Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake pears at 350\u00b0F for 10 minutes.
Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.
Top 4 bread slices with slices of Velveeta, Oscar Mayer ham and second slice of bread.
Spread outsides of sandwiches with softened butter.
Cook in skillet on medium heat until golden brown on both sides.
Makes 4 sandwiches.
using 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast
Mix sauce and add to sausage.
Bake covered in 325\u00b0 oven for 1 hour.
Serve hot in a crock-pot dish.
Better if made ahead.
Add chunks of pineapple for that \"little something extra.\"
Preheat oven to 350\u00b0.
Simmer soup mixture, salad dressing and preserves on stove top for 5 minutes.
Cool.
Put sausage in one quart casserole dish.
Pour cooled mixture over them. Marinate overnight.\tBake uncovered at 350\u00b0 for 1 1/4 hours.
Yield 1 quart.
Cook sausage in a 300\u00b0 oven. Bake approximately 1/2 hour. Drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat; add kale and cream. Heat through and serve.
ggs are completely set. Avoid recipes which call for partially cooked
acon.
Add bacon, corn, sausage and onions to beans in
Mix until smooth sausage, mayonnaise, pickle juice, hot pepper sauce, garlic salt and 1/3 package cream cheese.
Add pickles and 1/4 cup onion.
Mix well.
Line bowl with plastic wrap.
Fill with mixture and refrigerate several hours or overnight.
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
form patties or package the sausage bulk. Immediately vacuum pack and
f a variety of different sausage recipes. I know our local grocery
edium high. Break up the sausage into chunks and cook, working
Preheat oven to 350\u00b0.
Simmer soup mixture, salad dressing and preserves on stove top for 5 minutes.
Cool.
Put sausage in one quart casserole dish.
Pour cooled mixture over them. Marinate overnight.\tBake uncovered at 350\u00b0 for 1 1/4 hours.
Yield 1 quart.
old water to cover the sausage completely.
Cover and bring
ours).
Cut up smoked sausage in 1/2-inch slices
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Mix ingredients thoroughly in a bowl.
Cover and let sit in refrigerator overnight; do not freeze.
Next day, form into 4 patties and fry or use in combination with other recipes.
Yields 4 servings.
Serving size:
one 3-ounce patty.
Cook sausage and onion in 10-inch