88

SAUSAGE AND CHEESE QUICHE Linda DeJong

1 (8 oz.e) pkg. crescent rolls 1/4 ce. milk
1 pkg. brown and serve sausage, 2 T. chopped green pepper

sliced 1/2 tsp. salt
2 ce. shredded mozzarella cheese 1/4 tsp. pepper
4 eggs, slightly beaten 1/4 tspe oregano

Separate crescent dough into 2 large rectangles. Place in
9 x 13 inch pan. Press over bottom and 1/2 up sides to form
cruste Put on sausage, sprinkle on cheese. Combine remaining
ingredients and pour over. Bake in 425° F. oven for 20 to 25
minutes.

7 LAYER DINNER Linda DeJong
1 ce Uncle Ben's converted rice 3 to 4 carrots

1 can peas, drained 4 potatoes

1 can tomato soup 1 lge onion

Link sausages salt and pepper

Preheat oven to 400° F. Cook 1 cup rice according to
package directions. Butter large casserole dish and slice in
potatoes, then next layer onions, then layer carrots, then
layer peas, then add cooked rice, then lay link sausages to
cover surface. Layer 7; mix tomato soup with 1/2 can water, add
salt, pepper and pour over. Stab with knife in several places
so soup will absorb into casserole. Bake for 1 hour, uncovered.
Turn links and bake, covered, for 1 hour more.

SEVEN LAYER DINNER Margie Gemser

Layer of raw potatoes, sliced, layer of raw sliced carrots,
layer of raw sliced onions, 1 cup rice, soaked in water, 1 pint
of green peas and liquid, 1 pound sausages placed on vegetables,
add salt and pepper to taste. Pour over the top 1 can of tomato
soupe Bake 1] hour in covered casserole. Remove cover and bake
until sausages are golden brown. Very delicious.

LENTIL SAUSAGE SKILLET Joanne Hoogland

Fry 1/2 pound sausage in skillet until well browned, cut in
small pieces. Set aside. Fry 1 onion, 1/2 clove garlic until
tender. Add 1 bay leaf and 1/4 teaspoon oregano. Stir in 1 1/2
cups chicken broth and 1 cup brown lentils. Bring to a boil,

Continued Next Page.

BaBaiguat