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Fall Color Report


Somethin' Good is Always Cookin' (Recipes)

Sausage Mushroom Quiche

1 package (12 oz.) Johnsonville Original Breakfast Sausage Patties
1½ cups sliced fresh mushrooms
¼ cup chopped onion
¼ cup chopped sweet red pepper
¼ cup chopped green pepper
1 package (3 oz.) cream cheese, softened
4 eggs
a cup half-and-half cream
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
¼ teaspoon salt
¼ teaspoon pepper
Dash ground nutmeg
1 pastry shell (9 inches), baked

In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.

In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.

Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving. Yield: 8 servings

Drusilla's Health and Wellness Recipes
Oven Roasted Green Beans

1 pound green beans, trimmed and washed
3 gloves garlic, minced
¼ cup water
1 tablespoon olive oil
c teaspoon each salt and pepper, or to taste
2 teaspoons chopped fresh tarragon or ¾ teaspoon dried
2 teaspoons grainy, brown mustard

In a gallon plastic bag, toss green beans, garlic, olive oil and salt and pepper. Spread on a shallow rimmed baking sheet and add water.

Roast in a preheated oven at 450°, until the beans are tender and slightly charred, about 20 minutes.

Remove the green beans; place them in a large bowl. Add chopped tarragon and brown mustard; toss beans to coat.. Taste and adjust seasoning, if necessary.

Nutrition Facts: 60 calories, 3g Total fat, 85mg sodium, 6g carbohydrate, 2g dietary fiber, 2g protein

Handy Hints

Time for Eggs!

  • Fresh eggs have a rough and chalky shell; old eggs are shiny and smooth.
  • To determine if an egg is fresh, immerse it a pan of cool salted water. If it sinks, it's fresh. If it floats, it's best to throw it away.
  • When eggs shells crack while being cooked, add a little vinegar to prevent the egg white from seeping out.
  • Adding a little salt to the water will prevent boiling eggs from cracking.
  • If you've dropped an egg on the floor, cover it completely with salt and let it sit 20 minutes. It will sweep right up.
  • To get double the volume of meringue, add one teaspoon of cold water for each egg white before beating.

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