Sausage & Wild Rice Casserole

Submitted by Paige Archer

Ingredients
1/2 cup chopped pecans
1 lb. ground pork sausage sage flavor
1 t butter
1 large onion, chopped
1 c chopped celery
2 6oz. packages long grain and wild rice mix (Uncle Ben's style)
2 Tbsp chopped parsley
1T chopped fresh or 1tsp dried rubbed sage
1/2 tsp pepper
3 1/2 cups chicken broth

Directions
1.  Heat pecans in large skillet over medium heat, stirring often until toasted.  Remove from skillet.

2.  Brown sausage in same skillet.  Remove sausage from skillet using slotted spoon; reserve drippings in skillet.

3.  melt butter in drippings over medium heat.  Add onion and celery and saute 10-15 minutes until tender.

4.  Remove 1 seasoning packet from rice mixes; reserve for another use.  Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in lightly greastd 13x9 baking dish.  Stir in chicken broth until well blended.

5.  Bake, covered at 325 for 1 hour our until liquid is almost absorbed.  Let stand 5 minutes.  Sprinkle chopped pecans on top.

**I usually divide this before I stir in the broth.  I bake the first part in an 8x8 casserole that night using 1/2 of the broth, and freeze the rest of the mixture in a ziploc freezer bag.  Then when I need to fix a quick supper, I dump it into an 8x8, add the rest of the broth, and bake it like normal.

Ultimate Twice Baked Potatoes

Submitted by Tiffany Deonanan

Prep Time: 15 Min
Cook Time: 1 Hr 15 Min
Ready In: 1 Hr 30 Min

Ingredients

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Directions
Preheat oven to 350 degrees F (175 degrees C).

1. Bake potatoes in preheated oven for 1 hour.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
4. Bake for another 15 minutes.

Chicken Divan

Submitted by Carla Winter


Ingredients
4 cooked and shredded chicken breasts 
1 pkg frozen broccoli (cook and drain)

Sauce:
1 can cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons chicken broth

2 tablespoons sherry
3/4 cup grated cheddar cheese


Topping:
1 cup pepperidge farm stuffing mix
1/2 stick margarine


Preparation
Place broccoli in casserole dish and top with chicken.  Mix ingredients for sauce and pour over chicken.  Melt margarine and mix with stuffing mix.  Sprinkle on top.  Bake 20 minutes covered and 20 minutes uncovered at 350. 

Salisbury Steak with Mushroom Gravy

Submitted by Stefanie Moore

We had this for dinner tonight. When I told Phil what we were having, he told me he thought he had only ever had salisbury steak in a cafeteria. He changed his tune after eating it. We will defintely be adding this to our recipe box! It was very good!

Prep Time: 15 minutes
Cook Time: 30 minutes
Yields 4 servings

Ingredients
1 pound lean ground beef

1 (10-ounce) can condensed cream of mushroom soup, divided

1/2 cup Italian bread crumbs

1 egg, lightly beaten

1/2 cup frozen chopped onions

1 teaspoon Montreal steak seasoning

1 tablespoon vegetable oil

2 tablespoons butter, divided

1/4 cup sherry  

1 (8-ounce) package sliced fresh mushrooms (I found a good deal on portabello mushrooms so I chopped mine.)

2 cups low-sodium beef broth

1 (1.2-ounce) packet brown gravy mix (I used Knorr brand)

Directions

In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.

Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.

Add remaining butter and sherry (remove pan from heat when adding sherry.) Saute mushrooms for 7 to 8 minutes. Add beef broth and whisk in gravy mix until smooth. Stir in remaining mushroom soup.

Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.

This would be great over cooked rice or mashed potatoes.

Quinoa and Black Beans

Submitted by Lauren Smith

Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions

Heat oil in saucepan.  Stir in onion and garlic and saute until lightly browned. Mix quinoa into saucepan and cover with vegetable broth.  Season with cumin, cayenne, salt, and pepper. Bring mixture to boil.  Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into saucepan and continue to simmer about 5 minutes until heated through.  Mix in black beans and cilantro.