Annulla Cooks

“Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our ‘most requested’ recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!”

1-1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper

1.  Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2.  Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Servings: 8

Variations: Customize meatloaf by adding one of the following to meatloaf ingredients:

• 1/2 cup frozen (thawed) or canned (drained) corn
• 1/2 cup chopped green or red bell pepper
• One 2-1/2-ounce jar sliced mushrooms, drained
• 1/3 cup grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley or cilantro
• Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese.
• Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.

Quaker

Six 5-inch sweet green peppers
Boiling water for blanching
1 pound chopped beef
1/4 cup uncooked white rice or 1/2 cup cooked rice or bread crumbs
1 medium yellow onion, grated
1 carrot, grated
1/2 teaspoon salt
Dash of pepper
3 eggs
Water to cover

Sauce
1 cup tomato puree
1/2 cup water
3 tablespoons vinegar or lemon juice
3 tabelspoons brown sugar
1/8 teaspoon paprika
1/2 cup raisins (optional)

Cut away the stem end of the peppers and remove seeds. Blanch in boiling water and invert to drain while preparing the meat mixture for the filling.

Combine all ingredients except water. Mix thoroughly. Stuff peppers compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 F. Remove cover and and increase heat to 400 F for 15 minutes.

Cook sauce on top of the stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the pepper in the casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of the stuffed peppers and cook the sauce with the liquid in the casserole.

From Leah Leonard

Honestly, I rarely eat sausage or anything like it, but someone asked for recipes using sausage so I collected a few here.

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REALLY GOOD BREAKFAST CASSEROLE by Mona

“You can also add a can of RO*TEL® tomatoes (tomatoes with chilis) for added spice!”

8 to 10 large eggs (beaten)
Sausage (cooked & drained)
Large package shredded frozen hash brown potatoes
1 to 2 cups shredded cheddar cheese

Mix together, pour into a 13 x 9 x 2 in. casserole dish and bake at 350 F for 30 to 45 minutes until done.

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ITALIAN SAUSAGE SOUP by Karen Marshall

“A hearty winter favorite.”

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.

Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx

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SAUSAGE POTATO SOUP

5 c. potatoes, sliced, peeled, uncooked
2 med. onions, sliced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. celery salt
1 lb. bulk sausage, browned
3 tbsp. dried parsley flakes
2 c. milk, scalded

Combine first 5 ingredients in a large saucepan. Cover and heat to boiling. Reduce heat and simmer 25 minutes or until just pieces of potato remain in the thick puree. Stir occasionally.

Drain and add browned sausage and parsley flakes to the potato puree. Stir well. Add scalded milk and heat just below boiling point. Makes 6 servings. A great soup to make ahead and freeze.

http://www.cooks.com/rec/doc/0,1638,153169-253200,00.html

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Louisiana Sausage Jambalaya by Grace Lynn

“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.

Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

http://www.recipezaar.com/98137

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Sausage Bread

1 1/2 lb sausage, casing removed
8 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1 lb pizza or bread dough
2 eggs
1/4 t oregano
2 t parsley
Salt/pepper

Cook sausage in frying pan and drain. In a large bowl, combine sausage. mozzarella, parmesan, 1 whole egg, and 1 egg white. Mix well. Add parsley, oregano, salt, and pepper.

Roll dough into a circle the size of a medium pizza. Spread sausage mixture on top and to within 1″ of the edge.

Roll up dough like a jelly roll shape, place on cookie sheet. Brush top lightly with beaten egg yolk. Bake at 350 degrees for 45 minutes until golden brown.

http://www.recipesource.com/baked-goods/breads/02/rec0210.html

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Get a Husband Brunswick Stew

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.

Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx