| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
Main dish, Venison, Casseroles |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Smoked venison sausage |
| 1 |
sm |
Onion; thinly sliced |
| 14 1/2 |
oz |
Can stewed tomatoes |
| 1 |
ts |
Dried whole oregano |
| 1/4 |
ts |
Pepper |
| 4 |
md |
Potatoes; thinly sliced |
| 4 |
md |
Carrots; thinly sliced |
INSTRUCTIONS
: Remove casing from sausage, and discard. Brown meat in a large,
lightly greased skillet over medium heat, stirring to crumble. Remove
sausage, and drain well, reserving drippings in skillet. Saute onion in
drippings; drain well, and discard drippings. Combine onion, tomatoes,
oregano, and pepper in skillet. Simmer until thoroughly heated; remove
from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with
carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
: Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8
servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage,
if desired.
Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by
Jeff Pruett. From: Date:
Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 21:34:51 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”