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    Louisiana Classic Supper


    Source of Recipe


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    Recipe Introduction


    Red Beans with Sausage
    Rice
    Tossed Salad
    Easy Fresh Fruit Salad
    Serve this Louisiana classic over rice with a tossed salad. Fresh
    fruit
    salad makes a refreshing end to the meal.


    List of Ingredients




    RED BEANS WITH SAUSAGE
    Preparation time: 25 minutes
    Total time: 60 to 70 minutes
    4 servings
    1 pound andouille, kielbasa, or other pork sausage, or lite turkey
    smoked
    sausage, cut into 1/2-inch slices
    2 tablespoons CRISCO Oil *
    2 celery stalks, chopped
    1 large onion, peeled and diced
    1 large green bell pepper, seeds and ribs removed, and chopped
    2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and
    minced)
    2 cans (1 pound each) kidney beans, drained and rinsed
    2 cups water
    2 bay leaves
    1 teaspoon Italian seasoning
    1/2 to 1 teaspoon hot red pepper sauce
    1/2 teaspoon salt
    Rice (optional)

    Heat 3-quart saucepan on medium-high heat. Add sausage. Cook 3 minutes,
    or
    until lightly brown. Remove sausage from pan with slotted spoon.
    Discard
    drippings from pan.
    Reduce heat to medium. Add Crisco Oil to pan, along with celery, onion,
    green pepper and garlic. Sauté 3 minutes, or until onions are
    translucent.
    Add beans, water, bay leaves, Italian seasoning, hot red pepper sauce
    and
    salt to pan. Return sausage to pan. Bring to boil.
    Simmer mixture 30 to 45 minutes, or until thick. Stir occasionally.
    Discard
    bay leaves. Serve immediately over rice.

    Note: The beans can be prepared up to three days in advance and
    refrigerated
    tightly covered with plastic wrap. Reheat in microwave oven or in oven
    at
    300ºF for 25 minutes. Sausage can be omitted to make this a vegetarian
    entree.

    EASY FRESH FRUIT SALAD
    Preparation time: 10 minutes
    Total time: 10 minutes
    4 servings
    1/4 cup SMUCKER'S Orange Marmalade or SMUCKER'S Apricot Jam
    1/4 cup orange juice
    2 seedless oranges, peeled and cut into sections
    2 plums, pitted and sliced
    1/4 pound seedless green grapes
    1 ripe banana, peeled and sliced

    Combine Smucker's Orange Marmalade or Smucker's Apricot Jam and orange
    juice
    Stir well.
    Place oranges, plums, grapes and banana in mixing bowl. Toss with
    dressing.
    Serve immediately or chill.
    Bay leaves are used in many dishes. They must be discarded after
    cooking
    since their flavor is bitter if eaten. If you tie a piece of kitchen
    string
    to the stem of bay leaves, it's easier to find them when the dish is
    cooked.

    For fluffier rice, try sautiing your rice in a few tablespoons of
    Crisco Oil
    on medium heat before adding the water.

    If you use a citrus fruit such as an orange in your fruit salad, fruits
    like
    bananas and apples will not discolor. Squeeze the orange juice right
    over
    the other fruits, and add the pulp to the salad.

    Let the kids rinse and tear the salad greens into small pieces.

    Recipe



    Dinner Game PlanShopping List

    1. Start Red Beans with Sausage
    2. Cook rice
    3. Prepare tossed salad
    4. Prepare fruit salad

    1 bunch celery
    1 large onion
    1 large green bell pepper
    Jarred minced garlic or 1 large garlic clove
    Lettuce and other favorite salad ingredients
    2 seedless oranges
    2 plums
    1/4 pound seedless green grapes
    1 banana
    Orange juice
    1 pound andouille, kielbasa, or other smoked sausage
    Crisco Oil
    Bay leaves
    Italian seasoning
    Hot red pepper sauce
    1 pound can kidney beans
    White rice
    Italian salad dressing
    Orange marmalade

 

 

 


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