8 mild or hot Italian sausages
4 medium onions, cut in half
2 large green bell peppers,
cored, seeded and sliced
2 large red bell peppers,
cored, seeded and sliced
6 tablespoons olive oil
1 tablespoon salt
2 teaspoons ground black
1/8 teaspoon dried oregano
3/8 cup white or red wine
1 cup shredded Parmesan,
mozzarella or provolone
cheese (or a combination)
with olive oil, salt, pepper
and oregano 4 minutes on
medium-high heat. Add
wine, cover and cook 3 minutes more; uncover and cook
until moisture is absorbed.
Store in foil.
At the tailgate, grill
poached sausages over
medium-hot coals, turning
often to ensure even brown-
Poach raw sausages in 1/2 ing, 7 to 10 minutes. Mean-cup water in a covered skil- while, place the foil packet of
let, simmering until almost onions and peppers on the
done. This takes about 8 to grate to warm.
10 minutes and can be done Serve on rolls or crusty
a day ahead. Italian bread, garnished with
Also the day before, shredded cheese and condi-sauté onions and peppers ments. Makes 8 servings.
(German Meat Pies)
from Mike Young, “One Crazy Fan”
MAKE THESE at home before Cover and cook for 5 min-
the game. At the game, place utes, or until cabbage has
them on the grill in foil to wilted.
reheat and serve. They also Set aside to cool while you
make great hand warmers for prepare the dough.
1 1/2 lb. fresh bulk sausage
or ground beef
1 cup thinly-sliced onion
4 cups shredded cabbage
1/4 tsp. salt
Remove the 24 biscuits
from the can and flatten each
to 5-inch-round patties.
1/4 tsp. pepper
3 containers of Pillsbury
Spoon a few tablespoons of
the filling in the center of each
patty and fold dough over,
pinching the dough closed.
Flip the pies over, placing the
closed side down on a cooking
Fry the sausage or ground Preheat the oven to 375° F
beef over medium heat to ren- and bake the rolls for 20 to 25
der some of the fat. minutes or until they have a
Pour off the fat and add nice golden color.
the onion and cabbage. Makes 24 meat pies.
For Philly-style pies substitute thinly sliced beef for the
sausage, omit the cabbage and stir in 4 cups grated American
or pepper Jack cheese.
from Joe Cahn, the
THIS IS MY FAVORITE RECIPE because you
can put just about anything in it. If it walks,
crawls, swims or flies, it can be thrown into
jambalaya. Everything goes into one pot so
clean-up’s a breeze.
1 1/2 lbs. boneless skinless chicken
breasts, cut into 1-inch pieces
Salt and ground black pepper
1/4 cup vegetable oil
1 1/2 lbs. sausage cut in 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
1 tbs. minced garlic
5 cups chicken stock or water
flavored with chicken bouillon
2 Tbsp. seasoning salt
2 Tbsp. Kitchen Bouquet
4 cups long grain rice
2 cups chopped green onions
Season chicken with salt and pepper;
brown in hot oil in 8 quart Dutch oven or
stockpot over medium-high heat.
Add sausage; cook 5 to 7 minutes.
Remove chicken and sausage from pan; set
aside. Cover and cook for 5 minutes, or until
cabbage has wilted.
Add onions, celery, green peppers and
garlic; cook, stirring 7 to 10 minutes or until
vegetables begin to wilt. Stir in chicken stock,
reserved chicken and sausage, seasoning salt
and Kitchen Bouquet. Bring to a boil.
Add rice and return to a boil. Cover and
reduce heat to simmer. Cook 10 minutes;
remove cover and quickly turn rice from top
to bottom completely. Replace cover and cook
15 to 20 minutes or until liquid is absorbed
and rice is tender. Stir in green onions.
Cook jambalaya for a total of 25 to 30
minutes, stirring well after 10 minutes.
Makes 12 to 15 servings.
Use 1 cup of rice for every 2 cups of
vegetables (onion, celery, bell pepper)
Use 1 1/4 cups of liquid for every 1 cup
of uncooked rice
1 cup of uncooked rice will make 3 cups
of cooked rice, season accordingly.
If using an electric stove, reduce cooking
time by 3 to 4 minutes.
For brown jambalaya, add 1 heaping tablespoon brown sugar to hot oil and caramelize,
or make a roux, or use Kitchen Bouquet. For
red jambalaya, add approximately 1/4 cup
paprika or use 1/2 stock and 1/2 tomato juice or
V- 8 for your liquid. For seafood jambalaya,
add cooked seafood when rice is cooked.