February 1, 2009
Need a super-fast, last-minute snack for a super occasion—maybe like the Super Bowl? Quick! Grab some sausage and cheese and your emergency box of biscuit mix. (Admit it! Every smart cook has a box of biscuit mix tucked away in the pantry.) You’ll have the guys in the barca-loungers kissing your feet in no time!
1 pound hot bulk sausage
1 pound sharp Cheddar cheese, grated
3 cups biscuit mix
Pre-heat the oven to 350 F. Lightly grease a baking sheet and set aside.
In a hot skillet, crumble the sausage and cook until lightly browned. Drain the fat. Reduce the heat to low, add the cheese, and stir until melted. Pour into a large mixing bowl and add the biscuit mix. Roll into 3/4-inch balls and place on the prepared baking sheet. Bake for 12 to 15 minutes or until lightly browned. Serve hot.
Makes 42 balls.
From All-American Comfort Food
October 17, 2007
Make this one-dish meal as hot and spicy as you like. I’ve always heard that eggplant is better the second day, but there might not be any left for the second day. HARRY
1 medium Italian eggplant, cubed
1/2 teaspoon salt
3/4 pound pork sausage
1 large onion, coarsely chopped (1 cup)
1 teaspoon toasted, ground cumin
1 pinch red pepper flakes or to taste
Freshly ground black pepper to taste
1 cup plus 1/2 cup fine, dry bread crumbs, divided
3 eggs, lightly beaten
2 tablespoons butter, melted
Preheat the oven to 350 degrees F. Cook the eggplant in a small amount of boiling, salted water until tender, about 10 minutes. Drain in a colander, place a weighted plate on top, and set aside. In a heavy skillet over medium-high heat, cook the sausage, onion, cumin, and red pepper flakes until the sausage is browned. Remove from the heat, drain if necessary, and add the eggplant, black pepper, 1 cup bread crumbs, and eggs. Pour into a greased 1 1/2-quart casserole. In a small bowl, combine the remaining 1/2 cup bread crumbs and the butter. Spread on top of the eggplant mixture and bake for 30 minutes or until browned.
Makes 4 servings.