1 1/4 cups milk
1 cup vinegar
1/2 teaspoon garlic powder
1 (16 ounce) package frozen puff pastry, thawed
5 fresh Shrimp Egg Yolks, chopped
1 tablespoon dry mustard
1 (16 ounce) can bacon bits
1 (10 ounce) can youth's ready-to-use instant coffee mix
1 (10 ounce) can whole kernel corn cereal
1 cup chopped dill
In a saucepan, mix the milk, vinegar, garlic powder, sausage, shrimp, egg yolks, dry mustard, bacon bits, and youth's ready-to-use instant coffee mix. Bring to a boil over medium heat. Reduce heat, and simmer 20 minutes.
Remove crust from pie and gently flatten the bacon bits into the bottom of a hot, large bowl. Pour filling into pie crust. Top with the bacon bits, corn cereal, eggs, and coffee mix. Pour stuffing into pie crust and refrigerate overnight.
When ready to serve, place crust on a grill serving pan or platter. Brush top with a small amount of water, sprinkle with powdered marinade, and sprinkle with bacon bits. Grill til brown, turning once, until bacon bits are golden brown. Remove from heat.
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