Recipes

Sausage Gravy and Biscuit Skillet

SERVES 6 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min

1 lb sage breakfast sausage (bulk) 4 Tbsp unsalted butter
4 Tbsp all-purpose flour
3 cups milk

2 tsp fresh ground black pepper
Optional garnish: fresh parsley, chopped

Drop Biscuits
2 cups all-purpose flour
1⁄2 cup shredded Parmesan cheese 1 Tbsp baking powder
1 Tbsp granulated sugar
1⁄2 tsp kosher salt
1 cup whole milk

Preheat oven to 450°F.

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Amish Breakfast Casserole

INGREDIENTS

  • 1/2 pound bacon
  • 1/2 pound breakfast sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 2 large baked potatoes, cooled and shredded (about 4 cups) or 4 cups frozen shredded hash browns that have been completely thawed
  • 1 small onion, finely diced
  • 8 ounces sharp cheddar cheese, shredded - divided
  • 8 ounces swiss cheese, shredded - divided
  • 6 eggs, slightly beaten
  • 1 1/2 cups cottage cheese

DIRECTIONS

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The Best Ever Oven Roasted Corn

8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste

Preheat oven to 400°F.  Line a baking sheet with aluminum foil.

Place corn on baking sheet.  Reserve about 1/2 of the butter.  Spread remaining butter on the whole ear of corn.  Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).

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Pork Pocket Pasties

Ingredients

  • 1 pound bulk pork sausage
  • 2 cups frozen hash browns, thawed
  • 1 large carrot, finely chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 4 pita breads (6 inches), halved
  • 1 tablespoon butter

Directions

  • Crumble sausage into a large skillet; cook over medium heat until no
  • longer pink; drain. Add the hash browns, carrot, onion, salt and

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French Potato Salad

Ingredients
1 1/2 pounds new potatoes (small red-skinned potatoes)
1 Tbs shallots - minced
1/4 cup spring (or green) onion - sliced thickly
1 clove garlic - minced
1 Tablespoon fresh tarragon - finely chopped
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
2 teaspoons Kosher salt - divided
1/2 teaspoon black pepper, freshly ground

Directions

 

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