1 pound ziti or rigatoni noodles, cooked to al dente
1 pound sage sausage (can substitute for sweet Italian)
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
4 sage leaves, chopped
1/2 teaspoon nutmeg
1/4 teaspoon red pepper flakes
pinch of cinnamon
1/2 cup dry white wine (like chardonnay)
1 cup vegetable stock
15 oz can pumpkin puree
salt and pepper to taste
1/4 cup finely grated Parmesan cheese
Preheat the oven to 350
Brown the sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook one more minute.
Add the wine and cook until reduced by half. The heat should remain to medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
Garnish with sage and parsley. Fried sage is good too!
1 (15-ounce) can black beans, rinsed and drained
2 (15 1/2 ounce) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
2 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
1. In a 3 1/2 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup of salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken.
2. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not over cook or the chicken will toughen.
3. Spinkle the cheese on top, cover, and cook until the cheese melts, about 5 minutes.
Preheat oven to 425. Prepare tortilla chip filling and set aside. In a medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and sides of 1 1/2 inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounded slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes With the tip of a knife, remove tartlets from pan. Serve immediately or cool and freeze.
Makes about 30 appetizers
For a main dish pie, substitute a 9 inch plate for muffin cups. Bake in a preheated 375 degree oven for 45 minutes. Makes 6 main-dish servings.
4 lbs. white rose potatoes
Boiling salted water
3 Tablespoons butter or margarine
3 tablespoons vegetable oil
1 1/4 teaspoons salt
2 tablespoons chopped parsley
Peel potatoes. Slice inhale lengthwise. Cunt into 1-inch slices to make pieces about 1"x1"x 1/ 1/2 inches. cut a think strip of potato from corners, so edges are slightly rounded. To keep from discoloring, drop each slice as it is trimmed into a bowl of cold water. Drain. In a large saucepan, cook potatoes in boiling salted water to cover for 5 minutes; drain. At this point, potatoes may be held at room temperature several hours or refrigerated covered overnight.
Before baking, preheat oven to 475. Place butter or margarine and oil in a 13x9 inch baking dish. Heat in oven until melted. Add potatoes and salt. Toss gently topcoat thoroughly. Bake 50 minutes to 1 hour stirring occasionally, until potatoes are golden brown. Place on a platter. Sprinkle with Parsley, if desired. Makes 8 servings.
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
3 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large shallot, minced
2/3 cup heavy cream
1/2 cup dry white wine
1/8 teaspoon marjoram
1/4 cup coarsely chopped sundries tomatoes
Cut each chicken breast crosswise on the diagonal into 6 equal pieces
In a heavy skillet, melt the butter over moderately high heat. When foam begins to subside, add the chicken pieces. Sprinkle with salt and pepper. Saute over moderate heat, turning, until the chicken is just opaque throughout, 4 to 5 minutes.
Remove the chicken with a slotted spoon. Add the shallot to the skillet and saute, stirring, until softened, about 1 min.
Add the cream, wine, marjoram, and sundries tomatoes. Bring to a boil over moderate heat heat and cook, uncovered, stirring occasionally, until the sauce is slightly thickened about, 5 minutes. Return the chicken to the skillet. Simmer gently, spooning the sauce over the chicken until heated through, about 2-3 minutes.
2 puonds of boneless pork shoulder
(diced in ½ pieces)
Salt and Pepper
6 cloves of garlic
2 bay leaves
guajillos, and remove the stems and seeds. Look for chiles that
are soft and pliable, like a raisin.If
they are brittle, they are old and will be flavorless—don’t use them!
cups of boiling chicken stockand
let them steam, covered with plastic wrap, for about 30 minutes until they are
plump and tender. Put the chiles and all of the soaking liquid into a blender
and purée until very smooth.
Cut2 pounds of boneless pork shoulderinto ½” pieces, season withsaltandpepper, and brown
the meat in a large, heavy pot over medium-high heat with alittle bit of vegetable oilto keep it from sticking. Chop up abunch
6 garlic cloves) and throw it in the pot along withtwo bay leaves, atablespoon of ground cumin,
and acouple of teaspoons of chopped fresh
sage and chopped fresh oregano(Mexican oregano if you have it).
Stir that around for about a minute, or until very fragrant. Add in5 cups of chicken stockand simmer uncovered for about an
hour. Then, stir in the chile purée and simmer for another 45 minutes until the
meat is very tender and the sauce is a thick, mahogany-red color. Season with
additional salt and pepper.
mom served this with Mexican rice, beansa
la charra, and flour tortillas