Danita's Recipe Box

• 12 oz cooked andouille chicken sausage
• spanish rice (8 servings)
• 1 can petite diced tomatoes
• salt
• pepper
• paprika
• garlic powder
• onion powder
• thyme
• cayanne powder
• 1 cup chicken broth
• 1 can black beans (optional)

Cut sausage into bite-sized pieces.  Cook rice according to package directions.  Combine all ingredients and heat until warm.

• 1 pound Italian sausage links, casings removed
• 1 can (26.5 oz) Hunt’s Meat Flavor Spaghetti Sauce
• 3 cups (6 oz) uncooked campanella pasta (ruffled edge), cooked according to package directions and keep warm
• 2 cups (8 oz) shredded mozzarella cheese, divided
• 1 tablespoon chopped fresh parsley

Cook sausage over medium-high heat in a 10-inch skillet until crumbled and no longer pink; drain. Blend in spaghetti sauce. Simmer for 5 minutes. Remove from pan; keep warm. Place half of cooked pasta in bottom of skillet. Pour half of sausage-sauce mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, sausage-sauce mixture, and mozzarella. Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.

• Beefstick, enough to distribute over a bagel half
• Two Eggs
• Two slices American Cheese
• Bagel

Fry Egg. Add Cheese to Egg, Melt Slightly. Toast Bagel. Remove Egg/Cheese and place on bagel. Fry beefstick to taste and place on bagel.

• mild Italian sausage
• 1 can cream of chicken soup
• 1 can creamed corn

Cook sausage until cooked through.  Drain fat.  Add soup and creamed corn.  Simmer on medium heat until heated through.  Can be served over mashed potatoes.