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If you’re looking for a recipe that has a family rating of 9 on a 10 point scale and rarely has any leftovers, this is it. We call it One-Dish Happy Hash, Who Hash or Annette’s Ground Beef Hash. Whatever it’s called, you’ll call it delicious!
Ingredients for Annette’s Happy Hash:
- 1 pound Ground Beef
- 1 pound chub of Breakfast Sausage
- 5 Carrots, sliced
- 1 large Onion, diced
- 5 Potatoes, cubed
- 1 large can Cream of Mushroom soup (26 oz)
- 1 tsp Garlic Powder or 4 cloves chopped
- Salt and Pepper to taste
Directions for Happy Hash:
Brown ground beef and sausage. Let cool. Mix in roasting pan (or any pan approximately 11″ x 15″ in size) with all other ingredients. Cover with foil. Cook at 350º for 1 hour. Serves 6 to 8. This recipe is very flexible and vegetables can be increased or decreased as desired.
This is one of our all-time favorite dinners. Annette discovered this recipe as a result of a “bad ad day” when not much was on sale — except Italian Sausage. It was requested by two of our sons for their favorite birthday meal each year!
Ingredients for Italian Sausage Spinach Pie:
- 1 lb. sweet Italian sausage, chopped or links sliced
- 6 eggs (save one for the top)
- 1 16oz package of frozen chopped spinach, thawed and well drained (You may need to squeeze the juice out of it)
- 1 (16 oz.) package Mozzarella cheese(pronounced “moot-za-rrrrrel” – roll your r’s), shredded
- 2/3 c. ricotta cheese (“rrrri-gotah” – put your fingers together on your thumb, hold at eye level and shake back and forth – for some reason this improves the flavor of the cheese)
- 1/2 tsp. salt
- Pastry for 2-crust 9-inch pie
- 1/8 tsp. pepper
- 1 Tbsp. water
- 1/8 tsp. garlic powder
- 1/4 cup of dried minced onions can be added to firm up the pie
Instructions for Italian Sausage Spinach Pie:
- Cook Italian sausage, drain on paper towels.
- In a large bowl, combine 5 eggs, sausage, and next 6 ingredients.
- Prepare pastry.
- Lay bottom crust into deep dish pie pan.
- Fill up with pie mixture.
- Cover with top pastry, flute the edges to seal and cut slits in top.
- Mix remaining egg and water. Brush top of the pie.
- Bake at 400º for 75 minutes.
- Let stand 10 minutes.
Serve and enjoy – serves 8.
Watch as Annette walks you through the process of making Italian Sausage Spinach Pie!
This is the perfect appetizer or hors-d’oeuvre for any party or get-together. We’ve called them Piggies‘n blankets (other names include: Sausage Roll, wiener winks, kilted sausages, mini crescent dogs and franks in jackets), but our kids call them delicious. Great for holidays such as New Year’s Eve, birthday parties, brought them to potlucks and they are super for entertaining.
- 4 pack of 7.5 oz cans of buttermilk biscuits (10 biscuits per can). We’ve used Great Value (Walmart) and Pillsbury
- 3 packages of 8 count hot dogs
Preheat oven to 375 degrees
Cut each hot dog into 5 pieces and put all into a large bowl.
Open 1 can of biscuits and separate each of 10 biscuits. Cut each biscuit into 3 pie-shaped pieces.
Take a pie shaped piece of biscuit and wrap it around the widest part of a hot dog piece.
Press the biscuit to make it cover the hot dog evenly and pinch the ends of biscuit together.
Place the wrapped hot dogs on a cookie sheet leaving room for the dough to expand. Fill the cookie sheet and place into the oven
Cook at 375 degrees for 15 to 20 minutes until the biscuit starts turning golden brown.
Use a spatula to remove from cookie sheet, then place into a large bowl for serving.
Set out dipping sauces or mustard and ketchup.
Option: Use Lit’l Smokies instead of hot dogs but they are more costly.
Feeds 15 to 20 people.
Approximate cost: $4.50
Makes 120 pieces
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Split Pea Soup with Ham is a great, filling meal for a cold winter evening. Even in Arizona’s mild winter temperatures, we enjoy a soup meal about once each week during this season. This recipe is a family favorite. This recipe is inexpensive to make and very filling. This recipe serves 10 – 12 people.
- 1 Large Ham Bone
- 8 qt pot filled 2/3 full of water
- 8 Chicken bouillon cubes
- 3 cups split peas
- 4 carrots — sliced
- 4 stalks of celery — sliced
- 2 onions — diced
- 1/2 tsp allspice*
- 1/2 tsp peppercorns*
- 3 bay leaves*
- Salt & pepper to taste
- 2 cups cooked ham — diced
Put all ingredients in pot — except spices — and bring to a boil.
Reduce heat to simmer for at least 1 to 2 hours.
* After one hour add the spices — tied up in a cheesecloth or tea ball — and finish cooking.
Remove bone and dice any meat still clinging to it.