Lorraine’s Summer Corn Tart

Lorraine’s Summer Corn Tart

Ingredients:
2 cups fresh corn kernels
1/2 lb. spicey Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, sliced
3 large eggs
1 cup milk
1/4 cup flour
1/4 to 1/2 tsp. Tabasco to taste
1/2 tsp dry mustard
1/2 tsp. salt

Directions:
Steam corn until tender. Drain and set aside. Remove casing from sausage. In
skillet cook sausage until browned, stirring to break meat into crumbles. Remove
sausage from pan. Saute peppers and onion in sausage dripping until tender. Remove
and set aside.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Preheat oven to 350F. In large bowl beat eggs, milk, flour, Tobasco, mustard
and salt until well blended. Stir in corn, sausage meat, peppers and onions. Pour
mixture into prepared pie crust. Bake 40 minutes or until knife inserted in center comes
out clean.
Kansas Troubles Two-Corn Pancakes