Pigs in Idaho Potato Blankets

Pigs in Idaho Potato Blankets

Yield: 6 Servings

INGREDIENTS:

* 3 cups prepared mashed Idaho Potatoes (made from Idaho potato flakes
or from fresh potatoes)
* 6 links (about 18 ounces) cooked knockwurst sausage
* 1/2 cup sauerkraut
* mustard to taste
* breadcrumbs (optional)

DIRECTIONS:

1. Preheat oven to 375° F. Cover a clean work surface with an 8-inch
long piece of waxed paper. Pat 1/2 cup mashed potato into a 4 X 6-inch
rectangle on top of the waxed paper. Place one knockwurst across the
4-inch side of the potato rectangle so that the ends hang over the
edge of the potatoes.
2. Using a spoon, place 1 tablespoon sauerkraut along the knockwurst.
Drizzle mustard along the knockwurst, to taste.
3. Gently pick up the waxed paper, using it to help roll the potato
over the knockwurst to enclose it completely in potatoes. Gently
transfer to a baking sheet and pat the seam closed. Sprinkle with
breadcrumbs, if desired. Bake for 20 minutes or until heated through.

Approximate nutritional analysis per serving: 384 calories, 30 g fat,
64 g cholesterol, 1338 sodium, 12 g protein, 18 g carbohydrates
(does not include optional ingredients)

Copyright © 1997-2007 Idaho Potato Commission.

Brunch Torte

Brunch Torte

8 eggs
1/2 cup milk
1/4 teaspoon salt and pepper
1/4 teaspoon garlic salt
1/4 teaspoon mixed herb seasoning
8 ounces softened cream cheese
1/8 cup cooked sausage, drained and crumbled
1/8 cup chopped red onion, sauteed
1/8 cup chopped mushroom, sauteed
1/8 cup each chopped red and green pepper
1/8 cup chopped Roma tomatoes
1/8 cup chopped green chilies (optional)
1 clove garlic, minced

Cheese Sauce
1/3 cup whipping cream
1 cup cheddar cheese

Garnish
1/4 cup chopped parsley

Preheat oven to 350 degrees. Grease three 9-inch pie dishes.

Beat eggs. Add milk, salt and pepper, garlic salt, and mixed herb
seasoning; blend well. Divide egg mixture into 3 pie dishes. The egg
mixture will bake into a "crepe." Bake at 350 degrees for 15 to 20
minutes. Set aside. Beat cream cheese with red onion, mushrooms, red
and green pepper, tomato, and chilies (optional). Heat in microwave
until mixture is hot.

Remove the first egg crepe from the pie dish. Place on an oven-safe
platter. Spread 1/3 of the cream cheese mixture on this crepe. Place
second crepe on first crepe and cream cheese mixture. Spread 1/3 of
the cream cheese mixture on the second crepe. Place third crepe over
all, and top with the remaining cheese mixture.

Cut torte into 5 or 6 wedges, top with a large spoonful of cheese
sauce, garnish with chopped parsley, and serve immediately or place
torte in oven at 250 degrees to keep warm, then top with cheese sauce
and garnish with chopped parsley.

Serves: 5 to 6

Sausage Cornbread Bake

Sausage Cornbread Bake

1 pound bulk sausage
1 cup chopped onion
2 eggs
1 1/2 cups self-rising corn meal mix
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese

Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté
sausage and onion in medium skillet until sausage is browned and onion
is tender; drain.

Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil;
blend thoroughly. Pour half of corn meal mixture into prepared pan;
sprinkle evenly with sausage mixture and cheese. Pour remaining corn
meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to
35 minutes or until deep golden brown.

Cool for 10 minutes before serving.

Yields 6 to 8 servings.

Easy Breakfast Casserole

I have made egg casseroles before but never using a box of croutons. If you are pressed for time this is a good solution!

Easy Breakfast Casserole

1 box of croutons
1 pound sausage
1 cup grated cheese
6 eggs
1 soup can of milk
1 can mushroom soup
1 teaspoon dry mustard
salt and pepper to taste

Spread croutons in a 9 X 13 inch casserole dish. Brown sausage and drain. Sprinkle sausage over croutons. Sprinkle cheese over sausage. Beat eggs in a large bowl. Add milk , mustard, salt and pepper, stir, and pour over top of casserole.

Cheesy Sausage Bake

This is something I would make for a potluck, or a chilly rainy day!

Cheesy Sausage Bake
Ingredients
1 (12-ounce) package sausage patties
4 cups water
1 (16-ounce) package light processed bar cheese
2 1/2 cups elbow macaroni
20 reduced fat buttery-taste crackers
large zip-top bag
salt and pepper, to taste

Steps
1. Preheat oven to 350°F.
2. Preheat large saucepan on medium-high for 2-3 minutes.
3. Place sausage in pan and cook 7-9 minutes, stirring frequently until sausage is brown, breaking meat up as it cooks. Drain meat (if needed) and return to pan.
4. Add water to sausage, increase heat to high and bring to boil.
5. Open cheese and cut into 1-inch cubes. Set aside.
6. When water boils, add pasta and return to boil. Boil 6-8 minutes, stirring occasionally.
7. Place crackers in zip-top bag and crush to make about 1 cup.
8. Add 2-3 cubes of cheese at a time to sausage and pasta mixture, stirring until melted and well blended.
9. Pour into 8-inch square baking dish. Top with crushed crackers.
10. Bake 12-15 minutes, or until top is golden brown. Season with salt and pepper. Serve. (Makes 6 servings.)