in rapidly boiling water for 2 to 3 minutes, until emerald green, then quickly transfer into ice-cold water to stop cooking. This will enhance the broccoli's crispness as well as its color.