Sausage-and Wild Rice Casserole

Remember the other day when we made homemade pork sausage? This is the perfect recipe to use when you make it. If you don't have homemade, store bought (Jimmy Dean) is fine.

You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth before baking. You can also cut the recipe in half.

Servings 8-10
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1/2 cup chopped pecans
1 (1 pound) package sage ground pork sausage
1 tablespoon butter
1 large onion, chopped
1 cup chopped celery
2 (6-ounce) packages long-grain and wild rice mix
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon freshly ground pepper
3 1/2 cups low-sodium chicken broth

1. Toast 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove pecans from skillet.

2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.

3. Melt butter in hot drippings over medium heat. Add onion and celery, and saute' 10-15 minutes or until celery is tender.

4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 2 ingredients in a lightly greased 13 x 9-inch baking dish. Stir in chicken broth until well blended.

5. Bake, covered, at 325 degrees 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped, toasted pecan on top.

Country-Style Pork Ribs - Grilled

I promise these will become your favorite way to prepare country ribs. Most of the cooking is done in advance and while you sleep. Perfect for this long busy weekend coming up.

What meat item do you see on sale more than any other? Right, Country-Style Ribs. For years I never bought these things, too much trouble, takes to long to cook, too fatty, etc. Well, I don't know everything! Country-Style Ribs are better than any part of the piggy, except maybe the butt. Moist, tender and flavorful.

These are very easy, but do take a little planning ahead

Country-Style Pork Ribs - Grilled
Depends on the size package of ribs
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1 package country-style ribs
1 large bottle Italian dressing
Garlic Salt or powder (I prefer powder or granulated)
Your favorite barbecue sauce

The morning before the day you will serve them, rub the ribs, with the garlic salt or powder. Marinate the ribs in the Italian dressing and wrap in foil. Refrigerate. Before going to bed, set the oven to 200 degrees F. and place ribs in the oven. Cook all night. As soon as you get up in the morning, take the ribs out of the oven. When you are ready to grill, baste the ribs with barbecue sauce and cook for 30 minutes.

Tell me these are not the best country ribs you have ever had.

Southern Pork Sausage

You have never had good pork sausage unless you have made your own. Sausage in the South (USA) is most often a mixture of freshly ground pork and seasonings, the two most prominent flavors being sage and red pepper. There was a time almost every little corner meat market ground and seasoned its own blend, and there would almost always be a separate "extra-hot" batch. If that's your taste, triple (or more) the red pepper in this recipe. Some prize the sage and that, too, can be tripled. It is wonderful to create your own personal recipe; experiment with small batches and fry up a small piece for tasting. If it's too hot add more unseasoned pork.

This is my personal favorite blend.

Serves 4-6
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1 pound ground pork, not too lean
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried red pepper flakes, chopped
1/3 teaspoon dried thyme
1 teaspoon chopped fresh sage, or 1/3 teaspoon dried
1/3 teaspoon freshly ground black pepper
Pinch of ground allspice

Mix all the spice ingredients together in a small bowl; add to pork mixture and mix well. Refrigerate covered several hours or overnight so the flavors can develop.

To cook, form the sausage meat into small patties. Place in a cold skillet, turn the heat to medium, and fry until cooked through and well browned on each side, 5-6 minutes per side.

Barbecue Sundae

These are so much fun! After all May is National Barbecue Month and we need to do something fun and different than the norm. You can really cheat on this one. You can buy your shredded barbecued pork and sauce, as well as the baked beans and coleslaw. I still think homemade is best. Look on the sidebar for my favorites. This recipe is for 4 servings, but make as many as you need.

You will need wide-mouth 16-ounce Mason jars for these gourmet treats.

4 servings
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2 cups warm baked beans
2 cups coleslaw
1 pound warm shredded barbecue
Barbecue sauce
Dill pick wedges (optional)

Divide baked beans among 4 pint size Mason type jars, mugs or bowls; top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecue pork, and sauce. Serve with a dill pickle wedge, if desired.

Sausage and Grits

Is there anything better! This makes a lot, but freezes beautifully. You can also simply cut the recipe in half.

This recipes was given to me by a sweet lady, I forgot her name, but she owns a place called The Diner. You can get two eggs, sausage and grits, real home fries, sliced tomatoes, a biscuit, and coffee for $4.00.

Sausage and Grits
serves 10
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1 cup uncooked grits (not instant)
1 pound good breakfast sausage (I use Jimmy Dean)
1 onion, chopped
One or Two (4 1/2-ounce) cans green chilies, chopped
6-8 tablespoons butter,
2 eggs, beaten
2 cups grated Cheddar cheese (grate your own)
5-10 dashes Tabasco ( more or less)
1 teaspoon paprika
1/4 cup chopped fresh parsley

Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute' sausage, breaking it into small pieces. A potato masher works well. Saute' onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits-mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnished with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.

Piggy and Apple Pudding

What a cute name for a delicious dish! I haven't made this for years. Perfect for brunch, Sunday-night supper or if you're late getting supper started because you've been blogging all afternoon. This really is comfort food. This is a dish an old boyfriend use to make. No, he wasn't old, it was a long time ago.

Piggy and Apple Pudding
serves 4 or 5
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16 link pork sausages ( I like Jimmy Dean)
4 to 5 tart apples, peeled, cored, and sliced (I like Granny Smith)
One 7 1/2-ounce package corn bread mix, prepared according to package direction (I like Jiffy)

Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup.

Ground Hog-Stuffed Vidalia Onions

Well, that doesn't sound so appealing does it. What is sausage other than ground hog, and it is Ground Hog Day. This is so good it doesn't matter what you call it. I know it's too early for Vidalia Onions, but any good sweet onion will be fine. This is so easy you will not believe it.

Sausage-Stuffed Vidalia Onions
serves 6
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6 medium sweet Vidalia onions
6 tablespoons butter
Salt and pepper, to taste

Stuffing
1 pound spicy sausage (I use Jimmy Dean)
2 cups onions, chopped, removed from center of onions, save another tablespoon for the sauce
2 ounces white cheddar cheese, grated

Butter Sauce
1 teaspoon olive oil
2 tablespoons vermouth
3 tablespoons orange juice
1 tablespoon chopped Vidalia onion, from center of onion
1 small garlic clove minced
2 tablespoons heavy cream
1 stick of butter, cut in pieces

Peel onions. Scoop out centers with sharp spoon, leaving an onion cup. Chop centers for stuffing and sauce. Place onions in a shallow baking dish and place 1 tablespoon butter in each onion. Bake onions at 350 degrees F for 45 minutes, or until very tender, but not falling apart. Or, microwave in circular dish for about 12 minutes. Start checking after 5 minutes. All microwaves are different. Don't let them fall apart.

For stuffing, combine minced onion and sausage in skillet. Saute' until brown. Drain well. Toss sausage with cheese. Spoon stuffing into cavity of each cooked onion.

For butter sauce, simmer olive oil, vermouth, orange juice, onion and garlic in saucepan. Reduce by half. Remove from heat. Add cream, return to heat and add butter bit by bit, whisking after each addition. Keep in thermos until time to serve onions.

Just before serving, heat stuffed onions in 350 degrees F. oven for about 10 minutes, until cheese in stuffing melts Spoon butter sauce over and around onions. when serving.

Happy Ground Hog Day!

Easy Slow Cooked Pulled-Pork

This is a long post today because I have nothing else to do and it's cold outside and I feel like whining. I really, really, really hate cold weather. Did I mention it was raining, and could turn to snow later.

This simple recipe serves a crowd or can be frozen in family size portions to use as needed. Just a suggestion, use one of those wonderful slow cooker liners to make clean up a breeze, unless you are into scrubbing and soaking.

Slow-Cooked Pulled Pork
12-14 sandwich servings
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One 6-7-pound Boston butt pork roast, bone in or boneless
8 cloves of garlic, peeled and halved lengthwise
2 1/2 tablespoons brown sugar, light or dark
1 1/2 tablespoons kosher salt
1 tablespoon sweet pimenton (smoked Spanish paprika)
2 teaspoons Mexican or regular chili powder
1 1/2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon cayenne
1/2 teaspoon ground coriander
12 to 14 soft buns or roll, for serving
Your favorite barbecue sauce, for serving

1. Place the pork in a shallow baking dish. Using the tip of a paring knife, make 16 narrow but deep slits in the meat, evenly spaced and on all sides, and insert a piece of garlic into each slit. In a small bowl combine the brown sugar, salt pimento', chili powder, oregano, cumin, crushed red pepper, cayenne, and coriander and stir to combine. Using your hands, rub the spice blend evenly over the entire surface of all sides of the meat. Cover loosely and refrigerate overnight.

2. Remove the pork from the refrigerator and allow to come to room temperature for 1 hour.

3. Place the pork in the crock of a 6-quart slow cooker, fat side up, and cook on high until tender and falling apart, about 8 hours. (As the meat becomes tender, break the roast into several smaller pieces.)

4. Remove the meat from the crock and transfer to a large heatproof bowl or platter. Remove any excess fat and/or bones and discard. using two forks, pull the meat into shreds. Ladle on enough of the accumulated cooking juices from the slow cooker to keep the meat moist. Taste and adjust the seasoning if necessary.

5. Serve the meat hot, on toasted buns or rolls, with your favorite barbecue sauce. (alternatively, adjust the setting on the slow cooker to the "keep warm" setting and remove about half of the cooking juices from the crock. Return the pulled pork to the remaining juices in the slow cooker and allow guests to serve themselves from the slow cooker. This is especially useful for parties or tailgating. The extra cooking juices make a great addition to soups or stews.)

Stuffed Pork Chops with Sour Cream Gravy

What could be better than a big thick stuffed pork chop. When I lived in Florida I had a fabulous meat market, Ray's Meat Market, down the street. I could run in on the way home and buy already stuffed pork chops. This is their recipe and The New York Times Sour Cream Gravy recipe.

I wonder how many times I've made this for dinner! Well tonight will just be one more time.

Stuffed Pork Chops With Sour Cream Gravy
4 servings
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4 double rib pork chops
2 tablespoons dripping or other fat
1 medium onion, chopped
1 cup chopped mushrooms
1 cup bread cubes or course crumbs. May favorite was rye bread cubes.
1 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon sage or poultry seasoning
Freshly ground black pepper to taste
2 tablespoons sour cream, approx.
1/4 cup water

1. Have butcher cut pockets in the pork chops. Preheat oven to 350 degrees F.

2. In a skillet heat the drippings, add the onion and saute' until transparent. Add the mushrooms and cook, stirring often, about 2 minutes. Add the bread crumbs, parsley and seasonings and stir together well. Add enough sour cream to moisten the mixture.

3. Stuff the chops with the mixture and close the opening with toothpicks. Sprinkle lightly with additional salt, sage and pepper.

4. Arrange the chops in a baking pan, add one-quarter cup water and bake, covered 30 minutes. Remove the cover and bake until brown and tender, about 30 minutes longer. Serve with sour-cream gravy. (below)

Sour Cream Gravy
Pork drippings
1 1/2 cup water
3 tablespoons flour
1/2 cup sour cream
Salt and freshly ground black pepper

1. Pour the drippings from the baking pan into a bowl. Add the water to the pan and scrape loose all the brown particles.

2. Skim the fat from the drippings and place 3 tablespoons fat in a saucepan. Stir in the flour and brown. Slowly add the water from the pan and the drippings from the bowl and coo, stirring, until thickened.

3. Add the sour cream and heat gently, while beating with a whisk or rotary beater. Do not boil. Correct seasonings.

Sausage and Noodle Stuffed Butternut Squash

Happy Halloween! This will make your young or old trick or treaters warm and happy before they go out to collect their loot.

We have had first frost so the winter squash, kale, and turnips greens are more flavorful than ever. This is a hearty fall and winter dish the whole family will enjoy.

Sausage and Noodle Stuffed Butternut Squash
4 servings
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2 Medium butternut squash
Water
1 cup broken medium-wide noodles
1 pound sausage meat, I've used breakfast sausage and Italian sausage.
1 1/2 tablespoons flour
1/2 cup water or broth
3 tablespoons brown sugar
1/4 teaspoon dry mustard
Salt and Pepper

1. Preheat oven to 375 degrees F.

2. Cut each squash in half lengthwise and remove the seeds and fibers. Place cut side down, in a baking dish, add about one-quarter cup water and bake until just tender, 30 minutes or so.

3. While squash is baking, cook the noodles according to package directions and drain. Brown sausage meat and pour off excess fat. Mix the flour with the sausage, add the water or broth and heat to boiling. Add noodles.

4. Mix the sugar, mustard and salt and pepper to taste. Brush the cut surfaces of the squash halves with sausage fat and sprinkle with half the sugar mixture mixture. Pile the sausage mixture into the squash and sprinkle with the remaining sugar mixture.

5. Return to the oven and bake fifteen minutes.

Puerco Cubano

I'm always on the search for a new recipe. This and several others were in a book I just finished reading, Crunch Time, by Diane Mott Davidson It may sound a little strange to some of you, but trust me it is wonderful, and takes very little time to make. Perfect served over fluffy white rice.

Puerco Cubano
4 servings
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1/4 cup (1/2 stick) unsalted butter
1 pound ground pork
2 tablespoons freshly minced or crushed garlic
2 teaspoons demi-glace de poulet or demi-glaze veau (chicken or veal demi-glace)
1/4 cup all=purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups fresh orange juice
1/4 cup fresh or organic, not-from-concentrate lime juice
2 teaspoons (or more) granulated sugar
1 cup chopped fresh cilantro

In a large (12-inch) nonstick saute' pan, melt the butter over medium-low heat. Add the pork and the garlic, and cook, stirring and breaking up the pork, until the meat is just cooked. Add the demi-glace and stir well.

Add the flour, oregano, salt, and pepper, and cook stirring, until the flour is cooked and the mixture bubbles.

Stir in the juices and sugar and raise the heat to medium. Stir constantly until the mixture bubbles and is thickened. Taste and correct the seasoning.

Spoon the pork onto a large platter and sprinkle with the chopped cilantro. This dish goes well with hot cooked rice.

Serve immediately.

Sirloin Pork Roast

You're right, these were on sale at my grocery in the past couple of weeks. There is nothing like a good pork roast to say fall has arrived. A good pork loin roast will work just a well. I love any kind of roast that will yield left-overs.

Sirloin Pork Roast
8-10 servings
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3 pounds pork roast
2 large garlic cloves, smashed
Salt and Pepper
Ground rosemary, I use fresh because I have it
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 tablespoons olive oil, separated
2 tablespoons fresh thyme leaves
3/4 cup red wine, separated, use broth if you'd rather, and it may take more

Heat oven to 225 degrees F.

Rub pork with one of the smashed garlic cloves. Sprinkle lightly on all sides with ground rosemary then season generously with salt and pepper. Can be done the night before, but not necessary.

Heat 1 1/2 tablespoons of oil in a large, oven-proof skillet over medium-high heat. Brown roast on all sides then transfer to a plate.

Add onions, carrots, and celery to skillet along with additional oil if needed and coo, stirring occasionally, until vegetables begin to brown. Add garlic and thyme and cook a minute longer. Deglaze skillet with 1/2 cup wine or broth.

Place roast on top of vegetables and place skillet in center of oven. Cook until instant read thermometer show the internal temperature reaches 145 degrees F. Start checking after 2 hour. Remove from oven and tent roast with foil.

Add enough additional wine or broth to skillet to completely cover vegetables. Bring to a soft boil and cook about 15 minutes. Puree vegetables in a blender or food processor. Taste and adjust seasonings. Serve over sliced pork. This is some good stuff.

Braised Pork Chops with Peppers and Onions

I love preparing pork any time of the year. It truly is the other white meat.

Braised Pork Chops with Peppers and Onions
Serves 4
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4 boneless pork loin chops, about 1-inch thick, trimmed
2 teaspoons olive oil
Salt and pepper
1 tablespoon tomato paste
2 small red or yellow bell pepper, quartered and cut into 1/4-inch slices
1 small red or yellow onion, halved and cut into 1/4-inch slices
4 cloves garlic, thinly sliced
1/2 cup dry red wine (can substitute chicken or vegetable broth)

Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper; cook until browned, 3-4 minutes per side. Remove chops and set aside.

Add tomato paste to skillet and cook, stirring, for 15 seconds. Add peppers and onion to skillet, season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minutes.

Add wine and bring to a boil, scraping up and stirring any browned bits in the skillet. Return chops to skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 160 degrees.

Serve with pepper and onion mixture on top of pork.

Grilled Pork Tenderloin With Orange Marmalade

Are you looking for something a little different for this week end. Maybe instead of the burgers, dogs, chicken and steak, or in addition too. You will love this. I promise. This is from Southern Livings top 500 recipes and well deserves the honor. Don't forget to check the various substitutes for the orange marmalade. The japapeno pepper jelly is fabulous.

Wonderful with sauteed Brussels sprouts, or green vegetable of your choice. I picked up fresh broccoli from my wonderful produce boyfriend, Dave, today.

I'll also be linking this to Full Plate Thursday@ Miz Helen's Country Cottage today.

Grilled Pork Tenderloin With Orange marmalade
6 servings
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1 cup pineapple juice
1/4 cup apple cider vinegar
1/4 cup lite or regular soy sauce
1 (1 1/2-pound package pork tenderloins
1 (12-ounce) jar orange marmalade*

1. Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork tenderloins. Seal and chill for at least 1 hour.

2. Cook orange marmalade in a small saucepan over medium heat until melted. Remove and reserve 1/4 cup for basting; keep remaining marmalade warm.

3. Remove pork from marinade, discarding marinade.

4. Grill pork, covered with grill lid, over medium high heat (350-400 degrees F.) 25 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, basting with reserved 1/4 cup marmalade the last 5 minutes. Serve with remaining warm marmalade.

* 1 (10.5-ounce) jar red pepper jelly or 1 (10.5-ounce) jar jalapeno pepper jelly may be substituted for orange marmalade.

Vidalia Sweet Onion and Sausage Casserole

You will be sick of Vidalia onion recipes before the season is over. Maybe not if you love them as much as I do. Try making this with venison sausage if you are lucky enough to have some in the freezer, or mix some of your favorite sausages.

Vidalia Sweet Onion and Sausage Casserole
serves 6
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5 Vidalia Sweet Onion, thick sliced
1 stack of Ritz crackers, coarse crushed
1 pound bulk sausage, your choice, browned and drained
1/4 teaspoon seasoning salt
1 can cream of mushroom soup
1/2 cup Cheddar cheese, grated
1 small jar pimento, drained

Place a layer of sweet onions half of them) on the bottom of a casserole dish. Then a layer of Ritz crackers. The third layer is sausage which has been browned and drained. The fourth layer is more sweet onion. Fifth layer is cream of mushroom soup. Final layer is cheese and pimento. Bake for 1 hour at 350 degrees. Good Stuff!

Pork Scaloppine

Well I have been glued to the royal wedding happenings most of the morning and now it's time to think of something quick and easy for dinner. This should do the trick. It only takes 20 minutes and no one will know you have done absolutely nothing except pretend to be a princess today. We all deserve it.

Pork Scaloppine
Serves 4
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Slice 1 pork tenderloin (1 1/4 pounds) into 3/4-inch thick slices. Pound 1/4-inch thick. Season with salt and pepper, then coat in flour. In batches, brown in olive oil in a large skillet over medium-high heat, 1 to 2 minutes per side; remove. To the skillet, add 2/3 cup dry white wine and 2 tablespoons butter; cook for 1 minute. Add the pork and toss. Serve with egg noodles and sprinkle with chopped parsley.

If you have time make a simple salad.

Didn't we have fun today!

Fresh Eggs Baked with Grits and Ham

What a nice way to start the weekend. If you can't get hold of country ham, you can use "regular", but you'll miss the smoky flavor. A little fresh ground black pepper may help make up the difference.

Fresh Eggs With Grits and Ham
serves 4
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about 4 cups cooled cooked grits
Salt to taste, be careful if using country ham
2 eggs, lightly beaten
1/2 cup milk
3/4-1 cup chopped cooked country ham
2 tablespoons butter
1/4 cup shredded cheddar cheese

Preheat oven to 35o degrees F.

Prepare grits according to package direction, remove from heat and set aside to cool for about 3-5 minutes.

While grits are cooling, combine the salt, eggs, milk, ham, butter, and cheese in a medium bowl and mix well.

Stir the egg-ham mixture into the cooled grits, mix well, then turn into a well-buttered 1 1/2 quart well buttered casserole. Bake in the preheated oven for 30-35 minutes or until the top is lightly puffed. Allow to stand a few minutes before serving.

Glazed Bacon

Okay, so maybe we will not be eating this every weekend. But, for special ocassions, why not. We could always make the second Saturday of each month Glazed Bacon day. I think it goes without saying that this should be served with eggs, grits and homemade biscuits.

Glazed Bacon
8 servings or fewer
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1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon freshly ground black pepper
1 teaspoons cinnamon, optional
1 pound good thickly sliced bacon

Line a cookie sheet with parchment paper to keep from sticking. Combine flour, sugar and spices in a gallon zip lock bag. Add bacon, a few pieces at a time, and shake to coat well. Place bacon slices on the cookie sheet so they are not touching each other. After baking, place on paper towels to drain.

Bake at 300 degrees F for approximately 30 to 40 minutes.

Pigs' Feet

Mom's Sunday Cafe - Things We Are Not Eating, is a wonderful blog I have recently found and on Wednesdays she post recipes that she wouldn't eat. However I haven't found one of them that I find uneatable. Now in my opinion this is a recipe that I have no desire to make or eat.

This is very southern and a lot of people like this. I'm not one of them. From what I understand these are to be served with peas and rice and collard greens. Good Luck!

The only thing I can think of worse than this would be Hogs' Head Cheese. If you are really kind to me I'll share that with you later.

I actually saw pig's feet in the meat section of my grocery on Monday this week. I couldn't find Parmigiano-Reggiano cheese, but they had pig's feet.

Pigs' Feet
4 servings
I don't think a printable version of this is necessary

6 pigs' feet split in half lengthwise (4 1/2 to 5 pounds)
1 1/2 cup water
2 tablespoons distilled white vinegar
2 tablespoon lemon pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cup chopped green bell pepper
1/4 cup ketchup

1. Rinse pigs' feet

2. In a 6-quart pot, combine the water, vinegar, lemon pepper, salt, sugar, and red pepper flakes. Bring to a boil over high heat. Add the pigs' feet, onion, and celery. Return to a boil, reduce heat, and simmer, covered, for 1 to 2 hours or until tender.

3. Add the green pepper and ketchup to the pot. Simmer for 10 minutes longer.

Apple and Sausage Casserole

We have all make the regular sausage and cheese casserole for years. With the addition of crisp, tart Granny Smith apples this is really special. If you can find Smithfield Country Ham Sausage it will be double special.

This easy to prepare dish may be assembled in advance, then baked before serving. Great for company brunch or a plain old family breakfast or Sunday night supper.

Apple and Sausage Casserole
4-6 servings
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1 pound bulk-style pork sausage, I use Jimmy Dean Hot or Smithfield Country Ham
2 cups stale French bread cubes
6 ounces Cheddar cheese, shredded
3 medium Granny Smith apples (about 1-1/4 pounds, total), peeled cored, chopped
6 eggs
2 cups milk
1/2 teaspoon salt
1 teaspoon dry mustard

Preheat oven to 350 degrees when ready to bake.

Butter a 13 x 9-inch baking dish and set aside. In a 12-inch skillet, cook sausage until browned; turn out into a fine strainer and press out all fat. Combine sausage, bread cubs, cheese and apples in a bowl; toss to blend and turn out into buttered baking dish, spreading evenly. In a separate bowl whisk together eggs milk, salt and mustard; pour over sausage mixture. Refrigerate until ready to bake.

Bake uncovered in preheated oven until golden brown and set in center 45-60 minutes.