Sausage, Peppers and Pasta

This is a recipe that mom had in her box that is from an old magazine.  I am not sure which one, but mom wrote "Keeper!!!" (yes, 3 exclamation points) on it. We had it tonight, and Brandon agreed.  It is a "Keeper!!!"


Sausage, Peppers and Pasta
1 pound smoked keilbasa or Polish sausage
1/2 cup chopped green pepper
1/4 of a medium chopped onion
1/2 teaspoon minced garlic
2 T.  olive or vegetable oil
1 large can crushed tomatoes
1 T. oregano
3/4 lb dry angel hair pasta
1/2 cup grated Parmesan cheese
2 T. butter

In a large skillet, saute sausage, peppers, onion, and garlic in oil until sausage is lightly browned. Stir in tomatoes and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile, cook pasta according to package directions; drain.  Stir in cheese and butter. Serve with sausage mixture.  Yummy!

Peg's Eggs

Not sure who Peg really is... but this dish has been served at many Christmas mornings throughout the years.  I would make it, trying to lighten mom's load... since Christmas was her birthday, too.  This can be made in a large or half size, depending on your crowd.  Enjoy!

Peg's Eggs- Large
Butter a 9 x 13 glass baking dish, then layer in order with:
1 large can of chopped green chilies
Cheddar cheese (enough to cover the chilies evenly)
 Now crack open 12 eggs evenly over the cheese, and pinch the yolks.
Sprinkle with Tobasco, salt, and pepper.
COVER with foil and bake for 45 minutes in a 350 degree oven.

Peg's Eggs- half size
Butter a 8 or 9" square glass baking dish, then layer in order with:
1 small can of chopped green chilies
Cheddar cheese (enough to cover the chilies evenly)
Now crack open 6 eggs evenly over the cheese, and pinch the yolks.
Sprinkle with Tobasco, salt, and pepper.
COVER with foil and bake for 45 minutes in a 350 degree oven.

***It is really important to cover the eggs while baking... just trust me on this one....  :-)

Crock-Pot Sweet Potato Casserole

Why don't I ever remember to take pictures? Today we had our annual Thanksgiving Potluck at school.  I made my crock-pot sweet potato casserole.  I can't really say that this was one of "mom's" recipes, but Thanksgiving was the last holiday we spent with mom, and she liked it.  I have fond memories of that.  About 17 people asked me for the recipe... so here it is.  I  love it because:  1) It is yummy.   2) I can make it the day before I need it, then just put the "crock" in the pot, and turn it on.  3) I don't have to worry about using the oven... or juggling the turkey... and 4) It is yummy.  Oh.  I said that.  Happy Thanksgiving! 

Sweet Potato Casserole
2- 18 oz cans sweet potatoes, drained and mashed
1/4 cup butter, melted
2 T. granulated sugar
2 T. brown sugar, packed
1 T. orange juice
2 eggs, beaten
1/2 cup evaporated milk

Topping:
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 T. flour
2 T. butter, melted

Lightly butter or spray the crock pot.  Mix sweet potatoes, butter, 2 T. granulated sugar and 2 T. brown sugar together in a large bowl. Beat in eggs, juice and evaporated milk.  Transfer to the crock pot.  Make topping by combining pecans, brown sugar, flour and 2 T. of the melted butter. Spread evenly over the top of the sweet potatoes.  Cover and cook on high for 3 to 4 hours.

Callie's tips: For a large crowd, I use 4 LARGE (29 oz) cans of sweet potatoes, and TRIPLE everything else.  I also make it the night before and put it in the fridge.  I even mix the topping together (except the butter)  and put it in a baggie, too. Less to do the next day.   I prefer to cook the potatoes for 2 hours or so... give them a stir... and then put the topping on.  I think it looks prettier that way, and the potatoes cook a bit more evenly.   Enjoy!