MEXICAN SPAGHETTI CASSEROLE


6 oz reduced-carbs spaghetti
8-oz. fresh mushrooms, sliced
1 cup chopped tomatoes
1 tsp. garlic powder
1 can (4oz) chopped green chilies
1 can (10-oz.) 98% fat-free cream of mushroom soup
1 ½-cups reduced fat-shredded Cheddar cheese, divided
1 Tbsp. fresh chopped cilantro


1. Preheat oven to 350 degrees. Coat a 9-x-13 inch baking dish with cooking spay.


2.In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cover and cook on medium heat for 5-6 minutes or until soft. Stir in the chilies, soup, 1-cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish

2. Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 to 7 minutes more.

Yield: 8 servings.



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LEMON CHICKEN SOUP


2 quarts chicken broth
3 cups chopped cooked chicken breast
1 ½ cups uncooked orzo pasta
Juice of 3 whole lemons
1 tbsp. olive oil
1 bunch spinach, rinsed, chopped
½ onion, finely chopped
2 large carrots. Peeled and chopped
Fresh ground black pepper, to taste
kosher salt to taste

1. In a large pot over medium heat, sauté’ the carrots and onion in the olive oil for 5 minutes.

2. Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.

3.Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender,
   about 20 minutes.

3. Serve with toasted Pita bites or crusty bread.

Yield: 6 servings.

MEXICAN SPAGHETTI CASSEROLE


6 oz reduced-carbs spaghetti
8-oz. fresh mushrooms, sliced
1 cup chopped tomatoes
1 tsp. garlic powder
1 can (4oz) chopped green chilies
1 can (10-oz.) 98% fat-free cream of mushroom soup
1 ½-cups reduced fat-shredded Cheddar cheese, divided
1 Tbsp. fresh chopped cilantro


1. Preheat oven to 350 degrees. Coat a 9-x-13 inch baking dish with cooking spay.


2.In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cover and cook on medium heat for 5-6 minutes or until soft. Stir in the chilies, soup, 1-cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish

2. Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 to 7 minutes more.

Yield: 8 servings.



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CUCMBERS SALAD with SOUR CREAM and DILL


1 large cucumber
2 tsp. kosher or sea salt
1 Tbsp., light sour cream
1 finely chopped green onion
1 tsp. chopped fresh dill
1 tsp. vinegar
Pinch sugar
Pinch salt and pepper


Peel the cucumber(s) and cut into thin sliced.

Place the cucumber slices in a colander and sprinkle with salt. Put the colander on a plate to catch any juices that drain from the cucumber .Set aside for one hour.

Mix together the remaining ingredients and place in the refrigerator while the cucumbers are draining.

When ready to serve, rinse the cucumbers and pat dry with paper towels.

Toss cucumbers with the dressing and serve.

Yield: 2 servings.

SPICY SAUSAGE QUESO


1 package (16-oz.) Johnsonville All Natural Ground Sausage
2-lbs. Velveeta process cheese, cubed
1 jar (16.oz) chunky salsa
1 Tbsp. fennel seed, crushed
2 tsp. garlic powder
1 tsp. anise seed, crushed
¼ tsp. dried basil

garlic toast


In a skillet, cook and crumble sausage until no longer pink; drain.

Place cheese in a large microwave-safe bowl.

Microwave on HIGH for 6 minutes or until melted, stirring every 2 minutes.

Stir in salsa, seasoning and sausage.

Microwave 2 minutes longer or until heated through.

Serve with garlic toast.

PRESSURE COOKER SWISS STEAK


2 lbs. beef round steak
Vegetable oil
1 cup water
Salt and pepper
1 onion, chopped
1 cup celery, diced
1 green pepper, diced
1 cup tomato juice


Cut meat into serving size pieces, season with salt and pepper, Heat cooker; add oil and brown meat on all sides. Add all other ingredients. Close cover securely; cook 15 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord, thicken sauce if desired.

REUBEN MACARONI SALAD


1-1/2 cups elbow, ditalini, or twist macaroni
1-1/2 lbs. cooked corned beef, diced
1 cup (4-oz.) shredded Swiss, drained
½ tsp. caraway seed
2/3 cup bottled Russian dressing
2 tomatoes cut into wedges for garnish (optional)


In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine corned beef, cheese, sauerkraut, caraway seed and Russian dressing. Add cooked macaroni and toss thoroughly

CUCUMBER SALAD


3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
¼ cup vegetable oil
1 cup water
¼ cup sugar, or more to taste

The cucumbers may be scored or part of the skin can be peeled for better absorption of the juice.

Layer cucumbers with the onion in a large bowl. In a separate bowl, mix remaining ingredients, stirring until sugar has dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if needed.
Pour over vegetables and toss.

Cover and chill for 2-4 hours before serving.

PASTA FRUIT SALAD

3 cups uncooked medium pasta shells
20-oz. unsweetened pineapple chunks, drained
1 large navel orange, peeled, sectioned and halved
1 cup green grapes, halved
1 medium apple, chopped
1 large firm banana cut into ¼-inch pieces
8-oz. plain yogurt
¼ cup orange juice concentrate


Cook pasta; drain and rinse in cold water. Place in a large bowl; add the fruit

Combine the yogurt and orange juice concentrate; pour over salad and toss to coat. Cover and chill for several hours.

SPOON ROLLS


4-1/2 cups self-rising flour
1 package of yeast
1 egg
2 cups warm water
¼ cup sugar
¾ cup melted shortening


Sprinkle yeast over warm water. Beat egg in cup. Put sugar, shortening and egg into the water. Stir; gradually add flour. Beat with a spoon until smooth. Fill muffin pans ½ full. Bake at 400 degrees for 15-20 minutes.


Yield: 12-24 servings

OLDE TAVERN SPOON BREAD


3 cups milk
1-1/4 cup yellow cornmeal
3 eggs, beaten
1 tsp. salt
1-3/4 tsp. baking powder
2 Tbsp. melted butter


Measure the milk into a saucepan and bring to a boil. Add the cornmeal, cook and stir for several minutes, until cornmeal has absorbed all of the milk. Remove from the heat and allow to cool for about 1 hour. The mixture will be very stiff,

Preheat oven to 375 degrees. Lightly grease a 1-1/2 quart casserole dish.
Place the cornmeal mixture into a large bowl. Stir in the eggs, salt, baking powder and butter. Pour into the prepared casserole dish.

Bake for 35 minutes in the preheated oven, or until the edges become slightly toasted. Serve hot directly from the dish by the spoonful.

Yield: 12 servings,

GARLIC PARMESAN MONKEY BREAD


¼ cup butter, melted
1 tsp. Italian seasoning
2 cloves garlic, chopped
2 (8-oz.) cans Pillsbury refrigerated crescent dinner rolls


1. Heat oven to 350 degrees. Spray an 8 or 9-inch square (2 quart) glass baking dish, with cooking spray.

2. In a small bowl, mix melted butter, Italian seasoning and garlic.

3. Unroll each can of dough into one large rectangle. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total). Roll each piece of dough into a ball. Roll dough pieces in butter mixture; arrange in single layer in baking dish.

4. Bake 25-28 minutes or until golden brown. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Let stand 5 minutes. Serve warm.

STUNNING BEER BREAD RECIPE


3 cups plus 2 tsp. self-rising flour, divided
3 Tbsp. sugar
3 Tbsp., reduced- calorie stick margarine
1 (12-oz.) can light beer
Vegetable cooking spray


Coat a 9x5-inch loaf pan with cooking spray, and lightly dust with 2-tsp. flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl, stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Remove from pan, and let cool completely on wire rack. Cut bread into 8 slices and each slice i9n half.

Yield: 16 servings.

PINEAPPLE SPOON BREAD


2 cups sour cream
1 large egg
½ cup lightly salted butter
2 (8-oz.ea.) pkgs. corn bread mix
1 (15-oz.) can crushed pineapple, drained


Grease a 2-quart casserole. Heat oven to 400 degrees. Put sour cream into a large bowl; beat in egg and stir in melted butter. Add corn bread nix and pineapple; mix lightly until just blended. Turn into prepared casserole. Put casserole in oven, and reduce heat to 350 degrees. Bake 65 to 70 minutes, until golden-brown and puffed. Serve hot from casserole.

CHILI CHEESE SPOON BREAD


1 cup white or yellow self-rising cornmeal
2 Tbs. butter or margarine, room temperature
1-1/2 cups water
¼ cup half & half
2 large eggs, separated
1 tsp. salt
1/8 tsp. ground cumin
1 tbs., chopped fresh oregano or 1 tsp. dried
3 New Mexico chilies, roasted, peeled, seeded, diced or 1 (4-oz.) can chopped/diced green chilies
1 green onion, minced
2 Tbsp. dice pimento
1 cup grated longhorn cheese, divided
1 tsp. sugar

Preheat oven to 350 degrees. Grease a 6-8 cup shallow casserole dish; set aside. In a large bowl, place cornmeal and butter/margarine. Bring water to a boil. Pour into cornmeal, stir until blended. Stir in half- &-half; egg yolks, red pepper, cumin and oregano. Blend in chilies, onion, pimentos and ½ cup cheese.

In a medium bowl, beat egg whites until stiff but not dry. With a spatula, stir half of the beaten whites into cornmeal mixture. Fold in remaining egg whites. Pour batter into prepared dish. Sprinkle with ½-cup cheese. Bake 20 minutes at 350 degrees or until slightly puffy. Serve warm.

Yield: 4-6 servings.

CHEESE CORN SPOON BREAD


2 eggs, slightly beaten
1 (12-oz.) pkg. corn bread mix
1 (8-oz.) can cream-style corn
1 (8.75-oz.) can sweet corn, drained
1 cup sour cream
½ cup melted butter
1 cup shredded Swiss cheese


Preheat oven to 350 degrees. Grease an 8x8-inch-baking dish.

Combine the eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream, and melted butter. Mix well and pour into prepared pan.

Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.

Yield: 6 servings.

FIESTA of a SPREAD


1 (10-1/2-oz.) package corn chips, crushed
¼ cup butter
2 (16-oz.) cans refried beans
1 (1-1/4-oz.) package taco seasoning mix
1(6-oz.)  carton avocado dip
1 (8-oz.) container sour cream
3 (2-1/4-oz.) sliced ripe olives
2 tomatoes, seeded and chopped
2 (4.5-oz) cans chopped green chilies, drained
1 (8-oz,) packages Monterey jack cheese with peppers, shredded



1. Preheat oven to 350 degrees. Combine crushed corn chips and butter; press into bottom and 1-inch up the sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool on wire rack.

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and remaining 5 ingredients over refried bean mixture; cover and chill 8 hours.

Place on serving plate, and remove sides of springform pan. Serve with large corn chips or tortilla chips.

Yield: 18 servings.

CHEESY CHICKEN SPAGHETTI CASSEROLE


8-oz. uncooked spaghetti
2 cups (8-oz.) shredded Cheddar cheese
1 (26-oz.) jar spaghetti sauce
1 (20-oz.) package frozen cooked diced chicken breast, thawed (see note)


Cook pasta according to package directions; drain well.

Preheat the oven to 350 degrees. Combine pasta, 1-cup cheese, the sauce, and chicken in a large bowl; spoon into a lightly greased 9-x-13-inch baking dish. Sprinkle with remaining 1-cup cheese.

Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts.

Notes:
                                                                                                                                                                            I used already cooked and diced chicken breast in this recipe to save even more time in the kitchen. But if you have a chicken breast already on hand, that’s great, to. You’ll need 3 cups of chopped cooked chicken.

Yield: 4 servings.

FRESH FRUIT AMBROSIA SALAD


1 pt. sour cream
1 bag miniature marshmallows1 small bag shredded coconut (optional)
1 pt. fresh strawberries cleaned and cut in half or small depending on size
1 fresh pineapple
4 small cans or 2 large cans mandarin oranges
2-4 pitted peaches or nectarines cut into bite-size pieces
2-4 fresh-pitted plums cut up into small bite-size pieces
Fresh raspberries, blackberries, or blueberries (use any fruit you like)

Start hulling and slicing strawberries. Place in a large colander and rinse clean. Cut pineapple into bite-size pieces and place in colander. Place all fruit in colander and allow all fruit to drain. After fruit is well drained, pour into a large bowl, add sour cream and half of the marshmallows and coconut, and mix together. Allow fruit salad to settle overnight in fridge. Remove from fridge and add more marshmallows as coconut to absorb the juice.

Yield 8-10 servings.


This can also be made with canned fruit cocktail, mandarin oranges, and canned pineapple. Just remember to drain all fruit and add sour cream, marshmallows and coconut.

RED VELVET PANCAKES with CREAM CHEESE TOPPING


4-oz. (half of 8-oz. package) cream cheese, softened
¼ cup butter4, softened
3 Tbsp. milk
2 cups powdered sugar

Pancakes

2 cups Original Bisquick mix
1 Tbsp. granulated sugar
1 Tbsp. unsweetened baking cocoa
1 cup milk
1 to 1-1/2 tsp. red paste food color*
2 eggs
Powdered sugar if desired


1. In medium bowl, beat cream cheese, butter and 3 Tbsp. milk with electric mixer on LOW speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on LOW speed until topping is smooth Cover, set aside.

2. In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillets over medium-high heat (375 degree.) (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.

3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook 3 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.

4. Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powered sugar

Yield: 14 servings.

ITALIAN BAKED SPAGHETTI


8-oz. box spaghetti
1 jar spaghetti sauce
1 pkg. mild Italian sausage (I prefer Johnsonville)
1 lg. pkg. Mozzarella cheese, shredded
1 green pepper, diced
1 medium onion, diced
2 tsp. oregano


Brown sausage and drain off grease. Sauté’ green pepper and onion, mix into sausage, add oregano and spaghetti sauce, and set aside. Cook spaghetti noodles 2 minutes less then package direction say then drain water off spaghetti. Pour noodles into sauce/sausage mixture and add 1 c. of the Mozzarella cheese. Stir well and pour into buttered 9”x13” baking dish. Spread rest of the Mozzarella cheese on top and bake for 20 to 30 minutes at 350 degrees.

YIELD: 6 servings.

SWEET CLAM CHOWDER


2 (6-1/2-oz.) cans clams
1 cup chopped celery
3 cups diced potatoes
¼ cup butter
¼ cup flour
2 cups 1/2 & ½ cream
2 cups milk
1-1/2 tsp. salt
½ tsp. sugar
½ tsp. vinegar


Drain juice from clams and pour over potatoes. Add enough water to cover. Cook for about 10 minutes then add sugar, vinegar and salt, cook until potatoes are tender.

Melt butter as sauté celery and onions; then add flour and blend. Add 1/2 & ½ and milk stirring constantly. Add potatoes (do not drain) and mix thoroughly. Add clams. Garnish with crisp bacon. Serve steaming hot with your favorite bread.

Yield: 6 servings.

NO BAKE SOUTHERN BUTTER PECAN PIE


1 (8-oz.) pkg. cream cheese, softened
¾ cup dark corn syrup
1/3 cup light brown sugar
½ cup milk
1 tsp. vanilla
1 cup pecans, chopped
1 (9”) prepared graham cracker crust
1 cup heavy or whipping cream, whipped
Pecan halves, for garnish


In a large bowl, beat with mixer at high speed, the cream cheese, corn syrup and brown sugar until smooth.


With mixture at medium speed, beat in milk and vanilla until blended.

Stir in chopped pecans. Pour mixture into piecrust.

Freeze 6 hours or until firm. Garnish with whipped cream and pecan halves.

FRESH PEPPER AND CHEDDAR BAKE
The perfect side for adding that homemade touch to any meal.


1 red bell pepper, chopped
1 green ell pepper, chopped
1-1/2 cups crumbled fresh breadcrumbs
2 cups (8-oz.) shredded Cheddar cheese
1-1/2 cups milk
2 eggs, beaten
½ tsp. salt
¼ tsp. black pepper
1 Tbsp. butter


Preheat oven to 350^. Coat a 3-qt. baking dish with cooking spray.

In a large bowl, combine all ingredients except butter; pour mixture into a prepared baking dish. Dot with better.

Bake 50 to 55 minutes, or until slightly brown and set.

Yield: 6 servings.

BEAUTIFUL BAKED ZITI


1 pkg. (19-oz.) JOHNSONVILLE ITALIAN SWEET SAUSAGE
8-oz. penne or rigatoni dry pasta, cooked according to package instruction
1 jar 28-oz. pasta sauce
¾ cup water
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh garlic
½ cup Parmesan cheese, freshly shredded
¼ tsp. black pepper
1 pkg. 10-oz. frozen garlic bread, thawed and sliced into 12 slices
3 cups (12-oz.) mozzarella cheese, shredded
½ cup olive oil
12 whole fresh basil leaves
2 Roma tomatoes, sliced into 12 slices


1. Prepare Johnsonville Sweet sausage according to package directions and coin slice
2. In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper.
3. Place mixture into a 9 x 13-inch pan.
4. Place 12 slices of garlic bread on top of mixture and cover with mozzarella.
5. Dip tomato in olive oil and place on each bread slice.
6. Bake uncovered at 400 degrees for approximately 30 minutes or until heated through.

Yield: 12 servings.

JELLO CHEESECAKE


1-1/4 cups graham cracker crumbs
4 cups cold milk
3 Tbsp. sugar
1/3 cup butter or margarine
2 pkg. (8-oz each) cream cheese softened
2 pkg. (4 servings) Jell-O instant vanilla or lemon pudding


1. Combine crumbs, sugar and butter and mix well. Press mixture firmly on bottom and on sides (to within 1” of top) of a 9 or 10 inch springform pan (or use 9-inch square pan; press mixture on bottom). Bake at 350 degrees for about 8 minutes or until lightly browned. Cool.

2. Beat cream cheese in large bowl until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and pudding mix. Beat with rotary beater just until well-blended, about 1 minute. Pour carefully into crumb-lined pan.

3. Chill until firm, about 3 hours. Garnish with whipped topping if desired.

VELVETY TOMATO SOUP


26-oz. tomatoes, chopped
1 Tbsp. olive oil
½ onion, chopped
2 garlic cloves, chopped
1 tsp. Italian seasoning or oregano
1-1/2 cups vegetable broth
½ cup soy milk
Pesto for serving


Heat oil in saucepan. Add onion and garlic. Cook until softened, about 2-3 minutes. Add tomatoes, seasoning, and vegetable broth.

Bring to a boil; then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth.

Return to saucepan and stir in milk. Cook until heated through.

Serve in bowls, topped with a spoonful of pesto swirled in.

DONUT MUFFINS


4 Tbsp., melted shortening
1 cup sugar
2 eggs, well beaten
1-1/4 cup sweet milk
3 tsp. baking powder
3 cups flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt


1. Mix ½ cup sugar, 1 tsp. nutmeg, ½ tsp. cinnamon and salt.

2. Add shortening and beaten eggs and blend.

3. Place in baking powder, sifted flour and milk and continue to beat well.

4. Combine in ½ cup sugar and ½ tsp. cinnamon together.

5. Grease a muffin tin to half way point with batter.

6. Sprinkle a tsp. of sugar/ cinnamon mixture on top.

7. Add more batter to fill up muffin tins.

8. Repeat with sprinkling another tsp. of sugar/cinnamon combo on top.

9. Bake at 400 degrees for about 20 minutes.

Yield: 6-8 servings.

THE ULTIMATE GERMAN CHOCOLATE CAKE


1 (18.25-oz.) package chocolate cake mix, prepared
according to package directions
1 (14-oz.) can sweetened condensed milk
3 Tbsp. butter
1 tsp. vanilla extract
1-1/2 cups chopped pecans
2 cups shredded coconut
3/4 cup canned chocolate frosting


1. Bake cake according to package directions for 2 (9-lnch) round cake pans. Let cool.

2. In a medium saucepan over medium heat, combine sweetened condensed milk, butter and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecan halves.

3. Place one cooled cake layer flat side down on a serving platter. Spread half the coconut mixture on top. Top with second cake layer and remaining coconut mixture.

4. In a small microwave bowl, microwave frosting 10 to 15 seconds, or until slightly thin. Drizzle over the top and sides of cake. Store cake in refrigerator. Garnish with a few pecan halves.

Yield: 12 servings.

SLOW COOKER GUMBO RECIPE

1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
12 to 16-oz. smoked sausage, sliced about ½-inch thick
2 cups chopped cooked chicken
2 cups of diced cooked chicken
1 to 2 cups slice3d okra
1 chopped onion
½ cup chopped green pepper
½ cup chopped celery
4 cloves garlic, minced
Salt to taste
½ tsp. pepper
¼ tsp. ground red pepper
Boiled white rice


For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth.   Cook over medium-high heat for four minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark brown. Let roux cool.

Add chicken broth to a 3-1/2 to 6 quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic salt, pepper and red pepper. Cover and cook on LOW for 8-10 hours, or HIGH four 4 to 5 hours.

Yield: 6 servings.

MEXICALLI PIE


1 lb. ground beef
½ cup green pepper, chopped
½ cup chopped onion
1-1/2 cups frozen corn, thawed and drained
1 cup chunky-style zesty salsa
¾ cup shredded sharp or Mexican-style Cheddar cheese
1/8 tsp. pepper
1 cup corn chips, crushed
Sour cream, sliced jalapeno peppers, diced tomato (optional)

1. Preheat oven to 350 degrees.

2. Bring beef, onion and pepper in a skillet’ drain. Add corn salsa, Cheddar cheese and pepper.

3. Place beef mixture in a lightly greases 10-inch pie plate; top with crushed chips.

4. Bake at 350 degrees for 30 minutes, Let cool for 10 minutes; garnish as desired.


Yield: 6 servings.

ROASTED TOMATILLO SALSA


½ lb. tomatillos, husked, cored and minced
1 head garlic, with the top quarter removed
1 red pepper
1 yellow pepper
1 jalapeno, steamed, seeded and minced (Use a milder chili pepper)
½ Tbsp. olive oil;
Salt and pepper to taste



Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove from oven and place tomatillos in blender. Squeeze the garlic cloves in blender. Peel, seed the peppers and place in the food processor, add onions, juice of lemon and lime to the veggies, Pulse until mixture is fully incorporated. Season the salsa with salt and pepper.

Yield: 6-8 servings.

SPECIAL BREAKFAST CASSEROLE


1 ½ lbs. sausage
6 slices of bread, cubed
1-1/2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 tsp. dry mustard
4-oz, mushroom pieces, drained
¼ cup green bell pepper, diced
¼ cup green onion, diced


Crumble and fry the sausage, drained. Layer bread in the bottom of a 9-x-13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and nix with remaining ingredients. Pour slowly over cheese. Refrigerate over night. Bake at 325 degrees for 45 minutes and serve.


Yield: 8 servings.

1 2 3 JAMBALAYA


1 large onion, diced
1 large green pepper, diced
1 smoked sausage, cut into ¼-inch slices
1 tbsp. olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 cans French onion soup (10.5-oz.) undiluted
1 can chicken broth (14.5-oz.)
1 can (beef broth (14.5-oz.)
2 tsp. Creole seasoning
2 tsp. hot sauce
Fresh cilantro sprigs, to taste


1. Sauté’ first three ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage browns. Stir in chicken and next four ingredients.

2. Bake, covered, at 350 degrees for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Yield: 8 servings.

POPEYES RED BEANS & RICE


3 cans (15-5-oz.) red beans
1-1/4 cup water
½ lb. smoked ham shanks
1 large onion, finely chopped
1 green pepper, seeded and finely chopped
¼ cup lard
1 garlic clove finely chopped
½ tsp. dried thyme, crumbled
1-tsp. black pepper1/2 tsp. ground sage
1 bay leaf
¼ tsp. ground red pepper
salt, to taste
5 cups cooked rice


1. Pour 2 cans of beans with their liquid, water and ham in to a pot.

2. Add all remaining ingredients to beans, except rice and extra can of beans. Bring to a boil over medium heat.

3. Reduce heat to medium LOW, cover, and simmer for about an hour.

4. Remove ham bones, if any, and bay leaf.

5. Put the bean mixture in a food processor, or blender. Drain the liquid from the last can of beans and place remaining beans in food blender. Process for two or three seconds.

6. Pour beans mixture back into pot and simmer on LOW for an additional fifteen minutes.

7. Serve over cooked white rice.

CROCK POT SPAGHETTI & CHICKEN


3-lbs. chicken pieces

1 (2/3-oz.) package Italian salad dressing mix
4 Tbsp. melted butter
1 small onion, chopped
1 clove garlic, chopped
1 (10.5-oz.) can cream chicken soup
8-oz. cream cheese
½ cup chicken broth
1 lb. spaghetti


Place the chicken pieces in crock-pot and sprinkle Italian seasoning over chicken
Sprinkle with 2 Tbsp. melted butter.

Cook on LOW 4-6 hours.

Melt 2 Tbsp. Butter in a sauce pan and sauté onion and garlic.
.
Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add this mixture to crock pot and cook on LOW for an additional hour.

Prepare spaghetti according to package directions.

Yield: 6 servings.

TO DIE FOR CROCK POT ROAST


1 (4-5 lb.) beef roast any kind
1 (1-1/4-oz.) package brown gravy mix, dry
1 (1-1/4-oz.) package dried Italian salad dressing mix
1 (1-1/4-oz.) package ranch dressing mix, dry
½ cup water


1. Place beef in a crock-pot.

2. Mix the dried mixes together in a bowl and sprinkle over the roast.

3. Pour the water around the roast.

4. Cook on LOW 7-9 hours.

Yield: 8 servings.

SLOW COOKER SWEET & SOUR CHICKEN


1 onion, chopped
1 red pepper, chopped
1 green bell pepper, chopped
1 lb. skinless, boneless chicken tenders
1 (18-oz.) bottle barbecue sauce
2 cup chili sauce
2 Tbsp. minced garlic
1 (8-oz.) can pineapple chunks, drained


1. Place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock-pot.

2. Pour barbecue sauce and chili sauce over the vegetables and chicken.

3. Stir garlic and pineapple chunks through the barbecue sauce.

4. Cook on HIGH 4-5 hours.

Yield: 4 servings.

JEN’S PRESSURE COOK POT ROAST


5 lb. beef rump roast
Salt & pepper, to taste
1/3 cup all-purpose flour
¼ cup vegetable shortening
2 (1-oz.) packages dry onion soup mix
2-1/2 cups cold water or as needed
8 potatoes, peeled & halved
3 onions, peeled
½ cup cold water


1. Season roast with salt & pepper on all sides; coat roast with flour (reserve left over flour for gravy).

2. Melt shortening in a pressure cooker over medium high-heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least 2 cups water; use 1 or 2 cups more if beef is tough or to reach the minimum amount recommended by the pressure cookers manufacture.

3. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1-1/2 to 2 hours.

4. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, make pressure cooker to full pressure. Making sure the vegetables are submerged in the cooking liquid (you may need to arrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.

5. Reduce heat to low, maintain full pressure, and cook for 10 minutes. Release the pressure, transfer meat and vegetables to a serving platter.

Yield: 6 servings

ITALIAN BEEF

ITALIAN BEEF


1 (5 lb.) chuck roast
1-1/2 cups water
6 cloves garlic, crushed
2 bay leaves
2 Tbsp. dried basil
1-1/2 tsp. salt
1-1/2 Tbsp. dried oregano
1 tsp. dried crushed red pepper
½ tsp. garlic powder


Place meat into a large Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to a boil. Cover, reduce heat, and simmer 3 hours or until tender. Let cool. Cover and chill.

Remove roast from broth; cut into very thin slices. Return meat to the broth; cook over medium-high heat until thoroughly heated.
Remove bay leaf.


Yield: 12 servings.

COUNTRY-STYLE POTATOES


1 Tbsp. olive oil
¼ lb. fresh mushrooms, stems trimmed and sliced
½ cup finely chopped onions
½ tsp. salt
1/8 tsp. pepper
½ cup chicken stock or water
4 cups Idaho potatoes, in half-inch slices
2 Tbsp. minced parsley


In a cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted.

Mix in all the remaining ingredients.

Close the lid and bring to high pressure, then lower heat and cook for 3 minutes.

Release pressures according to manufacturer directions and remove the lid. Serve

ITALIAN SAUSAGE STUFFING


1 pkg. Johnsonville Italian Mild Sausage links, casing removed or 1 (16-oz.) ground
½ cup butter
1 medium onion, chopped
3 medium garlic cloves, minced
12 cups unseasoned bread stuffing cubes
½ cup Parmesan cheese, shredded
1 can (2.25-oz.) black olives, sliced & drained
1 Tbsp. fresh basi8l or 1 tsp. dried basil, minced
1 tsp. rubbed sage
½ tsp. salt
¼ tsp. pepper
4 cups chicken broth
2 eggs


In a large skillet cook sausage over medium heat until no longer pink, drain.

Remove from skillet, set aside. In the same skillet, melt butter.

Add the celery, onion, green pepper and garlic; sauté until tender.

In a very large bowl, combine the cubed stuffing, sausage, celery mixture, cheese, olives, and seasonings.

Add broth and eggs; toss to combine.

Spoon into a buttered 3-quart baking dish. Cover and bake at 325 degrees for 1 hour.


Yield: 14 servings.

ANDOUILLE SAUSAGE JAMBALAYA


1 cup chopped onion
1 cup green pepper, chopped
2 garlic cloves, minced
2 tsp. olive oil
1 pkg. (13.5-oz.) JOHNSONVILLE ANDOUILLE SAUSAGE, cut into ½-inch slices
1 can (14.5-oz.) diced tomatoes with green chilies
1 can (14.5-oz.) stewed tomatoes
1 cup water
¾ cup long grain white rice


In a Dutch oven, sauté onion, green pepper, and garlic in oil until tender. Add sausage, tomatoes. Water and rice; bring to a boil.

Reduce heat, cover and simmer for 20-25 minutes or until rice is tender.

 OPTION; One lb. of raw shrimp, peeled and deveined may be added to the jambalaya during the last 6-8 minutes of cooking time. Cook until the shrimp have turned pink.


Yield: 6 servings.

ITALIAN SAUSAGE STUFFING


1 pkg. Johnsonville Italian Mild Sausage links, casing removed or 1 (16-oz.) ground
½ cup butter
1 medium onion, chopped
3 medium garlic cloves, minced
12 cups unseasoned bread stuffing cubes
½ cup Parmesan cheese, shredded
1 can (2.25-oz.) black olives, sliced & drained
1 Tbsp. fresh basi8l or 1 tsp. dried basil, minced
1 tsp. rubbed sage
½ tsp. salt
¼ tsp. pepper
4 cups chicken broth
2 eggs


In a large skillet cook sausage over medium heat until no longer pink, drain.

Remove from skillet, set aside. In the same skillet, melt butter.

Add the celery, onion, green pepper and garlic; sauté until tender.

In a very large bowl, combine the cubed stuffing, sausage, celery mixture, cheese, olives, and seasonings.

Add broth and eggs; toss to combine.

Spoon into a buttered 3-quart baking dish. Cover and bake at 325 degrees for 1 hour.


Yield: 14 servings.

HOT CHEESE IN A JAR


2 lbs. melted Velveeta cheese (do not substitute
1 medium onion, grated or ground
1 (5.33 oz.) can evaporated milk
1 pint Miracle Whip salad dressing*
1 (8-oz.) can seeded, deveined, jalapeno peppers, chopped fine (cut off stems)


Melt cheese in top of double boiler. Add onion, milk, Miracle Whip and peppers to melted cheese, and mix well. Pour into 6 (8-oz.) jelly jars. Cool, screw on caps, and refrigerate. May be used as a cheese spread or let stand about 30 minutes at room temperature and may be used as a dip. Ingredients may be mixed in a blender then added to the melted cheese.

Yield: 6 jars.

TOMATO CREAM SOUP


2 Tbsp. butter
2 onions, chopped
2 celery ribs, chopped
2 carrots, chopped
2 lbs. tomatoes (about 6), peeled, cut in quarters
2 cups chicken broth
½ cup water
5-1/2-Tomato paste, 2 tsp.
2 tsp. sugar ½ tsp. salt
2-3 dashes Tabasco sauce
¾ cup heavy cream


In a saucepan, melt butter at medium heat. Add onions, celery and carrots. Cook, stirring from time to time, for about 5 minutes or until vegetables soften. Add tomatoes, chicken broth, water, tomato paste, sugar, salt and Tabasco. Bring to a boil

Reduce heat, cover and let simmer 15-20 minutes or until vegetables are tender. Let cool down a bit. In food processor or blender, processes vegetable mixture into a creamy texture, in 2 batches. Return to saucepan; add a quarter cup of heavy cream and heat at low heat until the soup is warm. Then in a little bowl, with a mixer, beat the remaining heavy cream until soft peak form. When ready to serve, garnish each serving with whipped cream.

Yield: 4 servings.

ADA’S HEARTY GERMAN BEAN SOUP


2 Tbsp. butter
1 carrot, coarsely grated
1 potato, coarsely grated
1 Tbsp. chopped onion
1-1/2 cups water
2 cups baked beans (or 14-oz. can pork and beans)
1 can (13-oz,) can evaporate
1 cup chopped ham
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
1/8 tsp. savory
Parsley for garnish

1. Melt butter in a large saucepan. Add carrots, potatoes, onion and water.

2. Cover and simmer for 10 minutes. Stir in rest of ingredients, except parsley.

3. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.

4. Garnish individual serving with parsley. Soup can be thinned with a bit of milk or cream.

Yield: 8 servings.

PRESSURE COOKER ITALIAN CHICKEN SOUP


2 tsp. olive oil
4 Italian turkey links, casing removed
1 medium onion, diced
3 cloves garlic, minced
½ cup pearl barley
1 cups greens lentils
1 bone-in chicken breast half, skin removed
½ cup fresh chopped parsley
3 cups chicken stock
1 (15-oz.) can chickpeas
1 (16-oz.) bag fresh spinach leaves, chopped
1 cup mild salsa


1. Heat 1-tsp. olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 tsp., olive oil to pressure cooker, cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentil’s, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover the chicken. Close cover securely: place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this nay takes 15 minutes). Reduce heat to medium-high, cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion, adjust heat if necessary.

2. Remove pressure cooker from heat; use quick-release following manufacture instruction or allow pressure to drop on its own. Open cooker and remove chicken and shred meat and return to soup; add garbanzo beans, spin salsa stir to blend and heat through before serving.



Yield: 8 servings.

SIMPLE SHREDDED POTATO PANCAKES


1 (20-oz.) bag refrigerated shredded potatoes
1 small onion, finely choppe3d
2 large egg
¼ cup flour
1 tsp. salt
½ tsp. pepper
1 cup vegetable oil


In a large bowl, combine potatoes, onion and egg; mix well. Add flour, salt, and pepper; mix until well combined.

2. Measure about ¼ cup potato mixture for each pancake and form into pancake shape.

3. In a large skillet, heat oil over medium heat. Place pancake in hot oil and cook 3-4 minutes per side, or until golden on both sides. Drain on paper towel-lined platter; serve warm.

Yield: 12-14 servings.

NOTE:

If you prefer to shred fresh potatoes, you will need 3-1/2 cups.

Serve these piping hot with sour cream or applesauce.

If mixture seems to dry add tablespoon water.

“BAG ‘N’ BAKE”


¼ tsp. salt
1/8 tsp. pepper
1-1/2 tsp. paprika
1-1/2 tsp. onion powder
1-1/2 tsp. garlic powder
¼ cup vegetable oil
4 medium-sized potatoes cut into /4-inch slices (see note)


1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

2. In a plastic food storage bag, combine salt, pepper, paprika, onion powder, and garlic powder.

3. Place oil in a shallow bowl and dip potatoes slices in oil. Place coated potato slices in bag, close tightly, and shake to completely coat potatoes. Place potato slices on prepared baking sheet.

4. Bake 35-40 minutes, or until golden and crispy.

Yield: 4 servings.

NOTE:

If you usually use white-skinned potatoes, try6 this with red-skinned potatoes for a change.

ANYTIME FRIED RICE


2 Tbsp. vegetable oil
3 cups cold cooked white rice, rinsed
1 (10-oz.) package frozen peas, thawed
6 scallions (green onions) sliced
1/3 cup light soy sauce
¼ cup chicken broth
¼ tsp. black pepper


1. In a large skillet, heat oil over medium-high heat. Add rice and stir-fry for 10 minutes.

2. Add peas and scallions and continue to stir-fry for 1 minute. Add remaining ingredients; mix well. Reduce heat to medium-low and cook 2-3 minutes, or until thoroughly mixed and heated through.

Notes:                                                                                                                                     * Using moist cold rice helps to give your Anytime Fried Rice that authentic crisp fried rice texture and flavor.

 For an extra dash of flavor, mix ¼ tsp. garlic powder with the chicken broth.

SHRIMP ETOUFFEE


 Shells from 2 lbs. shrimp
½ large onion, chopped
Top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery stalk, chopped
5 bay leaves

Etouffee
2 lbs. shrimp, shell on (remove shells for use in the shrimp stock), if not making your own stock, you can get the shrimp already shelled)
¼ cup vegetable oil or lard
Heaping ¼ cup flour
½ onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock, or clam juice or pre-made fish or shellfish stock
1 Tbsp. sweet paprika
½ tsp. celery seed
1 Tbsp. Cajun seasoning
Salt
3 green onions, chopped
Hot sauce, to taste

1. Pour 2 quarts water into a pot and add all the remaining stock ingredients. Bring to a boil drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine meshed-sieve into another pot set over low heat, You will have extra stock, which you can use for soup, risotto, etc. It will last in the fridge for a week.

2. To make the etouffee, start by making a roux. Heat the vegetable oil or lard in a large pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there is no clumps. Let this cook, stirring often, until it turns a pretty brown, this should take about 10 minute or sop.

3. Add the celery, greed pepper, and jalapeno and onion, cook this well over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.

4. Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning celery seed and paprika and mix well. Add salt to taste, then mix in shrimp. Cover the pot, turn the heat to it’s lowest setting and cook for about 10 minutes.

5. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

Yield: 4 to 6 servings.

HOMEMADE CANNED SPAGHETTI SAUCE


25 lbs. tomatoes
4 large green peppers, seeded
4 large onions cut into wedges
4 cans (6-oz. each) tomato paste
1 cup canola oil
2/3 cup sugar
¼ cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes                                                                                                          2 tsp. dried basil                                                                                                                                                                  2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 can plus 2 Tbsp. bottled lemon juice


1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

2.In a food processor cover and process green peppers and onions in batches until finely chopped.

3. In a stockpot, combine the tomatoes, green pepper mixture, Tomato sauce, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours, stirring occasionally. Discard bay leaves.

4. A lemon juice to 9 quart jars, 2 tablespoons in each, leaving ½-inch head space, remove air bubbles; Wipe rim and adjust lids. Process for 40 minutes in boiling water cannier.

Yield: 9 quarts.

BETTER THAN EVER LO MEIN




1/2 lbs. vermicelli or spaghetti
3 Tbsp. peanut oil
2 Tbsp. sesame oil
3 tbsp. Soy sauce
1 tsp. sugar
1 tsp. cornstarch
½ tsp. ground ginger
3 garlic cloves, minced
4 scallions, chopped, about ½ cup
½ cup diced red bell pepper


1. Cook pasta according to package directions.

2. Meanwhile, in a small bowl, combine 2 Tbsp. peanut oil, sesame seed, soy sauce, sugar, cornstarch, ginger, and garlic.

3. In a large skillet or wok, heat remaining peanut oil over medium-high heat and add scallions and red peeper; sauté 1 to 2 minutes, the add pasta to the skillet and stir fry.

4. Pour sauce mixture into skillet; toss well and cook until heated through and sauce has thickened slightly. Serve immediately.

Yield: 4 servings.

CRAZY GERMAN APPLESAUCE MEATLOAF


1-1/2 lbs. ground beef
½ lb. ground pork
½ cup onion, finally diced
1 cup applesauce
1-cup bread crumbs
3 Tbsp. ketchup
2 tsp. salt
¼ tsp. black pepper

1. Preheat oven to 350 degrees. Lightly oil a 9-x-5 inch loaf pan.

2. In a large bowl, combine all ingredients and mix well.

3. Place the meatloaf mixture in the prepared pan.

4. Bake for 1-1/2 to 2 hours.

5. Let cool 10-15 minutes. Turn the loaf out of the pan. Slice and serve.

Yield: 8 servings.

JOHNSONVILLE ANDOUILE SAUSAGE DEVILED EGGS


1 Tbsp. olive oil
½ package (13.5-oz.) Johnsonville Premium Fully Cooked Andouile Deviled Eggs
1 dozen eggs hard boiled
1-2 teaspoon(s) Dijon mustard
1/3 cup mayonnaise
Few dashes of hot sauce
½ tsp. kosher salt
Freshly ground pepper, to taste

Heat oil in a large sauté’ pan over medium-high heat. When oil is shimmering, add diced sausage. Cook until-well browned on all sides. Remove from pan with a slotted spoon; set aside to drain on paper towels.

Slice eggs in half lengthwise. Remove yolk and grate on small holes of box grater into a mixing bowl. Add mustard, mayonnaise, hot sauce, salt and pepper and mix thoroughly. Add yolk mixture to a large sealable plastic bag.

Fill egg whites half way with diced sausage. Cut off tip of plastic bag and pip yolk mixture into egg whites over diced sausage, over filling the whites. Top yolk mixture with more diced sausage.

Refrigerate until ready to use.

JOHNSONVILLE TORTILLA SOUP


2 Tbsp. olive oil
1 medium onion
4 cups (32-oz.) chicken broth
1 cup roasted tomatoes with garlic, canned
½ red pepper, diced
1 can (14-oz.) green chilies, diced
½ lime, juiced
1 link (half package 13-oz.) Johnsonville Andouille Premium Cooking Sausage, diced
2 cups tortilla chips or corn chips, broken
Chopped cilantro and green onions for topping


In a large saucepan, heat oil over medium to high heat.

Add onion, red pepper, Andouille sausage and cook for 5-7 minutes.

Add broth, tomatoes, chil8ies and limejuice, bring to a boil.

Reduce heat and simmer for 15 minutes.

Ladle soup into bowls.
Top each with tortilla chips and serve with cilantro and green onion.

PORK CHOPS WITH ITALIAN SAUSAGE


4 thick cut pork chops
Salt and pepper to taste
1 Tbsp. olive oil
¼ lb. sweet Italian sausage
1 onion, slivered
¼ lb. mushrooms, sliced
1 clove garlic
¼ cup dry red wine
1 (8-oz.) can tomato sauce
½ tsp. Itali8an seasoning


1. Preheat oven to 375 degrees

2. Sprinkle pork chops with salt and pepper. In a large frying pan, brown well in olive oil. Remove chops from pan and set aside. Pour off and discard all but 1 Tbsp. pan drippings.

3. Remove casing from sausage and crumble meat into same pan. Mix in onions and sausage brown slightly. Mix in garlic. Place pork chops in casserole dish, spooning sausage mixture over them. Pour in wine and tomato sauce. Sprinkle with Italian seasoning.

4. Cover with foil and bake for 45 minutes.


Yield: 4 servings.

ITALIAN SAUSAGE RIGATONI


1 Package (19-0z.) Johnsonville Italian Mild Sausage links, Grilled and coined sliced
1 Package (1-lob.) rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 large sweet red pepper, chopped
2 Tbsp. Italian parsley, chopped
1 Jar (26-oz.) of your favorite pasta sauce


Cook sausage links according to package directions.

Meanwhile, cook rigatoni according to package directions; drain and set aside.

In a large skillet, heat olive oil until hot.

Add garlic, sauté’ for 30 seconds or until golden.

Add red peppers; sauté’ for 2 minutes or until crisp-tender.

Cut sausage into ¼-inch coin slices; add to skillet. Stir in pasta sauce; heat through.

Add pasta, toss to combine. Sprinkle with parsley.

Serve immediately. Enjoy.


Yield:  6 servings.

RIGATONI A LA YOU!


1 Package (19-oz.) Johnsonville Italian Mild Sausage Links, grilled and coined sliced
1 Package (12-oz.) uncooked rigatoni pasta
1 Tbsp. olive oil
1 medium red pepper, thinly sliced
1 medium yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 can (28-oz.) diced tomatoes with Italian herbs
Grated Parmesan cheese


Cook sausage according to package directions, keep warm.

Cook the rigatoni according to directions, keep warm.

In a large pan, place the olive oil and garlic, sauté’ lightly for 30 seconds.

Add peppers and cook until crisp tender.

Combine cooked sausage and pasta sauce with peppers and heat until warm.

Note: At his point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

BABY CHEF BELL’S SAUSAGE CUPCAKE SURPRISE


4-oz. spaghetti cooked
1 egg, beaten
½ cup ricotta cheese
¼ cup Parmesan cheese
¾ cup spaghetti sauce
1 link Johnsonville Mild Italian Sausage Link, cooked and sliced
½ cup mozzarella cheese


Combine spaghetti, egg, Parmesan and Ricotta cheese. Press into well greased 6-cup muffin pan.

Top each with your favorite spaghetti sauce

Add a slice or two of sausage.

Top with mozzarella cheese.

Bake for 15 minutes in a preheated 350 degree oven.

Let stand for 5 minutes before serving.

Yield: 3 servings.

A BASIC HASH BROWNS RECIPE
Simple hash brown potatoes, German style. Make this breakfast classic at home.


1-1/2 lbs. potatoes, coarsely ground
5 Tbsp. flour
1 egg lightly beaten
1 small onion, ground or finely chopped
1-1/2 tsp. salt
1/8 tsp. pepper

1. Mix together above ingredients, including water produced during the grinding of the potatoes.

2. Fry in shortening ¼ inch dip. HOT OIL.

3. Put a large spoonful of the mixture in the pan and spread out to the desired diameter.

4. Fry about 2-3 minutes or until edges are crisp and golden brown; turn over and fry the other side.

5. Drain on paper towels and serve.

ROASTED TOMATO SALSA l


12 roma (plum) tomatoes
2 cloves garlic
1 small onion, quartered
1-jalapeno chiles pepper
1-1/2 Tbsp. olive oil
1 tsp. cumin
¼ tsp. salt
3 Tbsp. fresh lime juice
¼ cup chopped fresh cilantro


1. Preheat the broiler.

2. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chiles pepper. Drizzle with olive oil.

3. Check often, broil 5 to 10 minutes, or until outside of vegetables are charred.

4. Remove vegetables from heat. Remove and discard tomato cores jalapeno stems and garlic skins.

5. In food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

TERRIFIC SLOW COOKER JAMBALAYA
Chicken and shrimp makes this jambalaya extra tasty


4 chicken breast halved, cubed
1 (28-o.) can diced tomatoes
1 onion, chopped
1 green bell pepper, chopped
1 (14-oz.) can chicken broth
1/3 cup white wine
2 tsp. dried oregano
2 tsp. Cajun seasoning
½ tsp. cayenne pepper
1 lb. cooked, peeled shrimp
2 cups white rice

Place all ingredients except shrimp and rice in a slow cooker and stir. Cover and cook on LOW for 6-8 hours. Turn heat to HIGH, stir in shrimp and rice, and cook another 15-20 minutes.

Yield: 8 servings.

SLOW COOKER MEXICAN BEEF SOUP


1 lb. stew meat, cut into ½-inch cubes
1-1/4-oz. beef broth
2 cups water
14-oz. Mexican-style chunky tomato sauce
2-tsp. cumin                                                                                                                                1/4 tsp. seasoned salt
¼ tsp. pepper
½ tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can corn
½ cup sour cream


Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on LOW heat. Cover and cook for 8-8-1/2 hours, or until beef is tender. Increase heat to HIGH. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.

Serve with a dollop of sour cream.

SLOW COOKED GARLIC CHICKEN


4 skinned chicken breast halves
1 tsp. salt
2 tsp. paprika
1 large onion
10 cloves garlic (about 1 medium), unpeeled


Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook for about 6 hours or until juice runs clear.

YUMMY SLOW COOKER CHICKEN PARISIENNE RECIPE


6 skinless, boneless chicken breast halves
Salt and pepper to taste
Paprika to taste
½ cup dry white wine
1 (10.75-oz.) can condensed cream of mushroom soup
1 (4.5-oz.) can sliced mushrooms, drained
1 cup sour cream
¼ cup all-purpose flour


Sprinkle chicken breast lightly with salt, pepper and paprika to taste. Place in slow cooker. In a small bowl, combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Serve with additional paprika, if desired. Cover and cook on LOW setting for 6-8 hours.  Serve over cooked noodles or cooked rice.

SLOW COOKER ITALIAN BEEF


3-6 lb. rump roast or eye of the round
1 envelope Lipton dry onion soup mix
½ tsp. chili powder (optional)
½ tsp. garlic powder
2 tsp. garlic, minced
1 tsp. onion powder
1 tsp. seasoning salt (or use Mrs. Dash salt substitute)
1 tsp. Basil
1 tsp. oregano
1 tsp. Italian seasoning
1cup water
Salt and pepper to taste


Place roast in slow cooker. Mix dry ingredients all together and add to roast. Add 1-cup water. Cook on LOW for 10 hours or until meat shreds easily and is tender to taste. Remov3 any fat and shred into0 pieces. Put back in slow cooker. Heat for an additional 10-20 minutes. Serve on whole-wheat buns or hard rolls, while hot, with shredded Mozzarella cheese.
Add sauté’ onions and peppers.

Yield: 12-16.