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Ellen Tsagaris' The Bathory Chronicles; Vol. I Defiled is My Name
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Tuesday, January 31, 2017

Spaghetti and Sausage Casserole with Vodka Sauce

Here is a quick recipe I threw together.  It was a family hit!


Image result for vodka sauce
Public domain


Ingredients:


2 pckg. Italian sweet sausage


1 onion, medium


1/2 small zuchinni


3-4 small, gold  or red skin potatoes, or any color small potatoes


about 1 cup fresh green beans, ends snapped. Or, canned, or frozen, thawed and drained


1 lb. spaghetti or angel hair pasta


1/2 jar Bertolli or Newman's own vodka sauce, or any brand.  If you make your own, go for it.  As for me, I don't like the flammability of vodka or brandi when cooking.  It's bad enough when the dry pasta falls into the burner and starts a fire, but that's another story :)


1 pckg. shredded mozzarella cheese


grated parmesan

Image result for Italian sausage
Public Domain
salt


pepper


Italian seasoning or oregano
********************************************************************


Spray bottom of a 13 x 9 inch glass baking pan.  Preheat oven to 350 degrees.


In a Dutch oven, place sausages and cover with water.  Bring to a boil, and let boil for half an hour.


Take out sausages, but reserve sausage water.


Cut up about 4 sausages, put the other six to the side, there are usually 5 to a package.


Slice onion, potatoes, zucchini.  Combine with sliced sausage and green beans.  Pour about half the vodka sauce in a coffee mug, about two cups, but leave room and fill with sausage water.  Pour evenly over sausage and vegetable mixture.  You could add other vegetables like mushrooms or peppers.  Sprinkle lightly with salt, pepper, and Italian seasoning or oregano.


Bake about 45 mins, or till potatoes are tender. Cover with foil, but remove foil when ten minutes are left.


Meanwhile, cook pasta in sausage water, add some olive oil so it does not stick, and drain.


At about 35 mins of baking, add the drained pasta and the shredded cheese.  Mix well. 


Remove and let cool.  Sprinkle with parmesan.   Serve with salad, and if you like, add a whole sausage as the main dish.





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Tuesday, January 24, 2017

Sunday, January 8, 2017

Bitter Winter Brunch: Baked Eggs a la Microwave and some Snowmen to See!

Happy New Year from the bitter cold wasteland where I now live.  We've had strange days of no snow and grass that stays green in near 50 degree weather, and then, we plunge to arctic low. Even the eagles and coyotes are staying away. 


So, here is a quick recipe for a bitter blast of wind brunch:


Baked Eggs a la microwave


Ingredients


1 egg
assorted chopped salami, bacon, sausage, etc., to taste
shredded or shaved cheese; I like sharp cheddar
1 microwave safe bowl
You can use two or three eggs


Beat the egg with the chopped ingredients.  You can add herbs, salt, and pepper, or even different sauces in small amounts


Put in microwave bowl.


Microwave for 30 seconds, then 20 seconds, then maybe 12 seconds, around a minute or so, but do in these increments so that you don't burn the food or make it "explode."


Enjoy.  Great with cracker bread, a side of Greek yogurt, and chocolate covered cherry hot cocoa.


Remember your muffler, boots, and mittens when you go out!!


Thanks to my friends at KU who inspired this recipe with a variation of their own.


Olaf, Public Domain





Sunday, January 1, 2017

Dr. E's Doll Museum Blog: For Samy: Theriault's, The Legend, the Auctions, ...

Dr. E's Doll Museum Blog: For Samy: Theriault's, The Legend, the Auctions, ...: Petite French bébés, tiny all-bisque mignonettes — yes, they'll be there in gorgeous array. Not to mention great little German bisqu...