Crockery Pot Sausage and Potatoes

This one is very good!!! I have made it plenty of times. I have noted after having made it, that it works great with shredded hash browns if you are going to cook it for the approximate 6 hours. If it is going to sit longer before you eat, then it works best with a southern style hash brown. This also works really well with southern green pepper, onion hash brown mixture. Enjoy!!!

CROCKERY POT SAUSAGE AND POTATOES

1 1/2 lbs. Polish sausage links, sliced 1/2-inch thick
2 lbs. frozen hash brown potatoes
1 can Cheddar cheese soup
1 can milk
1 bunch green onions, sliced
Pepper, to taste
Garlic, to taste

Combine sausage, potatoes, onions, and seasonings in a well-buttered crock pot. Stir to mix. Whisk together soup and milk. Pour over ingredients in Crockery Pot. Cook on low for about 6 hours.

Chesapeake Crab Cakes

CHESAPEAKE CRAB CAKES

1/4 cup minced yellow bell peppers
1/4 cup minced red onions
3 Tbs. unsalted butter, divided
1 lb. lump crabmeat, shells removed
1 jar (2 oz.) sliced pimientos, drained
1/4 cup mayonnaise
2 Tbs. chopped fresh parsley
1 tsp. seafood seasoning, like Old Bay
1 egg, lightly beaten
1/2 cup, plus 2 Tbs. dry bread crumbs, divided
24 slices cocktail rye bread
1/2 cup prepared remoulade sauce

In skillet, cook minced yellow bell peppers and red onions in 1 Tbs. butter 2 min. In bowl, combine next 6 ingredients, 2 Tbs. bread crumbs and cooked vegetables. Using '/4 cup measure, form 24 crab cakes. Dip each crab cake in remaining bread crumbs, turning to coat. In skillet over medium-high heat, cook 12 crab cakes in 1 Tbs. butter 4 min., turning once. Repeat. Top bread with remoulade sauce. Add baby greens, if desired. Top with crab cakes. Makes 24 servings.

Fettuccine with Ricotta, Tomatoes and Basil

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

1 pkg. (9 oz) refrigerated fettuccine
3 Tbsp. butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 Tbsp. coarsely chopped fresh basil leaves

Cook and drain fettuccine as directed on package. Return to saucepan. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine. Top pasta with tomato, basil and remaining Parmesan cheese. Makes 3 servings.

Chocolate Chip-Toffee Cheesecake

CHOCOLATE CHIP-TOFFEE CHEESECAKE

Crust:
1 1/4 cups finely crushed chocolate graham crackers (18 squares)
2 Tbsp. sugar
1/4 cup butter or margarine, melted

Filling:
2 pkg. (8 oz each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
2 cups chocolate-coated toffee bits (from two 8-oz bags)

Topping:
1/2 cup semisweet chocolate chips
2 Tbsp. whipping cream

Heat oven to 300 degrees. In medium bowl, mix cracker crumbs, 2 Tbsp. sugar and the butter. In ungreased 9-inch spring-form pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side. In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 Tbsp. of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust. Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes. Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 Tbsp. toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving. Makes 12 servings.

Beef and Mushroom Roll

BEEF AND MUSHROOM ROLL

1 lb. ground beef
1 small onion, chopped
1 can (4 oz.) mushroom stems and pieces, drained
1/4 cup dill pickle relish
1 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. pepper
2 Tbsp. all-purpose flour
1/3 cup water

PASTRY:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. poultry seasoning
1/4 cup shortening
3/4 cup plus 2 Tbsp. milk, divided

GRAVY:
2 Tbsp. butter
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle. Set aside 1/4 cup of meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk. Bake at 425 degrees for 15-20 minutes or until golden brown. For gravy, melt butter in a saucepan over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy. Makes 4-6 servings.

Reuben Braids

REUBEN BRAIDS

6 oz. cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups (6 oz.) shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 Tbsp. Thousand Island salad dressing
1 Tbsp. Dijon mustard
1/2 tsp. dill weed
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations. Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Yield: 2 loaves (8 servings each).

French Onion Soup

FRENCH ONION SOUP

2 Tbsp. Butter
1 lg. Sweet onion, halved, thinly sliced
1 red onion, halved, thinly sliced
2 cloves garlic, halved
1 Tbsp. Sugar
1/2 tsp. Dried thyme
1/2 tsp. Pepper
1/4 tsp. Salt
1/2 cup white wine or beef broth
2 cans (14 1/2 oz. Each) beef broth
12 (1/2" thick) slices french bread, toasted
6 oz. Deli-sliced Jarlsberg or Swiss cheese

In a large pot, melt butter over medium-high heat. Add onions, garlic, sugar, thyme, pepper and salt. Cover; reduce heat to medium and cook, stirring every 5 minutes, until tender and golden, about 15 minutes. Add wine (or broth). Bring to boil; cook 1 minutes. Add broth and ½ cup water; simmer, uncovered, 15 minutes. Position oven rack so that soup will be 7" from broiler; preheat broiler. Evenly divide soup among 6 (10 oz.-12 oz.) soup crocks or broilerproof bowls; top each with 2 slices bread and 1 oz. cheese. Broil until cheese melts, 2 to 3 minutes. Makes 6 servings.