Nana’S Spinach And Sausage Pie
Nana’s Spinach and Sausage Pie
Posted by artsycook at recipegoldmine
com
This heavy dish is great for dinner OR brunch, warm OR cold (family recipe)
1 pound sweet Italian sausage links, casing removed
6 large eggs
20 ozs frozen chopped spinach, thawed, squeeze dry
or 1 pound fresh salad spinach leaves, stemmed
1 pound mozzarella cheese, shredded
5 1/2 ozs (1/2 container) ricotta cheese
1/8 teaspoon pepper
10 to 11 ozs piecrust mix or 2 (9-inch) deep dish pie crusts
Preheat oven to 375 deg F
Crumble sausage in a medium skillet and brown meat over medium heat, breaking up with a spoon
Drain on paper towels
If using fresh spinach, bring a large pot of water to a boil and put spinach in water
Boil 1 minute and drain; squeeze dry
Separate 1 egg
Combine 5 eggs with 1 egg white, sausage, spinach mozzarella, ricotta and pepper and set aside
Prepare pie crust mix if using
Lay 1 pie crust in pie pan and spoon mixture into it
Lay another crust on top and flute with a stand-up edge
Carefully cut a 2-inch circle out of the top crust
Mix egg yolk with 1 tablespoon water and brush on top of pie
(Can decorate with scraps of dough
) Bake for 1 hour, 10 minutes until golden and bubbly
Check crust after 1 hour and put foil on edges to prevent over-browning
Let stand 10 minutes and cut OR chill uncovered until cold; cover and refrigerate until serving cold
Chinese Vegetable Stir-Fry
Chinese Vegetable Stir-Fry
Makes 4 to 6 servings
Sweet ‘N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 tpss cornstarch
1 tps light soy sauce
Stir-Fry Vegetables
4 tpss vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed
Combine the ingredients for the Sweet ‘N Sour sauce in a mixing bowl
Heat oil in a skillet over medium high heat
Add broccoli, carrots, cauliflower, & celery, cook for 2 min
Add bell pepper & sugar peas, cook for 2 min
Add Sweet ‘N Sour sauce, bring to a boil & cook for 1 minute, covered
Serve vegetables while hot
Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
Papa Vento’S Beef Braccioli
Papa Vento’s Beef Braccioli
Posted by artsycook at recipegoldmine
com 12/6/2001 12:32 am
Don’t go telling my Dad that I’m sharing his recipes!!!! Goes great with Papa Vento’s Sauce (see Pasta Sauces index)
1 (1 1/2 to 2 pound) beef rump roast, sliced 1/4-inch thick
1 large onion, sliced thin
8 ozs fresh mushrooms, sliced thin
3 ozs mozzarella cheese, shredded
3 ozs Parmesan cheese, grated
3 cloves garlic, minced,
1/4 cup fresh parsley, chopped
1/2 cup Italian seasoned bread crumbs
1/2 cup olive oil, extra virgin or pure
1/2 pound Italian sausage, casings removed, crumbled
Salt and pepper to taste
Spaghetti sauce
Gently pound meat between waxed paper to 1/4