New Orleans Hot Sausage Po' Boy

New Orleans Hot Sausage Po' Boy

• Creole hot sausage
• 1/2 cup water
• mayonnaise
• shredded iceberg lettuce
• tomato slices
• crusty New Orleans French bread

Shape sausage into six inch oblong patties.
Brown sausage on both sides.
Add water to skillet and cover. Cook thoroughly.
Remove sausage and sauce from pan.  Set aside.
Slice French bread leaving a hinge on one side.
Place bread in skillet, cover and steam 2 minutes.
Brush bread with reserved sauce
Spread bread with mayonnaise.
Layer tomatoes, sausage and shredded lettuce.

Printable Recipe

Link to sausage recipe:
Creole Hot Sausage

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

• 6 pounds Boston butt pork roast
• 2 teaspoons minced garlic
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 tablespoons salt
• 3 teaspoons ground bay leaves
• 3 tablespoons paprika
• 1/2 teaspoon sugar
• 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

Printable Recipe

Chicken Liver Pate'

Chicken Liver Pate'

Garnish with sieved hard boiled eggs.

 

 

•      1 medium onion, chopped
• 4 tablespoons butter
• 1 1/2 pounds chicken livers
• 8 ounces cream cheese
• 1/2 cup chicken broth
• 1/2 tablespoon plain gelatin
• salt and pepper

 

Cook onions in the butter until translucent. 

Stir livers into onions and sauté until cooked through.

Dissolve gelatin in the hot chicken broth.

Add gelatin mixture to livers. 

Boil 3 minutes.

Puree in blender or food processor until smooth and creamy. 

Add salt and pepper to taste.

Pour into desired mold.

Chill until firm.

Printable Recipe

 

 

 

 

Spring Baby Greens with Sliced Strawberries

Spring Strawberry Salad

• spring baby lettuce
• baby spinach
• sliced strawberries
• toasted slivered almond
• strawberry salad dressing

Toss all ingredients together.
Dress with Strawberry Salad Dressing .

Printable Recipe

Link for Strawberry Salad Dressing
http://mississippisupper.blogspot.com/2014/05/strawberry-salad-dressing.html

Strawberry Salad Dressing

 

• 1 cup sliced strawberries, fresh or frozen
• 1/4 cup frozen orange juice concentrate
• 1 tablespoon vinegar
• 3 tablespoons canola oil
• 3 tablespoons honey
• 1 tablespoon corn syrup
• 1/4 teaspoon salt

Blend all ingredients in blender or food processor until smooth and creamy.
Refrigerate.


Printable Recipe

Strawberry Jam

 

• 4 pints strawberries, washed and stems removed (five cups crushed berries)
• 1/4 cup lemon juice
• 1 package 1.75 ounce powdered pectin
• 7 cups sugar

Crush berries one layer at a time.
Combine berries, lemon juice, and powdered pectin in a large saucepot.
Bring to a full rolling boil.
Add sugar all at one time.
Bring mixture to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jam into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes eight cups.

Printable Recipe

Farmer's Casserole

 

 

 

3 cups shredded hash-brown potatoes

1  cup shredded Monterey jack cheese with jalapeño peppers

1 1/2  cups diced cooked ham or Canadian bacon

1/2 cup sliced green onions

4 large eggs, beaten

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

 

Grease a quiche pan or deep-dish pie pan.
Arrange potatoes evenly in the bottom of the dish.
Sprinkle with cheese, ham and green onion.
In a large mixing bowl, combine eggs, milk, salt and pepper.
Pour egg mixture over potato mixture in dish.
Bake in pre-heated 350 degree oven for 45 to 55 minutes or until center is set.
Let stand for 5 minutes before serving.
 

Tips:

Cheddar cheese may be used for Monterey jack cheese.

Add Tabasco for a bit of a kick.
May be made ahead several hours or overnight. Cover and refrigerate until ready to bake.
Serve with sour cream.