Thursday, April 22, 2010
I found this recipe in a Taste of Home cookbook and really enjoyed it. The flavors complimented each other well, and it was different from the standard fare around here.
1 pound bulk pork sausage
1 6oz can tomato paste
1 1/2 cups water
1 Tbl minced parsley
1 tsp sugar
1/2 tsp dried basil
3 cups water (divided)
1 tsp salt
1 cup cornmeal
1 cup shredded mozzarella cheese
In a skillet cook the sausage until no longer pink. Drain. Add remaining sauce ingredients. Bring to a boil and then simmer while you finish the recipe.
In a saucepan, bring 2 cups water and 1 tsp salt to a boil. Combine cornmeal and 1 cup of water together until well blended, then stir into boiling water. Return to a boil, stirring constantly. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Spoon polenta into a greased 9 inch round baking pan and cool 15-20 minutes, or until set.
To serve cut a wedge of the polenta, sprinkle with cheese, and top with the sausage sauce.
Tuesday, April 20, 2010
Thursday, April 15, 2010
12-1" slices French bread (stale is better)
2 1/2 cups milk
1 cup brown sugar (divided)
1 tsp vanilla
1/2 tsp nutmeg
1 c pecans (or walnuts)
1/4 cup melted butter
2 cups berries (I used mixed, but anything works)
Place bread in a greased 9x13.
In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour over the bread. Cover and refrigerate 8 hours or overnight.
Remove from fridge 30 minutes before baking.
Sprinkle nuts over mixture. Combine remaining brown sugar and butter and drizzle over the top.
Bake at 400 degrees for 25 minutes. Sprinkle with berries and bake 10 minutes longer, or until knife inserted in the center comes out clean.
Sunday, April 11, 2010
Thursday, April 8, 2010
1 pound ground beef
1 can (10 3/4 ounces) Tomato Soup
1 cup Salsa
1/2 cup milk
6 flour tortillas
1 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
This was delicious and I will definitely make it again!
It really tasted like enchiladas but was SO much easier.
You could easily make it with chicken instead or add something else inside like chiles or olives. We garnished with diced tomatoes and sour cream.