|“Is it ready yet?”
I am never preparing food in the kitchen without dogs or kids in attendance. Such is my lot in life. My youngest is home with me and she is my last, so I try to enjoy the moments where I can. Little ones usually like to help, so helping you prepare a meal often gives them a great sense of accomplishment and you some wonderful memories. Keep your camera handy. You’ll be glad you did.
I also make my dogs’ food (I’ll save that for another blog post) so I also have furry little faces gazing up at me with sad eyes, telepathically communicating their state of complete and utter starvation.
Ok, on to the first recipe. I will admit this one sounds weird. It did to me the first time I heard of it. But then I made it and everybody went crazy for it. It was good. I mean, none-left-for-the-next-day good. I do have some photos of this somewhere and when I find them I will upload them. I’ve had this recipe for years and it is good for a quick no-fuss meal, especially if you have a family that likes casseroles. You can also tweak it a little and sneak in some other veggies past those who might otherwise not eat them. I do not remember where this recipe came from; it is not my own, but I have enjoyed it over the years.
I will say the color needs a little pick-me-up, so adding a colorful side such as sliced tomatoes, green beans, salad or a mixed fruit bowl might satisfy the need for a pop of color. It might also be fun to bake in stewed tomatoes.
Prep time: 10 min
Cook time: 45 min
On the table: 55 min
Yields 6 servings
* 1 lb ground pork sausage
* 4 eggs, beaten
* 1 15 oz. can of cream style corn
* 1 cup soft bread crumbs (I have found I get the best taste from Italian bread crumbs)
* 1/4 tsp ground black pepper
* 1/3 cup cracker crumbs (Saltines work best)
* 2 tbsp chopped fresh parsley (I like to use fresh cilantro)
2. In a large bowl, stir together sausage, eggs, bread crumbs and black pepper. Spoon mixture into a lightly greased 8×8 inch baking dish. Sprinkle with cracker crumbs.
3. Bake in preheated oven for 45 minutes. Sprinkle with parsley and serve.
By Linda P. Case
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