2/20/2012 Featured Recipes 21 Feb 12

RED BEANS AND RICE WITH SAUSAGE

  • 1 16 oz. package seasoned long grain and wild rice mix, OR a cup of
  • white and wild rice prepared using a rice cooker
  • 1 12-oz package hot and spicy pork sausage, crumbled
  • 1 onion, chopped
  • Green bell pepper or celery, optional
  • 1 can kidney beans, drained and rinsed
  • 2 teaspoons hot pepper sauce
  • If your rice has a seasoning package, you can use it – otherwise, combine:
  • 1 teaspoon marjoram, 2 bay leaves, 1/8 cup sugar, and salt, pepper, and cayenne to taste
  • 1 can of beer (optional)

Combine all the ingredients and simmer until thoroughly heated. Garnish with parsley if desired

PECAN PIE

  • 3 eggs, beaten
  • 1 cup granulated sugar
  • 2 teaspoons butter, melted
  • 1/2 cup corn syrup
  • 1/2 cup heavy cream
  • 1/2 cup brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons chopped pecans
  • One (9-inch) unbaked pie crust
  • 1 cup pecan halves

Preheat oven to 375 degrees. In a small bowl, mix together the eggs, sugar, butter, corn syrup, cream, brandy, vanilla and salt. Stir in chopped pecans and pour into pie shell. Arrange pecan halves on top and bake 40-45 minutes. Remove from oven, cool and serve with whipped cream and/or ice cream.