Aunt Lisa's Most-Delicious-Sausage-Stuffing

Aunt Lisa's Most-Delicious-Sausage-Stuffing

Serving = 9 Cups

Note: Save Sausage drippings

Oven: 375

Ingredients

1 Ib pork pork sausage, browned

3/4 Cup chopped onion

1 1/2 Cup chopped celery

3/4 Cup Butter - add melted butter to sausage drippings to = 1 Cup

9 Cups bread cubes (use older bread)

1 1/2 tsp. dried sage

1 tsp dried thyme

1/2 tsp pepper

Directions

Cook & stir onion + celery with butter mixture until onions are tender.

In a large mixing bowl, mix bread cubes, sausage and seasonings

Add butter, onion + celery mixture and stir well.

Put in 9X13 and bake @375 degrees until crispy on edges

Hint: Use old bread, put in freezer, then cut into cubes can store in freezer, then cut into cubes. Can store in freezer = bread in 1 container, veggies in another until baking day.

Aunt Tina’s Pure Italian Lasagna

Aunt Tina’s Pure Italian Lasagna 

This family recipe can be modified easily.  I never measure the spices but have put approximations below. I usually taste as I go and adjust accordingly. If you prefer a store-bought sauce, feel free to use it. 

Ingredients

1 box lasagna noodles - You can cook the noodles according to package directions OR choose to do a non-cooked noodle version.

8 oz shredded mozzarella

1 – 2 tablespoons olive oil

Sauce ingredients:

1 28-ounce can tomato puree

1 lb ground beef, browned and drained

1 tbsp basil

1 tsp garlic powder

1 tsp oregano

1 tsp salt

1 tsp sugar

½ tsp chili powder

¼ cup grated parmesan or Romano cheese (either works well)

Optional sauce extras: ½ cup dry red wine, Italian sausage

Cheese mixture ingredients:

1½ pound ricotta cheese

2 tsp fresh parsley (dried parsley will also work)

1 tsp salt

½ tsp pepper

1 egg

¼ cup grated parmesan or Romano cheese

Mix all the above ingredients together. Cover and refrigerate until ready to start building your lasagna.

Making the sauce:

In a large pot, brown the ground beef.  Drain the fat from the ground beef.  Add the tomato puree, basil, oregano, salt, sugar, garlic and chili powder to the pot.  Sauce will be thick, so add water to bring to desired consistency. Bring to a boil.  Once the sauce boils, reduce the heat to a simmer and add the parmesan or Romano cheese.  Cook sauce, stirring often, for 1/2 hour minimum. (Hint: the longer you cook the sauce, the better it will get.  I like to cook it for at least 3 hours.)

While the sauce is simmering, prepare cheese mixture and refrigerate.

Build lasagna:

1.       Spread 1-2 tbsp olive oil on the bottom of a 9x 13 pan.  Add 1 cup of sauce and spread around the pan.

2.       Put your first layer of noodles into pan. 

3.       Dollop several tablespoons of the ricotta mixture on top of the noodles.  Spread the mixture over the noodles evenly.

4.       Spread 1 cup of sauce over the ricotta mixture. Note: if using the non-cooked noodle method, add a bit more sauce.  The bottom will need to be saucy in order for the noodles to cook.

5.       Add another layer of noodles

6.       Add another layer of ricotta mixture

7.       Repeat steps 5 and 6.

8.       On top of the last ricotta layer, spread out 16 ounces of shredded mozzarella.

9.       Add another layer of noodles.

10.   Liberally pour sauce over the top of the entire pan, being sure to add sauce along the sides.

11.   Sprinkle additional parmesan or Romano cheese on top

12.   Cover and cook at 350° for 35 minutes (for pre-cooked noodles); 45 minutes or until knife passes through easily (for non-cooked noodles)

Jan Schaffer’s Breakfast Casserole

Jan Schaffer’s Breakfast Casserole 

Prep: You can make a day ahead and store in refrigerator

Oven On - 325 degrees 

Ingredients 

• 16 slices of white bread, remove crust and chop into cubes 

• 8 oz shredded cheddar cheese 

• 8 oz shredded mozzarella cheese 

• ½ - ¾ pound of Sausage (browned & drained) OR Ham cut fine 

• ¼ Cup of melted butter 

• 12 Eggs, well beaten 

• 3 Cups of Milk

• 2 tps of Salt

• Pepper & Salt to taste

Instructions 

1. Brown & Drain Sausage 

2. Melt Butter

3. Grease 13 X 9 inch pan 

4. Layer: cubed bread, cheese & meat in pan 

5. Mix eggs, milk, salt & pepper then add to bread mixture 

6. Drizzle melted butter on top 

7. Bake, uncovered for 1 hour 

Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale by the Modern Proper 

Note: Serves 6 and all these ingredients can be found at Aldi!

Ingredients

• 1 pound mild italian sausage, ground or casing removed

• 1 medium yellow onion, minced

• 6 garlic cloves, minced

• 1 quart chicken stock

• 1 (14-ounce can) crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon sea salt

• 1 bunch curly kale, stemmed and roughly torn

• 10 ounces fresh tortellini

• 1 cup heavy cream

• Parmesan cheese, grated for serving (optional)

• ¼ teaspoon red pepper flakes, for serving (optional)

Method

1. Heat a large pot over medium-high heat. Add the sausage, onions, and garlic and cook, breaking up the meat with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.

2. Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes. 

3. Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.

Aunt Barb’s Mashed Potatoes

Aunt Barb’s Mashed Potatoes 

Prep: Leave out the butter, sour cream & milk to make the room temperature before adding them into the mashed potatoes 

Ingredients:

Instructions:

Catherine Poffenbarger Infamous Buttered Chicken

Prep: Marinate Chicken 

Ingredients

• 3lb boneless & skinless chicken thighs

• 3 Cups of Half & Half 

• 3 Tablespoons Tandoori Masala spice

• 1 Tablespoon of Garlic powder (OR fresh garlic)

• 2 teaspoon of Salt

• 1 Lemon, juiced 

• 2 Tablespoon of olive oil 

• 12 Tablespoons OR 1 ½ sticks of unsalted butter

• 1 Large yellow onion 

• 2 Tablespoon Garam Marsala spice

• 2 Tablespoon Turmeric 

• 2 Cups crushed tomatoes 

• Cilantro, rice & naan for serving  

Instructions

1. Cube chicken 

2. In a medium sized bowl, bombine chicken, tandoori, garlic, lemon juice, olive oil and 1 teaspoon salt. Mx well enough to ensure the chicken is coated in the ingredients. Allow to marinate in a bowl in the refrigerator for several hours.

3. Turn the oven on to low broil. 

4. Transfer chicken to parchment paper covered, edged cookie sheet. Broil on second from the top rack for 15 minutes until it starts to char. 

5. While Chicken is broiling, in a large pan, melt 2 Tablespoon of butter over medium heat. Add diced onion and saute until just chard. Add Garam Marsala, Turmeric and remaining salt. This will be quite dry, stir for a minute, then add remaining butter. After butter melts, add tomatoes and half and half and stir.

6. When Chicken is lightly charred add to sauce (DO NOT include chicken juice from parchment paper). Cook for another 10 minutes or longer if desired. 

7. Garnish with cilantro and serve with rice and naan