Sausage Tip

Really good sausage isn't cheap but when you're in a household of just one or two you might find yourself in a situation where you can't use it before it spoils.  The best way to prevent this is to cut the whole roll, plastic and all, into slices.  Wrap each sliced roll in foil and then place it into a freezer bag.  When ready to cook, take the edge of a knife and break off as many slices as need, rewrap the roll, put back into it's bag and return to the freezer.  No need to thaw the frozen slices before cooking either.

Chicken, Wild Rice & Sausage Casserole

This might not sound appealing but I promise you the blend of flavors made it something that had my food testers asking for seconds.  But, you'll have to wait for the recipe.  This delicious dish has just been added to the Think With Your Taste Buds - Chicken manuscript which will be out later this year.  Until then make sure you order your copy of Think With Your Taste Buds - Beef, Think With Your Taste Buds - Desserts and Stir, Laugh, Repeat. 

Sausage Quiche

2 refrigerated pie crusts
1 1/2 cups shredded cheese
1 Tbsp. flour
4 eggs
1 cup evaporated milk (not skim and not sweetened condensed)
1 lb. Lean sausage of your choice
1/2 small onion, chopped

Preheat oven to 350 degrees.  Crumble and cook sausage.  Drain.  In a large bowl whisk eggs, cream and flour until well blended.  Stir in cheese, sausage and onions.  Pour evenly into pie shells.  Bake 40-45 minutes or until knife inserted near the center comes out clean.  Set stand about 5 minutes before slicing.

Comments - This dish makes the perfect breakfast, brunch and even dinner.  Add some sliced tomatoes and you have a delicious meal.  For changes - you can make this without the crust and you can use ground beef instead of sausage.  If using ground beef you might want to add some chopped bell peppers, maybe a little garlic.  For your cheese, as my newest cookbook says "Think With Your Taste Buds."  Use cheddar or blends. 

Smoky Sausage Quiche

This dish is so simple to make and to make life even easier I used pre-cut peppers and onions.  These can be found in the freezer department and are usually mixed red and green.   You can cut this recipe in half but after tasting you will probably wish you hadn't.  I used cheddar cheese but I'm sure pepper jack would have been wonderful!  To complete the meal I served a salad and slices of fruit.
See the full recipe by going to Martha's Recipe Cabinet

Stuffed Red Peppers

Perfect for Valentine Dinner.  Who said stuffed peppers had to be green?!

4 red peppers
1 box wild rice mix
1/2 lb. ground beef
1/2 lb. sausage
1 can cream of mushroom soup
shredded cheese
French fried onions

Preheat oven to 350 degrees.  Cook rice according to package.  Remove tops and seeds from peppers.  In a sauce pan, cover with water and boil 5 minutes.  Remove from water and place in baking dish sprayed with non-stick spray.  Brown beef and sausage.  Drain meat.  In a large bowl combine rice, meat and soup.  Spoon into peppers.  Spoon remaining mixture around peppers.  Cover with foil and bake 1 hour.  Remove foil.  Sprinkle with cheese and French fried onions.  Bake until cheese melts.