Sausage Swirls

---

Ingredients

4 cups Bisquick

1 cup milk

1 stick butter, melted

1 lb. hot sausage

1 lb. regular sausage

2 or 3 (4 oz.) cans green chiles

Procedure

Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes. Mix together in another bowl the sausage and green chiles. Divide the dough into 4 equal parts. Roll or pat into 1/4" rectangles. Spread each with equal amounts of the sausage mixture. Roll up like a jelly roll. Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet. Bake at 350 for 30 minutes or until brown. May be completely frozen for later use. Slice while frozen and increase baking time about 10 minutes.

 

Note: I tried these at a company pot luck and thought they were delicious. You can also make them for breakfast.

 

 

 

 

 

 

 

 

Sweet 'N Sour Pork #59953

posted by keen5 4/16/2003
<NOBR></NOBR>

8-10 servings 2 hours 10 minutes (40 min prep, 1 hr 30 min cooking) This is not hard to make although the ingredient list is long. There's really no chopping or peeling of anything, so it doesn't take as long as it looks. It is very good! I got this recipe from my 1973 Betty Crocker cookbook. Cook and prep times are approximate.   3 1/4   lbs pork shoulder, cut into 1 inch cubes    3/4   cup all-purpose flour   4   teaspoons ginger    1/2   cup salad oil   2   (13 1/2 ounce) cans pineapple chunks, drained (reserve syrup)    1/2   cup vinegar    1/2   cup soy sauce   1   tablespoon Worcestershire sauce    3/4   cup sugar   1   tablespoon salt    3/4   teaspoon black pepper   2   small green peppers, cut into strips   1   (1 lb) can bean sprouts, drained   2   (5 ounce) cans water chestnuts, drained and thinly sliced   2   tablespoons chili sauce   5   cups hot cooked rice 1. Trim excess fat from pork. 2. Mix half the flour and all the ginger. 3. Coat pork thoroughly with flour mixture. 4. Heat oil in large heavy skillet or Dutch oven; brown pork on all sides, removing pieces as they brown. 5. Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour. 6. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. 7. Heat to boiling, stirring constantly. 8. Boil and stir 1 minute. 9. Stir in sugar, salt, pepper and meat. 10. Reduce heat; cover; simmer one hour or until meat is tender, stirring occaisionally. 11. Add pineapple and green peppers; cook uncovered 10 minutes. 12. Stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer. 13. Serve over rice.

Pennsylvania Dutch Hot Slaw For Sausages #59141 posted by keen5  1 review 5 servings 33 minutes (25 min prep, 8 min cooking) Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with plenty of mashed potatoes. Yummy! Prep time is approximate.   3   tablespoons butter   4   cups shredded cabbage, well packed   1   teaspoon salt   1   teaspoon sugar    1/2   teaspoon pepper   2   tablespoons cider vinegar    1/2   cup sour cream 1. Melt butter in a large frying pan. 2. Add cabbage and stir until well coated with fat. 3. Cook 5-8 minutes over low heat, stirring often. 4. The cabbage should be softened, but not fried. 5. Place in a warm bowl. 6. Add remaining ingredients and toss together until thoroughly blended.

Cream of Mushroom and Onion Soup Pork

4-6 boneless pork chops

2 cans (or 1 family sized) cream of mushroom soup

1 packet of onion soup mix

2-3 tbsp milk

4-6 servings of rice prepared.

 

in a bowl mix together all ingredients except pork until smooth and no clumps are left from dry soup.  Spread about 1/4-1/2 cup of soup mixture on the bottom of a  (2 qt+) cassarolle dish.  Place chops on top of that and cover with remaining soup mix.  Cover and bake at 350 for about an hour or 2 (the longer it cooks the more tender the pork turns out and its well worth the wait, I have cooked it for up to 2 1/2 hours before) Serve over rice.

 

I have also made this in a crock pot and cooked at both low and high temps until chops are at desired tenderness.