Ruthanna, I have made this and it is tasty.......and easy too: Posted by: Mustangs (My Page) on Wed, Mar 16, 05 at 13:59 I make this frequently but really don't have a specific recipe, I wing it: Lemon Sausage 6 Italian sausage links 2 large lemons-juice only 2 tsp chopped garlic 1/2 cup EVOO 1/2 stick butter 1/2 cup white wine Broil or roast sausage links on 400 degrees. While sausage is cooking, add other ingredients to sauté pan and simmer. When sausages are pink, take out of oven and diagonally cut into 1 inch pieces. Add sausage to pan continue simmering until sauce thickens. I serve this quick dish as the main course for dinner but they can be used as appetizers. --------------------------------------------------------------------------------

This recipe is my only tomato sauce since I discovered it a couple of years ago. If I were using fresh tomatoes, I would drop each tomato down in boiling water for just a few seconds, then put in an ice bath to chill; the skin peels off very easily after and you can chunk the tomatoes without the skin into your pot to cook. Use an immersion blender or a food processor to buzz the sauce smooth after it has finished cooking. You may have to simmer a little longer to get the thickness you want when using fresh tomatoes. You will want at least two quarts of chopped fresh tomatoes. Simple Tomato Sauce Recipe courtesy Giada De Laurentiis Serves: 6 cups Ingredients * 1/2 cup extra-virgin olive oil * 1 small onion, chopped * 2 cloves garlic, chopped * 1 stalk celery, chopped * 1 carrot, chopped * Sea salt and freshly ground black pepper * 2 (32-ounce) cans crushed tomatoes * 4 to 6 basil leaves * 2 dried bay leaves * 4 tablespoons unsalted butter, optional Directions In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

My mother made chicken salad in the summer. To go with it we'd have some nice buttered toast or rolls. It really makes a great hot weather supper or lunch. My Mom's Chicken Salad 2 skinless bone-in chicken breasts, *cooked, deboned and cubed 1 1/2 c. uncooked pasta, cooked accdg. to package directions, drained 1 c. diced celery 1 red delicious apple, diced 1 can baby peas, refrigerated and drained 3 hard-boiled eggs, chopped Mayo **Miracle Whip, opt. salt to taste Mix chicken, celery and apple with mayo until very moist. Gently blend in pasta and add more mayo if desired. Carefully add in the peas and hard-boiled eggs, again adjusting moistness if necessary. Chill and serve on lettuce with buttered toast. Note: I always start to make the salad a day or 2 before putting it all together because everything should be cold when you mix it up. *I used to boil or poach the breasts. Now I put them in the crockpot with a can of chicken broth. No fuss, no watching them cook. I strain the broth from cooking and use it to make soup. I also cook the pasta and eggs the day ahead and keep refrigerated until ready to mix the salad. **You can add some Miracle Whip if you like the salad a little sweeter. Most of the time I just use Mayo because the apple provides enough sweetness.

My favorite is by Paul Prudhomme. It sounds really spicy, but isn't. I think the combination of the beef and pork is what keeps it moist. CAJUN MEAT LOAF SEASONING MIX: 2 bay leaves 1 tsp. Salt 1 tsp. Ground cayenne pepper 1 tsp. Ground Black pepper 1/2 tsp. Ground White pepper 1/2 tsp. Ground cumin 1/2 tsp. Ground nutmeg MAIN INGREDIENTS: 4 Tblsp. Unsalted butter 3/4 cup finely chopped onions 1/2 cup chopped green bell pepper 1/4 cup finely chopped green onions 2 tsp. Minced garlic 1 Tblsp. Tabasco sauce 1 Tblsp. Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1-1/2 lbs. Ground sirloin 1/2 lb. Ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350° F. for 25 minutes, then raise heat to 400° F. and continue baking until done, about 35 minutes longer. Serve immediately. **This is best using both beef and pork, but can be made with beef only.** From Paul PrudhommeÂs A Louisiana Kitchen.