- wild hog sausage
- chili powder
- garlic powder
- yellow onion
- jalapeno pepper
- shredded cheese
Preheat oven to 375 degrees and coat inside of casserole dish with butter or butter spray. Coarsely dice up potatoes, yellow onion and jalapeno. Saute these in a pan until they begin to get soft. Add wild hog sausage and powders (to taste) and cook until sausage is cooked through completely.
Transfer to casserole dish in layers by putting in a small batch of the sausage mixture into the casserole dish and then top with shredded cheese. Take 3 or 4 eggs and crack open over mixture. With a spatula, gently break up the egg yolks and then spread eggs over mixture. Add more sausage mixture and top with shredded cheese and eggs (repeating the process of breaking up the eggs and spreading).
Place casserole dish in oven and cook until mixture is cooked thoroughly (roughly 25 to 30 minutes). Serve and eat as desired!!
TIP: Cut leftovers into serving sizes and place in sealable plastic bags and then freeze.
- sirloin beef (ground up; enough to make two thick burger patties) [or use hamburger meat, ground venison, or ground wild hog if you prefer]
- finely diced jalapenos (seeds optional; to taste)
- finely diced garlic (or use garlic powder; to taste)
- finely diced red onion (to taste)
- 1 cup of finely shredded cheese
- 1 can pinto beans (drained; or use fresh beans)
- 1 can of black-eyed peas (drained; or use fresh peas)
- tabasco sauce (to taste)
- salt / pepper (to taste)
- 2 cans cream of mushroom soup
- Mix ground sirloin/beef, jalapenos, red onion, garlic until well-blended and form into two thick hamburger patties. Cook patties over medium heat until cooked thoroughly. Use a spatula to break patties into rough chunks.
- Add both cans of soup and stir with the meat until well blended.
- Add drained pinto beans. Stir well.
- Add drained black-eyed peas. Stir well.
- Add shredded cheese and stir until melted and well-incorporated.
- Add tabasco sauce, salt and pepper to taste.
- Simmer for 15 minutes over medium-low heat; stirring occasionally.
- Serve over steamed rice, buttered noodles, or however you wish and enjoy!
Ya know…. simple meals just can’t be beat! Easy to cook and they don’t take a lot of prep time …. what can be better?!
- 1.5 pounds of ground beef
- 1 can of sweet whole kernal corn
- 1 can of black eyed peas
- 1 can of butter beans
- 1 jalapeno
- some margarine (not butter!!)
Slowly brown the ground beef (drain if necessary). Drain the corn and butter beans. Add corn and butter beans to the meat and then add can of black eyed peas (including the juice!). Slowly bring to a boil and add finely sliced jalapeno and butter (to taste). Let this simmer for about 10 minutes.
This mixture is excellent by itself but I like to put it over steamed rice or some sweet cornbread! So go make ya some sometime and enjoy!!
- 1 can cheddar cheese soup
- milk (1 soup can worth)
- 2 jalapeño-cheese brats
- 2 pounds small red potatoes (peeled or skinned, your choice)
- fresh cracked black pepper
Wash potatoes and then cut in half and then into quarters and put into boiling water until half-firm, half-soft; drain and rinse with cold water. Meanwhile, slice brats into thin slices and put in boiling water. Boil until meat is cooked through; drain. In a baking dish combine cheese soup and milk and whisk until smooth; add fresh cracked black pepper (to taste).
Preheat oven to 375 degrees (F). Combine potatoes and brat slices in cheese mixture. Stir well and bake for 30-35 minutes.
Leftovers (if any) taste great wrapped up with scrambled eggs in flour tortillas!!
- 2 cup cooked squash
- 1 can mushroom soup
- 2 eggs
- 1 cup toasted bread crumbs
- 1/4 cup butter
- 1 tablespoon sugar
- 1/3 cup chopped sweet onion; finely diced
- 1 cup shredded cheese
Mix onion and mushroom soup well. Add eggs and mix. Add squash that has been cooked in salted water, drained and then mashed. Beat well and add sugar. Pour half of the mixture into well greased casserole dish. Sprinkle half of the cheese and bread crumbs. Add rest of the mixture and then top off with the rest of the cheese and bread crumbs. Melt butter and pour over top of casserole. Bake for 45 minutes at 325 degrees (F), covered.
- 1 large sweet onion, finely diced
- 3 tablespoon butter
- 1 package frozen chopped broccoli (1 pound or so)
- 1 can cream of celery soup
- 1/2 cup milk
- 1/2 pound velveeta cheese
- 3/4 cup steamed rice (jasmine rice is amazing!!)
Saute onion in butter; add chopped broccoli to onion in skillet. Heat low until broccoli thaws. In large mixing bowl, add other ingredients (cut up cheese into small cubes). Put in casserole dish and bake at 350 degrees (F) for 20-30 minutes or until cheese has melted.
- 3 cups mashed sweet potatoes
- 3/4 cup sugar
- 1/3 cup milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 teaspoon butter
Boil and mash potatoes. Add other ingredients. Put in casserole dish and top with topping (see below). Bake at 350 degrees (F) for 30 minutes.
- 1/2 cup butter
- 1/3 cup flour
- 1 cup brown sugar
- 1/2 cup chopped nuts (optional)