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Neese's Sausage Quiche 1 lb. Neese's Sausage (regular or
hot) Preheat oven to 375 degrees. Fry sausage until done. Drain on paper towel. Crumble. Sauté onion and pepper in two tablespoons sausage grease. Combine cheese and flour. Stir in sausage, pepper, and onion. Spread in pie shell. Combine eggs, milk, and remaining ingredients and pour over mixture. Bake on cookie sheet 30 to 40 minutes or until brown and the filling has set. Note: if you and your family like highly-seasoned foods, try Neese's Hot Sausage in this quiche. Or use half hot and half mild.
Neese's Sausage in Tart Shells 1 lb. Hot Neese's Sausage Cook sausage in frying pan and crumble into small pieces. Drain well. Place sausage and cream cheese in a bowl and mix well. Fill tart shells with about 1 tsp. of sausage and cream cheese mixture and sprinkle with shredded cheese. Cook according to tart box directions. Serve immediately.
Andrea's Meatloaf 1 lb. Neese Sausage (regular, hot
or sage) Combine eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add sausage and beef, mix well. Pat into a 6 cup ring mold. Unmold onto a shallow baking pan. Bake at 350 degrees for 60 minutes. Spoon off excess grease. Combine catsup and brown sugar. Spread over meatloaf. Return to oven for 10 minutes. Submitted by: Andrea Neese, Greensboro, NC
Neese's Sausage and Wild Rice Casserole 1 lb. Neese's Hot Sausage Sauté sausage and drain. While the sausage is cooking, cook wild rice as directed on the box. Combine flour and evaporated milk in a medium pot and stir until smooth. Add chicken broth and cook over low heat until thick. Add salt, pepper, and spices. Combine with cooked wild rice, sausage and any optional ingredients. Pour into a casserole dish and sprinkle with almonds. Cook, uncovered, at 350 degrees for 30 minutes or until bubbly and brown. Submitted by: Bouvier Kelly, Advertising Co., Greensboro, NC
Eggs and Sausage Casserole 1 1/2 lbs. Neese Sausage (hot or
mild), cooked, drained and crumbled Combine all ingredients in large bowl. Stir well. Pour into a greased 13" x 9" x 2" baking dish. Bake at 350 degrees for 30 to 40 minutes or until mixture is set. Yield: 10-12 servings.
Neese's Sausage Chili 2 lbs. Neese Sausage (one mild,
one hot) Brown sausage and drain. Add other ingredients. Simmer for 30 minutes. Serve with oysterettes. Submitted by: Tommy and Dale McVicker, St. Pauls, NC
Sausage Pinwheels 1 lb. Hot Neese's Sausage Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough out onto floured surface. Roll dough into 18" x 12" rectangle. Spread uncooked sausage over dough. Spread grated cheese on top of sausage. Roll dough into jelly-roll fashion starting with the longest side. Cover and refrigerate one hour. Slice dough into 1/4 inch slices. Back at 350 degrees for 20 minutes. Makes 3 1/2 dozen.
Texas Lasagna 1 lb. Hot Neese Sausage Brown sausage and drain. Add enchilada sauce and simmer for 4 to 5 minutes. In a casserole dish, fill soft tortilla shells with sausage sauce, shredded cheese and a heaping tablespoon of sour cream. Roll tortillas and place side by side in casserole dish. Use any remaining sauce and cheese on top. Cover with aluminum foil and bake at 400 degrees for 30 minutes. Submitted by: Judy Carroll, Pfafftown, NC
Spanish Dirty Rice 3 cups cooked white rice Brown sausage and hamburger in a saucepan. Add onion and peppers and sauté until tender. Stir in rice, tomatoes, salt and pepper. Pour into casserole dish; cover with foil and bake at 350 degrees for 30 minutes. Submitted by: Judy Carroll, Pfafftown, NC
Sausage Balls 1 lb. Neese's Sausage Have sausage and cheese at room temperature. Combine; mix well. Add paprika and biscuit mix. Roll into small balls. Bake at 350 degrees for 15 to 20 minutes. Yield: about 100.
Sausage Muffins 1 lb. Neese Sausage Cook sausage until brown, stirring to crumble. Drain well and reserve drippings. Add margarine to drippings to measure 1/4 cup. Set sausage and drippings aside. Combine flour, baking powder, salt and sugar. Combine egg milk and 1/4 cup drippings, stir well. Add to dry ingredients, stirring until moist. Stir in sausage and cheese. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 350 degrees for 18 to 20 minutes.
Neese's Sausage Cake 1 lb. Mild Neese Sausage, room temperature Preheat oven to 300 degrees. Cream sausage with sugar. Add eggs one at a time, beating well after each egg. Sift dry ingredients together; add alternately with orange juice. Add applesauce. Fold in raisins and nuts last. Pour in greased and floured tube pan and bake for 1 1/2 hours. Let stand for 15 minutes before removing from pan. Keep refrigerated.
Neese's Liver Pudding Pate With Sour Cream 1 lb. Neese's Liver Pudding Cut liver pudding into 6 or more pieces in food processor with sour cream. Mix thoroughly. Add chives, cayenne, spices and brandy and process until blended thoroughly. This pate lets you be creative. Experiment with your favorite combination of spices for a mixture preferred by family and friends. Store in a crock or jar. Serve in a decorative bowl for a canapé spread, accompanied by crackers or bread squares. Will keep for at least two weeks in refrigerator.
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