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Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
Card 1 Back:
pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
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# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and serve. -
Stuffed Tomatoes / Orange Beet Conserve
Prepare tomatoes for stuffing by cut-
ting off tops and scooping out seeds and
pulp. You may wish to scallop edges for
decoration.
Brown sausage, peppers and onion in oil
over medium heat. Add chili powder, rice
and bread crumbs. Mix and simmer for 2
minutes. Fill tomato shells, place in
greased baking dish and top with grated
cheese. Bake at 375 degrees for 30 min-
utes. Serves 6.
ORANGE BEET CONSERVE
8 medium beets
1 large orange, cut in eighths and
seeded
1 medium lemon, cut in eighths
and seeded
2 cups light corn syrup
2 cups sugar
1 cup slivered blanched almonds
1 tablespoon ground ginger
Cook beets in skins in boiling water to
cover until tender, about 25 minutes.
Drain and peel; cool and grate coarsely.
(Yields about 4 cups grated beets.)
Slice orange and lemon very thin. Mix
together in a large kettle the beets,
orange, lemon, corn syrup and sugar.
Bring to a boil over medium heat, stirring
constantly. Reduce heat and simmer 40
minutes, stirring occasionally. Add al-
monds and ginger; stir to mix and simmer
5 minutes longer or until thickened. Pour
into clean, hot jars leaving 1/4-inch heads-
pace.
Seal according to jar manufacturer's
directions. Process in boiling water bath
10 minutes for pint jars or 5 minutes for
1/2-pint jars. (If desired, ladle into sterili-
zed jelly glasses and seal with paraffin.)
Yields about six 1/2-pint jars.
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# Orange Beet Conserve
## Ingredients
- 8 medium beets
- 1 large orange, cut in eighths and seeded
- 1 medium lemon, cut in eighths and seeded
- 2 cups light corn syrup
- 2 cups sugar
- 1 cup slivered blanched almonds
- 1 Tbsp ground ginger
## Instructions
1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.)
2. Slice orange and lemon very thin.
3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat and simmer 40 minutes, stirring occasionally.
6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened.
7. Pour into clean, hot jars leaving 1/4-inch headspace.
8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.)
9. Yields about six 1/2-pint jars. -
Sausage Plate with Fried Apples
Sausage Plate with fried Apples
1 pound link sausages. - 1 tablespoon sugar
4 peeled cored slice apples - ½ tsp ground cinnamon
Prick the skin of sausages. place on a rack in a broiler
pan. cook until done. about 12 m. Sprinkle sliced apple
with sugar an cinnamon mixed. and fry in
3 tbspn. sausage fat until apples are golden.
serve sausage in center of platter. pile sautéed
apples ring around them.
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# Sausage Plate with Fried Apples
## Ingredients
- 1 pound link sausages
- 4 apples, peeled, cored, and sliced
- 1 tablespoon sugar
- 1/2 tsp ground cinnamon
- 3 Tbsp sausage fat (reserved from cooking)
## Instructions
1. Prick the skin of sausages. Place on a rack in a broiler pan. Cook until done, about 12 minutes.
2. Sprinkle sliced apples with sugar and cinnamon mixed.
3. Fry apples in 3 Tbsp sausage fat until apples are golden.
4. Serve sausage in center of platter. Pile sautéed apples in a ring around them. -
Sausage Egg Bake
Sausage Egg Bake
8 slices bread cubed
2 cups sharp Cheddar
grated cheese (drain thoroughly)
1 1/2 lbs link (fry) sausage cut up
4 eggs
2 1/2 c milk
3/4 tsp dry mustard
1 can cream mushroom soup
1/2 c milk
Place bread in bottom of well greased casserole
top with cheese & cooked sausage Beat
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eggs. Then beat in milk & mustard.
Pour over stuff in dish & refrigerate over
night or at least 4 hours. Next day
dilute soup with 1/2 cup milk
Pour over mixture
Bake 350 1 1/2 hours Additional
mushrooms Can be added to soup
if desired.
Serve fruit & coffee cake
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# Sausage Egg Bake
## Ingredients
- 8 slices bread, cubed
- 2 cups sharp Cheddar cheese, grated
- 1 1/2 lbs link sausage, cut up (fry, drain thoroughly)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk (to dilute soup)
## Instructions
1. Place bread in bottom of well greased casserole.
2. Top with cheese and cooked sausage.
3. Beat eggs, then beat in 2 1/2 cups milk and mustard.
4. Pour over the bread, cheese, and sausage in dish.
5. Refrigerate overnight or at least 4 hours.
6. Next day, dilute soup with 1/2 cup milk and pour over mixture.
7. Bake at 350°F for 1 1/2 hours.
8. Additional mushrooms can be added to soup if desired.
9. Serve with fruit and coffee cake. -
Sausage & Egg Casserole
Sausage & Egg Casserole
6 eggs 1 tsp. salt
2 c. milk 1 tsp. dry mustard
6 slices white bread 1 lb. sausage
1 c. packed grated cheese
Slightly brown sausage. Drain
juice. In a mixing bowl, beat eggs,
add milk, salt and mustard.
Add cubed bread and stir. Add
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sausage and cheese and put
in glass baking dish (9x13).
Place in refrigerator
overnight. Bake 45 min.
at 350°. Let set 15 min. and
serve.
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# Sausage & Egg Casserole
## Ingredients
- 6 eggs
- 2 cups milk
- 6 slices white bread, cubed
- 1 cup packed grated cheese
- 1 tsp salt
- 1 tsp dry mustard
- 1 lb sausage
## Instructions
1. Slightly brown sausage. Drain juice.
2. In a mixing bowl, beat eggs, add milk, salt, and mustard.
3. Add cubed bread and stir.
4. Add sausage and cheese and put in a glass baking dish (9x13).
5. Place in refrigerator overnight.
6. Bake 45 minutes at 350°.
7. Let set 15 minutes and serve.