Category Archives: Recipe

Can Cooking – Sausage and Vegetables

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Easy sausage and vegetable recipe for home, camping or tailgating! This easy recipe was completed by using a CanCooker Jr. A CanCooker cooks things fast and there is only one pot to wash when dinner is ready. Not sure what a CanCooker is? Check here:

Ingredients: Spray the inside of the can with a non stick spray. Place 14oz water into the bottom of the cooker. Cut up vegetables into 1 inch chunks.

Red potatoes, carrots, Vidalia onion and sausage. Top with salt, pepper and Balsamic Vinaigrette Salad Dressing.

Red potatoes, carrots, Vidalia onion and sausage. Top with salt, pepper and Balsamic Vinaigrette Salad Dressing.

I used: Red skin potato (skin on), carrots, Vidalia onion. Cut up one link sausage (i.e. Conecuh if you can get it) and place on top of the veggies. Salt and pepper everything in the cooker. Pour over veggies and meat: 1/2 bottle Basic Vinaigrette Salad Dressing.

Put the cooker on the heat source (stove top, camp fire, etc). Heat until liquid is boiling and steam is coming out of the vent on the cooker. Reduce to med/high heat and let steam for 30 minutes.

CanCooker! Carefully open the cooker and watch for any steam that may want to escape.

CanCooker! Carefully open the cooker and watch for any steam that may want to escape.

Toss the veggies and sausage in the liquid that remained in the cooker.

Toss the veggies and sausage in the liquid that remained in the bottom of the cooker.

After 30 minutes remove from heat, and let stand for 5 minutes. Carefully open, and beware of any steam still in the cooker. Enjoy!

Quick and easy! Less mess!

Quick and easy! Less mess!

Just think. Now you can do all the veggie chopping at home before you head out for a weekend of camping. Bag everything up and when it’s time to prepare dinner just dump everything in the CanCooker, top with the dressing, add liquid of your choice to the bottom of the cooker and cook! Enjoy!

Recipes I Grew Up With – Beef Casserole

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Beef Casserole

Course Main Course
Cuisine American
Author Pam

Ingredients

  • 1-2 lb ground beef
  • 1/2 onion, chopped
  • 1 can whole white or yellow corn
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can milk or water
  • 1/2 c sour cream
  • 1 pkg egg noodles
  • bread crumbs
  • salt & pepper
  • 1/3 c butter

Instructions

  • Brown meat and onions together, drain.
  • Add all other ingredients (not the bread crumbs or butter) and mix thoroughly. No need to cook the egg noodles as they will cook during baking.
  • Put in a 8"x12" casserole dish.  Mix melted butter with the bread crumbs.  Evenly top the casserole with bread crumbs.
  • Bake at 350 degrees for 30 - 45 minutes until bubbly.   Let cool slightly before serving.

Recipes I Grew Up With – Squash Casserole

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Over the next couple of posts I will be sharing some recipes I grew up with in the 1980’s. Just thinking about them brings back memories of Saturday evening supper time. Enjoy!

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Squash Casserole

Course Side Dish
Servings 8 servings
Author Pam

Ingredients

  • 1 pkg herb stuffing (8 oz)
  • 1 stick oleo
  • 2 lbs squash cooked in salt water
  • 1/2 cup chopped onion
  • 1 carton sour cream (8 oz)
  • 1 can cream of chicken soup

Instructions

  • Melt oleo in skillet, add herb stuffing until coated.
  • Place 1/2 of herb stuffing in large Pyrex dish.
  • Blend together the squash, soup, and sour cream.
  • Pour on first layer of herb stuffing and cover with remaining herb stuffing.
  • Bake at 350 degrees for 30 to 35 minutes.