Category: Main Dishes

Jerri’s Corn & Sausage Casserole (Using up Easter Eggs:2)

Consider a casserole that has no noodles, tater tots, tuna or mushroom soup.  A casserole that helps you get rid of those colorful Easter eggs in the refrigerator.  A casserole that tastes good, is inexpensive and easy to put together.  If the idea intrigues you, try Jerri’s Corn and Sausage Casserole.

Jerri has been making this casserole almost since we were married. Unlike many hot dishes, this one uses corn and bread crumbs rather than rice or pasta to make a pound of meat stretch to serve a family.  Made with good pork sausage and a can of any “store brand” corn, it is delicious.

INGREDIENTS:

1 lb. bulk pork sausage
4 hard-boiled eggs
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
Dash of white or black pepper to taste
2 cups milk (whole or reduced fat)
1 can of whole kernel corn (about 2 cups)
1 cup soft bread crumbs

PROCEDURE:

Boil the eggs five minutes, turn off the heat and leave them in the hot water for another 8 minutes. Drain the eggs and cool them in ice water.  While the eggs are cooking, fry the sausage slowly in a skillet or saucepan, breaking it into pieces, until it is done but not browned.  Drain thoroughly and set aside on a paper towel.  Drain the corn. Cut two or three slices of bread into 1/4 inch cubes or soft crumbs.  Peel the eggs.

Preheat the oven to 375 degrees.

Slice two of the hard-boiled eggs and spread them on the bottom of a 1 1/2 or 2  quart casserole.   After draining the fat from the sausage, melt the butter or margarine in the skillet or saucepan, blend in the flour, salt and pepper and stir until the mixture bubbles and cooks for about a minute.  Add the milk and cook, stirring continuously, until the mixture thickens and bubbles.  Stir the sausage and drained corn into the sauce and pour it over the eggs.  Slice the remaining eggs and arrange them over the mixture.  Sprinkle with the bread crumbs.  Bake uncovered at 375 degrees for 30 minutes until heated through.  Serves 4 to 6.

NOTE:   I do not normally recommend margarine, but Jerri often uses margarine for this recipe, and I have to admit that it does not spoil the flavor.  Jerri also sometimes uses a 12 ounce package of lean pork sausage instead of a pound of bulk sausage.  Believe me, it still tastes good.  Leftover Easter eggs just make this casserole even easier to put together.

Ham and Lentil Soup

Lentils have been saddled with a bum rap.  Even before the King James Bible told us that Esau sold his birthright for a “pottage of lentiles” (lentil soup), people have been using the story as an example of selling something of great value for little or nothing.

Lentils do not deserve this.  The story does not suggest that lentil soup was worthless, just that Esau should not have paid his brother Jacob for it with his birthright.  In fact, the story tells us that Esau was faint with hunger and was revived by eating lentil soup and bread.  Lentil soup is good for you.

Lentils are a better source of protein than their cousins, green peas and beans.  Lentils are also a good source of iron, dietary fiber, vitamin B1 and several minerals.  Health magazine chose lentils as one of the five healthiest foods.  Plus, lentils taste good.  What more could you want?

Mom made lentil soup when we grew tired of soups made with green or yellow split peas, but this hearty soup recipe was inspired by one from the Big Oven iPad app.  Served with good bread, it makes a great cold-weather lunch or light supper.

INGREDIENTS:

1 smoked pork hock
4 cups water
4 cups chicken broth
1 1/4 to 1 1/2 cups dried lentils
2 to 3 cups chopped fresh or canned tomatoes
3 large carrots
2 large or 3 smaller ribs celery sliced
2 or 3 green onions chopped
1/3 tsp. salt
1/3 tsp. garlic powder
1/2 tsp. dried oregano
1/8 tsp. pepper
12 oz bulk pork sausage
2 T chopped fresh parsley

PROCEDURE:

In a soup pot or Dutch oven, bring the pork hock and water to a boil.  Reduce the heat and simmer covered.  Clean and chop the vegetables while the broth is simmering.  After 1 1/2 or 2 hours, when the meat should be coming off the bone, remove the hock and allow it to cool.

Rinse the lentils, removing any foreign material you find and add the lentils, tomatoes,  carrots, celery, onions and seasonings to the broth and bring to a boil. Reduce heat, cover and simmer for 30-45 minutes or until the lentils and vegetables are tender.

While the vegetables are cooking, remove the meat from the hock.  Discard the skin and fat and chop the meat into bite-sized pieces.  Fry the sausage over low heat until it is cooked.  Drain any extra grease from the sausage and add the smoked meat and sausage to the broth.  Simmer for about 10 minutes.

Clean and chop the parsley and add it to the soup a few minutes before serving.  Taste and adjust the seasonings.

NOTE:  You can substitute a meaty ham bone or smoked sausage for the pork hock.  And incidentally, the common phrase describing Esau’s selling his birthright is that he did it for a “mess of pottage” which means a serving or bowl of soup.