Recipe's

Andouille Sausage and Potato Soup, by Emeril Lagasse

Ingredients

1 tablespoon olive oil

 

2 cups onions, chopped

 

1 pound Andouille sausage, cut into 1-inch pieces

 

2 tablespoons garlic, chopped

 

2 sprigs of fresh thyme

 

2 bay leaves

 

2 pounds white potatoes, peeled and diced

 

1 gallon chicken stock

 

Salt and black pepper

 

1/4 cup parsley, chopped

 

Cooking Directions

In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and sauté for 2 minutes. Season with salt and pepper. Add the sausage(I brown the sausage first in a different pan) and continue to saute for 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer. Simmer the soup for 30 minutes. Add chopped parsley and season the soup with salt and pepper.

Meat Loaf

Ingredients

• 1lb. ground burger
• 1lb ground pork
• 1lb ground veal
• 2 8oz cans V-8 juice
• 3/4 c chopped red onion
• 1/2 c chopped fresh parsley
• 1tbs minced garlic-dried
• Italian bread crumbs
• 1 c Heinz Ketchup
• dash salt and pepper
• 1-2tbs Olive Oil

Cooking Directions

Preheat oven to 350 degrees. In med sauce pot, saute onion, garlic in olive oil. In a large mixing bowl, mix meats, V8 juice, onion and garlic mix, parsley, salt, pepper and half of the ketchup. Add bread crumbs until mix forms large ball. Split into two loaves and top with remaining ketchup. Bake for 45 mins -1 hour. Let set for 5 mins before serving.


Chili

Ingredients

• 1-2 lbs ground burger
• 2 cans pinto beans
• 2 28oz cans whole peeled tomato's
• 1 lg yellow onion chopped
• 1 tbs garlic
• 1/2-1 c of your favorite chili powder (depends on how strong of flavor you want) I use Penzy's Reg/Med hot chili powder. 
• 4-8 oz block Cheddar cheese

Cooking Directions

Brown burger and drain. Squish tomato's with hands and add juice. Then add beans with juice, onion, garlic, chili powder. Cover and simmer for 1 hours (the longer the better). Serve with cheese wedge and enjoy.