__________________________________________________ S AUSAGE CASSEROLE Shirley Noe ___________________________________________________ 1 lb pork sausage 10 eggs beaten 2 c grated cheddar cheese 3 c milk 1 tsp salt 1 tsp mustard 1/4 tsp pepper White bread, crust removed DIRECTIONS: Brown sausage in skillet & drain. In a 13 x 9 baking dish, place white bread until bottom is covered. Add sausage & cheese. In a large bowl, mix all remaining ingredients together. Pour over sausage, cheese, & bread. Cover & place in refrigerator overnight. Next morning, preheat oven to 350° & bake about one hour until knife is clean. __________________________________________________ S ZECHWAN CHICKEN STIRFRY Janie Binkley ___________________________________________________ 2 bonless & skinless chicken breasts cut 1/2 in cubes 1T cornstarch 3 T soy sauce 1T dried sherry 1 tsp vinegar 1/4 c peanut oil 1/2 to 1tsp dried red pepper flakes 2 green onions sliced include top 1/2 tsp peeled & minced fresh ginger root 1/2 c dry, roasted peanuts DIRECTIONS: Blend cornstarch and 1T soy sauce in large bowl, add chicken & set aside. Mix remaining 2 T soy sauce, sherry, sugar, & vinegar in another bowl and set aside. Heat oil in uncovered wok at 375°. When hot, add red pepper flakes. Stirfry until black about 10 seconds. Add chicken stirfry 2 minutes. Remove chicken & set aside. Add green onions & ginger root & stirfry for 1 min. Add chicken and stirfry for 2 mins. Add sherry mixture, stirfry 1 min. or until chicken is cooked through. Stir in peanuts. Serve with rice. __________________________________________________ G RISANTI’S SHRIMP PASTA Dee Hall Duke ___________________________________________________ 1/4 c butter 4-6 shrimp, diced 3 lg mushrooms, chopped 1/2 to 1 clove, minced garlic Spaghetti cooked Salt and pepper 1/4 cup Parmesan cheese DIRECTIONS: Heat butter over moderate heat, sauté shrimp & mushrooms for one minute. Add garli & sauté for 1 to 2 more mins.
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