KATHY'S SAUSAGE, PEPPERS & ONIONS RECIPE      Kathy Freda - June 11, 2005 Serves about 6 to 8 people (depending on appetite)                                                             Link back to > Recipe List Ingredients: 3-lbs hot or mild Italian sausage Cut into bite size pieces about 2 inches long 4- medium size green bell peppers or 8 banana peppers 3- medium size onions Cut peppers and onions into equal bite size pieces; make sure vegetables are dry 4- medium potatoes (your choice) with skin Sweet potatoes are a great variation 2- cups olive oil 1- tablespoon oregano 1/2- tablespoon ground black pepper 1- tablespoon salt 3- tablespoons basil & parsley - fresh is best 3- tablespoons minced garlic - adjust to taste Parmesan cheese to taste Crushed red pepper can be added if hot it OK   Instructions: Wash potatoes well, boil in pot until just cooked.  They must be cooked but firm.  Dry and cut into small pieces.  Heat oil in 12 inch frying pan -Black Augite is best.  Brown sausage in oil tossing often to cover all sides until caramelized - about 10 minutes.  Remove sausage from pan. Brown peppers and onions in same pan - add additional oil if pan is dry.  Cook until crunchy - don't over cook.  Add all spices and cooked sausage to pan and simmer another 10 minutes.  Make sure sausage is well cooked.  Place on a large platter and sprinkle with parmesan cheese, fresh basil and parsley just before serving.   IN THIS RECIPE, CHICKEN BREAST CAN BE USED IN PLACE OF THE SAUSAGE OR MY PERSONAL FAVORITE IS TO ADD CHICKEN BREAST AND SAUSAGE.   Buon Appetito Kathy To print a copy of this recipe, highlight the entire recipe and click on copy in your browser's edit menu.  Go to your note pad or word document program and place the cursor in the document page.  Click on paste and the recipe will be placed in the document.  You can than print and/or save the recipe as you would any other document.

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STUFFED MUSHROOMS

KATHY’S STUFFED MUSHROOM RECIPE                                 Kathy Freda - June 11, 2005

Makes 30 mushrooms and can serve 15 to 20 people as an appetizer

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Ingredients:

• 30 Medium to large size stuffing mushrooms
• 10 oz. McKenzie’s Classic Southern Seasoning Blend

If not available – ½ cup each of chopped onions, chopped celery, chopped red peppers, chopped green peppers and ¼ cup parsley can be substituted.

• 16 oz. Jimmy Dean’s Italian Recipe Pork Sausage
• 2 Cans Beef Broth (14 ounces each)
• 6 tbs. Butter
• ¼ Cup Olive Oil
• 2 tbs. Minced Garlic
• 2 Cups Italian Flavored Bread Crumbs
• ½ tsp. Salt
• ½ tsp. Nutmeg
• 1 tsp. Ground Black Pepper (Cayenne Pepper can be added for hotter mix)
• 1 Cup Grated Parmesan Cheese
• 2 tbs. Parsley
• 1 Cup Burgundy Wine (recommended - but may be replaced with beef broth if desired)

Directions:

Place McKenzie’s Seasoning Blend in a large 12” frying pan (defrost and drain water or cook water off in pan before adding olive oil).

Add ¼ cup olive oil and brown over medium heat.

Add Jimmy Dean’s sausage and stir in over high heat (chop and stir sausage continuously to break up clumps).

Cook until all meat is evenly browned.

Blend in the following ingredients over low heat:

3 tbs. butter

2 tbs. minced garlic

2 cups bread crumbs

1 (14 oz.) can beef broth

½ tsp. Salt

½ tsp. nutmeg

1 tsp. ground black pepper

½ cup grated Parmesan cheese

2 tbs. parsley

½ cup Burgundy wine

Blend in ingredients until stuffing is moist and gummy.

Turn off heat and allow to cool to ease handling when filling mushrooms.

Clean mushrooms and pull out stumps to create a cavity for stuffing.

Place mushrooms in one 12” x 20” or two 10” x 12” baking pans.

Mound a generous quantity of stuffing into and on each mushroom so that all stuffing is used.

Cut remaining 3 tbs. of butter into pieces and place randomly in pan around mushrooms.

Pour 1 can beef broth and remaining ½ cup Burgundy wine over mushrooms and into pan.

Sprinkle remaining ½ cup of grated Parmesan cheese over mushrooms.

Bake at 400 degrees for 25 minutes.

Place mushrooms in a deep serving dish or tray.  Spoon gravy from cooking pans over mushrooms and garnish with parsley.  Serve with a crispy-crusted Italian bread that can be dipped into the gravy.

THIS DISH CAN BE MADE AHEAD OF TIME - COOKED, FROZEN AND RE-HEATED TO SERVE

To print a copy of this recipe, highlight the entire recipe and click on copy in your browser's edit menu.  Go to your note pad or word document program and place the cursor in the document page.  Click on paste and the recipe will be placed in the document.  You can than print and/or save the recipe as you would any other document.