Fall reminds me of lots of things and one of my best fall memories is my years as a 4-H youth and as an Extension 4-H agent. I say that most of what I know how to do I credit to my years in the Arkansas 4-H youth program and directing 4-H programs. I had many good role models – both adult and young people. One of my 4-H friends won the State Dairy Recipe contest with her Swiss Sausage Pie recipe. Beverly Kennan was from Northwest Arkansas where 4-H was truly a way of life. The Dairy Recipe Contest was sponsored by the Arkansas Dairy Council as a means of promoting the dairy industry. It’s been over 30 years since Beverly won the state contest with this recipe but my family thinks it is a modern day winner. You can substitute turkey sausage to save on fat and you can use reduced fat cheese and sour cream as well. It is very filling. Last night, I served it with rice and brussell sprouts. Rachel liked the brussell sprouts. Jonathan was not as interested. The Swiss Sausage Pie was a hit with everyone and there are leftovers for a couple of lunches. Hope you enjoy!
Swiss Sausage Pie
(Arkansas Dairy Recipe Contest Winner 1978 by Beverly Keenan)
1 cup cracker crumbs crushed (about 28 crackers)
¼ cup butter melted
1 package hot sausage (I used regular and it was just as good)
1 cup chopped onion
8 ounces Swiss cheese
2 eggs slightly beaten
¾ cup sour cream
½ tsp salt
½ tsp pepper
½ cup mild cheddar cheese
Combine cracker crumbs and butter and press into bottom and up sides of a 9-inch pie plate. Cook sausage until brown; add onion and cook until translucent. Drain. Combine remaining ingredients (except cheddar). Mix well and pour into cracker crust. Top with cheddar and bake at 375 for 25 – 30 minutes. Let stand 10 minutes before serving.