Sweet Potato Casserole With Sausage
(found on page 198 of The Garden-Fresh Cookbook)
- 6 large sweet potatoes, peeled and quartered
- butter, to taste
- salt and pepper, to taste
- 1 pound Italian sweet sausage, casings removed
- 2 cups fresh mushrooms, diced
- 1 large onion, diced
- 4 medium red apples, peeled, cored, and thinly sliced
- 1 cup shredded cheddar cheese
Preheat the over to 350°F. Grease a 13x9-inch baking dish. Put the sweet potatoes into a saucepan, cover them with water, and bring them to a boil. Reduce the heat and simmer until the potatoes are fork-tender. Drain, then add the butter and salt and pepper. Mash the potatoes and set aside.
Crumble the sausage into a skillet over medium heat and sauté until done. Drain the fat, reserving 2 tablespoons. Transfer the sausage to a bowl. Return the skillet to the heat, add the reserved fat, mushrooms, and onion, and cook until the onion is soft.
In the prepared baking dish, layer half of the mixture, half of the sausage, and all of the apple slices. Repeat (ending with the sausage). Bake uncovered for 35 minutes. Sprinkle the cheese on top and bake for 8 to 10 minutes.
Makes 6 to 8 servings.
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This entry is from guest blogger Sarah Perreault, Associate Editor of The Old Farmer's Almanac. You can begin reading about the adventure of our regular Garden-Fresh blogger, Jane B., in this space in a few weeks after she's done stocking up her kitchen and planting her garden!
UPDATE: I made this for supper last night (minus the mushrooms and apples) it was pretty good. Tonights going to be the following recipe.
Mexican Quiche Recipe
(found on page 14 of The Garden-Fresh Cookbook)
½ cup grated cheddar cheese
1 unbaked 9-inch piecrust (see recipe, page 272)
1 tablespoon vegetable oil
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
1 small tomato, diced
7 black olives, pitted and sliced
½ cup corn
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon dried oregano
Salt and pepper, to taste
1 pint whipping cream
Sour cream and picante sauce, for garnish
Preheat the oven to 350°F. Sprinkle the cheese onto the piecrust. In a skillet, heat the oil and sauté the onion, green pepper, garlic, tomato, olives, and corn until tender. Add the chili powder, cumin, oregano, and salt and pepper and stir to blend. Spread the vegetables over the cheese in the piecrust. In a separate bowl, beat the eggs until frothy, add the cream and beat to blend. Pour the egg mixture over the vegetables. Bake for 1 hour and 10 minutes, or until the eggs are firm in the center. Let stand for 10 minutes. Garnish with dollops of sour cream mixed with picante sauce.
Makes 6 to 8 servings.
What do you think of this recipe? If you have any thoughts, tips, reviews, or just a comment, let me know!
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This entry is from guest blogger, Amy Nieskens, Assistant Editor for The Old Farmer's Almanac Garden-Fresh Cookbook. You can begin reading about the adventures of our regular Garden-Fresh blogger, Jane B., in this space next week after she's done stocking up her kitchen and planting her garden.