Smoked Sausage and Fried Potatoes

POTATOES:
6 large Russett potatoes (or whatever brand you choose to use)

2 packs of Pork Smoked Sausage
3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 green bell peppers
2 large white onion
6 large tomatoes
It is best to start the potatoes first, because they take a while to cook.

Slice potatoes into cubes, about 1/2-1-inch thick and season to taste. Heat 1 tablespoon of grease (or vegetable oil) in a large skillet on medium, and add potatoes. Fry potatoes on medium, stirring occasionally, until they are golden brown or have reached desired doneness.

Slice smoked sausage about 1/2 inch thick and saute in a LARGE skillet on medium heat for about 20-25 minutes, stirring occasionally.

As sausage is cooking, slice ALL bell peppers into long 1/4-1/2 inch thick strips. Do the same with the 2 onions.

Once the smoked sausage has produced about 1-1 1/2 cups of juice, add all bell peppers and onions in with sausage and mix together. Let the smoked sausage, bell peppers and onions saute, stirring occasionally, for about 30 minutes or until peppers and onions have softened.

Slice ALL tomatoes and lay on top of sausage, pepper and onion mixture. Turn heat to low and let simmer for about 10 minutes, stirring occasionally. You may serve the potatoes on the side or mix them with the sausage mixture.

Sue

CINNAMON ROLL COOKIES (Heat oven to 350 blog)

1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 tsp cinnamon
1 large egg white
1 T water

1. In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate until you�re ready to use it.
2. Transfer the dough to a piece of parchment or waxed paper. Roll it into a 9x12 inch rectangle. Whisk egg white with water until foamy, and brush on the surface of the rolled dough.
3. In a small bowl, whisk together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with the long end, roll the dough into a log, sealing the edge. Wrap it in plastic wrap and freeze until firm.
4. Preheat oven to 350 degrees. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to a baking sheet.
5. Bake the cookies 12 to 15 minutes, until they�re a light golden brown. Remove them from the oven and transfer to a rack to cool. Drizzle with a glaze if desired. Makes 2 dozen.

Farmers casserole Made this several times

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt

Directions
Place potatoes in an 8 in square baking dish.
Sprinkle with cheese, ham and onions.
Beat eggs, milk, pepper and salt; pour over all.
Cover and refrigerate for several hours or overnight.
Let set before baking about 30 minutes.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

I made this soup a few weeks ago and we all loved it. Super simple too.

Winter Vegetable Soup

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

In a large saucepan, saute onions in oil until tender. Add the broth,
potato, carrot and thyme. Bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes. Add the broccoli, salt if desired and
pepper; simmer, uncovered, for 5-7 minutes or until vegetables are
tender. Yield: 2 servings.

-----------------
another one
I had printed this one out and my DDIL fixed it for DH and family and they all loved this one also.

Chunky Chicken Soup

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons canola oil
6 cups chicken broth
1-1/2 cups sliced carrots
1 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1-1/2 cups frozen peas
Directions
In a large saucepan, cook the chicken, celery and onion in oil until
chicken is no longer pink.

Add the broth, carrots, thyme, salt if desired and pepper; bring to a
boil. Reduce heat; cover and simmer for 45 minutes or until
vegetables are tender.

â¢Stir in macaroni and peas. Cover and simmer for 15 minutes or until
the macaroni is tender. Yield: 8 servings (2 quarts).

Nutrition Facts: One 1-cup serving (prepared with low-sodium broth and without added salt) equals 1 starch, 1 meat; also, 140 calories, 109 mg sodium, 18 mg cholesterol, 13 gm carbohydrate, 10 gm protein, 6 gm fat.é

Here is a link that might be useful: Soup