NITA'S SAUSAGE CHEESE SQUARES

CHEESE AND SAUSAGE BREAKFAST SQUARES

These are a great morning treat, especially if you have overnight house guests, or need a quick jump start in the morning.  They are easy to fix, easy to store, and easy and quick to reheat from freezer or refrigerator either in the oven or in the microwave.  Not very, very healthy, but very, very good.  (Note:  Spicy Turkey breakfast sausage may be used instead of the Jimmy Dean Hot.)

RECIPE

1 lb. hot pork sausage

1/2 cup diced onion

1 cup Bisquick baking mix

1/3 cup milk

1 egg

1 can minced green chilies

1 cup sharp cheddar cheese.

Cook sausage and onion together in a skillet.  (This may be done in advance and the mixture either stored in the refrigerator or frozen.

Mix Bisquick with milk and spread in a 13x9 inch baking dish sprayed with cooking spray.  Spread the sausage and onion mixture over the Bisquick. It will not be very thick and needs to be patted down with the hands or a spatula.  Mix together the egg, chilies and cheese and sprinkle over the top.

Bake in oven 20 to 30 minutes.  Cut into squares and serve hot.  If making in advance, cut into squares after baking and freeze or store in refrigerator.  Bake at 350 until heated through. 

GOOD FOR WHAT AILS YOU MINESTRONE SOUP

GOOD FOR WHAT AILS YOU ... MINESTRONE SOUP


We don't remember where we got this recipe.  Larry thinks it was from his Mother, but he wouldn't swear to that.  We've had the recipe for years and years and years; well you get the idea.  It is one of our favorite soups and if someone is sick with the flu or a nasty cold, believe us, this will help.  A friend of ours who is not overly fond of doctors swears by it.  She once said that if a drug company had invented this, it would cost a fortune.  Enjoy and be healthy!

RECIPE

1/3 cup oil

2 cups chopped onion

1 cup chopped celery

4 tablespoons chopped parsley

1 garlic clove minced

1 6 ounce can tomato paste

1 10 3/4 ounce can beef broth

9 cups of water

1 cup coarsely chopped cabbage

2 carrots sliced

1 cup green beans, cut into 1" slices

1 cup macaroni

2 teaspoons of salt (We use less)

1/4 teaspoon freshly ground pepper

1/8 teaspoon sage

2 16 ounce cans kidney beans

(We use 1 can red kidney beans, 1 can white kidney .. Italian .. beans)

1 zucchini sliced

FRESHLY GRATED Parmesan cheese 

(DO NOT USE THAT AWFUL STUFF IN THE CAN...TASTELESS!)

Heat oil in a large pot with a lid.  Add onions, celery, parsley and garlic and cook until tender.  (Be careful not to brown the garlic as it will turn bitter.)  Stir in tomato paste, beef broth (or chicken broth or Vegetable broth), water, cabbage, carrots, green beans, macaroni, salt, pepper and sage.  Cover, bring to a boil, reduce heat and simmer 45 minutes to one hour.  Add beans and the liquid in the can and the zucchini.  Cover and cook another 10 to 15 minutes.  Serve topped with freshly grated cheese.  Is great with a hot roll.