A mishmash of ideas

Val.inddMORNING SUNSHINE
CASSEROLE
1 layer of tater tots
1 layer of ham or sausage  cubes or crumbled bacon
1 layer of grated Cheddar cheese
Mix following together and
pour on top:
6 beaten eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustarad
1/2 c. chopped onion
3 c. milk
2 tsp. Worcestershire sauce
Add 1/2 cup melted butter over all that. Bake for one hour in 350° oven, uncovered.

POTATOES AND SAUSAGE
3 Tbsp. butter
1/2 tsp. pepper
3 cloves garlic, peeled and minced
1/2 tsp. salt
1 c. water
4 Tbsp. flour
1 c. heavy cream
1 lb. bulk pork sausage
2 c. cabbage, shredded
4 lbs. russet potatoes
1 small onion, peeled, halved, thinly sliced
1 Tbsp. fresh thyme, minced
2 c. Mozzarella cheese, shredded
1 Tbsp. fresh tarragon, minced
Melt butter in medium saucepan over medium heat. Add garlic and saute for one minute. Add salt, pepper and water and cook for another minute. Whisk in flour one tablespoon at a time until a paste forms; cook for two minutes. Reduce heat to low and whisk in cream until smooth. Remove from heat and set aside. In heavy skillet over medium-high heat, brown sausage, breaking it up into small chunks. Remove from heat and set aside. Spread half the potatoes in a buttered 13-inch by 9-inch baking dish. Top with half the sausage, cabbage, onion, thyme and tarragon. Spread half the sauce evenly over layers; sprinkle half the cheese over the top. Repeat with remaining ingredients. Cover baking dish with foil, doming foil slightly so that it doesn’t touch the ingredients and bake for one hour in preheated 375° oven. Increase temperature to 425°, uncover dish and bake for additional 20-25 minutes, or until potatoes are tender and top is golden brown. Remove from oven and let rest 15 minutes. Makes eight-10 servings.

SWEET POTATO CORN CHOWDER
1/2 lb. smoked slab bacon, diced
2 bay leaves
1 1/2 lbs. red potatoes, scrubbed
1 med. onion, peeled and diced
1 large sweet potato, peeled and diced (1/4”)
4-5 c. chicken stock, or to cover
1/4 c. light brown sugar
1/4 c. sliced scallions
3 c. fresh or frozen corn kernels, cooked until just tender
1 Tbsp. chopped fresh parsley
1 c. heavy cream
Salt and pepper, to taste
In large soup pot fry bacon over medium heat just until it starts to crisp, about eight-10 minutes. Meanwhile, quarter and slice the red potatoes by hand or in food processor, about 1/4-inch thick. Add onions and bay leaves to bacon and cook until onions are translucent, about three – five minutes. Carefully drain off half of the bacon grease and discard.  Add sweet and red potatoes to soup pot, add enough stock to cover potatoes, and bring to a simmer over medium heat. Simmer until potatoes are tender, about 15 minutes. Add brown sugar, corn, parsley, scallions and cream and cook until heated through, stirring often. Season with salt and pepper to taste and serve hot.

BAKED BARBECUE RIBS
4 lb. country-style pork ribs
1 1/2 c. barbecue sauce
1 c. orange juice (no pulp)
1 onion, sliced
Arrange ribs in 9-inch by 13-inch baking dish and top with sliced onions. Whisk together barbecue sauce and orange juice; pour over ribs and onions. Cover dish tightly with heavy-duty aluminum foil and bake for three hours in preheated 300° oven. Uncover; increase oven temperature to 350° and bake for one hour longer, turning once after 30 minutes. Let stand for 15 minutes after removing from oven.

BARBECUE SAUCE
2 Tbsp. Master BBQ Spice
1 tsp. black pepper
1 Tbsp. chili seasoning
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. salt
1 (15 oz) can tomato sauce
1/4 c. white vinegar
1/2 c. packed dark brown sugar
Combine barbecue spice, chili seasoning, pepper, ginger, garlic powder and salt in saucepan. Blend in tomato sauce, brown sugar and vinegar. Make sure tomato sure sauce is mixed in well. Bring mixture to boil. Reduce heat and simmer for about 10 minutes, stirring occasionally. Or, instead of cooking, combine ingredients, blend well and set mixture aside for two – three hours before using. This sauce will keep for several weeks in airtight jar in refrigerator. Makes two – three cups.

(320) 573-2655  • e-mail: valerie@upstel.net

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