1 lb italian sausage
1/3 c. chopped onion
1 celery rib chopped
6 eggs
2 cups milk
1 tsp salt
1 tsp mustard
4 c. seasoned stuffing cubes - toasted
1 c. (4oz) shredded chedder cheese
In skillet cook sausage, onion, and celery til beggies are tender and meat is browned.
Drain and set aside.
In bowl mix eggs, milk, salt and mustard.
Add stuffing and cheese to sausage.
Transfer to 7x11 dish and refridgerate over night.
Remove 30 min. before baking, cover and bake 350 for 30 min.
Uncover and bake 10 more min.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Thursday, June 9, 2011
Sunday, May 22, 2011
Great Grandma (GaGa)'s Spaghetti Sauce
This recipe make a HUGE pot of sauce that I divide up and freeze so I always have it on hand. It is really easy to cut in half but it will still make a LOT of sauce. GaGa cooks by taste. She has a PERFECT memory and rarely writes anything down. I don't work like that so I have typed it up word for word as she gave it to me and then in ()'s added my interpretation of it, or what works for us.
4 LARGE (28 oz) cans tomato sauce
1 small (6 oz) can tomato paste
2 lbs. boneless pork spare ribs (you can use pork chops)
1 LARGE onion diced
a drizzle (2 Tbls.) of olive oil
some (ground) cloves, cinnamon, minced garlic, garlic salt, salt and lots of all spice, just add it till it tastes right. (I do about 1/4 tsp of everything but 1/2 tsp of all spice).
several (3-4) bay leaves - whoever scooped up the bayleaves on thier plate had dish duty.
Boil the pork for a while - about 2 hours or so - until it is nice and tender. You want it to practically fall apart. (I put mine in a crockpot about half full of water, on high for about 6-8 hours the night before I want it.)
While the pork is boiling put everything else together, including a paste can full of water, in a large pot and simmer it while the meat cooks. Then pull apart the meat into chuncks and add it to the sauce. (The day I want it, I pull the meat apart and add it to the crock pot with everything else and put it on low for 6-8 hours or high for 4)*
*Another way I have done it is to cook the meat in the crock pot all day and then an hour before I want to eat I put everything together and simmer the sauce on low.
I hope you enjoy this one. It is a family favorite and full of wonderful childhood memories.
4 LARGE (28 oz) cans tomato sauce
1 small (6 oz) can tomato paste
2 lbs. boneless pork spare ribs (you can use pork chops)
1 LARGE onion diced
a drizzle (2 Tbls.) of olive oil
some (ground) cloves, cinnamon, minced garlic, garlic salt, salt and lots of all spice, just add it till it tastes right. (I do about 1/4 tsp of everything but 1/2 tsp of all spice).
several (3-4) bay leaves - whoever scooped up the bayleaves on thier plate had dish duty.
Boil the pork for a while - about 2 hours or so - until it is nice and tender. You want it to practically fall apart. (I put mine in a crockpot about half full of water, on high for about 6-8 hours the night before I want it.)
While the pork is boiling put everything else together, including a paste can full of water, in a large pot and simmer it while the meat cooks. Then pull apart the meat into chuncks and add it to the sauce. (The day I want it, I pull the meat apart and add it to the crock pot with everything else and put it on low for 6-8 hours or high for 4)*
*Another way I have done it is to cook the meat in the crock pot all day and then an hour before I want to eat I put everything together and simmer the sauce on low.
I hope you enjoy this one. It is a family favorite and full of wonderful childhood memories.
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