Marvelous Recipes

If you (like me) have a hungry meat-lover in your family, this is the recipe for you! It’s chock-full of ground beef, pork sausage, pepperoni and bacon! Add tender noodles and the zesty flavor of pizza sauce and oregano topped off with shredded cheddar cheese and you’ll have a sure-fire winner!

1 pound lean ground beef
1/2 pound bulk pork sausage
1 large onion, chopped
1 (3.5 oz) package sliced pepperoni, cut into fourths
6 slices bacon, cooked crisp and crumbled
2 (14 ounce each) jars pizza sauce
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked wide egg noodles
1-1/2 cups shredded cheddar cheese

In a large skillet over medium-high heat, cook the ground beef, sausage and onion until the meat is no longer pink; drain. Stir in the pizza sauce, tomato sauce, oregano, onion powder and garlic powder; simmer, uncovered, 5 minutes or until hot and bubbly..

Add the cooked noodles. Top with the cheddar cheese; cover and simmer over low heat until cheese is melted. Makes 8 servings.

Emily

This hearty satisfying casserole is simple and easy to make. And you probably already have most, if not all, the ingredients on hand. It’s one of my hubby’s favorites.

5 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup diced onion
2 cloves garlic, finely chopped
2 (15 oz each) cans Great Northern beans, drained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 dried bay leaf
1/4 teaspoon red pepper flakes (optional)*

1. Preheat oven to 350 degrees F. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towel, crumble and set aside; discard drippings.

2. To the skillet, add the sausage, cubed pork, onion and garlic. Cook until the pork is browned, stirring occasionally. Add the bacon and all remaining ingredients to the skillet; blend well. Pour mixture into an ungreased 2-1/2-qt. casserole.

3. Cover and bake for 1 hour 45 minutes. Uncover and bake 15 minutes longer or until pork is fork tender. Remove bay leaf before serving. Makes 6 servings.

*If you are serving this casserole to children or others who don’t like “hot” foods I would suggest omitting the red pepper flakes.

Emily

Start the day off right with this yummy, hunger zapping breakfast!

1 pound bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 cup all-purpose baking mix (Bisquick)
1 teaspoon dry mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup shredded cheddar cheese

In a large skillet, cook sausage until browned and crumbly; drain and set aside. In a large mixer bowl, combine the beaten eggs, milk and baking mix until blended.

Stir in the mustard, Italian seasoning and pepper. Add the cheddar cheese and mix well. Pour into a greased 2-quart baking dish. Bake at 350 degrees F for 1 hour. Makes 8 servings.

Emily

Looking for an economical dinner to satisfy your hungry family? This tasty and filling casserole is just the thing! Makes a great breakfast too!

1 pound bulk pork sausage
1 (15-1/2 oz) can white hominy, drained
12 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces process cheese spread (Velveeta), sliced

Brown the sausage in a large skillet, drain and crumble; return to skillet. Add hominy; stir until heated through, about 5 minutes.

In a large bowl, whisk together the eggs, milk, salt and pepper. Stir into hominy mixture; cook until eggs are set, stirring frequently.

Pour into a 2-quart baking dish; top with cheese slices. Place under broiler until the cheese is melted. Makes 8 servings.

Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!

8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown  rice

In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.

Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.

You will love how easy this recipe is to make and your family will love how good it tastes!

1 (8 count) can refrigerated crescent rolls
8 ounces cooked chopped ham or crumbled sausage
1 cup frozen hash brown potatoes
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (4 oz) can sliced mushrooms, drained
5 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

1. Unroll the crescent dough; separate into 8 triangles. Pat the dough over the bottom and up the sides of an ungreased 12-inch pizza pan, with pointed ends toward the middle of the pan, forming a circle: press the edges and perforations to seal.

2. Sprinkle the dough with ham or sausage, hash brown potatoes, cheddar cheese, onion, green pepper and mushrooms.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. Pour over the prepared layers. Sprinkle Parmesan cheese over the top.

4. Bake at 375 degrees F for 25 to 30 minutes or until a knife inserted in the center comes out clean. Makes 8 servings.

A simply marvelous main dish your family will request again and again! Simple, easy-to-make and delicious!

1 tablespoon canola oil
1 pound sweet Italian sausage
1 large red bell pepper, cut into 1/2-inch strips
1 large green bell pepper, cut into 1/2-inch strips
3 cups peeled and diced potatoes
1 envelope onion soup mix
1-1/2 cups water

1. In a 12-inch skillet, heat oil over medium-high heat and brown sausage; set aside, reserving drippings. Add the bell peppers to the reserved drippings and cook, stirring often, about 2 minutes.

2. In a medium bowl, combine the potatoes, soup mix and water; blend well. Add to mixture in skillet and bring to a boil over high heat.

3. Reduce heat to low and simmer covered for 10 minutes. Return the sausage to the skillet and simmer,covered, 5 minutes longer or until sausage is done and potatoes are tender. Makes 4 servings.

This spicy delicious casserole will bring a smile to your family’s appetite!

1 (8 oz) package ziti or other tubular pasta
1/2 pound bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 (15 oz) cans pizza sauce
10 slices bacon, cooked crisp and crumbled
1/2 (3.5 oz) package sliced pepperoni
2 cups shredded Italian cheese blend*

Cook pasta according to package directions using minimum cook time; drain and return to saucepan.

In a 12-inch skillet over medium-high heat, combine sausage, onion, bell pepper and garlic powder. Cook until sausage is no longer pink and onion is softened; about 7 minutes. Stir in pizza sauce, crumbled bacon and pepperoni. Pour mixture over pasta ; stir to blend. Spoon 1/2 pasta mixture into casserole; sprinkle with 1 cup of the cheese. Spoon remaining pasta mixture on top.

Bake at 350 degrees F for 30 minutes; top with the remaining 1 cup of cheese. Bake 5 to 10 minutes or until hot and cheese is melted and bubbly. Makes 8 servings.

* In place of Italian cheese blend, use a mixture of shredded mozzarella, Parmesan and provolone cheeses.