Sausage-Apple Stuffing

I love apples and I love sausage. I found a recipe that combines both.

from: Food & Wine, November 1998

Makes about 10 cups

4 1/2 tbsp. unsalted butter
6 celery stalks, finely chopped
3 medium onions, finely chopped
1 1/2 lbs. sweet Italian sausage, removed from casings and crumbled
9 cups cubed (1 in.) day old Italian bread (about one large loaf)
36 pitted prunes, coarsely chopped (10 oz)
3 medium golden delicious or granny smith apples, peeled, cored and coarsely chopped
1/3 cup parsley, finely chopped
1/4 cup sage, finely chopped
1 1/2 tsp. salt
3/4 tsp. freshly ground pepper
3/4 tsp. freshly grated nutmeg
4 large eggs, lightly beaten
1 1/2 cup turkey stock

PREHEAT oven to 425 and generously butter 2 medium baking dishes (at least 2 inches deep).

MELT butter in a large skillet. Add celery and onions and cook over medium heat until softened, about 5 minutes. Add sausage and cook until no longer pink, about 7 minutes.

IN a large bowl toss bread cubes with prunes, apples, parsley and sage. Add the sausage mixture and season with salt, pepper and nutmeg. Add eggs and reserved turkey stock and mix well.

DIVIDE stuffing into 2 prepared dishes.

COVER with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more, until browned on top. Cool before serving.

Sausage Bean Soup

from: Taste of Home, Collector's Edition

3/4 lb. Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tbsp. minced fresh basil or 1 tbsp. dried basil
2 tbsp. shredded parmesan cheese

IN a large saucepan, cook sausage, onion and garlic until sausage is browned, drain.

ADD beans, tomatoes, broth and basil. Cover and simmer for 10 minutes.

SPRINKLE each serving with shredded parmesan cheese.

Makes 4-6 servings. Serve with Italian Grilled Cheese Sandwiches!!

Italian Grilled Cheese

Quick Meal Idea!

from: Taste of Home, Collector's Edition

4 slices Italian bread, 1 inch thick
4 slices mozzarella or provolone cheese
3 eggs
1/2 cup milk
3/4 tsp. Italian seasoning
1/2 tsp. garlic salt
2/3 cup Italian seasoned bread crumbs

CUT a 3 inch pocket in each slice of bread, place a slice of cheese in each pocket.

IN a bowl, beat eggs, milk, Italian seasoning and garlic salt.

SOAK bread in mixture for 2 minutes on each side. Coat with bread crumbs.

COOK on a greased hot griddle until golden brown on both sides.

Makes 4 servings. Serve with Sausage Bean Soup!

Beers: Ale or Lager?

Beer is classified as either an Ale or a Lager.

Ales are fermented at warmer temperature and leave a longer aftertaste.

Lagers are fermented in cooler temperatures and emphasize on the toasted or sweet malt flavor.


ALES

Abbey Ale - Strong and fruity associated with Belgian Trappist monasteries. Made in traditional, dubbel and tripel varieties.

Pale Ale - English-style, bitter. Hoppy, medium-bodied. Full of red fruit flavor and usually bronze or reddish. Most American versions are more hoppy than the British ones.

Porter- Dark brown with a chocolaty malt flavor.

Stout - Blackish-Brown ale made with dark-roasted malts.

Wheat beer, Weizenbier, Witbier - Brewed with raw wheat along with barley. Light with peach and apple flavors. Yeasty aroma and creamy head. Belgian versions have spices added.


LAGERS

Bock - Strong and brown with a malty sweetness. Doppelbock is nearly twice as strong.

Pilsener - Golden lager that is crisp, clean with a floral sometimes herbal, aroma.

Schwarzbier - "Black Beer", a chocolaty lager that looks like a stout, but is lighter and more bitter.

Herb-Buttered Corn

Since it is that time of year when corn-on-the-cob rules, and since I haven't posted any recipes for awhile, I thought I'd add at least one!

1/2 cup butter or margarine, softened
1 tbsp. minced fresh chives
1 tbsp. minced fresh dill
1 tbsp. minced fresh parsley
1/2 tsp. dried thyme
1/4 tsp. salt
Dash of garlic powder
10 ears of fresh corn, husked and cooked

IN a bowl, combine first seven ingredients, mix well.

SPREAD over each ear of corn.

Spice Mixtures

from Cooking Pleasures, December/January 1998

For broiled foods, use all kinds of seasoning combinations and marinades to spice it up.

Chicken - Blend lemon juice, garlic and Italian herbs for a Mediterranean marinade.

Beef - Use chili powder, garlic, cumin and ground red pepper for a spice seasoning rub.

Pork - Mix minced shallots, chopped rosemary and balsamic vinegar. Spread on meat before broiling.

Fish - Mix lemon juice and a dash of curry powder and brush on fish fillets.

Vegetables - Toss fresh vegetables with minced fresh ginger and five-spice powder.