Archives for September 2016

Ingredients

• 1 package broad noodles
• 1/2 cup green pepper
• 1 cup celery
• 1 cup onion
• dash of salt and pepper to taste
• 1 1/2 pounds ground beef
• 1/2 pound Bass Farm ground sausage
• 2 cans tomato soup
• sage to taste

Instructions

1. Cook noodles in boiling salt water until tender.
2. Brown ground beef and pork in deep frying pan, add green pepper, celery and onion; let cook about 20-30 minutes.
3. Add tomato soup. When mixture has come to a boil, add noodles.
4. Place in buttered casserole and dot with butter.
5. Bake in oven at 325 degrees for 1 hour. Serve hot.

Ingredients

• 6 Slices white bread
• 1 pound Bass Farm ground sausage, mild or hot
• 1 teaspoon prepared mustard
• 4 ounces processed Swiss cheese, shredded (1 cup)
• 3 slightly beaten eggs
• 1 1/4 cups milk
• 3/4 cup light cream
• 1 teaspoon Worcestershire sauce
• dash of ground pepper and nutmeg

Instructions

1. Fit bread into bottom of greased 12 x 7 1/2 x 2 inch baking dish.
2. Brown sausage; drain off all excess fat. Stir in mustard.
3. Spoon sausage evenly over bread; sprinkle with cheese.
4. Combine eggs, milk, and cream, Worcestershire, 1/2 teaspoon salt, dash pepper, and dash ground nutmeg; pour over cheese.
5. Bake at 325 for 30 minutes or until set. Makes 6 servings.

Ingredients

• 2 pounds Bass Farm Sausage (ground)
• 2 cups diced raw tart apples
• 2 cups bread crumbs
• 2 small onions, diced

Instructions

1. On wax paper, pat the sausage into a flat, rectangular shape about 1/2 inch thick.
2. Mix the apples, breadcrumbs, and onion and spread over meat.
3. Roll like a jellyroll, tucking in the edges.
4. Place in a flat baking dish and bake at 350 degrees about 45 minutes. Makes 6 servings.