Corn Willy

• 2 Tbsp. butter or margarine
• 1 lb. hamburg
• salt, pepper and onion salt
• 1 can creamed corn
• 4 large potatoes
• 1 (9-inch) pie shell
• 2 Tbsp. Dijon mustard
• 2 Tbsp. butter
• 6 large mushrooms, sliced
• 1 small onion, thinly sliced
• 1/3 lb. chicken livers, sliced and patted dry
• 1/3 c. sour cream
• 2 Tbsp. dry sherry
• salt and pepper
• 2 slices bacon, cooked and crumbled
• 1/2 c. Cheddar cheese, grated
• 3 Tbsp. Romano cheese, grated
• 3 eggs, at room temperature
• 1 1/2 c. heavy cream
• 1/8 tsp. each: cayenne pepper, sugar and pepper

1. Preheat oven to 425u0b0.
2. Brush shell with mustard.
3. Bake 5 minutes.
4. Remove shell from oven; retain oven temperature.
5. Melt butter in heavy medium saucepan over medium-high heat.
6. Add mushrooms and onion and saute until just tender, about 1 minute. Add livers and saute 1 minute.
7. Reduce heat to low; cover and cook 15 minutes.
8. Blend in sour cream and sherry and stir until mixture is heated through.
9. Season with salt and pepper.
10. Spoon mixture into crust.
11. Sprinkle with bacon and grated cheeses.
12. Whip eggs lightly; add cream, cayenne, sugar and pepper and blend well. Pour over cheese.
13. Bake 15 minutes.
14. Reduce oven to 400u0b0 and continue baking until tester inserted in center comes out clean (about 20 minutes).
15. Let quiche cool 5 minutes before serving.

butter, hamburg, salt, corn, potatoes, pie shell, mustard, butter, mushrooms, onion, chicken livers, sour cream, sherry, salt, bacon, cheddar cheese, romano cheese, eggs, heavy cream, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406648 (may not work)