I'll share my recipes, if you share ours, Feb. 5, 2011

15 years ago

This sounds good--it's that pork thing, 'ya know.

SAUSAGE AND CREAM CHEESE CRESCENTS (Plain Chicken blog)

16 oz sausage cooked and crumbled

8 oz cream cheese softened

2 cans of crescent rolls

Mix sausage and cream cheese together. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up. Bake at 375 for 15 minutes, or until golden brown.

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Comments (3)

Marilyn Sue
15 years ago
Pumpkin Muffins

3 c. flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. milk
1 c. canned pumpkin
1/2 c. melted butter
2 eggs

Put dry ingredients in a large bowl and stir together. In another smaller bowl, put wet ingredients together and stir. Make a well in center of dry ingredients and pour wet ingredients into dry. Stir around pan one way only and just enough to moisten dry ingredients. (May add 1 to 2 teaspoons water to thin out batter, if necessary.) Grease bottom of muffin pans. Bake 20 minutes at 400*.

From "Cooking Treasures 75th Anniversary Collection"

Sue
Jasdip
15 years ago
I love pasta, cabbage and sausage. Why not have it all together?

Fettuccine with Sausage and Cabbage (Real Simple)

8 ounces fettuccine (1/2 box)
2 tablespoons olive oil
3/4 pound Italian sausage links, casings removed
1/2 small Savoy cabbage, thinly sliced (about 6 cups)
3 shallots, sliced
kosher salt and black pepper
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh chives

Cook the pasta according to the package directions. Drain and return it to the pot.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.

Heat the remaining oil over medium heat.
Add the cabbage, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
Add the chicken broth and simmer until the cabbage is tender, 3 to 4 minutes.
Add the cabbage mixture to the pasta, along with the sausage and chives, and toss to combine.
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glenda_al
15 years ago
I love this! Made quite a few times!

Peloponnesian Pot Roast

Ingredients
2 1/2-3 pound Beef pot roast
8 cloves garlic-cut in half
Salt & pepper to taste
2 tablespoons cooking oil
Hot cooked spaghetti
3 cups tomatoe sauce
2 tablespoons brown vinegar
1 teaspoons ground nutmeg
6-8 whole cloves
1/2 teaspoons ground cinnamon
1/2 teaspoons ground allspice

Method

Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster.

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster.

Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender.

Remove meat to cutting board; keep warm.

Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top.

I'll share my recipes, if you share ours, Feb. 5, 2011

Comments (3)

Marilyn Sue

Jasdip

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glenda_al

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