" More than just Desserts "
Check here every now and then for a tasty recipe that's quick, that's easy and that goes a long way
Italian Sausage Soup
Ingredients:
1 - 2 lbs of Italian sausages hot or mild, 2-15 oz. cans of stewed tomatoes, 1/2 cup Rice soup noodles or your preference of tiny soup noodles, 1 small onion, 1 green pepper, Italian seasoning, garlic powder, salt, black pepper, sugar
Remove sausage from casings and scramble/cook. Set aside reserving oil. Chop onion and green pepper into small pieces and sauté in reserved oil drain and set aside with the sausage. Boil noodles until tender, drain and rinse. Put stewed tomatoes in large pot making sure to dice any large tomatoes. Put in 6-8 cups of water, and add seasonings to taste. Stir in noodles, sausage, onions and peppers. Continue to season to taste (add more water if needed) - Increase pepper for a spicier soup or use cayenne pepper.
This recipe can also be used as a "stew" served over rice. Decrease amount of water so that you have a thicker consistency.
Increase or decrease amounts as desired
Meatballs to Die For
Ingredients:
2 lbs Hamburger, Bread Crumbs, Ketchup, Grape Jelly, Salt, Italian Seasoning, Garlic Powder, 1/4 cup water
Mix hamburger, bread crumbs, salt, Italian seasoning, garlic powder and water. Set aside. In large pot put equal amounts of ketchup and grape jelly. Add Italian seasoning and garlic powder to pot. Stir constantly until completely dissolved and thoroughly mixed. Make small meatballs and continue to drop into pot, turning gently until all hamburger has been used. Continue to cook stirring gently until all meatballs are done.
Served best over rice or mashed potatoes
Increase or decrease amounts as desired
Seafood Casserole
Ingredients:
This recipe can be made with any kind of flaky fish, i.e.: cod, haddock) and any other type of seafood that you like to eat
1-2 lbs of flaky fish, 1 lb each of 2 - 3 other kinds of your favorite types of seafood, 2 cans Pillsbury flaky layers (biscuits), 1 can cream of mushroom soup, 1 - 8oz package each of shredded mozzarella, provolone and sharp cheddar cheeses. Salt, pepper, chervil add seasonings to taste
Bake one can of Pillsbury flaky layers. Cook fish in seasoned water until just done, remove from water and set aside to drain on paper towel, cook other seafood in seasoned water until just done, remove from water and place in separate bowl. In large separate bowl mix soup and 3/4 can of fish stock water, remove 1/2 cup of the soup mixture and set aside. Add the seafood to the large bowl and mix thoroughly.
Spray large baking dish with non stick cooking spray. Split flaky layers in half and line baking dish with layers. layer fish on top of the biscuits, pour the 1/2 cup soup mixture over the fish, sprinkle thick layer of cheeses, pour remaining seafood and soup mixture on top of this, sprinkle another layer of the cheeses, bake in 350 oven for 10 minutes. Remove from oven, divide layers of uncooked biscuits and place on top of seafood bake until biscuits are done. Let sit 10 minutes before serving.
