1 lb Italian sausage
6 each sweet peppers – red, yellow, and green
2 plum tomatoes, diced
pinch of garlic
2 sprigs of parsley
Saute the sausage until done. Remove from pan and keep warm.
Cut peppers in half and seed. Cut in half again and saute in olive oil. When brown, add tomatoes, garlic, and parsley.
Cut sausage into bite-sized pieces. Return to pan and reheat.
Serve as hors d’oeuvres or as a dinner.
1 small ripe nanner
2 slices white bread
3 tbs peanut butter
2 tbs butter
In a small bowl, mash the nanner with the back of a spoon. Toast bread lightly. Spread the peanut butter on one piece of toast and the mashed nanner on the other. Fry the sandwich in the melted butter until golden brown. Makes one “king-size” helping. 🙂
1/4 c dry red wine
1/2 tsp thyme
1/4 c good olive oil
couple of shakes of hot sauce
1/2 c water
2 cloves garlic, minced
pinch of tarragon
Combine all ingredients and pour over roast. Marinade for at least 4 hours. Roast meat on charcoal bbq over indirect heat.
1 bag bite size pretzels
1 bag white chocolate wafers
1 bag peanut m&m’s
Place pretzels on cookies sheets. Place 1 chocolate disk on each pretzel. Place in oven at 300 degrees for about 8-10 minutes or until just starts to soften. Take out of oven, place 1 m&m on each. let cool on sheet.
1 (15 oz) pkg brownie mix
1/4 c oil
48 miniature peanut butter cups
1/3 c hot water
1 egg
Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg. Beat well with spoon. Fill paper-lined mini muffin cups about half full. Press one peanut butter cup into batter in each cup. Bake 15-20 minutes or until brownie is set. Cool completely.
2 (16 oz) bags frozen corn, defrosted
2 tsp salt
1/2 c grated parmesan cheese
3 tbs flour mixed with 3 tbs melted butter OR margarine
1 1/2 c whipping cream
1 tsp sugar
Butter the dish of your choice. Sprinkle 2-3 tbs parmesan over the butter, tilting the pan to distribute the cheese. Bring the whipping cream to a boil. Reduce the heat and add corn. Simmer for five minutes. Stir in salt and sugar. make a paste out of the butter and flour and stir into the corn. Cook until thickened. turn corn into dish, sprinkle with 1/2 cup parmesan and dot with butter. Refrigerate for up to four days. Bake at 350 degrees for 30 minutes or until bubbling and golden brown.
