FEBRUARY 2016 Dinner / Meals

NormM wrote:Cassie said she'd pick up the fixin's for the sandwiches on her way home from work. There is a roll she gets for Cuban sandwiches that I like. I don't know what they are called.  She and Charlie like Provolone cheese and that is what she will get but personally, I prefer Cheez Whiz.

Sounds good Norm, but don't laugh! I use thin slices of mild provolone, AND cheese whiz! .... That way, I get the creaminess of the whiz, and the stretchy stringiness of the provolone. LOL I paint the bun inside with the whiz, then broil the whiz til it starts to turn brown and bubble first. Then the steak / the onions / the peppers sometime, and topped with the provolone, and in the broiler again to melt.Ummmm!  

bethk wrote:Fresh Market Irish Banger Sausages roasted with grapes, Mashed Rutabaga and Penzey seasoned green beans.

Barbara101 wrote:


Shrimp Lo Mein..Not really lol.

Beth that looks great,humm I have to look for Banger's..

UNCLE JIMMY wrote:
It surely looks good! ??? Irish Banger Sausages???? Never heard of them, but they look great!

Barbara101 wrote:

Shrimp Lo Mein..Not really lol.

Beth that looks great,humm I have to look for Banger's..

bethk wrote:

UNCLE JIMMY wrote:
It surely looks good! ??? Irish Banger Sausages???? Never heard of them, but they look great!

Yes, you have, too, heard of bangers, Jimmy.

Bangers & Mash.....sausages w/mashed potatoes, sometimes with cabbage cooked with the potatoes.

They're a mild fresh pork sausage.  I just browned them in a cast iron skillet and then added the grapes and finished them in the oven at 400 for about 25 minutes so the grapes would break down.  They're pretty tasty.

Bugster2 wrote:I love breakfast sausage and my favorite is Farmland but they are hot and one bite gives me a terrible gut ache all day. I need to find a milder sausage. I don't like the precooked variety either. We don't have a big selection out here: Jimmy Dean chubs, Johnsonville. I am not sure I have seen a fresh Jones or not. Does anyone have a suggestion for a relatively mild sausage? I might have to start making my own but I don't have a casing source nearby and frankly I really don't want to stuff my own.

Bugster2 wrote:I love breakfast sausage and my favorite is Farmland but they are hot and one bite gives me a terrible gut ache all day. I need to find a milder sausage. I don't like the precooked variety either. We don't have a big selection out here: Jimmy Dean chubs, Johnsonville. I am not sure I have seen a fresh Jones or not. Does anyone have a suggestion for a relatively mild sausage? I might have to start making my own but I don't have a casing source nearby and frankly I really don't want to stuff my own.

Bugster2 wrote:Are the Jones fresh or frozen?

Bugster2 wrote:Are the Jones fresh or frozen?

NormM wrote:I used to like Bob Evans but it seems to taste like Jimmy Dean lately.  I think they are putting more fillers in both.  They don't have as firm a texture as they used to.  Doesn't Jimmy Dean have a mild and hot sausage?

UNCLE JIMMY wrote:This one is a great tasting recipe, and mild. You would have to do a re-measure for a smaller amount!

• BREAKFAST SAUSAGE

• 6-3/4 pounds ground pork

2 tablespoons and 3/4 teaspoon dried sage
•
2 tablespoons and 3/4 teaspoon Kosher salt
•
1 tablespoon and 1/4 teaspoon ground black pepper
•
3/4 teaspoon dried marjoram
•
3 tablespoons and 1 teaspoon brown sugar
•
1/2 teaspoon crushed red pepper flakes  ( The sweet pepper, NOT HOT )
•
3-1/4 pinches ground cloves (( Watch the clove, not too much! PINCHES ))