By Staff
Okay, I mentioned it a couple of weeks ago and I've actually had a few requests. I said that I had found a recipe for using up left-over Vienna Sausages. I thought it was sort of funny, but I've found out there are some folks who enjoy this delicious treat in a can.
If you are among those folks who enjoy the taste of Vienna Sausages and potted meat, then this week's column will surely be a hit for you. If you are not one of those people who enjoy these special tid-bits, read it anyway, you may learn something you didn't know before.
Although most of these recipes sound like they might be pretty good, I haven't gotten the nerve to try them yet. It's not that I don't like Vy-anys or potted meat, it's just that I don't want to turn loose of my "provisions" until after hurricane season has passed. You just never know.
Vienna Sausage Bake
2 cups frozen hash brown potatoes
1 (16-oz.) can cut green beans, drained
One-fourth cup butter or margarine
One-half cup milk
2 (5-oz.) cans Vienna Sausage, drained, sliced
one-half tsp. salt
dash pepper
1 (10-11 oz.) can cream of celery soup
1 (3-oz.) can French fried onions
Heat oven to 350 degrees. Cook potatoes in melted butter or margarine in a large skillet on top of the stove, covered, for about 10 minutes. Add sausages, soup, green beans, milk, and seasonings; pour into 2-quart casserole. Bake, covered, at 350 degrees for about 15 minutes. Remove cover; top with onions. Bake, uncovered for 10 minutes or until onions are golden brown.
Spanish Creole
1 cup green pepper chunks
1 (8-oz.) can tomato sauce
one-half cup chopped onion
1 and one-half tsp. salt
2 cloves garlic, crushed
1 tsp. Tabasco sauce
One-fourth cup butter or margarine
pepper to taste
3 cups cooked rice
16-oz. can diced tomatoes
2 (5-oz.) cans Vienna
Sausage, drained, cut in quarters
In large frying pan, cook green pepper, onion, and garlic in butter or margarine over medium heat 5 minutes. Add rice, tomatoes, tomato sauce, salt, Tabasco sauce, and pepper. Heat 15 minutes.
Vienna Sausage-Corn Chowder
One-half cup chopped onion
17-oz. can cream-style corn
one-fourth cup butter or margarine
1 tbsp. chopped parsley
one-fourth cup flour
1 tbsp. chopped pimento
3 cups milk
1 tsp. salt
Pepper to taste
2 (5-oz.) cans Vienna Sausage, drained, sliced
Cook onion in butter or margarine until tender; blend in flour. Add milk; cook, stirring constantly until thickened. Add remaining ingredients; heat.
Now for those of you who enjoy potted meat, the next two recipes will give you a little bit of a thrill. Now I've heard of deviled eggs made this way, but have never tried them. Since I bought about 20 cans of potted meat, I may break open a can and give this one a try.
Meaty Deviled Eggs
6 hard cooked eggs, cut in half
One-half tsp. prepared mustard
3 oz can potted meat
one-half tsp. paprika
one-fourth tsp. onion powder
2 tbsp. sweet pickle relish
One-eighth tsp. garlic powder
1 tbsp. mayonnaise
one-half tsp. vinegar
Parsley sprigs
Remove yolks from eggs. Mash yolks; blend in remaining ingredients except parsley. Fill egg halves. Chill thoroughly. Garnish with parsley.
Tangy Meat Spread
2 (3 oz.) cans potted meat
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
Bread or assorted crackers
8 oz pkg. cream cheese, softened
Bread or assorted crackers
Remember if you want me to help you find a recipe, I'm happy to do it. To reach me you can call the newspaper office and leave a message or email me at lisa.tindell@brewtonstandard.com. I'd love to hear from you.
Until next week, Happy Cooking!