|Introductory Foods (12th Edition)|
|by Barbara Scheule|
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dietician...
Results 71 - 80 of 159 for using pork sausage
Saute onions and mushrooms. Add sausage. Simmer 30 minutes, pour off grease. Add rice and soup. Bake 45 minutes at 350 degrees. 8 servings.
Fry sausage to crumbly stage. ... and mix well. If not moist enough add a little water or chicken stock. This makes enough dressing for a 15 pound turkey.
Cut up sausage in 2 or ... onions and saute with sausage. Add water, skimmed juice and seasoning to taste. Thicken with cornstarch if desired. Serve on rice.
Cook rice. Crumble sausage and brown lightly. ... be thick). Pour into buttered 2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 6.
Remove skins from pork callies (picnic roasts) ... and grind in sausage grinder. Add all ... hour - use as a main meat dish with or without meat sauces.
In medium bowl, with hand, combine all ingredients. Shape mixture into 9 patties. In 12 inch skillet over medium heat, cook patties until they are ...
Grind together. For every 25 pounds meat, add 1/2 pound salt and 3 tablespoons black pepper, 1 heaping teaspoon saltpeter. Mix thoroughly. Stir in ...
Add: Put everything in casserole; bake at 350 degrees for 1 hour. Serves 6 to 8.
Combine cooked rice and pork and all other ingredients in a greased 2 quart casserole. Bake at 350 degrees for 1 hour. Makes 6-8 servings.
Mix and form rolls or form patties.
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