SLOW COOKER SAUSAGE,WHITE BEAN AND PASTA SOUP

This is a great soup for any day.  Comfort food at its best. Serve it with a sandwich or cornbread and your family and guests will be coming back for more.

1 pound breakfast pork sausage (You can use mild or hot. I used the mild)

1 small onion, chopped

1 tablespoon dried basil

1 teaspoon minced garlic

1 (14 ounce) can chicken broth

1 (14.5 ounce) can diced tomatoes, undrained

1 1/2 cups water

1 (8 ounce) can tomato sauce

1 (10 3/4 ounce) can cream of celery soup

1/2 package Kroger baby carrots or 3 to 4 carrots cut in pieces

1 cup dried great northern beans

1/2 cup elbow macaroni or pasta shells

1 tablespoon black pepper                                                

Salt to taste

1/2 cup cabbage, shredded (Optional)

 

 

Brown sausage and onion with basil and garlic in a skillet.  Drain and pour into crockpot. Add all other ingredients except the pasta.  Cook on low for seven to eight hours or high for 4 or 5 hours.  About an hour before soup finishes cooking, add pasta.  This could be made on top of the stove as well.  Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes.  Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread.  Makes about 3 quarts of soup.  Enjoy!

 

 

 

TOMATO PIE

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” ~~ Lewis Grizzard

Want to use up some of those extra tomatoes?   Make a tomato pie. This pie is easy and good.

1 deep dish pie shell (I used a bought one, can make your own)

tomatoes, (about 3 cups if using chopped tomatoes) sliced

green onions (can use regular chopped onions) enough to make about 1/2 cup, chopped

1 to 1 1/2 teaspoons dried oregano

1 to 1 1/2 teaspoons dried basil

Salt & Pepper

2 to 3 tablespoons mayonnaise

5 pieces bacon, cooked crisp and crumbled

Shredded cheese (about 1 1/2 cups of your choice) I used shredded parmesan, swiss, and mexican 1/2 cup of each

 

Cook empty pie crust for about 10 minutes in 400 degree oven. Be sure to punch holes in the bottom of the crust. Remove from oven and add a layer of cheese, onion, and tomatoes.  Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese.  Mix together the crumbled bacon, mayo, and cheese and spread on top of the pie. Sprinkle with extra cheese if you want.   Cook in preheated 350 degree oven for 35 to 40 minutes.  Let stand for at least 15 minutes before cutting.  (Note: I chopped my tomatoes and let them drain in a colander for at least 30 minutes before adding to pie) Most people slice the tomatoes. Don’t go overboard on the mayo and try to use firm tomatoes.   You don’t want the pie to be juicy.  ENJOY!

 

 

CREAMY CAULIFLOWER CASSEROLE

This cauliflower casserole is one of our favorite side dishes.  I am not a big fan of cooked cauliflower and I love it “fixed” this way.

1 small head cauliflower, washed and broken into pieces

1 (10 3/4 ounce) can cream of celery soup, undiluted

1/4 to 1/2 cup green onion, chopped

1/2 cup milk

2 tablespoons all-purpose flour

2 tablespoons sesame seed, toasted

4 tablespoons slivered almonds, toasted

1/2 teaspoon black pepper

1 cup sharp cheddar cheese, divided

Salt to taste

 

Wash cauliflower and break into pieces.  Place in a sprayed casserole with about 1/4 cup water,  covered with saran wrap and cook in microwave for about 6 minutes. While cauliflower is cooking, place almonds and sesame seed on a baking sheet and bake in preheated 350 degree oven for 10 minutes.  Remove cauliflower from microwave, drain and return to casserole.   Combine remaining ingredients except for 1/2 cup cheese, almonds and sesame seeds and pour over cauliflower. Mix with spoon.   Sprinkle remaining 1/2 cup cheese on top and sprinkle almonds and sesame seed over casserole.  Bake in preheated 400 degree oven for 30 minutes.

Makes 6 to 8 servings. Enjoy!

 

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FRIED POTATO CAKES

We love potato cakes. I always use leftover mashed potatoes to make these little cakes.  They are great as appetizers with Honey Mustard Sauce or Salsa, for breakfast or just anytime.

2 cups mashed potatoes

1 egg

1 small onion or several green onions, chopped

1/4 teaspoon black pepper (can use cayenne)

1/2 teaspoon garlic powder

1 cup all-purpose flour

1 cup oil for frying

 

Mix all ingredients except the oil into the potatoes.  Make into patties.  Fry in hot oil until browned on both sides.  Makes about 12 patties.  Enjoy!

 

Note:  Can add chopped bacon or ham and shredded cheese.

 

Click for my recipe for Honey Mustard Sauce.

 

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