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.

Stuffed Eggplant Bake

• One large eggplant
• 1 orange or yellow bell pepper, sliced
• 2 tomatoes, sliced
• 3 large cloves garlic, sliced thinly
• 1 leek
• olive oil
• basil
• oregano
• shredded mozzerella or thinly sliced bocaccini
• basting brush

1. Preheat oven to 375F. Lightly oil 13×9 casserole dish or spray with a nonstick spray, set aside. Slice eggplant lengthwise with each slice approximately 1/4 inch thick. Lightly salt each side of eggplant and set aside for 30 minutes on a cookie rack with paper towel underneath. Pat water off of egplant. Lightly brush olive oil onto egplant
2. Cut each slice of eggplant in half horizontally. Pair equal sized slices. Place halves of eggplant slices in casserole dish. On top of eggplant place slice of tomato, pepper, garlic (to taste), a few leek rings and sprinkle with shredded cheese and herbs. Place eggplant slice on top and repeat process. Place in oven and bake for approx. 30 minutes or until top is brown and eggplant fork tender
3. This eggplant dish is very tastey served with sauteed quinoa or bulgar wheat. For added flavor spoon a tbsp. of tomato sauce on eggplant before the sliced tomato

Yuletide Slaw

4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.