APPETIZERS
Jimmy Dean Sausage and
Spinach-Stuffed Mushrooms
Jimmy Dean is America’s favorite sausage, employing
only the freshest cuts of quality pork, seasoned
with authentic whole ground herbs and spices.
2poundslargemushrooms 1/2cupgrated
210-ouncepackagesfrozen Parmesancheese
spinach,thawed,drained 1teaspoonoliveoil
andsqueezeddry 3tablespoonsItalian-style
16ouncesJimmyDean breadcrumbs
rollsausage,cooked, drainedandcrumbled 3tablespoonsmeltedbutter
1. Preheat oven to 350°F. Remove stems from
mushrooms and place caps upside down in 2
greased 9-by-13-inch baking dishes.
2. Combine spinach, sausage, Parmesan and olive oil.
3. Stuff sausage mixture into mushroom caps.
Sprinkle with bread crumbs and drizzle with
melted butter. Bake for 30 minutes, or until
brown and bubbly. Makes 10-12 servings.
Wallace Farms, Skagit Valley and
Valley Pride Stuffed Red Potatoes
6smallWashington 1/4cupshredded
redpotatoes Swisscheese
1/2cupchoppedfresh 2tablespoonschopped
shiitake mushrooms green onion
2 teaspoons butter 1/2 teaspoon dried
1tablespoondrywhitewine thyme,crushed
1cupchoppedcooked 1/2teaspoonsalt
chickenbreast 1/4teaspoongroundpepper
1/4cup marinated sun-dried
tomatoes, chopped
1. Preheat oven to 375°F. Boil potatoes until tender.
Cut off the tops. Place in a large pan coated with
cooking spray. If necessary, cut a thin slice off
the bottom so potatoes will stay upright. Scoop
out potatoes, leaving a 1/4- to 1/2-inch shell;
reserve 1/2 cup of potato.
2. Cook mushrooms in butter over medium heat
for 3 minutes; stir in wine. Add chicken, reserved
potato, tomatoes, cheese and green onion. Add
thyme, salt and pepper; mix well. Spoon chicken
mixture into potatoes. Bake for 15 minutes, or
until thoroughly heated. Makes 6 servings.
