Christy's Cheesy Sausage Bake
(This is one of those "I have no idea what to fix for dinner, so let's toss everything in a casserole and hope we can call it dinner" recipes. ;)
1 lb. smoked sausage, halved and cut into 1/2" slices
1 tsp. Lawry's season salt
1 can cream of mushroom soup
1 soup can milk
2 eggs
1-1 lb. bag frozen vegetables (we started with broccoli, but now I use a garden or California blend)
1/2 c. diced onions (optional)
1 1/2 c. - 2 c. shredded cheddar cheese
To freeze: Combine all ingredients and dump into 1 gallon freezer bag. Lay flat to freeze.
To serve: Thaw overnight in refrigerator. Pour contents into a bowl and mix with cooked macaroni or other pasta. I don't have an exact measurement on this, since I buy my pasta in bulk and just eyeball it. Probably 8 - 10 oz. uncooked macaroni.
Bake uncovered at 350 degrees for 40 minutes, or until bubbly.
This is one of my kid's favorites! I'm glad it ended up freezing well!
PORK
BARBECUE
Pork roast
BBQ sauce of your
choice (I highly recommend "Bone Suckin'
Sauce" from NC!)
Sandwich rolls or
buns
Place pork roast and BBQ sauce in crockpot. Cook on low 8-10 hours. Shred, cool, bag and freeze. You can freeze the buns as well, so you have enough for your family, and can buy them in bulk.
Reheat and serve on buns with slaw on the side:
BEST Southern
Cole Slaw Recipe:
1 cup mayonnaise
1/2 cup sugar
1/4 cup cider vinegar
Combine and mix until smooth. Pour over shredded cabbage (I get the pre-shredded bags from the store) and allow to sit in the fridge for at least an hour. The longer the slaw marinates, the better it is! -Christy (Southern girl at heart if not locale)
BBQ
Spareribs
from Suzanne Brenchley
Boneless Pork spareribs
1 c. catsup
2 c. water
1/4 c. Worcestershire
sauce
1/4 c. vinegar
1 tsp. salt
1 tsp. celery salt
1 tsp. chili powder
1/4 c. brown sugar
Mix all ingredients and boil for 3 minutes. Allow to cool. Place ribs in freezer bag and pour sauce over ribs. Lay flat to freeze.
To serve, thaw and bake at 350 degrees for 1 hour. Baste ribs while baking. OR bake ribs at 300 - 325 for 2 - 3 hours.
(12-ounce) package
dry, green split peas
3 cups water
1/2 pound cooked,
cubed turkey ham
3/4 teaspoon onion
powder
1/8 teaspoon dried
thyme leaves
1/8 teaspoon freshly
ground pepper
1/3 cup chopped celery
3/4 cup peeled, sliced
carrots
1 cup chopped onion
1 bay leaf
Salt to taste
Rinse split peas, soak in cold water overnight; drain. Put peas with remaining ingredients in a large saucepan. Bring to a boil; reduce heat. Stirring occasionally, simmer about 2 hours until peas are tender and turn pasty. Cool and freeze.
To serve, thaw soup and simmer until warmed through. If too thick, add water.