Audrey's Corn Chowder

There are never any leftovers with this soup. It's great for a cold day and really easy.

Ingredients:

1 lb Jimmy Dean Lean Pork Sausage

4 C yukon gold, diced small

1 tsp salt

1/2 tsp marjoram

1/2 tsp pepper

2 C water

1 can creamed corn (1/2 of it) or 2 C of frozen (and increase milk)

1 can evaporated milk

thicken with chicken broth and flour if needed

brown and drain sausage, add potatoes, salt and water. Cook until potatoes are tender. Add spices, corn, evaporated milk and cook until thickened. You will need to thicken it. You may want to add cayenne.

Laura Ingalls Wilder Gingerbread

My mom made this a few years ago and I loved it. "They" say that it's not a health food, but you would never know because of the ginger flavor. Good for the stomach! The gingerbread is kind of like a cakey brownie. Go ahead and bake it the full time even if it looks done. The middle will be doughy if you don't.

Ingredients

• 1 cup brown sugar
• 1/2 cup shortening
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water
• 3 cups flour
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1/2 teaspoon salt
• 2 eggs, Beaten

Directions

1. Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
2. In a separate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
3. Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.

Asparagus and Sausage Strata

For the last few years I have brought this to our ward Christmas breakfast. I am always asked for the recipe, so being that our Christmas breakfast is tomorrow morning, I thought I'd post early. Be warned, this is a make the day ahead recipe.

Ingredients:

12 slices rustic white bread
1/2 C milk
1 lb fresh asparagus broken into pieces (you can substitute frozen, but it's not as crisp)
8 oz button mushrooms, sliced
1/2 oni0n, diced
1 lb. sausage (Jimmy Dean's Hot N Spicy)
1/2 lb. grated cheddar
8 large eggs
1 C buttermilk or sour cream
1/4 tsp. salt
1/8 tsp. freshly ground pepper
dash of Worcestershire
dash of Tabasco


Instructions:
Cube bread into 1/2 inch pieces. Toss with milk in large bowl and set aside.

Brown sausage and drain.

In the same pan, saute mushrooms and onions for about 3 minutes. Turn off heat and add asparagus and sausage back to the pan.

In a separate bowl, blend eggs, sour cream/buttermilk, and seasonings.

Using a 9x13 greased pan (I use Pam) layer the strata as follows:

1/2 the bread cubes
1/2 the sausage/vegetable mixture
1/2 cheese
1/2 bread cubes
1/2 sausage/vegetables
1/2 cheese

Pour the egg mixture over it all, covering it completely. Cover and refrigerate overnight. Remove from refrigerator and let sit at room temperature for an hour before baking.

Bake at 350 degrees for 45-1 hour until inserted knife comes out clean.