[CnD] OCTOBER CASSEROLE

Marilyn Pennington m51pennington at gmail.com
Mon Nov 19 18:39:37 EST 2018


Hi Mitch,

Is this the one you have tried?
cookinginthedark-unsubscribe at acbradio.org



Marilyn

-----Original Message-----
From: Mitch via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Monday, November 19, 2018 3:48 PM
To: cookinginthedark at acbradio.org
Cc: Mitch <mitch at orbitelcom.com>
Subject: Re: [CnD] OCTOBER CASSEROLE

Hi,  Sorry but repeated attempts using the below link to unsubscribe return failure notices.
Is there a different link to use?  Thanks, Mitch cookinginthedark-unsubscribe at acbradio.org



From: Marilyn Pennington via Cookinginthedark
Sent: Monday, November 19, 2018 1:36 PM
To: cookinginthedark at acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] OCTOBER CASSEROLE

  OCTOBER CASSEROLE

  2 c. sliced cooked potatoes

  1/4 c. chopped onion

  1/4 c. butter

  1/4 c. + 2 tbsp. flour

  1/2 tsp. salt

  1/4 tsp. pepper

  1/4 tsp. thyme

  2 c. milk

  1 c. frozen peas (rinsed and drained)

  1 lb. smoked sausage

  3 TBS. dry bread crumbs

  1 TB. melted butter

Cook onion in 1/4 cup butter until tender, blend in flour

and seasonings. Gradually add milk stirring until smooth.

Cook, stirring constantly until thick and bubbly.

Place half of sausage in bottom of 2 quart casserole. Add

half of potatoes, half of peas and half of sauce. Repeat

layers ending with sauce.

Combine bread crumbs and butter. Sprinkle over sauce. Bake

at 350 degrees for 20-30 minutes until crumbs are lightly

browned.  Enjoy.

 

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