Open Face Sausage/Bruschetta/Carmelized Onion Sandwiches and Roasted Garlic Cabbage

CRISPY CABBAGE
1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.

Makes 6 servings    (A FEW MINUTES BEFORE COOKING WAS COMPLETED, I sprayed on some garlic juice)     THiS IS DELICIOUS!!!!

OPEN FACE SAUSAGE/BRUSCHETTA/CARMELIZED ONION SANDWICHEs

I sliced one onion and carmelized the slices in some butter in a frying pan, removed to a bowl and then cooked the sausage patties in the same pan (no need to use oil or butter)

When the patties were cooked through, I put some of the onions on top of each one, and then a heaping spoonful of TRADER GOPTTO'S BRUSCHETTA, pressed the onions and Bruschetta down with a spatula and put a cover on the pan for a minute or two so they would warm up.

I cut a fotis roll in half and spread with butter and then put on some garlic salt and put under the broiler for a VERY short time, just until the edges started to brown (so it was still soft)  Put the patty on  top of the roll and served it to myself!!!

VERY GOOD

Egg, Cheese and Potato Casserole

Lunch time rolled around and I had NO idea what to prepare.  I looked in my frig and freezer and pulled out a few items and decided to create a casserole.

Into a large mixing bowl I put these items

five eggs
about a cup and a half of frozen and  thawed hash browns (from a bag)
some croutons
some real bacon bits
some chopped fresh vegetables (brocolli, summer squash, cherry tomatoes and red pepper)
some garlic pepper
one packet of Sazon Goya
some milk

Stirred together and poured into greased 8 inch square casserole dish.
Baked at 350 for 40-45 minutes until the center was set.

Served with lite breakfast sausage and applesauce.  It was a very good lunch.  Next time I would
add more vegetables (maybe canned corn or peas) and a bit more milk and maybe some more seasonings (like some garlic).  Soaking the croutons in milk ahead of time might be helpful, also, or fresh bread cubed could be used instead of the croutons.

Roasted Orange/Asparagus

Ingredients

•  fresh asparagus
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh rosemary
• 1 orange
• salt and pepper

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Snap any thick woody root ends off of the asparagus shoots. Lay the asparagus in a single layer on the parchment paper and drizzle with the olive oil. Sprinkle with fresh rosemary leaves. Toss to coat.
3. On a cutting board, slice the blood orange in half. Take one of the halves and slice it very thinly, so thickly you can see through it. Place the orange slices around and underneath the asparagus. Take the remaining half of the orange and squeeze some of the juice over the asparagus, reserving some of the juice to squeeze over top just prior to serving. Season the entire pan generously with salt and pepper.
4. Roast for 15-20 minutes until asparagus is browned and crisp-tender, turning the asparagus halfway through cooking. Squeeze fresh blood orange juice over top just prior to serving. Serve hot.

Beefy One Pot Dinner

INGREDIENTS:

1

lb.  lean ground beef (I used one pound of meatloaf mix because it was cheaper

2

 carrots, thinly sliced

1

large  onion, chopped

1       Yukon gold potato (6 oz.), finely               chopped ( I used a white potato)

1

cup  water

1

can  (14 oz.) baked beans ( I used a 19 ounce can)

1/2

cup  KRAFT Original Barbecue Sauce (I used Sweet Baby Rays)

1

cup  KRAFT Shredded Cheddar Cheese  ( I used some tavern cheese spread that Chris left here)

BROWN meat in large nonstick skillet; drain. Add next 3 ingredients; cook 5 min., stirring occasionally.

STIR in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.  I thought it would come out too bland, so I added one packet of Sazon Goya spice mix.  

ADD beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese  
.

Roasted Yellow Squash

Three Small Yellow Squash sliced medium/thin
I red pepper sliced and each slice cut into thirds
Tomato Pesto (comes in a jar)
some olive oil
salt and pepper

Spray a 9 by 13 pan with cooking spray
put vegetables in and toss with the pesto and
olive oil and salt and pepper

slow roast at 400 degrees until vegetables are tender

DELICIOUS!!!!

Macaroni and Cheese

I found this recipe in a magazine in the early l970's.  It was either FAMILY CIRCLE or WOMAN'S DAY.  I just looked around the internet and while I found a lot of mac and cheese recipes calling for Velveeta, I did not find this one.  It is SO easy!

one half pound cooked elbow macaroni (or any kind of macaroni)
one small carton of sour cream
one stick of butter (I only use a half a stick)
a half a pound of Velveeta cheese cubed
1/2 tsp pepper

This can easily be doubled

put it all into a greased casserole, stir together and bake at 375 degrees for a half an hour
I usually add a small amount of some other cheese to the regular ingredients.
Make sure you don't use TOO MUCH pasta or it will not be creamy.

Baked Rosti Potatoes (from Family and Food magazine)

2 tablespoons oil
2 (20 ounce) packages hash browns (refrigerated kind and shredded)
1 1/2 cups cheddar cheese, Shredded
1/2 cup flour
1 small onion, grated
1/2 teaspoon black pepper
1 egg, beaten
Directions:

1
HEAT oven to 400ºF.
2
BRUSH oil onto bottom and up sides of 13x9-inch baking dish.
3
Combine all remaining ingredients except egg.
4
Add egg; mix lightly.
5
Press onto bottom of baking dish.
6
BAKE 55 minute to 1 hour or until golden brown.
7
LET stand 10 minute before cutting to serve.

kinda bland, I might try this recipe after I figure out a good way to make it more tasty.