This sounds yummy..Carol
1 lb Italian season sausage (or a package of 4-5 as they come in the store)
1 large red onion (the larger the better)
4 -5 large red potatoes
1 head of red or green cabbage
salt, pepper and garlic powder
Chunk the sausage into a pan (you will have to remove from skin). Cube potatoes into bite size pieces and add to pan, chop onion sized to your own liking (I happen to like larger sizes) and then shred cabbage and place on top of all the mix in pan. Add salt, pepper and garlic powder. Stir thoroughly and cover. Cook for about 20-30 minutes. Recipe is done when potatoes are cooked. Enjoy!
I love this quick recipe for dinner and I save all the leftovers in a large Tupperware bowl in the freezer to make soup with when the bowl is full. I just keep adding whatever leftovers we have to the bowl and make soup when the bowl gets full. It makes some wonderful winter soups the only problem is that you never get the same thing twice. I have found this to be a lifesaver though, since it is a cost effective way of providing your family a healthy meal and also helps you be a good steward of the food God give us. You know those annoying little handfuls of leftovers you hate to throw away but you know are not enough to save? Those go in the bowl, kept frozen for soup use!
|HOLIDAY HAM WITH PINEAPPLE
This is very very good.. Carol
1 Whole bone-in fully cooked ham (12-14 lbs) spiral-cut: ask butcher to cut into 1/8-inch slices and tie it securely.
2 cans (6 oz each) pineapple juice
1 can (20 oz) crushed pineapple, undrained
2 cups packed brown sugar
20-30 whole cloves
¼ cup golden raisens
Place ham in roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325F for 1-1/2 to 2 hours or until meat thermometer reads 140F, basting every 20 minutes. 24-28 servings.