Homemade coriander sausage

Ingredients

2 lbs coarsely ground pork shoulder
2 tbsp whole coriander seeds
1 tbsp ground coriander
1 cup chopped fresh cilantro
1 tsp coarsely ground black pepper
1/2 tsp crushed red pepper
2 tsp salt

7-foot-long natural casing
2 yards butchers twine

How to prepare

In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.

Casing prep:
1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle. 2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle. 3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled. 4. Using butchers twine, tie a knot every 4″ along the length of the sausage.

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Fried rice

Ingredients

2-3 eggs beaten or tofu, crumbled
3 tbsp vegetable oil
1 clove garlic, pressed
2 ribs celery, sliced diagonally
1/2 green pepper, diced
1 bunch green onions, sliced, reserve tops for garnish

1 carrot, sliced diagonally
1 cup bean sprouts
3 cups cooked rice
3 tbsp soy sauce
2 tsp lemon juice
2 tsp honey
1 tbsp grated ginger

1 tbsp toasted sesame seeds

How to prepare

Cook eggs, slice in strips. Saut

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Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

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Spinach, Rice and Feta Pie

Ingredients

2 tsp margarine
3/4 cup chopped onion
2 tsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups 1% low-fat milk
2 cups cooked long-grain rice
3/4 cup (3 oz ) crumbled feta cheese
1 lg egg, lightly beaten
2 lg egg whites
1 (10 oz ) pkg frozen, chopped spinach, thawed, drained and
squeezed dry
Olive oil flavored cooking spray
2 tbsp grated Parmesan cheese

How to prepare

Preheat oven to 400. Melt margarine in lg saucepan over med heat. Add chopped onion, and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well blended. Bringmixture to a simmer, and cook 1 minute or until slightly thick, stirringconstantly. Remove saucepan from heat, and stir in the cooked rice,crumbled feta cheese, egg, egg whites, and spinach. Pour mixture into a 9″ pie plate coated with cooking spray. SprinkleParmesan cheese over pie. Bake pie at 400 for 35 minutes or until set. Broil 2 minutes or until pie is golden brown. 6 servings.

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Hash brown casserole

Ingredients

3 tbsp vegetable oil
1 bag (2 pounds) frozen hash browns
1 onion, chopped
1 green bell pepper, chopped
1 cup cubed ham
10 eggs, beaten
Salt and pepper
1 cup shredded cheddar cheese

How to prepare

Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2″ baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375

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Overnight eggnog french toast

Ingredients

8 slices egg or raisin bread
6 eggs
1/3 cup sugar
2 cups eggnog or buttermilk
1 tsp grated nutmeg
1/2 tsp cinnamon
2 tbsp unsalted butter, melted and cooled
Maple syrup, as accompaniment

How to prepare

1 arrange bread in a single layer in a 13 x 9 x 2 -” baking pan
2 in a med bowl, whisk eggs until blended whisk in sugar, eggnog, nutmeg, cinnamon, and butter pour mixture over bread turn slices to coat cover with plastic Wrap and refrigerate overnight
3 preheat oven to 400f bake 10 mins turn bread over and bake until golden color, 5 Mins serve with maple syrup serves: 6.

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K f c coleslaw

Ingredients

8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice

How to prepare

Cut cabbage and carrots into sm pieces about the size of rice kernels. In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

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