From bhg.com
1 pound bulk pork sausage
4 medium zucchini
1 10.75-ounce can condensed cream of chicken soup
1 8-ounce carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through. Makes 8 to 10 servings.
Monday, April 5, 2010
Cornbread Topped Sausage Bake
From bhg.com
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
Three Bean Enchilladas
From bhg.com
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
Friday, March 26, 2010
Pasta Carbonera
From owlhaven.net
One pound of spaghetti, cooked al dente.
1/2 pound of bacon
1 medium onion, minced
2 cloves garlic
2 T. fresh basil or sage leaves, chopped fine (I used sage last night. You could substitute dried seasonings in smaller amounts)
2 eggs
Salt and pepper to taste
Cook spaghetti according to package directions, draining and setting it aside when done. While spaghetti cooks, chop bacon into 1/2 inch chunks and cook in a heavy skillet until nicely crispy. As you are waiting for the bacon to cook, mince the onion very finely, chop the sage or basil, and peel the garlic. Once bacon is crispy, remove it from the pan and set aside in a small bowl.
Do NOT dump out the bacon drippings, because that’s where this recipe gets its flavor. In the bacon drippings in the same pan, cook the minced onion, sage or basil, and garlic over medium heat until the onion is soft. By now your pasta is probably done. Pour the onion, garlic, and bacon drippings over the hot pasta and toss well.
Crack the two eggs into a small bowl and whisk well. Now you are going to pour those eggs over your still-hot pasta, stirring the pasta quickly so that the eggs coat the pasta as evenly as possible. It is important that the pasta still be steaming hot for this step, since it is the heat from the pasta that will cook the eggs. Season with salt and plenty of black pepper to taste.
One pound of spaghetti, cooked al dente.
1/2 pound of bacon
1 medium onion, minced
2 cloves garlic
2 T. fresh basil or sage leaves, chopped fine (I used sage last night. You could substitute dried seasonings in smaller amounts)
2 eggs
Salt and pepper to taste
Cook spaghetti according to package directions, draining and setting it aside when done. While spaghetti cooks, chop bacon into 1/2 inch chunks and cook in a heavy skillet until nicely crispy. As you are waiting for the bacon to cook, mince the onion very finely, chop the sage or basil, and peel the garlic. Once bacon is crispy, remove it from the pan and set aside in a small bowl.
Do NOT dump out the bacon drippings, because that’s where this recipe gets its flavor. In the bacon drippings in the same pan, cook the minced onion, sage or basil, and garlic over medium heat until the onion is soft. By now your pasta is probably done. Pour the onion, garlic, and bacon drippings over the hot pasta and toss well.
Crack the two eggs into a small bowl and whisk well. Now you are going to pour those eggs over your still-hot pasta, stirring the pasta quickly so that the eggs coat the pasta as evenly as possible. It is important that the pasta still be steaming hot for this step, since it is the heat from the pasta that will cook the eggs. Season with salt and plenty of black pepper to taste.
Crockpot Leg of Lamb
(From Crockpot365.blogspot.com)
Make a dry rub with lots of black pepper, rosemary, garlic, and kosher salt. Rub dry rub mix over leg of lamb. Plop it into your crock pot. Add 1/2 cup of water. Cover and cook on high for 4-6 hours, or low overnight.
Make a dry rub with lots of black pepper, rosemary, garlic, and kosher salt. Rub dry rub mix over leg of lamb. Plop it into your crock pot. Add 1/2 cup of water. Cover and cook on high for 4-6 hours, or low overnight.
Wednesday, March 24, 2010
Quick Cinnamon Rolls
From eatbetteramerica.com
1 package (8 oz) refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk
1. Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
2. Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.
1 package (8 oz) refrigerated crescent rolls
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk
1. Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
2. Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.
Spinich and Cheese Quiche
From eatbetteramerica.com (I merged the Healthified recipe with the original)
1 9-inch prepared crust
3 ounces Gruyere or Swiss cheese
10 eggs, beaten
1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
1/2 cup milk
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Preheat oven to 350ºF. Shred cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2 In a large bowl, beat together remaining cheese, eggs, spinach, milk, thyme, salt, and pepper. Pour egg mixture into pie shell.
3 Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
1 9-inch prepared crust
3 ounces Gruyere or Swiss cheese
10 eggs, beaten
1 cup chopped fresh spinach or 1 package (9 oz) frozen chopped spinach, thawed and well-drained
1/2 cup milk
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Preheat oven to 350ºF. Shred cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.
2 In a large bowl, beat together remaining cheese, eggs, spinach, milk, thyme, salt, and pepper. Pour egg mixture into pie shell.
3 Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowning, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.
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