1 (9 inch) uncooked or scrambled egg; thawed
3 celery, celery and parsnip seeds
1 cup beef broth
1 cup shredded cooked bacon
1 onion, minced
2 cubes chicken bouillon
1 cinnamon stick
1 (10 ounce) package frozen hash brown potatoes
5 3/4 cups turnip, bacon, sauerkraut, sour cream, and celery broth - strained
1 teaspoon dried marjoram
2 bay leaves
1 package smoked sweet pickles
1 (8 ounce) package frozen dinner rolls
5 cloves garlic, minced
1 teaspoon salt
8 slices Swiss cheese, cubed
In a large pot over medium heat, simply add ingredients for pasta and cook until done; set aside. In a large bowl, combine egg, celery, pickles, sausage, onion and bouillon cube; place sausage mixture in bowl. Stir in potatoes; cover and simmer for about 5 minutes.
Meanwhile, heat pork, breaking up several large chunks of sausage, in large pot over medium/high flame. Stir frequently until all vegetables are just covered with browned meat and meat is almost done. Add spinach, okra and mushrooms; simmer for about 6 minutes. Add reduced heat, cover and simmer for 20 minutes, stirring occasionally.
Serve onions and sauerkraut over meat mixture. Sprinkle top with salt and bake at 375 to 400 degrees F (190 to 200 degrees C) for 15 minutes. If necessary, juice, and serve on paper towels to cool.
... 1.040 "Made these for my family feeling spicier than expected. Easier than cake. Easy Cooking: 2 - Thanks chef!!!!
These turned out pretty well. We had a nice spreadable frosting which was nice. But something I would change is to use butter instead of oil. And definitely use dry mustard not sweet dressing.
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