Sunday, June 13, 2010

sausage hashbrown breakfast casserole

  • 1 pound medium ground pork sausage
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk
  • Preparation

    Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

    Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

    Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

    Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

    Bake at 350° for 35 to 40 minutes.

    Friday, December 18, 2009

    Buffalo Chicken Soup

    Serves: 4
    1 sm. onion - chopped2 ribs celery - chopped1/4 cup butter OR margarine1/4 cup all-purpose flour3/4 cup milk3/4 cup chicken broth2 cups diced, cooked chicken1/4 - 1/2 cup buffalo wing sauce - to taste4 oz. process cheese food (Velveeta®) - cubed, low-fat okay1/2 tsp. cayenne pepper1/2 tsp. celery salt1/2 tsp. garlic salt

    -In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.-Stir flour into pan; slowly whisk in milk and broth.-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
    Notes: We serve this with celery sticks and Ranch or Bleu Cheese Salad Dressing on the side.

    To cut down on spice you can omit the cayenne pepper and dilute with more chicken broth to taste.

    Thursday, November 19, 2009

    Polish Sausage and Sauerkraut

    Cut 1 1/2 lb. of polish sausage into small slices and brown in pan. In another pan, cook 1 can or one bag of sauerkraut (approx. 16 oz.) on med heat, adding brown sugar and s&p to taste. Add browned polish sausage to warmed sauerkraut and serve.

    Tuesday, October 6, 2009

    Cheesy Potato Soup

    1 1/2 cups peeled chopped carrots
    5 cups peeled chopped potatoes
    1 1/2 cups chopped celery
    1 tsp salt
    6 cups water
    1 can evaporated milk
    2 tbsp chopped fresh parsley
    1 cup skim milk
    1 lb velveeta cheese cubed
    2 cups diced ham
    1/2 tsp pepper
    In a 5 quart pot, combine carrots, potatoes, celery, salt and water. Boil 20 minutes.
    Remove from stove and slightly mash potato mixture
    Stir in evaporated milk, parsley, milk, chees, ham and pepper.
    Return to stove and heat till bubbly

    Cheesy Potato Soup

    Chicken Enchiladas

    1 can Old El Paso Enchilada Sauce
    1/4 cup cilantro sprigs
    1/4 cup parsley sprigs
    1 tablespoon lime juice
    2 cloves garlic
    2 cups chopped cooked chicken or turkey
    1 cup shredded mozzarella cheese
    6 flour totillas
    Heat oven to 350 Spray 11 x 7 in glass baking dish with cooking spray
    In blender or food processor place the sauce, cilantro, parsley, lime juice and garlic. Cover blend on high till smooth
    in small bowl, mix chicken and 3/4 cup of cheese. Roll in Torillas, place seam sides down and pour sauce mixture over enchiladas.
    Cover bake 15 minutes. Sprincle with remaining 1/4 cup chees. Bake uncovered 5 to 10 min.

    Saturday, October 3, 2009

    Teriyaki Pork Roast

    3/4 cup unsweetened apple juice
    2 Tbs sugar
    2 Tbs soy sauce
    1 Tbs vinegar
    1 tsp ground ginger
    1/4 tsp garlic powder
    1/8 tsp pepper
    3 lb boneless pork loin roast, halved
    2 1/2 Tbs cornstarch
    3 Tbs cold water

    1. Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper in greased slow cooker.
    2. Add roast. Turn to coat.
    3. Cover. Cook on low 7-8 hours. Remove roast and keep warm.
    4. In saucepan, combine cornstarch and water until smooth. Stir in juices from roast. Bring to boil. Cook and stir for 2 minutes or until thickened. Serve with roast