1 lb Sweet Italian sausage links;
-sliced
1 1/2 c Chopped green pepper
1 lg Onion; chopped
1 cn (15 oz) navy beans; drained
1 cn (15 oz) Mexican-style stewed
-tomatoes
1 cn (6 oz) tomato paste
1/4 c Dry white wine or water
1 ts Sugar
1/3 c Water
1/3 c All-purpose flour
1/3 c Yellow cornmeal
1/3 c Grated Parmesan cheese
1/4 ts Baking powder
1 Beaten egg
1/4 c Milk
1 tb Cooking oil
There’s something in me that just loves good, warm comfort food. And
nothing screams comfort food like a heaping serving of pot pie. Here’s one
of my favorites that I clipped from Better Homes and Gardens.
1. In a skillet cook sausage, pepper, and onoin till sausage is no longer
pink; drain. Add beans. tomatoes, tomato paste, wine sugar and 1/3 cup
water. Bring to boiling. Reduce heat; keep warm.
2. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk
and oil. Stir just until combined.
3. Transfer sausage mixture to a 12 x 7 and 1/2 x 2 inch baking dish. Drop
cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a
400 degree oven for 12 to 15 minutes or until a tooth-pick inserted into
topping comes out clean.
Yields
6 Servings