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.