Cabbage Casserole

Cabbage Casserole

Cabbage Casserole

1 lg head cabbage, cut into small pieces
1 lb. hamburger
1 lb. Jimmy Dean sausage
1 lg green bell pepper, chopped in small pieces
1 large onion, diced
1 can Ro*tel
1 cup cooked rice
1 c. water
1/2 c. green onions
1 1/2 t. salt
1/4 t. pepper

Cook both meats in skillet and drain (I cook them separately). Mix all ingredients and put in a large, covered stock pan. Do not peek! Cook for 30 minutes on med-high. Let stand 30 minutes to one hour. Stir and serve. Tastes really good, so try it!

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Shirley’s Soup

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One afternoon (January 10, 1995), when I served on the worship committee at our church in Little Rock, we went to Shirley’s house for a lunch meeting.  She served a salad with raisins, sunflower seeds and cranberry vinaigrette, some fresh bread and this soup. 

Here are her words to me, when I asked for the recipe, “”Please note that I generally do not write down recipes or use them, but I’m trying. This is the best attempt I can make. I usually cook by flavor or taste. This is a great soup for a party because it satisfies both meat eaters and vegetable lovers. This recipe is given to you with love; enjoy it the same way, and share it with anyone you like. God Bless You! Shirley”   Now I find that I miss Shirley so much, but I think of her every time I make this and pray for her. She is a dear heart, can you tell?

1 lb. turkey sausage links, sliced in pieces about 1/4 inch wide
1 large red onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2 T. olive oil
4 cans stewed tomatoes
1 can diced Rotel tomatoes
2 cans red beans, drained
2 cans great northern beans, drained
2 T. mixed Italian seasoning
1/3 t. garlic powder
1/3 t. white pepper
salt to taste

Heat olive oil on medium heat. Sauté turkey links, onion and bell pepper for about 10 minutes, stirring occasionally. Add in stewed tomatoes, Rotel, red beans, northern beans, Italian seasoning, garlic powder, white pepper and salt. Stir, cover and simmer on low heat until hot and bubbly. Serves 8-10 hearty appetites.

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Corn Sausage Chowder

Ear of Corn Ripening in Field

This is one of those mis-named recipes, I believe.  It is so wonderful tasting!  And it’s name is boring and blah. One fall evening, soon after our Sydney was born, our neighbor brought us a batch of this delightful fare and we all loved it!  Try it as soon as there is a chill in the air–you won’t be sorry.

1 lb. Jimmy Dean maple sausage
1 T. butter
1/2 c. onion, chopped
1/2 c. green bell pepper, chopped
3 1/2 c. milk
1/3 c. flour
1/2 t. garlic
1 t. salt
2 – 15 oz. cans mexicorn (yellow corn with red and green peppers)
1 1/4 c. sharp cheddar cheese, finely grated

Brown sausage and drain. Sauté onion and bell pepper in butter over medium heat in a large stock pot for 5 minutes or until onions are translucent. Gradually add in milk mixed with flour, stirring constantly over medium heat. Add in corn, sausage and salt. Stir together and heat for another 5 minutes. Gradually blend in cheese and melt over low heat until just melted.

Can add bacon, green onions and more cheese as toppings for each bowl of soup.

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North Woods Bean and Sausage Soup

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This is a new favorite recipe of ours from Cinde in The Siesta Fiesta Cookbook. It is rich, comfort food that is also very cost effective.  We enjoy it with the fresh spinach leaves, she recommends.

1 c. sliced carrots
1/2 onion, chopped
1 T. olive oil
1 lb. turkey kielbasa or smokes sausage, sliced
1 clove garlic or 1/2 t. garlic powder
1 t. Italian seasoning
3 cans chicken broth (approximately 5 1/2 cups)
3 cans great northern beans

Sauté carrots and onion in olive oil until tender. Add kielbasa and garlic, continue to sauté for 5 minutes. Add Italian seasoning and chicken broth, bring to a simmer.  Drain and rinse beans. Mash 1 can of beans, if you like a thicker soup. Add beans to soup and simmer for 20 minutes longer.  Can also put soup into a crock pot at this point and cook on low for 3-4 hours. For an extra healthy addition, place fresh spinach leaves in the serving bowl and ladle hot soup over the top.  Leaves will wilt down and add color and vitamins to this yummy soup!

Cinde adds, “This is a recipe from my mom, who my kids call “Bubba.” She experimented many times to come up with a chocolate chip cookie that was soft and fluffy rather than flat and greasy. This is a recipe my kids love and ask for often during our cold Colorado winters.”

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