Tuesday, November 29, 2005

She must own stock in butter

Sausage-Rice Casserole
The Lady & Sons Savannah Country Cookbook Copyright 1997, 1998

One 6-ounce box Uncle Ben’s long grain and wild rice
1 pound ground sausage
2 small onions, chopped
One 4-ounce can mushroom pieces
One 10 ¾ ounce can condensed cream of mushroom soup
4 tablespoons (1/2 stick) of butter I omitted this

Preheat oven to 350 degrees. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4 to 5 minutes; drain. (I cooked the sausage and onions together until sausage was completely cooked and onions were translucent – more than 5 minutes.) Combine all ingredients except butter and our into a casserole dish. Dot top with butter.(or don't!) Bake until bubbly, about 25 minutes.

Serves 4

I love Paula Deen to death but her recipes tend to be excessive. I can’t imagine what that ½ stick of butter would add to this recipe. It was delicious (and quite rich from the pork fat) without it. And most nutritionist would probably agree that this would serve more than 4 people but it is too good to stop eating after a proper portion. This is definitely a keeper.

I’ve had this cookbook for almost a year and this is the first recipe I’ve tried. I have faith that these recipes are all delicious but just reading this cookbook will harden a few arteries, never mind cooking from it. She adds a cup of sour cream to a meat loaf recipe! Her Pineapple Casserole (a side dish) has 1 cup of sugar, 2 cups of cheese and a stick of butter. I plan on trying many more of her recipes but I’ll have to ration them, maybe one per month.

1 comment:

Heather said...

this recipe does look good. I agree she does have stock in butter but I would also add cream and sugar.
If gooey butter cakes are in your book you might want to try them. I have heard how wonderful they are and have been dying to make them myself.