By NEMS Daily Journal
Sweet and Sour
2 pounds bulk sausage
2 eggs, lightly beaten
3⁄4 cup soft breadcrumbs
11⁄2 cups ketchup
6 tablespoons brown sugar
1⁄4 cup wine vinegar
1⁄4 cup soy sauce
Combine sausage, eggs and breadcrumbs; shape into teaspoon-size balls. Sauté in oil until brown; drain.
Combine remaining ingredients and pour over sausage balls. Simmer for 30 minutes. Serve hot.
Sausage balls may be refrigerated or frozen in sauce. To serve, heat at 350 degrees for 20 minutes.
Makes about 6 dozen.
2 large baking potatoes, baked
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup grated Cheddar cheese
1⁄4 cup chopped green pepper
1⁄4 cup finely chopped onion
1 tablespoon butter
1⁄4 cup diced pimiento
2 (7-ounce) cans solid white tuna, drained
1⁄4 cup mayonnaise
2 tablespoons grated Cheddar cheese
1 egg white, stiffly beaten
Cut a slice off the top of each potato and scoop baked potato from shells. Lightly toss with mayonnaise, sour cream and cheese. Sauté bell pepper and onion in butter and add to mixture along with pimiento and tuna. Add more mayo or sour cream if needed. Spoon mixture back into shells. Bake at 400 degrees for 10 to 15 minutes.
For the topping, fold mayonnaise and cheese into egg white. Spoon over hot, stuffed potatoes. Heat an additional 10 minutes until lightly browned.
These freeze well.
4 chicken breast halves
1 rib celery, cut in 3 pieces
1 tablespoon salt
Butter for sautéing
1 onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
1 can mushrooms, drained and chopped
Salt and pepper
Dash of cayenne pepper
1 quart chicken broth
1⁄2 cup or more self-rising flour
21⁄2 cups self-rising flour
3⁄4 cup shortening
1 teaspoon salt
5 tablespoons ice water
1 cup grated cheese
1⁄2 cup minced pimiento
Boil chicken with celery and salt until chicken is done. Remove chicken from bones and cut in pieces when cool. Place in a 9×13-inch greased baking dish. In butter, sauté onion, bell pepper, celery and mushrooms. Season with salt and pepper, paprika and cayenne pepper. Stir into the chicken. Place chicken broth and flour in a saucepan and cook until thickened. Add to chicken mixture.
To make pinwheels, make a pastry of flour, shortening, salt and water. Roll out thin. Sprinkle with cheese and pimiento. Roll up jellyroll-style. Slice and place pinwheels over chicken mixture. Bake at 350 or 375 degrees for 45 minutes.
8 ounces medium egg noodles
3⁄4 cup chopped onion
3⁄4 cup chopped green bell pepper
1⁄4 cup vegetable oil
11⁄2 pounds ground round
1 (15-ounce) can cream-style corn
1 (6-ounce) tomato paste
1 (10-ounce) can tomato soup
1 (8-ounce) can sliced black olives, drained
1 (4-ounce) jar diced pimiento, drained
11⁄2 teaspoons salt
1⁄2 teaspoon chili powder
1⁄8 teaspoon dry mustard
1⁄8 teaspoon pepper
1 cup or more grated Cheddar cheese
Cook egg noodles in salted water and drain. Set aside.
Sauté onion and pepper in oil in a large skillet until tender. Remove onion and pepper from skillet with a slotted spoon. Sauté ground round in remaining oil until brown. Add onion and peppers back to the skillet along with corn, tomato paste, tomato soup, olives and pimiento. Season with salt, chili powder, dry mustard and pepper. Combine noodles and meat mixture in a large bowl and pour into a large casserole dish. Cover loosely and bake at 350 degrees for 45 minutes. Add cheese to the top the last 10 minutes of baking.
1 pound ground sweet Italian sausage
1 large onion, chopped
1 clove garlic, pressed
2 cans fire-roasted diced tomatoes
3 cans chicken stock
1 (8-ounce) can tomato sauce
1 cup dry red wine or red cooking wine
2 carrots, thinly sliced
1 tablespoon sugar
2 teaspoons Italian seasoning
2 small zucchini, sliced
1 (9-ounce) package refrigerated cheese tortellini
1⁄2 cup freshly grated Parmesan cheese
Brown sausage, onions and garlic in a soup pot over medium-high heat; drain and return to pan. Stir in tomatoes, chicken stock, tomato sauce, wine, carrots, sugar and Italian seasoning. Bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any fat. Stir in zucchini and tortellini. Simmer 10 minutes longer or until tortellini is tender. Sprinkle individual servings with Parmesan cheese.
Makes 6 servings.
Frozen Amaretto Torte
1⁄3 cup margarine, melted
2 cups chocolate wafer cookie crumbs (about 40 wafers)
1⁄2 cup slivered almonds, toasted and chopped
1 (6-ounce) package chocolate chips
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container sour cream
1⁄3 cup amaretto
1 cup heavy cream, whipped
Combine margarine, crumbs and almonds. Reserve 11⁄2 cups crumbs. Press remaining crumbs firmly on bottom of a 9-inch springform pan.
In a small saucepan over medium heat, melt chips with sweetened condensed milk.
In a large mixing bowl, combine sour cream and amaretto; mix well. Stir in chocolate mixture. Fold in whipped cream. Pour half the amaretto mixture over prepared crust; top with 1 cup reserved crumbs and then the rest of the amaretto mixture. Top with remaining 1⁄2 cup crumbs; cover. Freeze 6 hours or until firm. Return leftovers to freezer.
Makes 12 o 15 servings.
Corned Beef Spread
1 (8-ounce) package corned beef, chopped fine*
1 (16-ounce) can sauerkraut, drained and chopped
2 cups shredded Swiss cheese
1 cup mayonnaise
Combine all ingredients and spoon into an ungreased pie plate. Bake at 350 degrees for 30 minutes. Serve with bagel chips or Triscuits.
* The corned beef is found with the lunch meat in the refrigerated section of the grocery store. Do NOT use dried beef that comes in a jar.