#3547 - Sausage Potato Casserole

(by Shirley McNevich)

1lb. Idaho potatoes
3/4 cup chopped onions
4 TBSP butter
4 TBSP flour
2 cups milk
1/2 tsp. salt
1/4 tsp. pepper
8oz. + 1/2 cup shredded sharp cheddar cheese
1lb. smoked sausage (casings removed, sausage crumbled)
paprika for sprinkling

Peel the potatoes. Cook the potatoes in salted water over medium heat until tender--drain them and cool completely. Cut the cooled potatoes into bite sized pieces. In a skillet over medium heat add crumbled sausage pieces and chopped onions--cook/stir until sausage is browned. In a greased 2qt. casserole dish make alternating layers of potatoes and sausage/onions. In a skillet add butter, flour, milk, salt, pepper and 8oz. shredded sharp cheddar cheese--cook/stir over medium low heat until melted and smooth. Carefully pour the cheese sauce mixture over the casserole mixture. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top. Sprinkle paprika over the cheese (to your taste). Bake at 350 degrees for 35-45 minutes or until heated through.

#2988 - Brown Rice and Sausage

(by Shirley McNevich)

1/4 tsp. pepper
1/2 tsp. salt
2 - 3.5oz bags Uncle Ben's quick-cooking brown rice (boiling bags)
1 cup chicken broth (more if necessary)
1 onion (chopped)
1/2 of a green bell pepper (chopped)
1/2 of a red bell pepper (chopped)
1lb. good quality smoked sausage OR hot sausage

Boil both bags of brown rice in water according to box directions. While the rice is cooking, cut the sausage into coin shaped pieces. In a skillet over medium heat add the sausage pieces--cook/stir until sausage is browned. Cover a plate with paper towels and remove the sausage pieces one at a time and place them on the paper towels to drain. Reserve any sausage drippings in the skillet. In the same skillet add red bell peppers, green bell peppers, chopped onions and a little bit of the reserved sausage drippings--cook/stir over medium heat until tender. Add the chicken broth to the onion mixture--cook/stir until boiling. When rice is done cooking, open the bags and add the rice to the chicken broth mixture--stir. Add the drained sausage pieces, salt and pepper to the chicken broth mixture--cook/stir until hot. If you want more sausage flavor in the rice, add more of the sausage drippings.

#2783 - Shrimp and Sausage

(by Shirley McNevich)

1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 cup chopped celery
8oz. smoked sausage (cut into coin shaped pieces)
1 - 28oz. can diced tomatoes (do NOT drain)
3 garlic cloves (finely chopped)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
12oz. (or more) medium shrimp (peeled and de-veined)
2 TBSP chopped fresh parsley
cooked rice

In a crockpot add chopped onions, chopped green bell peppers, chopped red bell peppers, chopped celery, sausage pieces, diced tomatoes/juice, garlic, salt, pepper and oregano--stir well. Cover and cook on low for 6-8 hours or until vegetables are tender. Add shrimp and parsley--stir, then cook on high heat for 20-30 minutes or until shrimp are done. Serve over cooked rice.

#2633 - Sausage and Corn Chowder

(by Shirley McNevich)

1 1/2 cups milk
1 - 14oz. can DelMonte cream style corn
1 cup smoked sausage pieces
1lb. red potatoes (washed, peeled and diced)
1 - 15oz. can DelMonte whole kernel corn (drained)
1 cup shredded cheddar cheese

Cut sausage into coin shaped pieces, then cut each coin shaped piece into quarters. Add sausage pieces to a measuring cup until you have 1 cup (more if you wish). In a skillet over medium heat add sausage pieces--cook/stir until sausage is browned. In a pot add the diced potatoes and 1 tsp. salt--cover with water, bring to a boil, then cook diced potatoes until tender. Drain the potatoes but do not rinse them. In a Dutch oven add milk and cream style corn--stir. Add cooked sausage, cooked potatoes and whole kernel corn--stir until mixed. Turn heat to medium--cook/stir until mixture is hot. Add shredded cheese--stir until melted.

#2573 - Smoked Sausage Noodles

(by Shirley McNevich)

1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)

Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.

#2369 - Skillet Smoked Sausage

(by Shirley McNevich)

1/2 lb. smoked sausage
1 cup raw white rice (NOT minute Rice)
1 - 14oz. can stewed tomatoes (or home canned)
2/3 cup Pace Picante sauce
1 - 16oz. can kidney beans

Cut the sausage into coin shaped pieces, then cut each piece into quarters. In a greased skillet over medium heat add sausage pieces, rice, stewed tomatoes, picante sauce and kidney beans--stir/bring to a boil. Once boiling, cover the skillet and reduce heat to simmer--simmer for 20 minutes. Remove from heat and keep covered for a few minutes before serving.