Pumpkin Sausage Stuffing

Pumpkin Sausage Stuffing


 1 lb sweet Italian sausage, casing removed
 1 can mild green chiles (small) diced
 ½ medium onion, diced
2 cloves garlic minced
2 Tbspn minced fresh sage, plus
1 Tbspn dried 2 boxes Corn bread stuffing mix (Stove top) OR 12 corn muffins crumbled, OR 2 8.5 oz corn bread mixes, prepared, crumbled
 2 15 oz can pumpkin puree
2 cups chicken broth
1 cup (more or less) craisins.

 Over medium heat cook crumbled sausage, onion, garlic until most of pink is gone. Add sage, and chiles, finish cooking until no pink remains in sausage. Boil 2 cups chicken broth. Add the stuffing mix, per directions, 2 cans pumpkin puree, add sausage mixture (drain fat if necessary), and combine thoroughly. Fold in Craisins.
 For added crispiness, place under high broiler until golden and crisp.

Fiesta Spread

1 lb ground beef or turkey
1/2 C chopped onion
1/4 C chopped green pepper
1 tsp salt
1 T chili powder
1/2 tsp ground cumin
2 Tbsp ketchup
1 (16 oz) can refried beens
2 oz cheddar cheese (about 1/2 c)
Ritz or Butter flavored crackers

Brown mean with next 3 ingrediants, drain excess fat. Add next 4 ingredients. Mash in beans. Heat thru, stirring frequently. Garnish with shredded cheese.

makes 3 1/2 cups

Old Fashioned French Fried Onion Rings

1 egg
1 C Milk
1 T cooking oil
1 C flour
1 tsp baking powder
1/4 tsp salt
3 sweet onions
Oil for frying

Combine egg, milk and oil. Add flour, b powder and salt. Beat until smooth. Slice onions 1/4 inch think and separate rings. Coat with batter and fry until golden.

Cheese Sauce

2 T oleo (margarine)
2 T flour
1/4 tsp salt
dash pepper
1 C milk
1/4 C grated cheddar cheese

Melt butter. Blend in flour and seasonings. Bubble 1 minute. Add milk and bring to boil. Boil 1 min. Reduce heat to low and add cheese stirring until smooth.

Makes 1 cup-- easily doubled.

Homemade Sweetened Condensed Milk

1 C Instant Dry Milk
3 T melted margarine
pinch Salt
1/3 C boiling water
2/3 C sugar

Combine all ingredients in blender and process till smooth. This is the same as 14 oz can of Eagle brand milk.

Deviled Eggs

6 hard cooked eggs
2 T mayo
1/2 to 1 tsp prepared mustard
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp Worcestershire sauce
1/8 tsp black pepper

Cut eggs in half lengthwise. Remove yolks and set aside. Mash yolks with fork then blend in mayo, mustard, lemon juice, salt Worcestershire and pepper. Refill whites using 1 tablespoon of mixture.