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 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
1. Brown the sausage in a large skillet, drain and crumble; return to skillet. Add hominy; stir until heated through, about 5 minutes.
2. In a large bowl, whisk together the eggs, milk, salt and pepper. Stir into hominy mixture; cook until eggs are set, stirring frequently.
3. Pour into a 2-quart baking dish; top with cheese slices. Place under broiler until the cheese is melted. Makes 8 servings.
Emily
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 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
1. 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.
2. Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.
3. 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.
Emily
Emily's Favorite Recipes:
 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.
Emily
Emily's Favorite Recipes:
 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.
Emily
Emily's Favorite Recipes:
 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*
1. Cook pasta according to package directions using minimum cook time; drain and return to saucepan.
2. 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.
3. 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.
Emily
 A delightfully different way to enjoy the taste of pizza! Be sure to grab a fork, since this is not your usual finger-food pizza!
3 cups rotini pasta, uncooked
1 pound bulk Italian sausage
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/4 cup water
4 ounces sliced pepperoni
1 (14-15 oz.) jar pizza sauce
1 (4 oz.) can sliced mushrooms, drained
1 cup shredded pizza cheese blend
1. Preheat oven to 350 degrees F. Spray a 3 quart casserole dish with cooking spray. Set aside. In a 3 quart saucepan, cook pasta according to package directions; drain and return to the saucepan.
2. In a 10 inch skillet over medium heat, cook sausage until no longer pink; drain. Stir sausage, bell pepper, water, pepperoni, pizza sauce and mushrooms into pasta in saucepan. Spoon pasta mixture into the casserole dish and sprinkle with cheese.
3. Cover casserole and bake for 30-35 minutes or until hot and cheese is melted. Yields 6 servings.
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