Sausage Corn Bread Dressing

Ingredients

• 8 ounces breakfast sausage
• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1 green pepper, chopped
• 1 carrot, chopped

• 1 teaspoon poultry seasoning
• 1 pound corn bread stuffing mix
• 3/4 cup cooked rice
• 2 to 3 cups milk

Instructions

1. Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.

2. Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top. Makes about 10 cups.

Indiana Corn Casserole

Ingredients

• 1 pound bacon
• 1/2 cup butter
• 1/2 medium onion, chopped
• 1/2 cup chopped celery
• 1 red pepper, chopped
• 1 green pepper, chopped

• 5 tablespoons all-purpose flour
• 2 cups sour cream
• 2 pounds fresh corn (or frozen corn, thawed)
• Salt and pepper
• 1 tablespoon chopped parsley

Instructions

1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Mabon Moon Cider

4 cups apple cider
1/2 tsp. whole cloves
4 cups grape juice
additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups.