Recipe of the Month

Mix beans and sausage together. Next, mix together avocados with the plain yogurt or sour cream. Layer ingredients on a large plate as listed above. Serve with chips! Try adding some chopped olives, tomatoes, and green onions on top to  make it extra delicious!

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done. Add pumpkin to this mixture and mix well. Then stir in the broth and mix well. Simmer 20-30 minutes. Stir in the heavy cream and water and simmer on low another 10-15 minutes. Taste and add salt & pepper as needed. Serve in a hollowed out pumpkin for an extra touch!

Preheat oven to 375 degrees. Mix equal portions of pizza sauce and BBQ sauce in a bowl. Place combined sauces on prepared pizza crust (note: put 10% less than normal). Place thumb-size chunks of raw Cattaneo Bros. Caballero Smoked Sausage over sauce on pizza crust. Sprinkle mozzarella and cheddar cheeses over sausage to seal in the flavor. Bake your pizza for approximately 15-20 minutes or until done.

Preheat oven to 400°. Unroll pizza dough onto an ungreased baking sheet; pat into a 14-in. x 11-in. rectangle. Spread pizza sauce over one long side of dough to within 1/2 in. of edges. Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. Bake for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Yield: 6 servings.

Thick Sourdough bread dipped in egg, vanilla, and cinnamon mixture and refrigerate overnight.  Next day saute bread on griddle.  Serve topped with sliced apples, baked Pork Apple Honey Sausage and chopped almonds.  Sprinkled with powdered sugar. 

Here are some ways to prepare our delicious Pork Apple Honey Sausage.

On the Grill: Cut the casing to separate into individual links. Place the sausage in a pan or tray and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional). After you have let the sausage sit in the apple juice, you can place and cook on the grill. You can also use a spray bottle to add apple juice while bbqing. Cooking time will vary based on your grill and heat. Should take approximately 10-20 minutes. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.

On the Stove: Cut the casing to separate into individual links. Place the sausage in a pan and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional) . Put sausage in a pan and add a 1/4 cup of apple juice. Cover pan and let simmer for about 5 minutes. The apple juice will brown the sausage. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.

In the Oven: Cut the casing to separate into individual links. Place the sausage in a pan or tray and add 1/4 to 1/2 cup of apple juice and let sit for 2-4 hours (this is optional) . Put sausage in a baking pan or sheet and add a 1/4 cup of apple juice. Cover pan and bake in over at 350 degrees for about 10-20 minutes or until brown. The apple juice will brown the sausage. Before serving sprinkle cinnamon sugar and or honey to sausage to enhance the flavors.

Preheat oven to 350F

Fry linguica in frying pan and then cool in refrigerator on a paper towel-covered plate. Next, mix together flour, sugar and beer in large mixing bowl. (You can add 1/4-1/2 cup of cheese before adding beer to the mixture for an added taste.) Add the diced linguica to dough. Bake for 60 minutes. Let the bread cool before serving. This tastes great toasted!

Preheat oven to 350F

Cook potatoes in water for 10-15 minutes, or until tender. Drain and remove skins. Brown sausage in skillet with onions. Drain. Combine potatoes, sausage, onion, broccoli and soup; mix thoroughly. Sprinkle with pepper. Bake at 350F for 15-20 minutes. Serves Six.

In a food processor grind fine the almonds, add the apricots, and blend the mixture until it forms a paste. Add the cream cheese, sour cream, the rind, and honey. Blend the mixture, scraping down the sides with a rubber spatula, until it is smooth. Use the spread as a topping for sliced apples or pears, English muffins, or crackers. The spread keeps, covered and chilled, for about 1 week and makes about 2 cups. The PERFECT snack or appetizer for after school, football games and holiday parties with celery sticks and crackers.

Combine 1 cup apricot nectar, apricots and raisins; bring to boil. Cool. Stir together flours, sugar, and baking powder. Make a well in center of dry ingredients. Combine egg, milk, oil, allspice and remaining apricot nectar. Add to dry mixture, stir until smooth. Fold in raisin/apricot mixture and nuts. Turn into a greased and floured 9" x 5" x 3" pan. Bake one hour at 350oF. Cool on rack.

1. For the pie crust: Sift flour and salt together into a large mixing bowl. Cut in lard using a pastry cutter or two knives. Be careful not to over mix-you want to leave some lumps-but work until you have what looks like a bowl of small white peas. Drizzle in 4 tablespoon ice water. As the lumps of dough get wet, gently move them aside so that the water can reach remaining dry ingredients. Mix just until dough holds together. Form into a ball, wrap in waxed paper, and refrigerate. 2. Preheat oven to 450F. For the filling: Snip dried apricots into quarters with scissors, then place them in a saucepan, and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until apricots absorb most of the water, about 20 minutes. Remove from heat and stir in the sugar, flour and lemon juice. 3. Press About 60 percent of the dough into a flat round, place between two sheets of lightly floured waxed paper, then roll into a 12" round. Ease into an 8" pie pan and trim edges, allowing a 1/2" overhang. Add filling; dot with butter and sprinkle with nutmeg and allspice. 4. Flatten remaining dough, place between two sheets of waxed paper, lightly floured and roll into a 9" round (making it as thin as possible without tearing). Place it on top of filling, crimp edges, and cut 3 or 4 slits. Mix egg white with 1 tbsp. water in a small bowl, then brush on crust. Bake for 10 minutes at 450F, then reduce heat to 425F and continue baking for 30 minutes. Serve warm or cool to room temperature. Best with vanilla ice cream!

1.  Soak the jerky for several hours - 1 hour, at the very least - to rehydrate.  Cover entirely with water.  Changing the water once or twice will help reduce the saltiness.

2.  Remove the jerky from the water, then dice into fine cubes.  Heat the oil over medium heat in a medium-size pot or Dutch oven, then add the onion.  Saute, stirring frequently, until the onion is translucent and limp, about 5 minutes.  Add the garlic and cook for a minute, stirring, then add the jerky and tomato, raise the heat to high, and continue to cook, stirring, for about another minute.  Add some freshly ground pepper.  Add the rice and bay leaf and stir to coat the rice with oil, then add the water and bring to boil.  Reduce the heat to low, cover, and cook until nearly all the water is absorbed, about 16 minutes, then turn off the heat and let sit for about 5 minutes. 

3.  When the rice is ready, gently stir in the parsley.  Taste for salt; the jerky should provide enough saltiness, but add more if desired.  In Brazil, this is often spiked with a generous does of hot sauce; try it with a dose of Tabasco or your favorite hot sauce! 

ENJOY!!

1. Place pinto Beans in large glass bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.

2. Heat oil in large heavy saucepan or Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is tender. Drain tomatoes, reserving liquid. Add tomatoes to saucepan; mix well. Add pinto beans and vegetables. Stir in vegetable juice, water and reserved tomato liquid. Add basil, sage, bay leaves and black pepper. Bring to boil over high heat; reduce heat. Cover; simmer 2 hours, stirring occasionally.

3. Slice Linguica sausage into bite size pieces. Add into soup to cook. Add pasta 15 minutes before serving. Cook, uncovered, until soup thickens. Remove bay leaves; discard. Top with Parmesan and parsley.

Makes 10 (1 1/2 cup) servings

Preheat oven to 350°. Cover baking sheet with wax paper. Place Linguica links on baking sheet. Bake in oven for 15 to 20 minutes. Roll out crescent roll dough and cut each square into 4 triangles. Remove Linguica from oven and increase oven temperature to 375°. Slice each Linguica link into 8 pieces. Place a piece of Linguica at the long edge of each dough triangle. Roll the dough and press the tip in place. Bake in oven until puffed and golden, 8 to 10 minutes. Serve Linguica Puffs warm with mustard.