Sausages in Tomato Gravy - Recipes

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Tip: Try in tomato gravy for more results.

Results 1 - 10 of 26 for sausages in tomato gravy

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1. MOM (LYNNE'S) "GRAVY" (ITALIAN TOMATO SAUCE)

Brown garlic in olive oil in bottom of ... at least hour. The large amount this makes is great for freezing leftovers in 1-quart containers. .

2. TURKEY - DRESSING - GIBLET GRAVY ETC

Begin with hard boiling 4 ... added to giblet gravy - 3-4 only). Mix 1/2 ... lightly. Place Turkey in a roaster (breast up); cover ... but not mushy. - Stewart

3. 4TH OF JULY ON OBSERVATION HILL

Brown sausage in skillet. Add ground beef and ... in tomatoes and gravy mix. Using 2 1/2 or ... Bake at 350°F for 1 hour. Makes 6 to 8 servings.

4. GRANDMA'S CROCK-POT SAUSAGE AND PEPPERS

Cut sausage into small chunks. ... peppers and garlic in Crock-Pot. Add Italian seasonings, to ... serving stir in gravy mix directly to juices. Do ... Serves about 8 people.

5. PAULA'S CHICKEN AND TASSO W/ TOMATO GRAVY

I hope you enjoy my family recipe. In a 3-quart or bigger pot put all the cans of tomato sauce, paste, Rotel and sugar ... bed of rice. . Michaud

6. ITALIAN STUFFED PEPPERS

Preheat oven to 350 degrees. Cut 4 of the peppers in half lengthwise, discard seeds, chop ... towels. Stir in gravy and tomato paste. Heat to boiling, reduce ... desired. Makes 8 servings.

7. UNCLE TERRY'S TOO-GOOD TOMATO GRAVY

Fry & drain bacon and ... kick to your gravy). Make up your rue ... give it a rich gravy color then add lawry's seasoned salt & pepper to taste.

8. BAKED ZITI

Cook macaroni al dente with ... salt, and pepper. In large baking pan (Pyrex or ... coat bottom with tomato gravy. Add layer of macaroni. ... salad and Italian bread.

9. HEARTY BAKED BEAN CASSEROLE

Brown sausages in skillet. Add ground beef, stirring ... in tomatoes and gravy mix. In a 2 1/2 ... Bake at 350°F for about 1 hour. Serves 6-8.

10. SAUSAGE BEAN BAKE

Preheat oven to 350 degrees. In a 4 quart casserole dish ... mustard, catsup and tomato soup. Mix well. Top with ... and bake 1 hour. Serves 16.

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