Recipes Included On This Page Sausage and Pepper Sandwiches Sausage Mushroom Appetizer Slow Cooker Stuffed Onions Slumgullion Stuffed Onions Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Sausage and Pepper Sandwiches Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds sausages -- * 36 ounces beer -- (3 12-ounce bottles) 3 tablespoons olive oil 2 red bell peppers -- seeded and sliced 3 medium sweet onions -- sliced into wedges 6 garlic cloves -- smashed and chopped 6 ounces tomato paste -- (1 small can) 12 ounces beer -- (1 bottle) 1 cup barbecue sauce -- your choice 8 fresh hoagie rolls * I used a mix of Johnsonville Sausages, Hot Italian and Chorizo; 3 packages weighing 19+ ounces each. Add the sausages and beer to a large sauce pan over high heat and cook until the beer comes to a gentle boil. Reduce the heat and simmer the sausages until done through, about 15 minutes. Add water if necessary to cover the sausages. Remove sausages from pan, slice on the diagonal and cover with foil. Empty the pan. Return the pan to the stove, heat on medium, add olive oil. When nearly smoking, add onions and peppers to the skillet and sauté until tender and golden brown, about 6 minutes. Add the garlic and sauté until fragrant. Stir in the tomato paste, beer, and barbecue sauce. Cook for a few minutes, then add the sausages (and any collected juices) back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes. Serve with fresh sub rolls. Optional: Preheat the oven to 350 degrees F. Slice the rolls open, put on sheet tray and toast in the oven while the sausage is simmering. Remove rolls from the oven and fill with the sausages and peppers. Transfer to serving dishes. Prep Time: 10 min Cook Time: 25 min Serves: 8 - 10 servings Original recipe from "The Neelys", modified substantially by Art Guyer and prepared in February 2010. This is a great one! Contributed to the FareShare Gazette by Art; 16 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 5g Fat (36.1% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Sausage Mushroom Appetizer Recipe By : By lincolntoot Serving Size : 48 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 large mushrooms 2 eggs -- beaten 1 pound bulk pork sausage -- cooked, crumbled and drained 1 cup Swiss cheese -- shredded 1/4 cup mayonnaise 3 tablespoons butter -- melted 2 tablespoons onions -- finely chopped 2 teaspoons spicy brown mustard 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 teaspoon Worcestershire sauce 1. Remove stems from mushrooms and discard; set mushroom caps aside. 2. In a mixing bowl, mix together the remaining ingredients. 3. Stuff mixture into mushroom caps. 4. Place stuffed mushrooms into two greased 13x9-inch baking dishes. 5. Bake, uncovered, at 350F for 16-20 minutes or until heated through. Contributed to the FareShare Gazette by Art; 4 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 3g Fat (71.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slow Cooker Stuffed Onions Recipe By : Slow Cooker: The Best Cookbook Ever by Diane Phillips Serving Size : 7 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium sweet onions -- such as Vidalia Fillings -- (below) 1/2 cup unsalted butter -- (1 stick) melted 2 tablespoons olive oil 2 tablespoons sugar 1/2 cup double-strength broth [undiluted condensed broth of choice] Cut the top off each onion and peel back the skins to the root end. Cut off the skins, leaving the root end intact. Place the onions in a large skillet and add enough water to come halfway up the onions. Bring the water to a boil and continue to boil for 10 to 15 minutes, until the onions are tender but not cooked through. You just want the onions to be pliable so that you can scoop out the center. Remove the onions from the pan and cool. Using a sharp paring knife, cut around the center of the onion on the stem end, leaving at least two layers of the onion on the outside. Reserve the centers to use for the filling. Stuff the onions with one of the fillings. Combine the butter, oil, sugar and broth in the insert of a 5 to 7-quart slow cooker and arrange the stuffed onions in the cooker. Spoon some of the liquid over the onions. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the onions are tender. Serve the onions ladling any juice from the cooker over them. Serves 6 to 8. Cheesy Chipotle Sweet Onion Filling 1/4 cup unsalted butter (1/2 stick) 1 1/2 cups finely chopped reserved onions 2 chipotle chilies in adobo, minced 3 cups fresh bread crumbs 2 cups finely shredded white Cheddar cheese Melt the butter in a medium skillet over medium-high heat. Add the chopped onions and chilies and sauté until the onions begins to turn golden, 5 to 6 minutes. Transfer the contents of the skillet to a mixing bowl and allow to cool a bit. Add the bread and cheese and mix together. Blue Port Filling 1/2 cup unsalted butter, (1 stick) 1 1/2 cups finely chopped reserved onions 3 cups bread crumbs 2 cups crumbled blue cheese 2 tablespoon Ruby Port Melt the butter in a small skillet over medium-high heat. Add the chopped onions and sauté until onions begin to soften and turn translucent, about 5 minutes. Transfer the mixture to a bowl and allow to cool a bit. Add the bread, blue cheese, and port and mix together. Sausage Filling 8 ounces bulk pork sausage 1 1/2 cups finely chopped reserved onions 3 cups bread crumbs 2 cups finely shredded Swiss cheese Brown the sausage in a large skillet, breaking up any large pieces. Add the chopped onions to the skillet and cook until softened, about 3 minutes. Transfer the contents of the skillet to a mixing bowl and allow to cool a bit. Add the bread and cheese and mix together. Stuff the cooked onions with the mixture. Author's Note: "Stuffed onions were a staple of the 1950s and 1960s when onions were inexpensive and could be stuffed with everyday ingredients. I love what the slow cooker does to make them tender, caramelized, and scrumptious, and they can be stuffed with a variety of fillings. Follow the basic instructions for preparation, and make a filling that will suit your main course." "Since all onions are not alike, you may have a bit of stuffing left over; I usually surround the stuffed onions with the leftover stuffing in the bottom of the cooker, and serve those bits as well." Source: "Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009." S(Formatted by Chupa Babi): "Feb 2010" Notes Cooker: 5 to 7-quart Time: LOW for 6 hours or HIGH for 3 hours Contributed to the FareShare Gazette by Chupa; 19 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 17g Fat (70.7% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 6mg Sodium. Exchanges: 2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Slumgullion Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds macaroni noodles -- cooked and drained 3 pounds ground venison 1 large sweet onion -- finely chopped 2 teaspoons dried basil 1 teaspoon dried Oregano 3 garlic cloves -- smashed and diced 1 tablespoon parsley flakes 2 cans diced tomatoes 1 tablespoon Worcestershire sauce 1 pound frozen peas -- thawed slightly 1 roasted red pepper -- chopped 2 cans tomato sauce 1 cup grated cheese -- optional Brown ground beef, onion and spices. Simmer diced tomatoes, Worcestershire and peas with the venison mixture for 15 minutes, add the roasted red pepper and as much tomato sauce as needed to reach desired consistency. Continue cooking until fully warmed through. Add grated cheese and remove from heat; let sit until cheese melts. Notes "Slum gullion" or "slumgullion" or just "slum", is a term thought to have come from the California gold rush. It meant the mud left in the sluice when panning for gold, and the miners also used it to refer to a thin, watery stew or soup made from leftovers. The term first appeared in print sometime around 1850. Another use for the term included fish offal or the waste from processing whale carcasses (in Moby-Dick, which was published in 1851, Herman Melville called it "slobgollion"). Every recipe for slumgullion has different ingredients, which is logical since it was originally made from leftovers. We fixed this dish last night and it was very good. It made a lot! The leftovers were great too. Here is a photo of our dish: http://www.fareshare.net/slumgullion.html Contributed to the FareShare Gazette by Art; 13 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 3g Fat (31.8% calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Stuffed Onions Recipe By : The George Bernard Shaw Vegetarian Cook Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Spanish onions 2 tablespoons fine dry bread crumbs 1 1/2 ounces butter or margarine 2 ounces grated Cheddar cheese 1 tablespoon finely chopped mixed nuts Salt and pepper to taste Peel the onions but do not cut the bases off. Steam or simmer gently until almost tender; they must not lose their shape. Remove from the water and drain. Allow to cool then remove the centers with a small spoon. Chop the centers finely then mix with the bread crumbs, 1 ounce of melted butter, cheese, nuts, salt and pepper. Fill the cavity of each onion with the mixture. Place the onions on a well-greased baking tray; cook until tender and nicely browned in a moderate (350F/Gas Mark 4) oven. From The George Bernard Shaw Vegetarian Cook Book. Recipes by Mrs. Alice Laden (Shaw's cook and housekeeper); 1972. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 14g Fat (61.1% calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

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