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82
Kielbasa Casserole with
Rice & Vegetables
Avocado BLTs
Serves: 4-6
1 (10½-ounce) can condensed cream
of celery soup, undiluted
¾ cups water
1 tablespoon butter or margarine
1½ cups instant rice
1 pound sausage, sliced into ½-inch
pieces
1 (10-ounce) package frozen peas,
thawed
1 (10-ounce) package frozen corn,
thawed
1 cup Cheddar cheese, shredded
Directions:
1. In 3-quart saucepan, combine soup,
water and butter.
2. Bring to boil on Medium-High
(375°F), mixing until smooth.
3. Stir rice into soup mixture; cover
and let stand for 5 minutes.
4. Stir in sausage, peas and corn.
5. Place mixture in oven-safe dish and
place in Liner Pan.
6. Cook at 350°F for 20-22 minutes.
7. Top with cheese and cook for
additional 1-2 minutes, or until
cheese melts.
Serves: 4
½ pound bacon slices
1 whole baguette, cut into 4 equal
pieces and split open
4 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1 cup salad greens
4 plum tomatoes, cut lengthwise
2 avocados, halved, pitted
and thinly sliced
Salt & pepper to taste
Directions:
1. Cook bacon on 3-inch rack at 350°F
for 10 minutes.
2. Brush bread crust with olive oil and
rub garlic inside bread.
3. Lay bread, crust side up, onto
3-inch rack at 350˚F and grill for
3-4 minutes.
4. Remove bread and build sandwich
with greens, tomatoes and
avocados.
5. Season with salt and pepper.
82
Pork
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