Spaghetti & Meatballs

Spaghetti & Meatballs

1 lb. mild sausage
3/4 lb. ground beef
1/4 c. Italian bread crumbs
1 package onion soup mix
1 egg

Mix all together. Make 2 to 3 inch meatballs. Brown in skillet.  Set aside.

Sauce:
15 oz. tomato sauce
14 1/2 oz. stewed tomatoes
15 oz. crushed tomatoes
4 c. water
4 Tbsp. garlic powder
2 Tbsp. minced onion
1 1/2 Tbsp. opnion powder
1/2 tsp. pepper
1 tsp. salt
1 tsp. oregano
1 tsp. basil

Mix it all together and pour into crock pot.

Put meatballs into sauce.  Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Serve over cooked spaghetti.

Jambalaya

Jambalaya

1 lb. smoked sausage, cut into 1/2-inch pieces
4 chicken breast halves - chopped
1 1/2 tsp. pepper
2 Tbsp. oil
1 large onion, chopped
1 green pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup chopped ham
2 tsp. Cajun seasoning
1 (14 oz) can stewed tomatoes, UNdrained
1/2 c. chicken broth
1/2 tsp. thyme
1/4 tsp. red pepper
3 c. cooked rice
1 c. chopped green onions

Brown chicken and sausage in hot oil; sprinkle with pepper; set aside.

Add onion and next 3 ingredients; cook 5 to 7 minutes.

Add chicken, sausage, ham, Cajun seasoning and remaining ingredients.  Cook 7 minutes or until heated through.

Breakfast Enchiladas

Breakfast Enchiladas

1 lb. package bulk pork sausage
2 Tbsp. butter
4 green onions, thinly sliced
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper
Cheese sauce
8 (8-inch) flour tortillas
1 c. shredded Monterey Jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

1.  Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well, pressing between paper towels.  Wipe skillet clean.

2.  Melt butter in skillet over medium heat. Add green onions and cilantro, and saute 1 minute.  Add eggs, salt and pepper and cook, without stirring, 2 minutes or until eggs begin to set on bottom.  Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occassionally, 4 to 5 minutes or until eggs are thickened but still moist. (do not over stir). Remove from heat, and gently fold in 1 1/2 c. Cheese Sauce and sausage.

3.  Spoon about 3/4 c. egg mixture down center of each tortilla; roll up. Place, seam side down, in a lightly greased 13 x 9 inch baking dish. Pour remaining Cheese Sauce over tortillas; sprinkle with cheese.

4.  Bake at 350 for 30 minutes or until sauce is bubbly.  Serve with desired toppings.  Serves 8.

Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. milk
2 c. shredded Cheddar cheese
1 (4 oz) can chopped green chilies
3/4 tsp. salt

1.  Melt butter in a heavy saucepan over medium-low heat; whiskk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened.  Remove from heat, and whisk in remaining ingredients until cheese is melted.
Makes about 4 cups.