This is such a simple appetizer to make and it is so delicious. It's a great snack! Don't you think it's healthy too? Black beans, avocados, my salsa...how can all that be anything but good for you? It can be made ahead of time and transported easily - which is just what I did! I brought it to share this weekend at our family reunion. It travelled well with me in the ice chest. (I wasn't in the ice chest, just the casserole dish). I made a few alterations to the original recipe I was given so my recipe is what I'll share with you here. Call me when you make this and we can have a party because it makes more than just what a couple of people can eat! I'd post a picture, but we ate it all!
In a 9x 13 casserole dish layer the following:
1st layer - 15 oz can of black bean refried beans
2nd layer - Wholly Guacamole (comes in a two pack and I used both) (http://eatwholly.com/wholly-parade/?gclid=CM7K55H7srECFSZntgodpQEAyQ (click here to go to the website for a coupon!)
3rd layer - mix together 1 cup sour cream, 1/2 cup mayonnaise, and 1 package taco seasoning mix
4th layer - Large bunch of green onions, chopped
5th layer - 1 cup of Peg's Pantry Salsa
6th layer - 2 (2.25 oz) cans of sliced ripe olives
7th layer - 8 ounces shredded cheddar cheese
Serve with tortilla chips.
Tuesday, July 24, 2012
Tuesday, July 10, 2012
SUMMER SAUSAGE
I don’t know how this summer sausage actually got its name. I do love to eat it for a snack in the summer. It’s a delicious snack served with a smoky cheese and crackers. But I usually bake it in the cooler winter months and freeze it so we can enjoy it when we’re in the mood or need a tasty appetizer to share with company. Fresh from the oven, this sausage is really delicious. I’m thinking that if these deer keep plumping themselves up on the neighbors’ lovely landscaping, they will make tasty venison. Wonder if that would be good instead of beef in this recipe? ;-)
SUMMER SAUSAGE
2 lbs. Ground beef
1/8 tsp. Garlic powder
1/8 tsp. Onion powder
1/8 tsp. Cayenne pepper
1 Tbl. liquid smoke
3 Tbl. Tender Quick salt
1 cup water
1 tsp. pepper corns (I usually substitute 1/2 tsp ground pepper because I don't like to bite a pepper corn)
1 tsp. mustard seeds
Mix well. First I stir all this with a wooden spoon. Then, wearing rubber gloves (for easy clean up), I’ll reach in and mix it some more. This is an especially good way to make sure it’s thoroughly mixed if I’ve multiplied the recipe (like when I make it with 6 pounds of ground beef). Divide the meat and shape into 2-inch rolls (about one pound each). A two-inch round is about the right dimension to cover a Ritz cracker. When I make mine, I form the sausage to fit the width of my pan and baking rack. It's not critical that each sausage is one pound. But if you make it into three or four inches around it may take longer to bake thoroughly. Wrap in aluminum foil (shiny side in). Refrigerate 24-48 hours. Using a knife, cut ½" slits about every two inches along the bottom of rolls. Place on rack over pan. Bake at 350 for 1 ¼ hours.
Let me know if you enjoy this recipe or if you try it with venison. I don't know if I'd be able to shoot Bambi even if I got a deer tag and it was legal to hunt in my back yard. As always, I love to share what I make, bake, knit, can, or cook. If I can ship something from Peg's Pantry, I'd be happy to send it your way - if you make me an offer I can't refuse of course! Or you can come get some next time you visit!
Enjoy!!
I don’t know how this summer sausage actually got its name. I do love to eat it for a snack in the summer. It’s a delicious snack served with a smoky cheese and crackers. But I usually bake it in the cooler winter months and freeze it so we can enjoy it when we’re in the mood or need a tasty appetizer to share with company. Fresh from the oven, this sausage is really delicious. I’m thinking that if these deer keep plumping themselves up on the neighbors’ lovely landscaping, they will make tasty venison. Wonder if that would be good instead of beef in this recipe? ;-)
SUMMER SAUSAGE
2 lbs. Ground beef
1/8 tsp. Garlic powder
1/8 tsp. Onion powder
1/8 tsp. Cayenne pepper
1 Tbl. liquid smoke
3 Tbl. Tender Quick salt
1 cup water
1 tsp. pepper corns (I usually substitute 1/2 tsp ground pepper because I don't like to bite a pepper corn)
1 tsp. mustard seeds
Mix well. First I stir all this with a wooden spoon. Then, wearing rubber gloves (for easy clean up), I’ll reach in and mix it some more. This is an especially good way to make sure it’s thoroughly mixed if I’ve multiplied the recipe (like when I make it with 6 pounds of ground beef). Divide the meat and shape into 2-inch rolls (about one pound each). A two-inch round is about the right dimension to cover a Ritz cracker. When I make mine, I form the sausage to fit the width of my pan and baking rack. It's not critical that each sausage is one pound. But if you make it into three or four inches around it may take longer to bake thoroughly. Wrap in aluminum foil (shiny side in). Refrigerate 24-48 hours. Using a knife, cut ½" slits about every two inches along the bottom of rolls. Place on rack over pan. Bake at 350 for 1 ¼ hours.
Let me know if you enjoy this recipe or if you try it with venison. I don't know if I'd be able to shoot Bambi even if I got a deer tag and it was legal to hunt in my back yard. As always, I love to share what I make, bake, knit, can, or cook. If I can ship something from Peg's Pantry, I'd be happy to send it your way - if you make me an offer I can't refuse of course! Or you can come get some next time you visit!
Enjoy!!
Subscribe to:
Posts (Atom)