Old Fashion Recipes For Sausage Stuffed Zucchini Casserole and Honey Mustard Coleslaw

This old fashion recipe for garden favorite, zucchini, is quick, easy, and delicious. The inside of the zucchini is scooped out and replaced with a sausage mixture. The whole thing is covered with cheese and baked in the oven. You have meat, vegetables, dairy, and grain all in one easy dish. Serve with Honey Mustard Coleslaw, if desired.

SAUSAGE STUFFED ZUCCHINI CASSEROLE

Meat Casseroles

This recipe is from the neighborhood where my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine whole wheat bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

HONEY MUSTARD COLESLAW

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

Enjoy!

Old Fashion Recipes For Sausage Stuffed Zucchini Casserole and Honey Mustard Coleslaw

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her old fashion recipes visit http://grandmasvintagerecipes.blogspot.com

Recommend : simply calphalon nonstick 14 piece set cuisinart multiclad pro stainless steel 12 piece

Quick and Easy Rabbit With a Mushroom and Mustard Sauce

Here in the United Kingdom, Rabbit is not as popular a meat as it is in other countries in Europe. Although traditionally it was the basis of good hearty country stews and casseroles. Rabbit has a very delicate flavour and is very low in fat compared to red meat but still contains high levels of iron. It's low fat content means that it is ideally cooked by either stewing or braising in wine or a good stock.

Ingredients

4 portions of rabbit - either wild or farmed

30 grams of dried Porcini mushrooms

250 grams of brown chestnut mushrooms

2 tablespoons of Dijon mustard

200 millilitres of chicken stock

100 millilitres of a medium white wine

2 tablespoons of extra virgin olive oil

2 cloves of garlic

1 tablespoon of freshly chopped curly leaved parsley

2 tablespoons of creme fraiche

400 grams of your favourite pasta - mine is tagliatelle

40 grams of butter

Method

Remove the skin from the rabbit portions and smear the Dijon mustard over the meat. Use a deep frying pan with a lid. Heat the oil in the pan and add the meat. Brown the meat on all sides and then remove from the pan.

Pre-soak the Porcini mushrooms in water for around 30 minutes and then drain. Slice the chestnut mushrooms and add them to the pan. Peel and crush the garlic and put into the pan with the mushrooms. Gently fry the chestnut mushrooms until golden but avoid burning the garlic or it will take on a bitter taste. Add the Porcini mushrooms along with the chicken stock and the white wine. Bring this to the boil and then add the rabbit portions back into the pan. Turn the heat down to a simmer and cook for 30 minutes or until the rabbit is thoroughly cooked. Add the creme fraiche at the end of the cooking time and whisk into the sauce.

Cook your pasta in plenty of boiling salted water for the recommended time or until softened but still slightly al dente. Drain the pasta but retain 2 tablespoons of the liquid. Put the pasta back into the saucepan it was cooked in and add those 2 tablespoons of the cooking liquid. Add the butter and toss the pasta around in the saucepan as the butter melts, so coating the pasta.

Serve the rabbit portions, one per person, on a bed of the pasta and spoon over the mushroom and mustard sauce. Sprinkle over with the freshly chopped curly leaved parsley.

Enjoy!

I have just had my kitchen totally refitted and used Mini Skip Hire to remove all the rubble from the building work.

Thinking of moving home or doing major refurbishments? Consider 40 Year Mortgage Rates

My Links : cuisinart multiclad pro stainless 12 pc cookware calphalon unison 10 piece set kitchenaid 12 inch cast iron grill pan

Old Fashion recipe sausage stuffed zucchini casserole and Honey Mustard Coleslaw

This recipe for zucchini old garden favorite is simple, fast and delicious. The inside is hollowed out zucchini and sausage. Everything is covered with cheese and bake. They are meat, vegetables, dairy products, cereals and all in court. Serve with honey mustard coleslaw, if desired.

SAUSAGE CASSEROLE stuffed zucchini

This recipe is from the neighborhood where my school was. (My primary education;high in a building!)

4 medium zucchini
1 / 2 pound crumbled sausage, fried and drained
1 onion, chopped
1 / 2 cup bread crumbs, whole wheat bread
1 / 4 cup tomato sauce
1 beaten egg
1 / 4 c. teaspoon salt
1 / 4 c. teaspoon dried thyme
1 / 4 c. teaspoon dried oregano
1 / 4 c. teaspoon pepper
Parmesan cheese for garnish

Preheat oven to 350 degrees.

Given a set of zucchini in boiling water for 10 minutes. Remove the zucchini from the water and let cool.Cut the zucchini in half lengthwise and core centers. Add the sausage, bread crumbs, tomato, egg, salt, pepper, thyme, oregano e. Mix well, then the zucchini with the mixture. Garnish with Parmesan cheese to taste. Bake at 350 degrees for 20 minutes.

Cabbage salad with honey mustard

4 cups cabbage
1 cup shredded carrots
1 / 4 cup chopped green onion
1 / 4 cup cider vinegar
3 tablespoons honey mustard
1 cup mayonnaise
1 teaspoon poppy seedsSeeds
Spoon 2 tablespoons of sugar
Salt to taste
Pepper to taste

In a large bowl, combine cabbage, carrots and onions, stir to mix. In a small bowl, combine the vinegar, spices, honey, mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Beat until smooth. Pour the dressing over cabbage mixture of spices and season with salt and pepper. Chill several hours before serving.

Have fun!

To Links : circulon infinite circulon 10 piece cookware set kitchenaid 10 piece cookware set

Rabbit mustard recipe

This recipe takes a little mustard rabbit Court 'preparation, but worth it!

Ingredients

A half-dozen joints of rabbits 4 tablespoons Dijon mustard flour seasoned big fat unsalted butter (a few grams is about right) 3 or 4 slices of bacon on garlic bulbs around a pint of cream

Method

Wash and dry the pieces of your rabbit. Damage in a large bowl of salted water and soak the leaves for several hours. Drain andsec.

Coat the rabbit joints evenly with Dijon mustard and leave in a cool place overnight. (I suggest the refrigerator). The next day, I said this recipe mustard rabbit takes time. Dust lightly with flour seasoned rabbit joints, shake off excess.

Melt the butter in a saucepan and rabbit joints flames on both sides. Lift joints of rabbits and set aside. Peel and finely chop the onion and garlic and season to taste one. Remove the barkChop the bacon and coarse. Saute bacon in butter for three or four minutes, add the onion and garlic and cook over low heat until the onion is tender.

Return pan to cook the rabbit joints in the lid of a sealed lid and a little 'heat for another thirty minuets long. Remove pan from heat and stir in the cream. Cover again with a tight lid and throw them in a preheated oven at 180 ° C approx. Bake for aboutforty-five minuets .. It might be time to stir the pot once or twice during cooking.

Serve in the dish (do not burn the mind table)! Potatoes and vegetables can usually be well with this dish. We recommend a few croutons on top and discard. Enjoy.

Friends Link : anolon advanced cookware set all-clad stainless 7-piece cookware set breville sk500xl ikon cordless 1.7-liter stainless