1 pound lean ground beef
2 medium Italian sausage skins
1 medium sausage
1 medium green bell pepper
1 medium onion, chopped
2 large tomatoes, diced
3 potatoes, peeled and cubed
4 sheets Italian bread dough
6 tablespoons dried whole dried basil
2 tablespoons cow parsley
After ringing in the kids, put a long piece of bread together. Fry sausage and tomato skins for 5 minutes.
Place sausage in large bowl, and coat thoroughly with vegetable oil. Heat 2 tablespoons oil in skillet at medium heat. Saute sausage 5 minutes on each side or until sausage is golden brown. Drain grease completely. Add carrot, onion and green bell pepper; sprinkle the sausage with salt. Put breast meat side down in skillet. Place the mushrooms and onions in the skillet. Add celery salt and excess liquid from tomato cottage dip, sprinkle the celery salt over top of meatballs.
Bring to a boil, then simmer until very brown; drain. Add cheese and stir-fry sausage from beginning of a meat mixture till ends of meatballs formed. Add water, tomatoes, potatoes, pasta, bread, basil and parsley. Simmer immediately, stirring once a minute. Brown on both sides.
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