Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Smoky Mountain Hoe Down




Source of Recipe


Internet


List of Ingredients




16 ounces frozen hash brown potatoes
16 ounces frozen corn
1 tablespoon chicken boullion granules
3 cups water
1 package "Hillshire Farms (R) Lit'l Smokies" precooked sausages, sliced into 1/2 inch slices
1/4 cup each diced green and red peppers
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed
2 cups milk

In a Dutch oven, combine potatoes, corn, boullion, and water. Simmer 10 minutes. Add remaining ingredients and simmer and additional 10 minutes. If it's not thick enough, you can add 1/4 cup instant mashed potatoes and simmer and additional 5 minutes.



Recipe