If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Here is another fine recipe from Bedrock Press. (Janice, I owe ya, big time!) I have been very busy as a freelance writer, and I fear my blogs are paying for it. So, I am using great stuff from Bedrock Press by proxy. I will prolly get a good flaming from Janice for this, but as her recipes and information are always top notch, I would do you all a disservice by not posting here the recipes I get from her. Besides, I may be driving a bit of traffic her way. If you are not visiting Janice’s site, then you are missing out. Plain and simple. Kudos to Janice Duplantis, and Bedrock Press…

Recipe: Apricot Sausage Dressing

1 lb. ‘bulk’ Italian sausage
1 c. chopped onion
1c. chopped celery
1 tsp. finely chopped garlic
1 (6-oz.) pkg. dried apricots, coarsely chopped
1 (16-oz.) loaf white bread, diced and dried
1 tsp. dried thyme leaves
1 tsp. dried rubbed sage
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 T. grated lemon peel
1 (14.5-oz.) can chicken broth
1 egg, slightly beaten

In a large skillet, saute sausage, onion, celery and garlic
over medium-high heat, stirring occasionally, until browned
(approximately 10 minutes). Remove from heat, drain off fat,
and set aside. In a large mixing bowl, combine apricots,
bread, thyme, sage, salt, pepper, lemon peel. Add sausage
mixture, broth and egg. Stir well to fully mix ingredients.
Spoon mixture into a 3-quart casserole dish. Bake in a
preheated 325F (165C) oven for 55 to 60 minutes or until
heated through. Yields 8 servings.

Recipe Note: Serve this baked dressing in the center of a
crown roast or use as a stuffing for turkey or game hen.

About the author: Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

This is promptly going into the gullet of “Big Bird” early AM on Thanksgiving morn. Rosie and I will be dining alone this year - the kiddies are all busy with their wives’ families, so we go it alone. To be honest, I prefer this more intimate gathering. A good bottle of red wine will be served at table. I make my own, and I think I have a perfect bottle of a very good blackberry Merlot in the basement. We shall see. All of you have a happy and safe Thanksgiving, from our house to yours…

Peace,

Charlie~

Share This

I have never liked fussy, fancy meals. I have never set foot in a French restaurant, and probably never will. Not to say I have anything against French cookery, but I am not big on that sort of thing. I guess I have peasant tastebuds. I prefer foods with a kick to them, that jump off the plate and grab my tastebuds, and lets me go from the table knowing I have had a real treat.

Yeah, I love meatloaf. And I could live on hot dogs. And I absolutely adore Mac & cheese. So when I got this recipe today from Bedrock Press, I had to share. I fear I rely heavily on Janice Duplantis from Bedrock for a lot of recipes, but I have to say that her ezine is one of the things I truly look forward to each month. She always has a list of great recipes that are a thrill to cook and enjoy. I share them a lot here at ATBR. Kinda makes me feel she is carrying my weight, sometimes…

Regardless, this is a great recipe. What would I serve with this? Hot dogs, of course! And a big bowl of Southern style pork and beans. Blackberry pie for dessert would of course make it a meal fit for a king!

Baked Macaroni & Cheese

2 c. dry elbow macaroni
1/2 stick butter or margarine
3 eggs, lightly beaten
2 c. whole milk
1 tsp. salt
1/2 tsp. ground black pepper
3 c. shredded cheddar cheese
1 (8-oz.) pkg. cream cheese

Cook macaroni according to package directions. Drain well
and stir in butter while pasta is still warm. Beat eggs,
milk, salt and pepper together with a wire whisk. Add to
macaroni and butter mixture. Gently stir in shredded cheese.
Cube cream cheese and add to mixture. Place macaroni and
cheese mixture into a buttered casserole dish. Bake in a
preheated 350F (175C) oven for 45 minutes. Serve warm.
Yields 8 servings.
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. (Visit Bedrock Press at www.bedrockpress.com) Janice also publishes 2 monthly complementary ezines: ‘Gourmet Bytes’ and ‘Lagniappe Recipe’ www.bedrockpress.com/subscribe.html

Share This