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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Dorothy Marie Martin
  • 1â�„2 lb. ground pork sausage
  • 2 large eggs, beaten
  • 1â�„2 cup milk
  • 11â�„2 TBS butter, melted
  • 1 cup shredded cheddar cheese
  • 30 to 36 pastry shells
  • paprika
  • Pastry shells
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1â�„3 cup butter, melted
  • 1 egg yolk
  • 5-6 TBS cold water
Cook and drain sausage. Combine sausage, eggs, milk, butter and
cheese. Stir well and pour into prepared shells. Sprinkle with
paprika. Bake at 350 degrees for 20-25 minutes or until set

Pastry Shells
Combine flour and salt. Add butter and egg yolk, stirring well.
Sprinkle cold water 1 TBS at a time evenly over surface. Stir with a
fork until dry ingredients are moistened. Shape dough into a ball, cover and chill.
Divide dough into 30 to 36 small balls. Place balls in lightly greased miniature muffin pans, pressing dough on bottom and up sides to form shells. Prick bottom and sides of shells with fork. Bake at 400 degrees for five minutes. Remove from pans and cool on wire racks.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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