Start Saving Today!

Dec 22, 2009

Sausage roll

Sausage roll




Prep: 10 minutes Bake: 15 minutes Makes: 12



3 cooked beef bratwurst

1 package all-butter puff pastry, defrosted

1 egg, separated

1 tablespoon mustard

1 teaspoon water



Grill: Light the Barbie (or broiler), and set on bratwurst. Grill, turning

Regularly, until well tattooed, 5 minutes. Cool slightly. Quarter the long

Way.



Roll: Roll out puff pastry on a lightly floured surface into a 16-by-18-inch

Rectangle. Whisk together egg yolk and mustard; brush all over pastry. Cut

Pastry into 12 strips, 8-by-3 inches each.



Wrap: Roll up quartered brats in pastry strips (straight on or spiral),

Twisting ends.



Bake: Set sausage rolls on a parchment-lined baking sheet. Whisk together

Egg white and water; brush each roll. Slide into a 400-degree oven. Bake

Until puffed and golden, 15 minutes. Serve warm.

Crabmeat Imperial

Crabmeat Imperial


Serves 8 as an appetizer or first course



2 cups onions, minced

1 cup bell pepper, minced

1 1/2 cups celery, minced

1 1/2 cups green onion, tops only, minced

1 tablespoon butter

Salt, to taste

1/2 teaspoon pepper

1 teaspoon garlic powder

1 cup pimentos (drained well), minced

1 cup mayonnaise

1/4 cup stone ground mustard

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

3 pounds lump crabmeat (free of shells)

Paprika

Chopped red and green pepper, for garnish, if desired



Preheat oven to 350 degrees.



In a large skillet, saut� onions, bell pepper, celery and green onions in

Melted butter.



Add salt, pepper, garlic powder and pimentos. Saut� for about 15 minutes.



Remove from heat and let cool. Add mayonnaise, mustard, Worcestershire and

Tabasco.



In a large mixing bowl, gradually ladle sauce mixture over crabmeat and fold

Gently with hands to coat crabmeat. (You may not need all the sauce

Mixture).



Using your hands, fill individual casserole pans or large shells with

Crabmeat. Sprinkle with paprika.



Bake until hot, about 20 minutes. Garnish with red and green pepper, if

Desired.






Marinated mozzarella cubes

Marinated mozzarella cubes




1 pound mozzarella cheese, cut into 1-inch cubes

1 7-ounce jar roasted red peppers, drained and cut into bite-sized pieces

6 fresh thyme sprigs

2 garlic cloves, minced

1 1/4 cups olive oil

2 tablespoons minced fresh rosemary

2 teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes

Bread or crackers



1 In a quart jar with tight-fitting lid, layer a third of the cheese,

Peppers, thyme and garlic. Repeat layers twice.



2 In a small bowl, combine the oil, rosemary, Italian seasoning and

Pepper flakes; mix well. Pour into jar; seal and turn upside down.



3 Refrigerate overnight, turning several times. Serve with bread or

Crackers, or in your pickle tray.






Christmas Morning Casserole

Christmas Morning Casserole






Christmas Morning Casserole



2 pounds hot bulk sausage (mild can be used)

8 slices bread, crusts removed

3/4 pound grated sharp cheddar cheese

8 large eggs, beaten

3 cups milk

1-1/2 tsp. Salt

1-1/2 tsp. Dry mustard



In a large skillet, brown sausage, crumble and drain. Butter a 9x13 inch casserole dish. Place bread (torn into bite-sized pieces) in bottom of dish. Place sausage on top of bread. Sprinkle cheese over top. In a large bowl, mix beaten eggs, milk, salt and dry mustard. Blend well. Pour over other ingredients. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 45 minutes uncovered. Slice into squares.


Christmas Morning Sausage Balls

Christmas Morning Sausage Balls




2 cups finely grated sharp cheddar cheese

2 cups Bisquick

1 pound mild sausage, room temperature



Combine all ingredients, mixing well. Roll into small balls 1 to 1-1/2 inches in diameter. Bake in 350 degree oven for 10-12 minutes.

Porcupine Meatballs

Porcupine Meatballs




1/2 cup uncooked long grain rice

1/2 cup water

1/3 cup chopped onion

1 teaspoon salt

1/2 teaspoon celery salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 pound ground beef

2 tablespoons canola oil

1 can (15 ounces) tomato sauce

1 cup water

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce



In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in.

Balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown

Sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1

Hour.

Yield: 4-6 servings.

DOMINICAN SHRIMP COCKTAIL

DOMINICAN SHRIMP COCKTAIL




Serve with crusty bread or crackers.



1 cup olive oil

1/4 cup fresh lime or lemon juice

1/2 teaspoon sugar

2 teaspoons Worcestershire sauce

1 teaspoon Tabasco or other hot sauce

1 medium onion, grated

Salt and freshly ground pepper

1 1/2 pounds medium shrimp, peeled, cleaned and steamed



Mix the oil, citrus juice, Worcestershire, hot sauce, onion, and salt and

Pepper to taste, beating with a fork to blend thoroughly. Toss the shrimp

With the sauce and serve cold. Makes 6 servings.










Rum Balls


The flavor of these improves over time.
Im making these for christmas eve, they are apart of my familys traditional holiday.


1 1/2 cups vanilla wafer cookies


1 cup pecans, toasted* and finely chopped


1 1/4 cups confectioners' sugar, divided


2 tablespoons cocoa powder


2 tablespoon honey


1/4 cup rum






Place vanilla wafers in a food processor fitted with the metal blade and


Grind into fine crumbs. Place in a bowl with the pecans, � cup


Confectioners''s sugar and cocoa powder in a large bowl. Add honey and rum;


Stir to combine.






Place 1/2 cup confectioners' sugar on a plate. Form the nut mixture into


Balls 1 inch in diameter and roll them in the confectioners' sugar. Place on


A plate. Cover and refrigerate 24 hours before giving or serving. Store


Refrigerated in airtight container up to 1 week. Makes 24 rum balls.