I remember this from my childhood. It was a regular dish at church potluck dinners.
3 lb. smoked sausage, diagonally sliced
3 medium tomatoes, cut into wedges
3 medium green peppers, sliced
1 Tbsp. hot sauce
1 Tbsp. steak sauce
1 Tbsp. Worcestershire sauce
12 oz. beer
combine sausage, tomatoes, and peppers in an electric skillet. Combine remaining ingredients, blending well. Pour over sausage mixture and simmer for 1 hour. Serve as an appetizer or as a main dish over cooked rice.
My sister, Pixie, found this while participating in a Somersize e-group. My family wipes it out every time I make it.
1 lb. ground beef
1 bl. Italian sausage
1 package of pepperoni (and other toppings as desired)
1 cup of pizza sauce
1 & 1/2 packages of shredded mozzarella cheese (3 cups)
Brown the ground beef and sausage together. Preheat oven to 350 degrees F. Put the beef/sausage mixture in a large bowl. Add one package of cheese (2 cups). Mix it together well. Put the mixture on a cookie sheet and spread to the edges. Put the pizza sauce on the mixture. Place the pepperoni, etc. on top. Top with cheese. Cook for 15 minutes or so. When the top cheese start to get brown, it is done. The crust is really good and because of the cheese, it will hold its consistency, especially if you let it sit out for a few minutes before cutting.
I usually make this in a 9″x13″ pan. We like to add thinly sliced onions and bell peppers, black olives, and a few mushrooms. Any favorite pizza topping will work for this delish dish.
This came out of an old crockpot cookbook. It’s absolutely falling apart. I use my crockpots (PLURAL) all the time!
4 pounds fresh beef brisket (More often than not, I pull a piece out of the freezer and thaw it before making this recipe. It’s never been a problem.)
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons paprika
1/8 teaspoon pepper
1/2-1 teaspoon garlic powder (Be brave! Use the whole teaspoon!)
Trim all excess fat from brisket. Combine seasonings until well blended; rub into brisket. Place meat in crockpot with fat side up, cutting it to fit if necessary. Cover and cook on Low for 10 to 12 hours. (I’ve cooked it on High for 5-6 hours when necessary and it turned out fine.)
Remove brisket from liquid and cut across the grain into thin slices. Serve au jus. Serves 6-8.