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Ingredients:

1 loaf French bread
1/2 lb. spicy bulk pork sausage
8 chopped fresh mushrooms or a small can or jar of mushrooms, drained
1/2 c. chopped red onion
2 cloves garlic, minced
1 egg
1 t. Dijon mustard
2 T. chopped parsley
3/4 c. shredded cheddar cheese
1/2 c. grated Parmesan cheese
1/4 c. olive oil
2 t. Dijon mustard
1 t. ground black pepper

Instructions:

Slice the loaf of French bread in half lengthwise. Use a spoon to scoop out the center of the bread leaving two hollow bread boats about a half-inch thick. Let the scooped out bread set so it will dry out a little while you go to the sausage step.

Brown the sausage, mushrooms, red onion and garlic in a skillet. Drain when cooked through. Set aside.

Run the scooped out bread through your food processor or blender to make breadcrumbs. Combine the breadcrumbs with the meat mixture, the egg, 1 teaspoon Dijon mustard and parsley. Set aside.

Go back to your food processor or blender and combine the cheddar and Parmesan cheeses, olive oil, 2 teaspoons Dijon mustard and the pepper. Process it until itís well mixed. Spread this cheese mixture on the insides of the two bread boats.

Put the meat mixture inside each half of the bread boats. Put the filled bread boats together and wrap in foil. Bake in a pre-heated 350-degree oven for 35 to 40 minutes. Slice into one-inch slices for each serving. Itís scrumptious.

To get Dave Kesslerís book, Skinny Cooks Canít Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the April 12, 2006 issue of Farm World.

4/12/2006