Quick Kielbasa Casserole - Gigi Siguenza

Quick Keilbasa Casserole

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Type - Main Dish, Beef, Pork, Casserole

Creator - Gigi Siguenza

I've always liked making this recipe because you can prep everything ahead and put it in the fridge, then later just take 5 mins to build it and bake.

Ingredients:

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1 package of Polska Keilbasa Sausage (any flavor)

4 large baking potatoes

2 cups shredded mild cheddar

1 cup diced red onion

1 cup shredded carrots

2 tbsp olive oil

1 tbsp each of onion powder, garlic powder

1 tsp each of pepper, paprika

1/2 tsp salt

Preparation:

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Dice keilbasa to small/medium size cubes

Peel potatoes and shred with large shredder

Add 1 tbsp of the olive oil to shredded potatoes and toss til well coated

Add shredded carrots and spices to potatoes, toss again til well blended

Cook:

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In a large skillet, put 1 tbsp of the olive oil on medium heat

Add onions, cook till they start to sweat (slightly clear)

Add keilbasa, saute til they get little crispy on the edges

Drain grease off of contents

Add meat mixture to potatoe mixture, toss til well blended

Pour the whole shabang into a large baking pan

Sprinkle with the shredded cheese

Bake at 425 degrees F, for bout 20-30 minutes (until cheese looks melted and starting to crisp

Serves anywhere from 4-8 people (depending on portion size) and goes well with a nice tossed salad.

Homemade Pizza - contributed by Deloris Ellis

Homemade Pizza

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Type - Main Dish, Bread, Beef, Pork

Creator - Deloris Ellis' Friend

Dough Recipe

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• 1 1/2 pounds (5 cups) bread flour
• 1 1/2 cups water
• 1/2 cup extra virgin olive oil
• 2 teaspoons active dry yeast
• 1 teaspoon salt

In a stand mixer, mix together the water, oil and yeast until the yeast is fully dissolved.

Add the flour and salt. Mix on low until most of the flour has mixed with the wet ingredients.

Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes.

Transfer dough to a large bowl and cover tightly with plastic wrap.

Allow dough to double in bulk, about two hours, punch it down and briefly knead it again to collapse all of the air bubbles.

Remove 1/3 of the dough and set aside. Place the remaining dough in bowl and cover.

OR BUY READY MADE PIZZA DOUGH

Filling Recipe

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• ½ Pound Ground Italian Sausage (cooked)
• 5oz.Pepperoni
• 2 pounds fresh spinach, washed, dried, and chopped
• 1/2 pound fresh mushrooms, washed and cut into 1/8" slices (optional)
• 1 small onion, cut into 1/8" slices (optional)
• ½ chopped green bell pepper
• 1 tablespoon extra virgin olive oil
• ¼ sliced black olives
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 10 ounces provolone cheese
• 16 ounces whole milk mozzarella cheese, shredded
• Salt & pepper, and Italian seasoning to taste

While the dough is rising, preheat oven to 500-degrees F.

Topping Recipe

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• 5 to 6 fresh basil leaves, chopped
• 1/4 cup freshly grated Parmesan cheese

(Note: if you prefer, you can substitute your favorite pizza sauce in place of the crushed tomatoes).

Directions

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• Remove 1/3 of the dough and place it back in the bowl, covering tightly.
• Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan. The dough should come up 2" on the sides.
• Layer the dough shell with the sausage, pepperoni, provolone cheese, spinach, onions, bell pepper, mushrooms, olives, garlic, and drizzle with olive oil.
• Add Italian seasoning and salt & pepper to taste.
• Roll out the remaining dough to top the pizza.
• Cover the pizza and cut small slits in the dough to release steam.
• Top with the tomatoes and chopped basil leaves.
• Sprinkle with the parmesan cheese and bake in the oven 25 minutes until crust is golden brown
• Carefully remove pizza from the oven by sliding a long wide metal spatula between the pizza and the pan, lifting the pizza out on to a cutting board.
• Cut and serve. Enjoy!

Cajun Turkey Burger Skillet - Aline Sauve

Cajun Turkey Burger Skillet

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Type - Main Dish: Turkey

Creator - Aline Suave

Ingredients:

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1 lb (500 g) lean ground turkey

1 small red bell pepper, chopped (about ½ cup/125 mL)

2 tsp (10 mL) Cajun seasoning

2 cups (500 mL) hot water

1 cup (250 mL) milk

1 box (166 g) Hamburger Helper* Cheeseburger Macaroni

1 cup (250 mL) shredded Cheddar or Monterey Jack cheese

Directions:

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• In large, nonstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high heat, stirring frequently, until turkey is no longer pink; drain.

• Stir in hot water, milk and contents of uncooked pasta and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese.

Fruit Sushi Rolls - Aline Sauve

Fruit Sushi Rolls (for the lil ones)

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Type - Appetizer, Snacks

Creator - Aline Suave

Ingredients:

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1 1/4 cups (300 mL) Rice Chex* cereal

1 cup (250 mL) white vanilla baking chips

4 rolls Betty Crocker* Fruit Roll-Ups* chewy fruit snack (any favourite flavour), unwrapped

12 candy worms

Directions:

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•Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to make 3/4 cup.

•In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.

•Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.

•Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices. Store loosely covered.

Fried Chicken - Deloris Ellis

Fried Chicken

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Type - Main Dish: Chicken

Creator: Deloris Ellis

Ingredients:

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Chicken

Salt

Pepper

Spanish Paprika

Cayenne Pepper

Flour

Vegatable Oil

Directions:

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Wash Chicken (pat dry w/paper towel)

Season to taste ( be careful w/ the Cayenne pepper)

Heat oil 350 degrees in skillet ot deep fryer

Flour the chicken

Fry chicken until golden brown and juices run clear