Club Food

———————————–PASTRY———————————–
8 oz Self-raising flour

1 pn Salt

4 oz Suet

- finely shredded or chopped 1/4 pt Cold water
(approximately)

———————————-FILLING———————————-
1 lb Shin of beef

– cut into 1-inch cubes 1 oz Flour

– seasoned w/Salt & Pepper 8 oz Pork sausagemeat

2 md Onions

3 ts Marmite

1/4 pt -Hot water, plus

4 tb -Hot water

1.
To make pastry, sift flour and salt into a bowl.
Stir in suet
and mix

to a fairly soft dough with cold water.
Turn out on to a floured
surface.
Knead lightly until smooth.
2.
Roll out two-thirds of
pastry into a round and use to line a

well-greased 2-pint pudding basin.
3.
Coat beef with seasoned
flour.
Shape sausagemeat into small balls.

Slice onions and separate into rings.
4.
Fill pastry-lined
pudding basin with alternate layers of beef,

sausagemeat balls and onion rings.
5.
Mix Marmite and water well
together.
Pour into pudding over meat

mixture.
6.
Moisten edges of pastry with water.
Cover with lid,
rolled from rest of

pastry.
Press edges well together to seal.
7.
Cover securely
with greased greaseproof paper or aluminium foil.
Steam

steadily for 3-1/2 hours.
8.
If water in saucepan or steamer
starts boiling away, replenish with more

boiling water.
STEAK AND KIDNEY PUDDING: Make in exactly the
same way as the Steak and Sausage Pudding but use 8 ounces chopped
ox kidney instead of the sausagemeat.
From: The Marmite Guide to
better cooking – by Sonia Allison Copyright Borvil Group Marketing
Limited 1969 Typed for you by Karen Mintzias

6 yards hog casings

salt water 2 C.
mashed potatoes (not seasoned)

3 Medium onions — finely chopped

3 Lb.
lean beef and 3 lb.
lean

pork — ground together 2 Tsp.
ground allspice

3 Tbsp.
salt

1 Tbsp.
ground pepper (seasoned pepper is good)

1 Pinch bay leaves — chopped

1 Pinch oregano

1 Pinch powdered cloves

2 1/2 C.
beef or pork stock or

2 1/2 C.
scalded milk

cooled Crisco 1/2 C.
water

Items Needed Before Beginning: kitchen grinder with spout or
sausage machine scissors heavy thread or light twine

Get hog casings from your butcher.
You may need to order them
ahead of time.
Pick up casings the day before you make the sausage
and soak them overnight in a mild salt brine in your refrigerator.
Rinse with cold water before using.
Make mashed potatoes (packaged
are fine).
Chop onions finely and saute in a little Crisco.
Do not
let brown.
Cool.
Mix very thoroughly meat, mashed potatoes, onions,
allspice, salt, pepper, bay leaves, oregano, powdered cloves and
stock.
Put a little vegetable oil on spout of grinder or sausage
machine.
Fry a pinch of mixture in Crisco to test the flavor.
Add
more seasonings if you need them.
Flavor of allspice is important
but should be subtle.
Mixture should be light.
Add more stock if
needed.
Rinse casings in cold water and cut into 16-inch pieces
(approximately).
Tie one end of each section.
Fill grinder or
sausage machine with meat mixture.
Ease end of casing (about 2
inches) onto spout.
Turn handle slowly.
Stop turning 1 1/2 inches
from end of casing.
Don’t pack sausage casing too tightly.
Remove
from spout and tie second end.
Put in Baggies and freeze or
refrigerate in a mild salt brine with Saltpeter, not more than 4 or
5 days.
To cook, defrost and set oven at 250 degrees.
In an open
shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or just
1/2 cup water).
Place sausages in pan and cook for 45 minutes.
Turn
once to brown evenly.
At the end of 45 minutes, if not completely
browned, turn heat to 350 degrees, but watch sausages so as not to
burn them.
For dinner, cut in 1 1/2-inch pieces.
Serve warm.
A side
dish of cranberries goes well.
They are great as one dish for a
buffet.
For hors d’oeuvres, cut in 1/2-inch pieces and serve warm,
using cocktail picks.

Variations: You may use all pork with the mashed potatoes.
You
may use 4 pounds of ground beef and 2 pounds of pork, ground
together.
Instead of mashed potatoes, take 2 cups of barley and
stir in hot water.
Cook as you would a hot cereal until tender
(about 30 minutes).
Let cool before adding to meat.
These sausages
are delicious and ready for company.
Note: My husband, our
children, Grandmother Jones, who started it all, and I have fun
early in December preparing these for the holidays.

1 teaspoon Fennel seeds

1 Garlic clove — minced

2 teaspoon Corrinder seeds

1/2 teaspoon Ground pepper

2 teaspoon Dried parsley

1 pound Ground pork

1 teaspoon Salt

Using a morter and pestle or your blender, make a powder out of
the fennel seeds, corrinder seeds, dried parsley, salt minced
garlic and pepper.
Add the spice mixture to the ground ;pork and
lightly mix together, using your hands.
Shape the meat into a loaf
and use within two days.
You can make in larger amounts if you
want.
Divide into pound portions, and wrap each portion in plastic
wrap, then in freezer foil.
Store in freezer and use within three
months.
Makes 1 pound.

5 lb Coarse Ground Pork Butt

3 ts Fennel seed

2 ts White Pepper

1 1/2 ts Sage Leaves

5 ea Cloves pressed garlic

3 ts Salt

1 c White wine

Combine all ingredients, mix well and stuff into hog casing or
make patties.

1/4 c Brandy

1 tb Chopped fresh thyme; -OR-

1 ts -Dried thyme

1/2 ts Ground cloves

1/4 c Finely minced onion

1/2 ts Ground white pepper

1/2 ts Salt

4 oz Bacon

1 1/2 lb Ground turkey; see NOTE

6 Egg whites

2 Feet sausage casings

NOTE: For this sausage, the turkey should be 2 parts dark meat
to 1 part white meat.
Ground turkey from the supermarket works well
in this recipe.
COMBINE BRANDY, THYME, CLOVES, onion, pepper and
salt in a small saucepan and place over medium heat.
Cook 3
minutes, then scrape into the bowl of a food processor.
Add the
bacon and puree until smooth.
Place the mixture in a mixing bowl,
add the ground turkey and egg whites and mix well.
Stuff the
mixture into casings or form into patties.
Grill or cook sausages
and serve immediately.

1 lb Turkey kielbasa sausages

1 Chopped onion

1 cn 28 oz, Sauerkraut

1/2 c Dry white wine

1/4 c Chopped sweet pepper

Grill the sausages.
Combine with remaining ingrediants.
Simmer
uncovered 10 minutes.

1 pound ground turkey

2 drops liquid smoke flavoring

2 teaspoons salt

1 1/4 teaspoons sage

1 teaspoon sugar

1/2 teaspoon ginger

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1/4 teaspoon cayenne

Mix all ingredients well.
Shape as desired.

5 pounds To 7 lb bone-in turkey — brea

1/4 cup Butter or margarine — melted

24 ounces Bulk pork sausage

2 cups Sliced celery

2 medium Onions — chopped

4 cups Dry bread cubes

2 cups Pecan halves

1 cup Raisins

2/3 cup Chicken broth

2 Eggs — beaten

1 teaspoon Salt

1/2 teaspoon Rubbed sage

1/4 teaspoon Pepper

“Here’s a super way to savor roast turkey and stuffing without
having to cook the big holiday bird.
The stuffing is hearty, and
the meat is juicy and tender.” ~ Aura Lee Johnson Rinse turkey
breast and pat dry.
Place with breast side up in a shallow baking
dish.
Brush with butter.
Bake, uncovered, at 325 degrees for 2 to 2
1/2 hours or until the internal temperature reaches 170 degrees.
Cover loosely with foil to prevent excess browning if necessary.
Meanwhile, in a skillet, cook sausage, celery and onions until the
sausage is browned and vegetables are tender; drain.
Remove from
the heat; add all remaining ingredients and mix well.
Spoon into a
greased 3-quart casserole.
Cover and bake at 325 degrees for 1
hour.
Serve with sliced turkey.

3 c Mixed vegetables

- such as artichoke hearts, – asparagus, mushrooms, – broccoli
or cauliflower 1 c Cooked spinach; chopped

2 tb Olive oil

2 md Onions; roughly diced

1/2 c Bread crumbs

3/4 c Egg whites

1/2 ts Ground coriander

1 ts Minced garlic

1/2 ts Salt; or as desired

1/2 ts Ground white pepper

1 ts Fresh rosemary leaves -OR-

1/2 ts -Dried rosemary leaves

4 Feet sausage casing

ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a
plate.
Heat the oil in a large skillet over medium heat, add the
onion and cook, stirring, for 5 minutes.
Decrease heat to low, add
the vegetables and cook for 10 minutes.
Remove vegetables from heat
and scrape the mixture into a food processor.
Add the egg whites
and bread crumbs and puree until smooth.
Stuff the mixture into
sausage casings or form 2 long sausages in plastic wrap.
Poach the
sausages in gently simmering water for 7 minutes, drain and let
cool.
If you have used plastic wrap to form the sausages, remove it
when sausages are cool.
Cut sausages into 6-inch lengths.
To serve,
grill the sausages or place under a preheated broiler.
Since the
sausages are already cooked, we want only to reheat them and crisp
their skins.

5 lb Cubed venison

1 lb Cubed suet

3 tb Salt

1 tb Black pepper

1 ts Red or cayenne pepper

1 ts Paprika

1 ts Sage

2 ts Garlic powder

Sausage casings after grinding & mixing the venison &
suet with the seasonings, fry a small patty to check for taste.
If
it’s too mild, add small amount of red pepper until proper taste is
reached; if it’s too hot, add more venison.
Stuff in casings &
smoke 28 to 30 hours.

4 lb Lean beef

4 lb Lean veal

2 lb Lean pork

1 pt Ice water

2 ts Prague powder #1 *

1 oz Powdered dextrose **

2 3/4 oz Wheat flour **

3 1/2 oz Salt **

1 tb Ground nutmeg

1 ts Ground coriander

1/2 ts Ground cardamon

1/2 ts Ground cloves

* Prague Powder #1 is a 6% mixture of Sodium Nitrite.
It is used
for curing meat and is available from: The Sausage Maker 26
Military Rd.

Buffalo, NY 14207-2875 716 876-5521

** The reference to ounces for the dextrose, flour, and salt is
ounces of weight, not volume.
Grind the meat through a 1/8″ grinder
plate.
Add the remaining ingredients, expect water, mixing
thoroughly.
Place the meat in a meat processor and emulsify it,
adding the water as you go along.
Then stuff the mixture into
24-26mm sheep casings.
Hang at room temperature for 30-40 minutes
until

dry.
Place in a preheated smokehouse at 150 degrees F.
and hold
there for 1 hour.
Raise the temperature to 165 degrees F., holding
until internal temperature reaches 152 degrees F.
Vienna sausage is
not smoked.

Pork shoulder Salt Pepper Dry mustard Thyme Sage

Trim the excess fat from: 1 pound pork shoulder.Grind the pork
through the fine blade of a meat grinder.Combine the ground pork
with: 1 teaspoon salt,1/2 teaspoon pepper,1 teaspoon thyme,1/4
teaspoon dry mustard and 1 teaspoon crumbled sage.
Shape into
patties and pan fry or broil,slowly,for about 15 minutes or until
well browned on both sides.
Makes about 1 pound.

2 c Milk

2 md Onions, chopped

2 md Carrots, chopped

1 lg Celery stalk with leaves,

-chopped 6 Fresh parsley sprigs

7 lg Shallots, minced

1 lg Garlic clove, crushed

2 Bay leaves, broken

3 1/2 ts Salt

2 Whole cloves

1/2 ts Freshly ground white

-pepper 1/8 ts Freshly grated nutmeg

-Pinch of dried thyme, -crumbled 1 tb Butter

12 oz Boneless lean center loin

-pork, trimmed of all fat, -cut into 1-inch chunks and -well
chilled 9 oz Fresh pork fat cut from

-loin, fresh bacon or -fatback, well chilled 3 md Eggs

6 tb All-purpose flour

1/4 c Tawny Port

1/4 ts Minced garlic

2 1/2 tb Currants, minced

9 Feet sausage casings,

-rinsed inside and out, -soaked in -cold water 1 hour and
-rinsed again 1/4 c (1/2 stick) butter

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic
clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to
boil in heavy 4-quart saucepan over medium heat.
Remove from het,
cover and let stand 30 minutes.
Refrigerate until mixture is well
chilled, about 2 hours.
Meanwhile, melt 1 Tbsp butter in heavy
small skillet over low heat.
Add remaining 4 minced shallots.
Cover
and cook until very soft, stirring occasionally, about 15 minutes.
Puree with on/off turns in processor with pork, pork fat, eggs,
flour, Port and 1/4 tsp garlic until smooth.
Strain milk into
processor, pressing down on solids to extract as much liquid as
possible.
Blend into puree.
Transfer to large bowl.
Stir in
currants.
Refrigerate 1 to 8 hours.
(If processor has small
capacity, puree in batches.) Cut sausage casings into 3-foot
lengths.
Tie knot at one end of each.
Gather 1 piece around tip of
pastry bag fitted with 1/2-inch plain tip.
Spoon pork mixture into
pastry bag, pressing down to prevent air pockets.
Pipe mixture into
casing, twisting casing every 6 inches to create individual
sausages.
Tie know at end of casing.
Repeat with remaining pork and
casings.
Tie twists in sausage with string.
Bring 8 quarts water to
boil in stockpot.
Remove from heat and add sausages.
Return pot to
heat, adjusting as necessary to maintain water just below simmer
(180 F).
Cook until sausages are firm to touch, 20 minutes, turning
occasionally.
Cool in cold water to retain plumpness.
Cut into
individual links.
(Can be prepared ahead to this point.
Wrap and
refrigerate up to 3 days or freeze up to 2 months.) Melt butter in
heavy skillet over medium heat.
Lightly brown sausages on all
sides, about 8 minutes total.
Serve hot.
(Sausage can also be
grilled.)

2 lb LEAN PORK

2 ts SALT

2 ts SAGE

1 1/2 ts GROUND BLACK PEPPER

1/2 ts RED PEPPER

1/2 ts BROWN SUGAR

MIX ALL INGREDIENTS WELL.
SHAPE INTO EIGHT 4″ DIAMETER PATTIES.
HEAT LARGE SKILLET OVER MEDIUM HEAT.
ADD SAUSAGE PATTIES, FOUR AT A
TIME, AND COOK UNTIL BROWNED, ABOUT FIVE MINUTES PER SIDE.
TRANSFER
TO A PLATE LINED WITH PAPER TOWELING.
KEEP WARM WHILE COOKING
REMAINING PATTIES.
DISCARD FAT.
PER SERVING: 275 CAL., 19 g.
PROTEIN, 22 g.
FAT, 1 g.
CARB, 607 mg.

SOD,

4 Red potatoes, cut in 1/2″

Cubes 4 Italian-style sausages, cut

Into 1/4″ cubes 1 Onion, diced

1 Bell pepper, into strips

1 Red pepper, into lengths

In sauce pan, cover potatoes and sausage with water; simmer,
covered, until sausage is fully cooked, about 20 minutes.
Drain off
water; add vegetables to potatoes and sausage in fry pan.
Simmer 10
minutes, stirring occasionally.
Serve immediately.

1 lb Sausage, ground

1 ea Garlic clove, crushed

2 T Onion, chopped

8 ea Apple, medium green

1/4 c Brown sugar

8 ea Bacon slices

In skillet saute’ sausage, garlic and onion.
Core apples and
stuff mixture into hole.
Place in a baking dish.
Sprinkle with
brown sugar and top with bacon.
Bake 350 deg about 40 minutes or
until apples are soft.

2 lb Rope sausage *

2 Green peppers, sliced

1/4 ts Salt

2 md Onions, sliced

1/4 ts Pepper

4 tb Butter or margarine

* Cut sausage into 5-inch sections.
1.
In a large pot, boil
sausage for approximately 30 minutes.

2.
In a skillet, melt butter and on medium low heat, add green
peppers and

onions.
Cover.
Stir occasionally until peppers and onions are
tender.
3.
Remove vegetables from skillet and add sausage links .
Fry on medium

heat until brown.
Add green peppers and onions.
Turn off heat.
4.
Serve on hot dog buns with mustard.
Serves 8

————————-BEST BREAD MACHINE CB
EVER————————-
6 oz Italian sausage

1 md Onions; minced

2 1/4 ts Yeast

3 c Bread flour

3/8 c Wheat bran

1 1/2 tb Sugar

1/2 tb Salt

1 1/2 tb Parmesan, grated

3/4 ts Thyme leaves

3/4 ts Rosemary leaves

3/4 ts Oregano leaves

3/4 ts Basil leaves

1 1/8 c Water; warm

Remove casing from sausage and crumble meat into medium nonstick
skillet.
Cook over medium heat, stirring to break up sausage, until
it begins to render its juices, about 3 minutes.
Add onion and cook
until sausage is no longer pink and onion softens, about 5 minutes.
Remove from heat and let cool.
Bring all ingredients to room
temperature and pour into bakery, in order.
Set “baking control” at
10 o’clock.
Select “white bread” and push Start.
In hot & humid
weather, use 1/8 c less water.
Serve this moist, spicy bread with a
crisp green salad or with vegetable soup for a casual apres-ski
party.
The only other thing you need is beer or a hearty red wine.
Tested in DAK R2D2.
Sylvia’s comments: MM typos by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes

4 oz Chorizo Sausage; Bulk, *

6 ea Eggs; Large

1/4 c Milk

1/4 ts Salt

1 ds Pepper

1/2 c Tomato; 1 Md., **

* Italian Hot Sausage can be used but is not recommended.
Only
if the Chorizo is not available.
** Tomato should be peeled, seeded
and chopped.
Crumble the sausage into an unheated 10-inch skillet.
Slowly cook the sausage for 15 to 20 minutes, stirring
occasionally.
Drain off the excess fat.
In a medium bowl beat the
eggs, milk, salt and pepper, with a fork.
Pour the egg mixture over
the sausage in the skillet.
Cook with out stirring over low heat
until the eggs start to set on the bottom and sides of the skillet.
Lift the cooked portion of the eggs so that the uncooked can run
under the cooked portion.
Continue to lift and fold for 2 to 3
minutes until the eggs just begin to fully set.
Stir in the tomato
and continue to cook as above until the eggs are cooked through but
are still glossy and moist.
Serve hot.

1 Pkg Jimmy Dean SAGE sausage — bulk

3/4 C Fresh breadcrumbs — to 1c

2 Pkg Puff pastry

1 Egg — beaten

Use one pastry at a time, keeping the other one refrigerated
until ready to use.
Roll one pastry as thin as possible
lengthwise.

Mix about 3/4-1c fresh breadcrumbs with the sausage to help
absorb some of the grease when cooking (makes for better
pastry).

Place half the sausage mixture on pastry about 1 1/2″ from edge,
lengthwise; roll.
Repeat with second pastry and remaining
sausage.

Glaze by brushing with beaten egg.

Using white cotton thread, slip underneath roll; bring up sides
of thread and criss-cross your hands so that the thread cuts the
roll at 2″ intervals.
Place on baking sheet.

Bake 375 F until golden brown.

Not timed–sausage is to be completely cooked–start checking
after 10 minutes.
If not cooked, turn them over and continue
cooking and watching.

Be careful, there is alot of excess grease left on the baking
sheet.
Serve with plenty of catsup, for breakfast, lunch, or
dinner.

This is one of those recipes that came to me in adulthood.
I
remember being 16 years old and eating sausage rolls while walking
down one of the old “city” streets in Dungog, New South Wales,
Australia.
The city was built in the 1800′s and has a population of
a handful.
It still looks if time stood still in there.
The taste
of sausage rolls and the memory of Dungog and my precious Nana have
never left me.
This is an awfully good recipe from “memory.” And
you know, I even impress my mother with this one!

REG 2 and TNT shared by Sherilyn Schamber

Share 10 recipes from a favorite cookbook each month.
Receive
150-300 in return, MC formatted.
No recipe program necessary to
participate.
http://www.concentric.net/~sherschm/cic.htm

5 Ft hog or sheep casings

3 lb Pork meat, up to 25% fat

2 lb Chicken meat

2 ts Whole fennel seed

2 ts Crushed fennel seed

2 ts Crushed red pepper

2 ts Salt

2 ts Black pepper

1 ts Garlic powder

Prepare casings.
Using fine disk, grind meats and mix with
remaining ingredients and grind again.
Stuff into casings and twist
off into 3″ links.
Age refrigerated at least 2 days.

5 Feet small hog or sheep

-casings 5 lb Turkey meat-15% fat

2 ts Whole fennel seed

2 ts Crushed fennel seed

2 ts Crushed red pepper-optional

2 ts Salt, or to taste

2 ts Black pepper

1 ts Garlic powder

-OR- 2 cl Very finely minced garlic

Prepare casings.
Using fine disk, grind turkey, mix with
remaining ingredients and grind again.
Stuff into casings and twist
off into 3″ links.
Cook in vegetable oil until browned and cooked
through.
Source: Home Sausage Making by Charles G.
Reavis ISBN:
0-88266-477-8 Typed by Carolyn Shaw 12-94.

5 Feet small hog or sheep

-casings 5 lb Turkey meat-15% fat

2 ts Whole fennel seed

2 ts Crushed fennel seed

2 ts Crushed red pepper-optional

2 ts Salt, or to taste

2 ts Black pepper

1 t Garlic powder

-OR- 2 cl Very finely minced garlic

Prepare casings.
Using fine disk, grind turkey, mix with
remaining ingredients and grind again.
Stuff into casings and twist
off into 3″ links.
Cook in vegetable oil until browned and cooked
through.
Source: Home Sausage Making by Charles G.
Reavis ISBN:
0-88266-477-8 Typed by Carolyn Shaw 12-94.
By “Griff”
<wgriffin@ix.netcom.com> on Apr 14, 1997

5 Feet med.
(2-in diam) casing

4 1/2 lb Lean pork butt, cubed

1/2 lb Pork fat, cubed

2 1/2 tb Salt, or to taste

3 ts Freshly coarse ground black

3 ts Fennel seed

Crushed red pepper to taste 2 Cloves garlic, finely minced

1 ts Anise seed (optional)

1.
Prepare the casings.

2.
Grind the meat and fat together through the coarse disk.

3.
Mix the remaining ingredients together with the meat and
fat.

4.
Stuff the mixture into casings and twist off into three-
or

four-inch links.
5.
Refrigerate and use within three days or
freeze.

2 lb Fat-trimmed pork (or veal)

-shoulder, ground 1/2 c Chianti wine

2 Cloves garlic, minced

2 tb Minced fresh (or 2 tsp.

-dried) thyme 1 tb Paprika

2 ts Salt (or smoke flavored

-salt) 1 ts Fennel seeds

1/4 ts Each: black pepper and red

-cayenne pepper (or more to -taste) Note: It’s not necessary to
stuff meat mixtures into sausage casings.
In fact, if you plan to
barbecue, it’s better to shape the meat into flat hamburger-like
sausage patties that fit in pita pockets or on thin rounds of
French or Italian Bread.
To Make Patties: Combine all ingredients
and mix lightly.
Shape into patties, six per pound of meat.
Raw
patties may be frozen for later use; Arrange them in a single layer
on a cookie tin lined with aluminum foil.
Cover with foil, label
and freeze.
Patties may be barbecued or broiled without defrosting.
To Cook: Place patties 3 inches from heat source and broil or
barbecue for about two to three minutes per side (three to four
minutes each side if frozen); be sure meat is cooked through.
Makes
12 patties, 130 calories each with pork; 100 calories each with
veal.

3/4 pound smoked sausage

1/3 cup oil

1/3 cup flour

4 stalks celery — chopped fine

3 cloves garlic — minced

2 onions — diced

2 large carrots — chopped fine

2 quarts chicken broth

1 3/4 cups dried lentils

1 tablespoon Worcestershire sauce

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1.
In a 5 to 7 quart pan, over medium heat, cook sausage,
stirring, until brown.
Spoon from pan; reserve.
Add oil to
drippings in pan to make 1/3 cup fat.
Add flour; stir until mixture
is red brown, about 10 minutes.

2.
Add celery, garlic, onion, and carrots; cook, stirring, until
vegetables begin to soften, about 3 minutes.
Add reserved sausage,
chicken broth, lentils, Worcestershire sauce, pepper, and cayenne.
Bring to boiling over high heat; reduce to simmer, cover and cook
until lentils are soft when pressed, about 40 minutes.

1 Lb.
smoked sausage

5 carrots — cut in strips

4 celery stalks — cut in strips

2 onions — cut in wedges

1 Stalk broccoli (strips and flowerets)

1/3 cauliflower (in flowerets)

5 Pkg.
Ramen noodles

soy sauce (optional) sweet and sour sauce (optional) 1 pepper –
sliced Red or green

optional

Cut sausage into 4 long pieces, then slice through to make tiny
pie shape pieces.
Saute in large serving pan.
Add vegetables and
saute.
Cover and steam.
Meanwhile, boil 2 to 3 quarts water in a
second pan and add Ramen noodles and seasonings.
Cook no longer
than 5 minutes.
Pour noodles in with meat and vegetables.
Serve
with soy sauce, sweet and sour sauce, rolls (or egg rolls), fruit
salad and cookies for dessert.