Here in this area, it's good luck to have pork and sauerkraut on New Year's Day.
Curtis and Allison don't like sauerkraut. I love it but as I get older it's not my friend if you know what I mean.
So instead of making something that my family won't eat and I can't eat, I decided we could still have the "pork" of the good luck tradition.
I don't really have a name for this dish. It's something my friend, Nancy, used to make when I lived across the street from her. I'm not sure if it's really the recipe she used but it's what I kind of remembered. I loved it when she invited me to dinner. She's a good cook!
Smoked Sausage, Potatoes, Peppers & Onions
1 lb. smoked sausage (you can use kielbasa but we like the sausage better)
6-8 medium to large potatoes (we like potatoes so I always do more)
1 large red pepper (or green if you like)
1 large onion
3/4 stick of butter
Frank's Hot Sauce
~ Preheat oven to 375 degrees.
~ In a large roaster sprayed with non-stick spray, layer the following in order:
~Potatoes, cut into large cubes. We like the skins on but you can peel them if you like.
~Smoked sausage, sliced on the diagonal into 1/2 inch "coins".
~Onions, peeled and sliced into thin slices then cut the slices in half.
~Peppers, cleaned and cut it into large cubes.
~ Shake hot sauce all over the top of the layers. Start with a little as you can add more half way through cooking.
~ Layer the top with sliced pats of butter.
~ Bake covered for 30 minutes.
~After 30 minutes, remove lid and stir well to mix everything together. You can taste a potato at this time to see if you would like more hot sauce. If needed, add more and stir well again.
~Put back into the oven uncovered for 15-20 minutes more.
A couple of notes:
~I wouldn't make this in a Crock Pot. It wouldn't give it the crispness that cooking it with the lid off gives you.
~You can make this ahead of time and then keep it warm in a Crock Pot for a party. This does work well and it's a big hit for the men at a party.
~Great idea for a Superbowl Party!
Thanks for stopping by my kitchen!
Saturday, January 3, 2009
Thursday, January 1, 2009
Long time no post! If you read my other blog, you know I've been busy and to keep my sanity I had to easy up on a few things. Blogging was one of them. I hope you are still out there because I am back with more recipes.
This one is from my best friend's Mother, Sandy or as Allison calls her...Grandma Sandy. On New Year's Eve I make several dinner plate size platters of appetizers for the three of us. It's nothing fancy. We just spread them out on the coffee table and treat ourselves to our little New Year's Eve celebration.
This particular recipe is one of my very favorite appetizers. I've taken it with me to several places and some one is always sure to ask for the recipe. It is so simple. I hope you love it as much as I do! My favorite cracker to have it on is Wheat Thins. Triscuits is a close second and I think Sandy serves it with Chicken in a Biscuit crackers. To tell the truth, I don't think you could go wrong with any cracker so pick your favorite!
Chicken Spread Ball
1 can Underwood chicken spread
1 (8 oz.) cream cheese, softened
1 tsp. soy sauce
1 tsp. chopped onion (I may be bad but I use the minced dried onions)
1 tsp. mayo
~Mix all together and roll in chopped parsley. (I use dried parsley and I don't even roll it. I just put it in a bowl and generously sprinkle it on top.)
~Serve with crackers.
Thanks for stopping by my kitchen!