Recipe - Mexican Sausage Casserole

In honor of Cinco de Mayo, here is a recipe from our cookbook "Favorite Recipes from Something Special".  Enjoy!

Mexican Sausage Casserole

2 pounds pork sausage, 1 hot and 1 mild
1 medium onion, chopped
1/2 cup green pepper
1 clove garlic, crushed and drained
2 (16 ounces) cans tomatoes
1 3/4 cup buttermilk
2 cups elbow macaroni, uncooked

Brown the sausages, onion, green pepper and garlic in a saucepan.  Add the tomatoes, buttermilk and macaroni.  Cover and simmer for 25 minutes or until macaroni is cooked. 

Our notes regarding this recipe state:  "This is one of the most delightful surprises.  It is so simple and soooo delicious.  Sure, you could use more tomatoes, even Rotel or stewed.  I serve it on crushed tortilla chips.  Should you wish to take this to a covered dish dinner or share with a friend, in a casserole dish, layer crushed chips, casserole mix and top with shredded cheddar cheese.  The hot casserole will melt the cheese for now or heat for serving later."

Favorite Recipe - That frozen salad we all like

For those of you that have lived around Newnan, Georgia for awhile, you know that our event venue used to be a Tea House. Martha Sue McCain had a lovely tea business and even created a recipe book of the Tea House's favorites.  Today, we are sharing one of her favorites here.  As Martha Sue wrote in her cookbook, "When I start planning a special meal whether it's for the bridge group, a professional group or a holiday dinner, it always comes up...'and for salad, oh, you know, that frozen salad we all like.'".

Enjoy!

That Frozen Salad We All Like

1 (8 ounces) pkg cream cheese, softened
2 tablespoons sugar
1 (8 1/2 ounces) crushed pineapple
1 can while berry cranberry sauce
1/2 cups pecans
2 tablespoons mayonnaise
1 large container of whipped topping

In a blender, mix the cream cheese, sugar and crushed pineapple.  Pour into a large bowl.  

In the blender, mix the remaining ingredients excluding the whipped topping and pour into the bowl with the cream cheese mix.  

Stir in the large container of thawed whipped topping.  

Pour into greased 12 x 9 inch glass baking dish or individual paper-lined muffin tins.  Freeze.

Serve on a bed of shredded lettuce with an ever so small dash of mayonnaise.