|License to Cook New Mexico Style|
|by Esther Feske|
This handy book introduces the spicy cooking of the Southwest with traditional dishes, fast and easy recipes, and new creations using traditional ...
1 - 10 of 44 for oatmeal sausage
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This is a ... keep for several days. Hoghead can be used in place of beef bone. Oatmeal may be used instead of cornmeal. (This freezes very well, too.)
Finely chop the ... don't like spicy sausages; fry up ... using as part of a Sausage based Turkey Stuffing or Dressing, or as a filling for stuffed peppers.
Pre-heat oven to ... Allow beef and sausage to come to ... 2 heaping tablespoons oatmeal or bread crumbs ... baking time should be 60 - 90 minutes. . Cain
Shape meat into cocktail sized meatballs. Bake on cookie sheet at 400 degrees 20-25 minutes. Enough water to rinse out chili bottle. Heat sauce over ...
Cook until dry. Place in loaf pan and place in refrigerator. When cool cut in slices and fry. Serve with syrup.
Mix thoroughly. Shape into a loaf pan. Pour remaining sauce mixed with 1 cup water over loaf. Bake at 350-375 degrees for 1 hour.
Mix and shape into balls. Place in a 9x13 glass pan in single layer. Pour on sauce and bake 1 hour at 350 degrees.
Mix above together. Shape into loaf. Put barbecue sauce on top of loaf. Bake 1 hour at 325 to 350 degrees.
Mix together and form meatballs. Brown in skillet or brown in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 ...
Mix first 7 ingredients until blended. Bake at 350 degrees until browned. Carefully remove from pan without breaking. Drain drippings reserving 2 ...
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