MyRecipeBox

LONG JOHN PIZZA - Sister Sharon Littleton - Monico, Wisconsin Pentecostal Church of God  1 LB Ground Beef 1/2 LB Pork Sausage 1 Egg 1/8 Teaspoon Garlic 1/2 Teaspoon Celery Salt 1/8 Teaspoon Black Pepper 1/4 Teaspoon Oregano 2/4 Cup Fine Bread Crumbs (if bread crumbs are not an option, try corn meal or crushed corn flakes) 8 OZ Pizza Sauce (store bought or homemade) 1 4 OZ Can Mushrooms, drained 3/4 Cup Mozzarella Cheese, grated 12 Sliced Hot Dog Buns (if eating gluten-free, use alternate) (oven temp not given; set at your discretion) Combine beef, sausage, egg, seasonings, bread crumbs; mix, then put on shallow baking pan. Bake 25 minutes. Remove from oven - drain - then top with sauce, mushrooms, cheese - bake 10 minutes. Remove from oven. Cut into 12 strips. Place on warmed hot dog buns. Serve immediately. *I am thinking this would make a great Game Day food. 

It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...

ZLINKROFE Dough: 2 Cups All Purpose Flour           1/2 Teaspoon Salt 2 Tablespoons Water   >Mix all ingredients and knead well. Let rest 15 minutes. 2 Eggs 1 Tablespoon Vegetable Oil             Roll dough and cut into squares. Filling: 2 Cups Leftover Meat, Ground          >I remember eating this using the gizzards. 1/2 Cup Bread Crumbs or Cracker Crumbs     3 Tablespoons Butter or Broth 2 Eggs 1 Clove Garlic                 >Saute garlic and let cool. Add meat, crumbs, eggs, butter and seasonings. Place on squares of dough and wrap and seal edges. Drop into boiling broth or water and cook 20 minutes. Remove from broth and serve. Some of us eat it with salt, pepper and butter. Some with butter and sugar. Tools: Measuring Cups & Spoons Large Mixing Bowl Knife or Pastry Cutter (to make squares) Meat Grinder or Food Proces...