Radio Given Recipes - April 2008

Radio Given Recipes April

CROCK POT BEEF AND NOODLES (3-29-08) 4-5-08 Top of page

2 cans beer
2 cans cream of mushroom soup
2 cans beef broth

Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.

MONSTER BARS (3-29-08) 4-5-08

1 stick soft margarine
1 cup brown sugar
1 cup sugar
1 1/2 cups peanut butter
3 eggs
1 tsp. vanilla
2 tsps. baking soda
4 1/2 cups oatmeal
3/4 cup chocolate chips
1/2 cup nuts
1/2 cup M&M's

Mix in order. Place in greased jelly roll pan. Dough will be stiff. Bake at 350º for 15 minutes. Do not over bake.

FRANK'S STEAK-UMM'S SANDWICH 4-5-08

1 Steak-umm® All Beef Patty

Brown for 20-30 seconds, flip and brown for 20-30 seconds more. Stir with some onion and break up meat. Add barbecue sauce. After cooked, put on hoagie and add mozzarella cheese.

HOMEMADE PIZZA (3-01-08) 4-5-08

2 tsps. yeast in a 1/4 cup warm water with a pinch of sugar. Stir and set aside.

Mix:

3 1/2 cups flour
1/4 cup olive oil
1 cup warm water
1 tsp. salt

Once yeast bubbles, add to flour mixture and beat. Turn out onto floured surface and knead until smooth. Put in clean bowl and dust with flour, cover. Set in warm place and let rise until doubled, about 1 hour. Divide in 3 balls. Roll each out on floured surface. Sprinkle each pan with cornmeal, place crust over and add favorite sauce and toppings. Bake at 500° for 10 minutes.

SPICED RUM (didn't give) 4-5-08

1 liter golden rum or dark rum
1 vanilla bean cut up or ½ teaspoon vanilla
3 cinnamon sticks (3”)
4 whole allspice or a pinch of ground
1 whole nutmeg crushed
3 star anise
pinch anise seed

Let sit 1 week more or less, depending on strength of flavor desired. You can experiment and get exactly what you like.

SPICED RUM (didn't give) 4-5-08

1 vanilla bean
3 cinnamon sticks
6 whole cloves
4 whole allspice
1 whole nutmeg, crushed
3 star anise
pinch aniseed
1 liter golden rum

Make a slit along the vanilla bean. Scrape the pulp into a glass jar. Add the vanilla bean and the remaining ingredients and cover. Store the rum in a dry, cool place for at least 2 weeks. Strain and pour back into the rum bottle.

HUNGARIAN BEEF GOULASH 4-5-08

1/4 c. vegetable oil
10 oz. finely cut onions
1/2 bell pepper, deseeded & crushed
4 lg. cloves of garlic, chopped
1 lb. beef chuck (stew meat, or shank meat)
2 tbsp. Hungarian paprika (don't use Spanish)
1/4 tsp. black pepper
1/4 tsp. crushed Italian pepper or cayenne
1/2 tsp. caraway seeds
1 (28 oz.) can tomatoes, crushed by hand
2 bay leaves
Salt to taste

For those who can remember, a grating of lemon rind to taste for a finishing touch.

1. Heat the oil in a heavy bottom saucepan or casserole. Add the onions and the bell pepper, cover and sweat onions until translucent, stirring occasionally, but do not brown. Add the garlic and sauté until it imparts its aroma.

2. Add the meat, stir together and season with salt. Cover and let sweat gently for several minutes. When meat takes on a cooked appearance, add paprika, caraway seeds, the pepper and the bay leaves, stir all together, cover and let cook on a low fire for 10 to 15 minutes until meat has picked up the flavor of the seasonings.

3. Add the tomatoes, stir and cover and return to a simmer. Adjust fire so the goulash simmers very gently and let cook, stirring occasionally until meat is tender. While the goulash is cooking, taste and adjust the seasoning if needed. Meat should be tender in about one hour.

4. When meat is tender, remove bay leaves and taste once more. Skim any grease that may have surfaced. Keep warm. Serves 4-5.

NOTE: Serve Goulash on a bed of egg noodles, buttered and seasoned with a touch of nutmeg.

POPEYE'S CHICKEN 4-5-08

6 cups vegetable or olive oil
2/3 cup flour
1 tbsps. salt
2 tbsps. white pepper
1 tsp. cayenne pepper
2 tsps. paprika
3 eggs
1 frying chicken, skinned and cut

Heat oil over medium heat in a fryer or deep cast iron skillet. Combine flour, salt, pepper, paprika in a bowl. In another bowl, break eggs and beat until well blended. Check temperature of oil by dropping a pinch of flour mixture in and if the oil bubbles rapidly around it, it's the right temperature. Coat chicken generously with flour mixture. Drop into the oil and fry for 15-25 minutes or until dark golden brown. Drain chicken on paper towels and serve warm.

AUTHENTIC HUNGARIAN GOULASH (mar/apr85pg3) 4-5-08

Brown 2 pounds boneless beef chuck, cut in 1 inch cubes, in 3 tablespoons oil.

Add:

1 (14 ounce) can beef broth or stock
1 cup onion, chopped
1 small green pepper, cut in julienne strips
2 tablespoons tomato paste

Blend dry ingredients plus 2 tablespoons paprika, and 2 teaspoons caraway seeds just before adding liquid ingredients. Slowly blend 1/3 cup cold water into 3 tablespoons all purpose flour. Stir in beef mixture. Simmer 90 minutes, stirring occasionally. Serve over noodles.

Note: Paprika in this recipe is not paprika as we know. It is Hungarian paprika, similar to crisp red peppers or dried pimentos and usually found in specialty food stores.

CINNAMON ROLLS WITH YELLOW CAKE MIX (7-1-97) 4-5-08

2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon

GLAZE FOR CINNAMON ROLLS (7-1-97) 4-5-08

1 pound powder sugar
½ stick melted butter
1½ tsps. vanilla
½ - ¾ cup milk

Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board for 5 minutes. Place in greased bowl. Let rise until doubled. Punch down, divide in 2 parts. Roll out on floured board, spread with softened butter, sprinkle with cinnamon and sugar. Roll up, cut with dull knife to 1" thickness. Place in greased pan, let rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can freeze after baking.

CROCK POT BEEF AND NOODLES (3-29-08) 4-12-08 Top of page

2 cans beer
2 cans cream of mushroom soup
2 cans beef broth

Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.

BAKED ONION RINGS (3-20-04) 4-12-08

4 large onion
1 1/3 cups fine, dry bread crumbs
1/2 tsp. poultry seasoning
3 tbsps. grated parmesan cheese (optional)
1 tbsp. water
1 egg (used as binder, no substitutes)

Slice onions 1/4 inch thick. Separate into rings. Soak in cold water for 30 minutes. Drain on paper towels. Combine bread crumbs, poultry seasoning and cheese. In separate bowl, mix egg and water, beat well. Dip onion rings into bread crumb mixture, egg mixture, and crumbs again. Salt lightly if desired. Arrange rings on a greased jelly roll pan. Cover with foil and bake at 400° for 10 minutes. Remove foil and bake additional 20 minutes or until crispy.

EASY PIZZA 4-12-08

2 cups bisquick
1/2 cup milk
1 tbsp. prepared mustard

Mix and roll out a crust to fit a 12 inch pan. Bake at 425° for 5 minutes. Remove from oven and poke some holes in the crust but don't go all the way through. Lower oven to 375°.

1 15 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. dry minced onion
2 tbsps. prepared mustard
1/4 tsp. oregano

Blend and simmer for about 10 minutes.

1 pound pork sausage, browned and drained
1 cup sharp cheddar cheese
2 tbsps. parmesan

Pour sauce over crust. Sprinkle with 1/2 the cheddar cheese. Add sausage and remaining cheese. Top with parmesan. Return to oven and bake for 15 minutes.

PULL APART CARAMEL COFFEE CAKE (2-16-08) 4-12-08

2 tubes of 12 oz. refrigerated buttermilk biscuit
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 tsp. ground cinnamon

Spray a fluted or tube pan heavily. Cut each biscuit into 4 pieces covering the bottom of the pan evenly. Combine brown sugar, cream and cinnamon. Pour over biscuits. Bake at 350 for 25-30 minutes.

RAISED DOUGHNUTS (didn't give apr66pg2) 4-12-08

1 cake yeast
1 pint of milk
2 cups flour
4 egg yolks
1 whole egg
½ cup sugar
½ cup butter
1 teaspoon salt
1 teaspoon vanilla
5 cups flour
1 teaspoon nutmeg

Dissolve 1 cake yeast in 1 pint of cooled scalded milk. Mix in 2 cups flour and let stand till light and bubbly. Beat 4 egg yolks plus one whole egg. To egg add:

½ cup sugar
½ cup butter
1 teaspoon salt
1 teaspoon vanilla

Start adding the 5 cups of flour to which you've added 1 teaspoon nutmeg. Make a very soft dough. Let raise till double in bulk. Roll out ½ inch thick and cut. Let stand a few minutes until light and fry in hot fat.

GLAZE: Mix 1 pound sugar, 1 tablespoon cornstarch, 1 tablespoon cream and enough water to make medium thick paste.

RAISED DONUTS (didn't give may64pg2) 4-12-08

4¼ cups flour
2 cakes yeast
¼ cup lukewarm water
½ cup sugar
¾ cup milk, scalded
1 teaspoon salt
2 eggs or 4 yolks
1/3 cup butter or margarine
½ teaspoon flavoring, if desired

Stir yeast into lukewarm water, add 1 teaspoon of the sugar. Let soften 10 minutes. Mix milk, sugar, and salt and scald. Cool to lukewarm in a four quart mixing bowl, then stir in yeast mixture and beaten eggs. Add half flour and mix, then beat in cooled shortening and flavoring. Stir in all but ¼ of the remaining flour. Cover, let stand 10 minutes to stiffen, then turn onto board sprinkled with remaining ¼ flour. Knead thoroughly at least five minutes. The dough must be soft to make delicate, flaky doughnuts. Adding more flour makes a bready product. Place dough in a lightly greased bowl, turn once to bring greased side up. Cover with damp cloth and let rise in warm place till double (1½ to 2 hours). Turn out on lightly floured board and cut in half. Round up portions and cover with bowls. Let rest 10 minutes. Roll out ½ inch thick. Cut with doughnut cutter. Let rise on lightly floured board in warm place until very light; about 45 minutes. Do not cover as light crust that forms makes it easier to lift and slide doughnuts from pancake turner into hot fat. Fry in deep fat about 3 minutes at 270°, turning once during frying. Makes about 24. (Mrs. Gertrude Stieglitz, Iowa City, Iowa)

SUSAN GORDON'S MEAT LOAF 4-12-08

1 1/2 pounds ground beef
1/4-1/2 pound pork sausage
1-2 eggs, depending on the fat in the meat
1/2 package saltine crackers made into crumbs
1/4 cup freshly chopped onions
pepper

Mix with hands without over mixing. Form into loaf and bake on broiler pan to drain fat as it bakes. Bake for 30 minutes at 350°. Remove from oven and top with 1/2 cup ketchup, 1/4 cup brown sugar and a couple dashes of nutmeg. Return to oven for another 30 minutes.

VENISON MEAT LOAF 4-12-08

1 - 1 1/4 pounds venison
1/2 pound 80% ground beef
medium onion, chopped
garlic
green pepper
celery
barbecue sauce for the top

Mix and bake at 350° for 1-1 1/2 hours.

MARY'S MICROWAVE VENISON MEAT LOAF 4-12-08

1 lb ground venison (actually 2/3 lb ground venison, 1/3 lb ground pork)
1 egg, beaten
1/4 cup quick oatmeal
1/4 cup milk
2 Tbs. finely chopped onion
Salt, pepper, Accent (to taste)

Beat one egg; add oatmeal, milk, onion and seasoning and beat well. Combine with meat mixture and mix well. Place in 4.5"x8.5" Pyrex loaf pan. Spread 1-2 Tbs. catsup on top of meat mixture. Cover with Saran wrap and microwave 8-10 minutes on HIGH until meat loaf is done. Remove from pan; slice and serve.

MARY'S VENISON CASSEROLE 4-12-08

1 lb ground venison (2/3 venison, 1/3 pork butt)
1 lb frozen Tater Tots
1 medium onion, chopped
1/2 cup water
2 tsp salt
1 can peas (drained) or 1 cup frozen peas (unthawed)
1 can cream of mushroom soup (or cream of chicken or celery)
3/4 cup creamed small-curd cottage cheese
1/2 tsp paprika
3/4 cup shredded cheddar cheese

Brown the meat and onion in a skillet. Add the water, salt, peas, soup and cottage cheese. Mix well. Line a 9"x13" baking dish with the Tater Tots; pour the meat mixture over the top and sprinkle with the cheddar cheese and paprika. Bake at 350 degrees 35-45 minutes. Let stand 5 min before serving.

CHOCOLATE CHERRY BROWNIES (2-16-08) 4-19-08 Top of page

1 box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips

Mix all except the chips and put in a greased 9x13 pan. Bake at 350° for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.

CROCK POT BEEF AND NOODLES (3-29-08) 4-19-08

2 cans beer
2 cans cream of mushroom soup
2 cans beef broth

Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.

BAKED ONION RINGS (3-20-04) 4-19-08

4 large onion
1 1/3 cups fine, dry bread crumbs
1/2 tsp. poultry seasoning
3 tbsps. grated parmesan cheese (optional)
1 tbsp. water
1 egg (used as binder, no substitutes)

CHICKEN NOODLE HOLD THE SOUP (http://www.rachaelray.com) 4-19-08

1 rotisserie chicken
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2-3 carrots, cut into matchsticks
4-5 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
Freshly ground black pepper
1 pound extra wide egg noodles
1 tablespoon butter
1/2 cup flat leaf parsley, chopped (about a handful)
1/2 box frozen peas, defrosted (10 ounces)

Bring a large pot of salted water to a boil over high heat for the egg noodles.

Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the olive oil, about two turns of the pan. Add the onion, carrots and celery to the pan and cook until the veggies begin to get tender, about 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, then cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente, according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

EGG TOAST CASSEROLE (Rachael Ray) 4-19-08

1 ring polish sausage, and sliced browned in a saucepan with olive oil
sliced peaches drizzled with lemon juice and sugar
1 loaf egg bread, broken up

Put bread in a 9x13" pan and cover with peaches, then cover with sausage.

2 cups milk
2 cups half and half
1 tsp. vanilla
1 pinch cinnamon
1 pinch nutmeg
12 eggs

Mix and pour over ingredients in pan. Bake at 375° for 30-35 minutes.

ALICE'S BREAD PUDDING (didn't give 1-10-04) 4-19-08

1 loaf bread, cubed
1 can sweetened condensed milk, save can
3 cans hot water
1 stick butter, melted
¾ cup sugar
1 tbsps. cinnamon
1½ tsps. nutmeg
5 eggs
1-2 cups raisins

Combine all but bread and raisins. Fold raisins and bread in. Pour into a 9"x11" or 13" pan. Sprinkle with cinnamon. Sprinkle vanilla sugar over top. (Put a few drops of vanilla into 1/3 cup sugar) Lay a sheet of aluminum foil loosely over top. Bake at 350° for 50 minutes. Remove foil and bake additional 10 minutes.

SESAME AND GINGER CHICKEN (from http://www.bhg.com/) 4-19-08

1 lb. skinless, boneless chicken breast, cut into bite size strips
1/4 cup bottled light Asian style dressing with sesame and ginger
2 cups packaged julienne carrots
1/8 tsp. crushed red pepper
1 head butter head lettuce, leaves separated
1/4 cup honey roasted peanuts, chopped
Lime wedges

Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.

Stack lettuce on plates. Top with chicken carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.

MOM'S KOLACHES 4-19-08

1/2 c. warm water
1 (2 oz.) cake yeast
3 c. warm milk
1 c. warm water
1/2 c. sugar
1/2 c. melted lard
1 1/2 tsp. salt
11 1/2 to 12 c. flour

Dissolve yeast in warm water. Mix all ingredients and gradually add flour, kneading with a mixing spoon (only) until smooth and elastic. Let rise until doubled. Cut dough into pieces and form a small ball. Put on floured cloth. By the time you are finished, you will be ready to make kolaches. Slightly pull edges and put filling in. Take opposite corners and pinch together. Put in greased pan and grease. Let rise and bake at 400° for 20 minutes or until browned. Grease.

BREAD PUDDING 4-19-08

10 slices bread
4 eggs
1 cup sugar
5 cups milk
pinch salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 cup raisins, optional

Spray or butter a 9x13" pan. Cut or tear bread and put in pan. Mix remaining ingredients. Pour over bread and add raisins if desired. Bake at 325° for 40-60 minutes or until knife inserted in center comes out clean.

LEMON SAUCE FOR BREAD PUDDING 4-19-08

1/2 cup sugar
1 tbsp. corn starch
1 cup boiling water
1 pinch salt
2 tbsps. butter
2 tbsps. lemon juice

Mix sugar and corn starch together and add boiling water and salt. Boil until thick and clear. Beat in butter and lemon juice.

SUNSHINE SWIZZLE PUNCH 4-26-08 Top of page

2 tubs Crystal Light Lemonade Flavor Low Calorie Soft Drink Mix
3 qt. (12 cups) cold club soda
1 can (12 oz.) frozen limeade concentrate, thawed
1 qt. (4 cups) raspberry sherbet

Empty drink mix into large punch bowl. Add club soda and limeade concentrate; stir until concentrate is completely dissolved. Scoop sherbet into punch just before serving. Makes 18 servings, 1 cup each

ORANGE MANGO 4-26-08

Makes - 10 servings, 1 cup each

1/2 cup KOOL-AID Tropical Punch Flavor Sugar-Sweetened Soft Drink Mix
1-1/2 qt. (6 cups) mixed cold water and ice cubes
2 cups cold mango nectar
1 cup cold orange juice

PLACE drink mix in large plastic or glass pitcher or punch bowl. Add water and ice cubes; stir until drink mix is completely dissolved.
STIR in mango nectar and orange juice. SERVE immediately. Or, refrigerate until ready to serve.

CHOCOLATE CHERRY BROWNIES (2-16-08) 4-26-08

1 box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips

Mix all except the chips and put in a greased 9x13 pan. Bake at 350° for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.

FESTIVE PUNCH 4-26-08

1 pkg. cherry KOOL-AID
1 pkg. strawberry KOOL-AID
2 cups sugar
1 qt. 7 up
3 qts. water
12 oz can frozen orange juice
12 oz. can frozen lemonade

Mix everything except the 7 up. Chill before serving and add 7 up before serving. Can orange slices.

SHERBET PUNCH 4-26-08

1 (½ gallon) raspberry sherbet
1 (2 liter) 7up

Let sherbet soften in punch bowl. Mix 7up in and serve.

ANY COLOR PUNCH 4-26-08

46 ounce can pineapple juice
2 (6 ounce) cans frozen orange juice
1 (6 ounce) can lemonade
2 packages Kool Aid, any flavor (for color)
1 quart water
2 cups sugar
1 large bottle gingerale added just before serving.

PICKLED BEETS (1986 open line) 4-26-08

2 cans sliced beets, drain and reserve 1/2 cup juice
1 cup sugar
1/2 cup vinegar
1/4 tsp. salt
1/2 tsp. allspice or 5-6 cloves
small stick of cinnamon

Mix all ingredients except beets, into a sauce pan and bring to boil. Add the beets and bring back to a boil. Cool and refrigerate.

SLUSHY PUNCH 4-26-08

6 cups water
2 cups sugar
1 large can frozen orange juice concentrate
1 large can water
1 large can frozen lemonade
1 large can water
1 large can pineapple juice

Boil the 6 cups water and 2 cups sugar for 3 minutes. Combine all ingredients and freeze. Remove half hour before serving and add 2 large bottles of gingerale. It stays rather slushy.

BREAD PUDDING (4-19-08) 4-26-08

10 slices bread
4 eggs
1 cup sugar
5 cups milk
pinch salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 cup raisins, optional

LEMON SAUCE FOR BREAD PUDDING (4-19-08) 4-26-08

1/2 cup sugar
1 tbsp. corn starch
1 cup boiling water
1 pinch salt
2 tbsps. butter
2 tbsps. lemon juice

Mix sugar and corn starch together and add boiling water and salt. Boil until thick and clear. Beat in butter and lemon juice.

BLACK FOREST QUICKIE CAKE (Mr. Food) 4-26-08

1 package (18-1/4 ounces) devil's food cake mix
1 can (21 ounces) cherry pie filling
4 eggs

Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.

PICKLED BEETS 4-26-08

Buy bread and butter pickles from the store and reserve juice when pickles are gone. Add sliced beets. Let set.

BANANA SPLIT DESSERT 4-26-08

1 small box instant banana cream pudding
1 cup strawberry preserves
1-2 medium bananas, sliced
1 small container cool whip
maraschino cherries

Mix pudding according to package directions, except use 1 1/2 cups milk to make it thicker. Spoon into a medium sized casserole dish. Spread strawberry preserves over the pudding. Layer bananas over the preserves. Top with cool whip and cherries. Chill 1-2 hours before serving.

EASY PIZZA (4-12-08) 4-26-08

2 cups bisquick
1/2 cup milk
1 tbsp. prepared mustard

Mix and roll out a crust to fit a 12 inch pan. Bake at 425° for 5 minutes. Remove from oven and poke some holes in the crust but don't go all the way through. Lower oven to 375°.

1 15 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. dry minced onion
2 tbsps. prepared mustard
1/4 tsp. oregano

Blend and simmer for about 10 minutes.

1 pound pork sausage, browned and drained
1 cup sharp cheddar cheese
2 tbsps. parmesan

Pour sauce over crust. Sprinkle with 1/2 the cheddar cheese. Add sausage and remaining cheese. Top with parmesan. Return to oven and bake for 15 minutes.

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