Mexican Lunch

contributed by Kelley Hutchinson

1 lb hot pork sausage (I use regular)

1 lg can Stewed tomatoes (12oz)

8oz elbow macaroni

1 med. onion (diced)

1 green bell pepper (diced)

1.5 Tbspn Chili powder

1/4-1/2 pint sour cream

brown & drain the sausage in a large/deep skillet

add tomatoes, raw uncooked macaroni, onion, green pepper & chili powder, and bring mixture to a boil

cover & reduce heat to low & simmer for 45 minutes

add the sour cream & mix well before serving

we always served this with some buttered bread, the meal has some heat to it & the cool buttered bread made for a great side (or a mini taco)…you can increase the heat using hot pork sausage or more chili powder, served w/ a salad or some fresh fruit & you have a comforting meal memory from my childhood.

Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top

Zuppa Toscana

contributed by Laurel Turner

1 lb Italian sausage (I like mild sausage)
3 medium to large potatoes UNPEELED, sliced into slices
1 large onion, chopped
4 strips of thick cut bacon
 4 garlic cloves, minced
3 cups kale chopped
2 (8 ounce) cans chicken broth
1 teaspoon of crushed red pepper flakes
1 quart water
1 cup heavy whipping cream, or 1 1/2 cups of half and half
cut up and cook the 4 strips of bacon…remove from the pan…leave the drippings.
add 1 large onion finely chopped…sautee until soft.
add the minced garlic and the sausage…after meat is cooked through add your potatoes and incorporate with the meat, onion and garlic
.sautee approximately 5 minutes.
add the water and chicken broth, bring to a slow simmer.
in the 1 cup of heavy cream or 1/2 and 1/2 add 1 tbs cornstarch…stir to combine.
slowly pour into hot soup while continously stirring..
add your kale…stir kale into soup…add in your bacon and cover the pot..
remove from the heat, let set 5 minutes to wilt the kale..
.eat and enjoy !

Italian Sausage Soup

contributed by Brooke Phillips

Ingredients:

Sausage Meatballs

1 pound mild Italian sausage, casings removed

1/2 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon garlic salt
Soup

4 cups hot chicken broth

1 tablespoon tomato paste

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup mini pasta shells*

bag (10 ounces) baby spinach leaves

Grated Parmesan cheese

salt to taste

 

Directions

  • Combine all meatball ingredients. Form into marble-size balls.
  • Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours.
  • Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

*Ingredient Tips Or use other tiny pasta, such as ditalini (mini tubes) or farfallini (mini bowties).

Pork Green Chile

contributed by Michelle Weickum-Anderson

 2-3lb pork butt diced
 6 cans hunts fire roasted diced tomatoes (or just PLAIN diced tomatoes)
garlic powder, salt, and pepper to taste
2 BIG cans of whole Hatchs green chiles (dice and save juice)
 Olive oil Brown pork in big stock pot with seasonings.
 When brown add tomatoes, diced green chiles and all juices except for 1 can of tomatoes– reserve this juice to make slurry later.
 Let simmer (you can leave it on low most all day)  This isn’t good for the crock pot though it tends to burn
 When you are ready to eat, bump up heat to med high, bring to boil and stir in 2-3tbsp of corn starch into reserved tomato juice, add to boiling chili and let thicken.
If you like it spicier you can add a can of diced jalapenos.  If you don’t like tomatoes you can omit those.  Just use water to give enough liquid if you need it.

Old-Fashioned Colorado Green Chile

contributed by Laurel Turner

Ingredients:
2 lbs. cubed pork
1 tbsp. minced garlic (about 2 cloves)
 1/4 tsp pepper
3 tbsp. flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
 2 ½ cups diced green chiles (about 20 chiles)
2 cups diced onion
 Salt & pepper to taste.
Instructions: Brown pork in skillet with garlic and pepper. Add flour and brown as well.
In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
(You can also cook it in a large pot on the stove at low heat.)
Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.
Makes approximately 3 quarts. Serves 8-10.
Prep time: 1 hour (includes dicing pork, garlic tomatoes, and chiles)
Cooking time: 2 hours
Total time: 3 hours

Honey Glazed Smoked Ham

contributed by Carrie-Nell Jessop

This calls for a smoker, but I just do it in the oven.  You can do this with a cooked or uncooked ham (pre-smoked).  I’ve done both.

If uncooked: preheat oven to 350, place ham fat side up in deep pan, 1 c. liquid in bottom of pan, place a piece of foil tightly over the ham, but leave loose on the sides of the pan, cook 20 minutes or so per pound.

If cooked, 225 for around 6 hours (I’ve done it in less time).

The night before you cook, mix together the following ingredients, rub on ham, and wrap ham tightly in foil and refrigerate:

1 tbs. black pepper

1 tbs. paprika

1 tbs. sugar

1/2 tbs. salt

1 tsp. dry mustard

1/2 tsp. cayenne

The next day when you’re ready to cook it, mix together:

3/4 cup chicken stock

1 cup pineapple juice

1 1/2 tbs. vegetable oil

1/2 dry mustard

1/2 tsp. cloves

Warm mixture over medium heat.

Place ham in roasting pan, cover with foil, and baste with sauce mixture once every hour or so.

Prepare glaze:

1/2 cup honey

1/4 cup pineapple juice

1/2 tsp. dry mustard

pinch of ground cloves

Brush generously with glaze a couple of times during the last hour of cooking.

Best. Ham. EVER.

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