Southern Sausage Balls

1 lb. hot sausage (Jimmy Dean breakfast sausage)

3 cups of Bisquick

1 cup water

12 ounces sharp shredded cheese

 

Mix all ingredients blending well…….use your hands……

Roll into small balls and bake 350 degrees for 15 minutes

Makes about 4 dozen balls


This recipe has been a part of our family
parties  for as long as I can remember.

Creole Green Beans

Green beans are low in calories and loaded with nutrients — an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, foliate, and iron . . . they are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Substitute olive oil instead of butter and use fresh green beans to make this recipe healthier.  Bacon? Up to you . . . but bacon makes everything better.

1/4 cup unsalted butter

1 (14 ounce) package frozen green beans

6 thick slices bacon, chopped

1/2 onion, chopped

1/2 green bell pepper, chopped

2 cloves garlic, chopped

1 teaspoon cayenne pepper

1 teaspoon Creole seasoning

1/4 teaspoon ground black pepper

salt to taste

Melt butter over medium heat in a large skillet. 

Stir in green beans, bacon, onion, green pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. 

Stir in cayenne pepper, Creole seasoning, and black pepper. Cover; reduce heat to low. 

Simmer until vegetables are tender, about 20 minutes. 

Season to taste with salt. 

Source: http://groups.yahoo.com/group/DoriesRecipeBox/

Ham and Swiss Cheese Potato Bake

There is nothing like an awesome meal that
is quick and easy . . . this is comfort food!

Serves: 6

Prep. time: 10 minutes

Cooking time: 65 minutes




1 package Betty Crocker® julienne potatoes
2 1/2 cups boiling water
2/3 cup milk
1 1/2 cups cubed fully cooked ham
1 cup shredded Swiss cheese, (4 ounces)
1/2 cup plain dry bread crumbs





Heat oven to 400°F.

Stir together potatoes, sauce mix and boiling water in
ungreased 2-quart casserole. Stir in milk, ham and cheese.

Bake uncovered 50 minutes; sprinkle with bread crumbs.

Bake 10 to 14 minutes longer or until top is golden brown.







Source: Betty Crocker® Cookbook

Cooking and Cleaning Tips

This article from the Old Farmer's Almanac website was meant for the holidays, but they are great tips for any day of the year! I have added the website link on the sidebar for future reference . . . check out their cooking and recipe section, it is awesome!

• Before you cook even one holiday recipe, remove kitchen clutter, making as much room as you can for holiday preparations. Cast a cold, hard eye on those kitchen counters. Get out a large cardboard box and fill it with all the things you won't need, and stash the box in the attic or basement.
  
  
• Attack the refrigerator. Discard everything that's past its prime. Make space to chill bowls of cookie dough, batches of eggnog, and perishable food gifts you may receive.
  
  
• Read recipes carefully and think through every special meal you'll cook. Organize your work area. Pay special attention to pan sizes and the space you will need for such activities as rolling dough and combining several bowls of ingredients.
  
  
• Check to make sure you have plenty storage containers and materials, including of plastic wrap, waxed paper and aluminum foil. If you use glass or plastic containers with snap-on lids, organize them so they're easy to find—and that includes the lids that fit them.
  
  
• Clean as you go. Make a habit of washing, drying, and putting away equipment as soon as you can after using it.
  
  
• If you face a roasting pan with baked-on grease and gunk, fill the sink with hot water, add 2 tablespoons of dishwasher detergent, and soak the pan overnight. Then scrub it with steel wool.
  
  
• If you burn something and it sticks to the bottom of the pan, let the pan cool off. Scrape out as much of the burned food as you can. Then fill the pan with cold water and add 3 tablespoons of salt or baking soda. Let it sit overnight. In the morning, bring the water slowly to a boil and let it simmer for 20 minutes. The pan should just wipe clean.
  
  
• If your glassware looks cloudy, put 1 to 2 tablespoons of lemon juice in the offending vessel and fill it to the top with hot water. Let it sit for at least three hours. Then rinse it out and wash it in warm, soapy water.
  
  
• When cleaning heavily tarnished silver, rub it with a damp cloth sprinkled with salt; then wash off the salt and polish the silver. If you run out of silver polish, use toothpaste. It works just as well and smells a whole lot better.

Source: Old Farmer's Almanac website

Focaccia

Ingredients

1 teaspoon white sugar
1 package active dry yeast (.25 oz)
1/3 cup warm water (110 degrees)
2 cups all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475 degrees.

Deflate the dough and turn it out onto a lightly floured surface; knead briefly.

Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, wait about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes. Keep close watch the first time you make this recipe so you will know how long to bake it the next time.

Salsa Cornbread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk, or equivalent buttermilk powder
• 1 tablespoon butter, melted
• 1 tablespoon honey
• 1/2 cup drained canned corn kernels
• 1 small onion, diced
• 1/2 cup chopped tomato
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup grated Cheddar cheese

Preparation:

1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
   
   
2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
   
   
3. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno.
   
   
4. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm.

Source: LifeScript.com

Almond Party Spread Cream Cheese

1 package cream cheese -- (8 ounce) 1 1/2 cups grated Swiss cheese -- (6 ounces) 1/3 cup mayonnaise or salad dressing 2 tbl chopped green onion 1/4 tsp ground nutmeg 1/8 tsp pepper 1/3 cup sliced -- toasted almonds Crackers

Preheat oven to 350 degrees.

Thoroughly mix all ingredients
except crackers and spread into a 9
inch pie plate.

Bake 15 minutes, stirring after 8 minutes.

Serve with crackers.

Makes approximately 2 1/2 cups

Super Bowl Sunday Snacks
Source: Home Cooking January 1996