Categorized | Recipes

Posted on 27 January 2011 by KWBG

ITALIAN SAUSAGE, PASTA & BROCCOLI by CK

5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.

Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.

Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.

In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.

Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.


Green Burritos by Beth (Miller) Dowty

2 – 3 chicken quarters

2 T olive oil

1 – 2 cloves of garlic

1 green bell pepper

1 onion

other fresh peppers optional (Anaheim, jalapeno)

2 cans (3 – 4 oz) diced green chiles

½ t cumin

½ t oregano

½ t salt

6 – 8 large flour tortillas

1 can green enchilada sauce

1 8 oz bag of shredded cheddar or Monterey jack cheese

Prebake chicken quarters, cool, remove skin, remove meat, chop.

Heat oven to 350˚. Chop all vegetables, sauté in olive oil. Add in spices.

When vegetables start to become translucent, stir in entire cans of chiles and chopped chicken. Heat until warmed through.

Divide filling into 6 – 8 portions. Put into the center of tortilla and either fold over twice or roll. Place in a 13 by 9 inch baking dish. Pour green enchilada sauce over all of the burritos. Top with cheese. Cover with foil.

Bake 20 minutes, remove foil. Bake another 10 minutes until brown and bubbly.

Serve with sour cream, chips and salsa.



Mexi-Hamburger Casserole by Brenda Miller

Brown 1 lb hamburger, drain

Stir in and simmer:

1 can corn, drained

1 can stewed tomatoes

½ package chili seasoning mix

Pour into 9 inch square baking dish

Mix 1 package Jiffy corn muffin mix per package directions

Pour over meat mixture

Bake at 350˚ until corn bread is golden brown (about ½ hour)

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