Peach Cornmeal Cobbler

 

6 cups sliced peeled peaches about 3 pounds
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
3 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons butter cut up
1/3 cup milk
1 tablespoon sugar

Preheat oven to 375 degrees. Combine first four ingredients in a large bowl.
Stir gently and spoon in to a 9 inch square baking pan. Combine flour and
next five ingredients in a medium bowl. Cut in butter till mixture
resembles coarse meal. Add milk and stir just until moist. Drop dough on to
fruit mixture to form 9 mounds. Sprinkle with 1 tablespoon sugar. Bake at
375 degrees for 40 minutes or until topping is golden brown.
Serves 9.

Hush Puppy Puffs

3/4 cup cornmeal self rising
3/4 cup flour self rising
1 tablespoons sugar
1 teaspoons Salt -- kosher
1 teaspoons Baking Soda
3/4 cup Buttermilk
1 Egg -- slightly beaten
1 medium onion -- finely chopped

Instructions
Slightly beat egg and add buttermilk and onion and stir to mix. Add
to combined dry ingredients.

Carefully drop batter by tablespoonfuls into deep hot oil; cook only a
few at a time, turning once. Fry until hush puppies are golden brown
(3 to 5 minutes).

Drain well on absorbent towels.

Yield: about 2 dozen

 

I add chopped Jalapeno's to mine... love it..

Mini peach cobbles, a bite-sized summer treat.

1 cup sugar
... 1 cup flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk
1/2 cup (1 stick) butter, melted
Brown sugar
Cinnamon
1 can peaches, diced

Instructions

Preheat oven to 350 degrees.
Put 1 teaspoon of melted butter into each regular size muffin tin.
With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
Put 2 tablespoons of batter into each muffin tin.
Add 1 tablespoon diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake for 12 minutes.
Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out.

Bacon Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
... 12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Heavenly Yam Delight

1 can (29-ounce) yams or sweet potatoes. drained; or 2 medium fresh sweet potatoes
1 cup all-purpose flour
1/4 cup + 2/3 cup confectioners' sugar, divided use
1/3 cup chopped pecans
7 tbsp. butter or margarine
1 pkg. (8 oz.) fat-free cream cheese
1 tub (8 oz.) fat-free frozen whipped topping, thawed
1/4 cup sugar
1/2 tsp. ground cinnamon 

      Heat oven to 350ºF

.  Place fresh* sweet potatoes and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover, microwave about 3 - 4 minutes until done; drain, peel, cut into chunks.  In a large bowl, combine flour, 1/4 cup confectioners' sugar, pecans and butter.  Press into bottom of 13x9x2" baking dish.  Bake 20 minutes.  Set aside to cool.  In mixing bowl, mix cream cheese and 2/3 cup confectioners' sugar until creamy.  Fold in 3/4 cup whipped topping.  Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth.  Spread over cream cheese mixture.  Top with remaining whipped topping.  Refrigerate.

Note:  *Canned sweet potatoes are pre-cooked.

Taco Sauce

:
16 cups coarsely chopped tomatoes
1 cup each chopped onions, cider vinegar
2 cloves garlic, minced
1/2 cup granulated sugar
2 tbsp.  chili powder
1 tsp. each salt, cumin
1/2 tsp. cayenne pepper

 

      In large saucepan, bring to boil tomatoes, onions, vinegar and garlic, stirring often.  Reduce heat, cover and simmer until very tender, about 1 hour.  Press through food mill or sieve into clean saucepan.  Stir in sugar, chili powder, salt, cumin and cayenne pepper.  Bring to boil, then reduce heat.  Simmer, stirring often, until thick enough to coat spoon, about 25 minutes.  Ladle into jars, leaving 1/2" headspace.  Wipe rims, then attach lids and bands.  Process in a boiling water bath for 30 minutes.  Adjust time according to altitude.  Makes 8 half pints.

Copycat Cheez Whiz®

 

4 oz. extra-sharp Cheddar cheese
2 oz. cream cheese
1/4 tsp. each sugar, mustard powder, garlic powder, onion powder, cornstarch
1/8 tsp. ground turmeric
1/2 cup whole or reduced-fat milk 

      In a food processor, blend Cheddar cheese, cream cheese, cornstarch, sugar, turmeric, mustard powder, garlic powder, and onion powder.  Heat milk in a microwave-safe cup in microwave 45 seconds.  Pour milk over cheese mixture, and blend in food processor until smooth.  Serve immediately with crackers.  Makes 12 oz.

Sour Cream Peach Pie

6 peaches, sliced and cubed
1 cup sour cream
3⁄4 cup sugar
3 tablespoons flour
1 egg, lightly beaten
1 tablespoon peach juice
1 teaspoon cinnamon (optional)
1 teaspoon vanilla

Topping

6 tablespoons butter
1⁄2 cup flour
1⁄2 cup quick oatmeal
1⁄3 cup brown sugar
2 teaspoons cinnamon

 

Prepare single pie crust in glass pie dish. I prefer using a clear one so I can gauge if bottom is done.

Position oven rack to bottom one third and preheat oven to 400 degrees farenheit. (Put pie onto cookie sheet in case it over flows and to make it easier to lift out.).
Put butter for to

pping into small bowl so it warms up slightly-you don't want to melt it or it will be a batter.
Put peaches into bowl.

Stir together sour cream, sugar, flour, egg, peach juice, optional cinnamon, and vanilla in small bowl.

Use a slotted spoon to put peaches into crust b/c you don't want all the juice.
Pour sour cream mixture over peaches.

Bake pie for 12 minutes, reduce oven to 350 degrees, at this point I like to lay foil strips over exposed crust, put pie back into oven for another 35 minutes.

Baked Potato Soup

Mashed potatoes serve as the base for this creamy Baked Potato Soup. Be sure to provide all of your favorite baked potato toppers to go along with this warm bowl of comfort

 

• • 1/4 cup butter
• • 1/2 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 extra-large chicken bouillon cube
  • 1 (24-oz.) package frozen steam-and-mash potatoes
  • 2 cups milk
  • 1/2 teaspoon pepper
  • Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions

 

1. 1. Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
2. 2. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
3.  
4. 3. Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired
5.  
6. toppings.
7.  
8. The Sandwich: Combine 1/4 cup mayonnaise; 2 Tbsp. reduced-fat refrigerated pesto sauce; and 1/3 lb. peeled, cooked, and chopped shrimp. Spoon onto 6 toasted French bread slices. Sprinkle with grated Parmesan cheese. Bake at 400° for 10 minutes or until browned and bubbly.

A Thousand Romantic Moments Every Day

A Thousand Romantic Moments Every DayHello!
A Thousand Romantic Moments Every Day
Everyone will experience success with AnastasiaDate
What do we count as a success? Yes, we have dates, engagements and weddings
but that doesnБ─≥t cover the thousands of little moments of magic that we
generate each and every day.
For each bouquet of flowers sent there is a Lady left with a feeling of
warmth and love.
Each time a Live Chat ends with the words Б─°with Love my darling, speak
soonБ─², isnБ─≥t that also a success?
Every time one of clients goes to bed dreaming about his Lady in Ukraine or
her foreign prince, we also think that this is a small success.
The warm feelings of love, companionship and belonging which AnastasiaDate
provides to all of its clients day in, day out are real, and a testament to
the genuine intentions of our wonderful clients, both male and female.
http://russian-girls.tv

Berries with Orange Scones

:
1-1/4 cups all-purpose flour
2 tsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1 oz, cold reduced-fat cream cheese, cut into 6 pieces
1 tbsp. cold butter, cut into 6 pieces
1 egg
1/4 cup low-fat (1%) milk
1 tbsp + 1 tsp. finely grated orange zest
1-1/2 cups fresh strawberries, sliced, divided use
1-1/3 cups fresh blueberries
2 pkt. sugar substitute or equivalent of 4 tsp. sugar
1 tbsp. orange liqueur, optional
1-1/2 cups sugar-free vanilla ice cream, optional topping

      Heat oven to 425ºF .  Spray medium baking sheet with nonstick cooking spray.  Combine flour, sugar, baking powder and salt in medium bowl; mix well.  Using pastry blender or 2 knives, cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs.  Set aside.  Beat egg, milk and orange zest in small bowl.  Pour all at once into flour mixture; stir until just moistened.  Gather dough into a ball; place on lightly-floured board.  If dough is sticky, sprinkle with a little additional flour; knead 13 times.  Press dough into 8x3" rectangle, about 1/2" thick.  Cut into 3 squares; cut squares diagonally to make 6 triangles.  Place 1" apart on prepared pan.  Bake about 12 - 14 minutes or until lightly browned and set.  Meanwhile, purée 1/2 cup strawberries and 1/3 cup blueberries.  Add remaining berries, sugar substitute and liqueur, if using; toss to coat.  Let stand 15 minutes.  Slice scones in half horizontally.  Place 2 scone halves per plate; top with 1/3 cup fruit and 1/4 cup ice cream, if using.  Serve immediately.

Crockpot King Ranch Chicken

3 - 4 cups cooked, diced chicken
1 pkg. (10 - 12") flour tortillas
1 medium onion, chopped
2 cans (10-3/4 oz.) cream of chicken soup
1 can (1 cup) tomatoes & chilis
4 tbsp. quick-cooking tapioca (not instant)
4 cups grated Cheddar cheese 
4
      In a large bowl, mix chicken, soup, tomatoes, chilis and tapioca.  Rip 2 - 3 tortillas into pieces and line bottom of a 5-qt. crockpot.  Add 1/3 of chicken mixture; top with 1/3 of onion and cheese.  Repeat layers -- tortillas, chicken mixture, onion, cheese 2 more times.  Cover, cook on Low 6 - 8 hours, High 3 hours.  For a small 3-qt. crockpot makes 1/2 recipe.  This is a good take-in dish or potluck dinner for church. 

Fried Wontons

2 lb. ground pork
1 cup sliced water chestnuts, finely chopped
3 tbsp. fresh ginger, grated
2 tbsp. each minced scallions, soy sauce
1 tbsp. each rice wine, sakè or rice wine vinegar; sesame seed oil
2 tbsp. cornstarch
70 wanton skins
enough cooking oil for deep-fat frying 

      Put pork in bowl, chop with a knife to allow for even mixture with other ingredients.  Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork.  Add remaining ingredients except wanton skins and cooking oil; stir well until completely mixed.  Place about 1 tsp. of mix in center of a wanton skin, fold skin over to make a triangle.  Pinch edges of wanton skin while moistening with just a little water on fingers.  Water helps hold wanton skin together.  Heat oil to 350ºF in a wok or a deep fat fryer.  Cook wantons only about 3 or 4 at a time, to make sure they do not lower cooking temperature of oil too much.  Maintaining heat of cooking oil will keep wantons from absorbing too much oil.  Remove wantons with a slotted spoon or frying strainer when they are golden brown.  Drain on paper towels.  Keep cooked wantons warm in oven while cooking remaining wantons.  Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard.  May substitute ground shrimp or turkey for pork, or even use a combination of all three. 

Grilled Portobello and Mozzarella

4 portobello  mushroom caps
1/2 bottle (8 oz.) Italian salad dressing
1 jar (14 oz.) marinara sauce
1 jar (7 oz.) roasted red bell peppers, drained, sliced
8 slices mozzarella cheese
1/2 tsp. each dried oregano, dried basil 

      Place mushrooms in a large resealable plastic bag with salad dressing.  Seal, and marinate at least 15 minutes.  Heat grill for medium-high heat.  Heat marinara sauce in a saucepan over medium heat, keep warm.  Oil grill grate.  Place mushrooms on grill, cook 7 - 10 minutes per side, until lightly toasted.  Spread bottom of a shallow baking dish or ovenproof plate with just enough marinara sauce to cover bottom.  Place mushrooms in dish, bottom side up, top with peppers and remaining marinara sauce.  Place 2 slices cheese on each mushroom, sprinkle with oregano and basil.  Broil 3 - 5 minutes, until cheese is melted.  Serve hot.  Refrigerate leftovers

Barbequed Hot Dogs

1 pkg. cocktail hot dogs
1/4 cup mustard
3/4 cup grape jelly

      Place mustard and grape jelly into crockpot.  Place on High setting.  Put hot dogs in and simmer.  Great sauce for sweet and sour meatballs, too.

A Thousand Romantic Moments Every Day

A Thousand Romantic Moments Every DayHello!
A Thousand Romantic Moments Every Day
Everyone will experience success with AnastasiaDate
What do we count as a success? Yes, we have dates, engagements and weddings
but that doesnБ─≥t cover the thousands of little moments of magic that we
generate each and every day.
For each bouquet of flowers sent there is a Lady left with a feeling of
warmth and love.
Each time a Live Chat ends with the words Б─°with Love my darling, speak
soonБ─², isnБ─≥t that also a success?
Every time one of clients goes to bed dreaming about his Lady in Ukraine or
her foreign prince, we also think that this is a small success.
The warm feelings of love, companionship and belonging which AnastasiaDate
provides to all of its clients day in, day out are real, and a testament to
the genuine intentions of our wonderful clients, both male and female.

http://anastasiaaffiliate.go2cloud.org/aff_c?offer_id=8&aff_id=25238

COCONUT CUSTARD PIE

1. 1 Homemade 9 inch pie crust or use pre-packaged
2. 4 Tablespoons butter, melted
3. 3 eggs, room temperature,beaten
4. 2 Tablespoons flour
5. 1/2 cup sugar
6. 1 cup shredded sweetened coconut
7. 1 1/2 cups milk, room temperature
8. 3/4 teaspoon vanilla
9. Sprinkle of nutmeg

Instructions

1. Preheat oven to 350 degrees.
2. Make pie crust or arrange pre-packaged crust into a 9 inch pie plate.
3. 1. In a large bowl combine melted butter,eggs,flour,sugar,coconut, milk and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
4. 2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking , then remove.

Notes

1. When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
2. The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.

HAMBURGER STEAKS WITH ONION GRAVY

1lb. ground beef

1 egg

1/3 cup bread crumbs

1/2tsp. black pepper

1 tsp. salt

1/2 tsp. onion powder

1 clove garlic minced

1tsp. Worcestershire sauce

1tbsp. oil

1 1/2 cup thinly sliced onion

2tbsp. all-purpose flour

1 cup beef broth

1/2tsp. salt

 

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes

A Thousand Romantic Moments Every Day

A Thousand Romantic Moments Every DayHello!
A Thousand Romantic Moments Every Day
Everyone will experience success with AnastasiaDate
What do we count as a success? Yes, we have dates, engagements and weddings
but that doesnБ─≥t cover the thousands of little moments of magic that we
generate each and every day.
For each bouquet of flowers sent there is a Lady left with a feeling of
warmth and love.
Each time a Live Chat ends with the words Б─°with Love my darling, speak
soonБ─², isnБ─≥t that also a success?
Every time one of clients goes to bed dreaming about his Lady in Ukraine or
her foreign prince, we also think that this is a small success.
The warm feelings of love, companionship and belonging which AnastasiaDate
provides to all of its clients day in, day out are real, and a testament to
the genuine intentions of our wonderful clients, both male and female.

http://anastasiaaffiliate.go2cloud.org/aff_c?offer_id=8&aff_id=25228

1000's of Russian beauties are hoping to connect with you TODAY

Hello!

1000's of Russian beauties are hoping to connect with you TODAY. You are
half way to the unlimited and most exciting experience of Russian Romance
introductions. Move to the next level today!

Access your account and get in touch with the most gorgeous Ladies from
Russia and Ukraine. Attract attention to your profile by inviting Ladies to
Live ChatБ─╕

Browse Ladies Online and step into action!
http://anastasiaaffiliate.go2cloud.org/aff_c?offer_id=12&aff_id=25228

A Thousand Romantic Moments Every Day

	Hello! A Thousand Romantic Moments Every Day Everyone will experience success with AnastasiaDate What do we count as a success? Yes, we have dates, engagements and weddings but that doesn▓t cover the thousands of little moments of magic that we generate each and every day. For each bouquet of flowers sent there is a Lady left with a feeling of warmth and love. Each time a Live Chat ends with the words ⌠with Love my darling, speak soon■, isn▓t that also a success? Every time one of clients goes to bed dreaming about his Lady in Ukraine or her foreign prince, we also think that this is a small success. The warm feelings of love, companionship and belonging which AnastasiaDate provides to all of its clients day in, day out are real, and a testament to the genuine intentions of our wonderful clients, both male and female. and get your own magical moments to treasure forever. Unsubscribe from these notifications here

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Here's your SENSATIONAL chance to meet 1,000s of Russian women FREE on AnastasiaDate!

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Here's your SENSATIONAL chance to meet 1,000s of Russian women FREE on AnastasiaDate!

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Ice Cream In A Bag Less Than 10 minutes!

Ice Cream In A Bag Less Than 10 minutes!

This is old I remember doing this back in school

 

when I was

 

little and when I do it with my kids they are amazed how

 

fast it is lol 

 

Here is what you will need to make homemade ice cream in

 

a baggie:

 

2 Tablespoon stevia ( more or less depending on sweet

 

tooth) can use sugar but save those calories!!!

1 cup half & half (or light cream)

1/2 tsp vanilla extract

 

 

1/2 cup coarse salt or table salt(I used canning salt)

 

ice

gallon-sized Ziploc bag

pint-sized Ziploc bag

Mix the stevia, half & half and vanilla extract together. Pour

 

 into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway

 

 with ice and pour the salt over the ice. Now place the cream

 

 filled bag

 

 into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for

 

 about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream

 

 is hard, if not keep shaking. Once the ice cream is finished

 

, quickly

 

run the closed pint-sized baggie under cold water to quickly

 

 clean the salt off the baggie.

Open the baggie and pop in a spoon.

Hope you enjoy your homemade ice cream in a baggie as

 

 much as we do!

IRISH MUSTARD SAUCE AND Mustard history

This week we salute DRY MUSTARD!!!!!!

Mustard history

Mustard is a member of the Brassica family of plants which bears tiny round edible seeds as well as tasty leaves. Its English name, mustard, is derived from a contraction of the Latin mustum ardens meaning burning must. This is a reference to the spicy heat of the crushed mustard seeds and the French practice of mixing the ground seeds with must, the young, unfermented juice of wine grapes.

At first, mustard was considered a medicinal plant rather than a culinary one. In the sixth century B.C., Greek scientist Pythagoras used mustard as a remedy for scorpion stings. One hundred years later, Hippocrates used mustard in a variety of medicines and poultices. Mustard plasters were applied to "cure" toothaches and a number of other ailments.

Prepared mustard dates back thousands of years to the early Romans, who used to grind mustard seeds and mix them with wine into a paste not much different from the prepared mustards we know today.

The mustard seed is a prominent reference for those of the Christian faith, exemplifying something which is small and insignificant, which when planted, grows in strength and power. Pope John XII was so fond of mustard that he created a new Vatican position - grand moutardier du pape (mustard-maker to the pope) - and promptly filled the post with his nephew.

In 1866, Jeremiah Colman, founder of Colman's Mustard of England, was appointed as mustard-maker to Queen Victoria. Colman perfected the technique of grinding mustard seeds into a fine powder without creating the heat which brings out the oil. The oil must not be exposed or the flavor will evaporate with the oil.

We all know that losers and quitters can't cut the mustard (live up to the challenge). And perhaps the reason ballpark mustard is so popular is because pitchers apply mustard to their fastballs to get those strike-outs.

 

 

 

IRISH MUSTARD SAUCE

 

1 tbsp. cornstarch
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. water
1/4 c. cider vinegar (good quality)
1 tbsp. butter, melted
1 tsp. freshly grated horseradish
2 egg yolks, beaten

Combine cornstarch, sugar, dry mustard and salt in a medium saucepan; stir well. Add water and cook over low heat, stirring constantly, until thickened. Remove from heat.

Stir in vinegar, butter and horseradish. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.

Cook over low heat, stirring constantly, until thickened.

Serve as an accompaniment to Irish Boiled Dinner, along with Corned Beef and Cabbage, or as a condiment.

Yield: 1 1/2 cups.

Broccoli-Cheese Noodle Soup Recipe

 

 

This recipe is:
Quick

3 cups frozen chopped broccoli
... 2 ounces angel hair pasta, broken into small pieces
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup water
3/4 cup milk
1/8 teaspoon pepper
6 ounces process cheese (Velveeta), cubed
1/2 cup sour cream

Directions

Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil). Yield: 4-5 servings.

CHEESY SMOKED SAUSAGE & POTATO CASSEROLE RECIPE

 

... 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1/8 teaspoon paprika
Directions:

1

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

6
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch pieces OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

SWEET POTATO BISCUITS

2 1/2 cup All-Purpose Flour
2 Tbs Baking Powder
1/8 tsp Allspice
1/8 tsp Ground Cloves
1/2 tsp Salt
1/4 cup Packed Light Brown Sugar
1/4 cup Unsalted Butter, chilled
1/4 cup Shortening, chilled
1 1/2 cups Sweet Potatoes, mashed
2 tbs Milk

Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, cloves, and salt in a large bowl. blend in the brown sugar.
Cut in the chilled butter and shortening or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.
Place dough on a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients. Pat the dough into a circle 1/2-inch thick, and let it rest, cover with a clean towel, let stand 10 to 15 minutes.

Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut. Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown -- 10 to 12 minutes. Cool the biscuits on a rack.