The Menu
WHITE BEAN & SAUSAGE CASSOULET
Tossed Spinach Salad
Hot crusty bread
Hoosier Cream Pie
The Recipes
WHITE BEAN & SAUSAGE CASSOULET
MAKES 8 SERVINGS.
2 tsp oil
3 links Italian sausage
2 medium carrots, thinly sliced
2 stalks celery, sliced
1 large onion, chopped
2 tsp minced garlic
3 cans 15 oz each Great Northern beans, rinsed
2 cans 14 oz each fire roasted diced tomatoes
1/2 cup water
1 tsp dried thyme leaves
SEASONED CRUMB TOPPING
2 tsp oil
1 tsp minced garlic
2 cups coarse fresh bread crumbs
2 tbs each grated Parmesan cheese and chopped parsley
1. Heat oven to 375 degrees F. Line a rimmed baking sheet with foil.
2. Heat oil in a pot. Brown sausages on all sides until cooked through. Remove to plate.
3. In fat remaining in saucepan, saute carrots, celery, onion, and garlic until golden.
4. Cut sausages into slices. Add sausages, beans, tomatoes and their juices, water, and thyme to saucepan. Simmer covered 30 minutes or until heated through.
5. TOPPING---Toss oil and garlic with bread crumbs, spread on baking sheet. Bake 20 minutes, tossing once until toasted. Cool slightly, stir in Parmesan and parsley. Serve Topping with cassoulet.
Tossed Spinach Salad
serves 8.
2 lbs spinach
2 heads red-leaf lettuce
1/2 lb bacon
Cook bacon until crisp. Drain well and crumble.
Wash greens drain and dry. Combine with bacon.
Combine:
1 tsp salt
1 tsp dry mustard
1 T onion juice
1 T cider vinegar
1 c salad oil
Shake well. Add 1 tsp poppy seeds and shake again. Toss salad with half of the dressing, add 1 1/2 cups large curd cottage cheese to remaining dressing, add to salad and toss again.
Can make dressing separately and add to greens as desired.
Hoosier Cream Pie
Heirloom American Pie from Farm Journal Pie Cookbook
Unbaked 8-inch pie shell, well chilled
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp flour
2 cups light cream
1/2 tsp vanilla
Combine the sugars and the flour. Mix well. Stir in the cream and vanilla. Pour into a thoroughly chilled pie shell. Bake in a hot oven (400 F.) until a silver knife inserted halfway between the center and the edge of the pie comes out clean, about 25 to 30 minutes. Cool on a wire rack and refrigerate until serving time.
WHITE BEAN & SAUSAGE CASSOULET
Tossed Spinach Salad
Hot crusty bread
Hoosier Cream Pie
The Recipes
WHITE BEAN & SAUSAGE CASSOULET
MAKES 8 SERVINGS.
2 tsp oil
3 links Italian sausage
2 medium carrots, thinly sliced
2 stalks celery, sliced
1 large onion, chopped
2 tsp minced garlic
3 cans 15 oz each Great Northern beans, rinsed
2 cans 14 oz each fire roasted diced tomatoes
1/2 cup water
1 tsp dried thyme leaves
SEASONED CRUMB TOPPING
2 tsp oil
1 tsp minced garlic
2 cups coarse fresh bread crumbs
2 tbs each grated Parmesan cheese and chopped parsley
1. Heat oven to 375 degrees F. Line a rimmed baking sheet with foil.
2. Heat oil in a pot. Brown sausages on all sides until cooked through. Remove to plate.
3. In fat remaining in saucepan, saute carrots, celery, onion, and garlic until golden.
4. Cut sausages into slices. Add sausages, beans, tomatoes and their juices, water, and thyme to saucepan. Simmer covered 30 minutes or until heated through.
5. TOPPING---Toss oil and garlic with bread crumbs, spread on baking sheet. Bake 20 minutes, tossing once until toasted. Cool slightly, stir in Parmesan and parsley. Serve Topping with cassoulet.
Tossed Spinach Salad
serves 8.
2 lbs spinach
2 heads red-leaf lettuce
1/2 lb bacon
Cook bacon until crisp. Drain well and crumble.
Wash greens drain and dry. Combine with bacon.
Combine:
1 tsp salt
1 tsp dry mustard
1 T onion juice
1 T cider vinegar
1 c salad oil
Shake well. Add 1 tsp poppy seeds and shake again. Toss salad with half of the dressing, add 1 1/2 cups large curd cottage cheese to remaining dressing, add to salad and toss again.
Can make dressing separately and add to greens as desired.
Hoosier Cream Pie
Heirloom American Pie from Farm Journal Pie Cookbook
Unbaked 8-inch pie shell, well chilled
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp flour
2 cups light cream
1/2 tsp vanilla
Combine the sugars and the flour. Mix well. Stir in the cream and vanilla. Pour into a thoroughly chilled pie shell. Bake in a hot oven (400 F.) until a silver knife inserted halfway between the center and the edge of the pie comes out clean, about 25 to 30 minutes. Cool on a wire rack and refrigerate until serving time.
