BEEF AND SAUSAGE STEW
2 Tbsp. salad oil
1 c. (5 oz.) Vienna sausages
1 lb. ground beef
1 � c. uncooked spiral
macaroni or elbow
2 c. (16 oz.) stewed tomatoes
1 c. (8 oz.) tomato sauce
1 c. (6 oz.) tomato paste
2 Tbsp. instant minced onion
1 Tbsp. garlic salt
1 tsp. dried basil leaves
1 tsp. ground oregano
� tsp. pepper
2 1/2 c. boiling water
Heat oven to 400 degrees. Heat oil in Dutch oven. Brown
Vienna sausages over medium heat. Remove sausages. Add ground
beef; cook and stir until brown. Drain off fat. Stir in
remaining ingredients. Arrange sausages on top. Cover and
bake until macaroni is tender, about 35 minutes. Yield: 6
servings.
Note: You can substitute � package (12 ounce size)
Polish sausages or smoked franks, each cut into 3 or 4 pieces,
for the Vienna sausages.
SPANISH RICE AND SAUSAGES
Sofrito: (Homemade Seasoning)
sason con achiote (look in
Spanish seasoning
department)
3 green peppers
3 red peppers
1 onion
2 tomatoes
� tsp. Adobo (Spanish
seasoning salt)
� c. water
1 can tomato sauce
Mix ingredients in blender to make a lumpy sauce.
Additional Ingredients:
2 cans Vienna sausages
stuffed olives
4 c. rice
In a saucepan with a little oil, add the Sofrito and
cook it at very low heat for a few minutes. Add the Vienna
sausages and cook a few minutes more at very low heat.
While the Sofrito is being cooked, proceed by boiling 1
cup of water with a dash of salt and oil in a large pot. Once
water is boiled, add the Sofrito, and let it boil a while
longer.
In the meantime, rinse rice (to wash out some of the
starch) and add to the pot; boil at medium heat for about 3
minutes. Lower heat and cook for about 45 minutes, stirring
occasionally. Makes 4 to 5 servings.
Serve hot with a salad of lettuce and tomatoes or corn.
No meat needed.
MEXICALI CASSEROLE
1 can yellow hominy, drained
1 lb. can tamales, cut in
thirds
4 or 5 oz. can Vienna
sausages, cut in half
1 can condensed cream of
chicken soup
1/2 c. shredded cheese
(Cheddar)
Combine hominy, half the tamales, Vienna sausages and
soup. Mix gently, turn into 1 1/2 quart casserole. Place
remaining tamales on top. Bake at 350 degrees for 30 minutes.
Sprinkle with cheese and return to the oven for a few more
PLUM GLAZED FRANKS
1/4 c. plum jelly
1/4 c. finely chopped chutney
1 tsp. vinegar
dash of garlic salt
1 (7 oz.) pkg. cocktail
frankfurters or 1 (4 oz.)
or can Vienna sausages,
halved
Mix jelly, chutney, vinegar and garlic salt in small
skillet or chafing dish. Add franks; heat through, stirring
constantly. Serve hot with wooden picks for serving and
eating.
CORN DOGS
3 (5 oz.) cans cut Vienna
sausages or 1 lb. cocktail
wieners
1 egg, beaten
1/3 c. milk
1 c. Bisquick
2 Tbsp. cornmeal
1/2 tsp. paprika
1/8 tsp. cayenne red pepper
Mix egg and milk. Mix remaining ingredients in. Heat
salad oil (2 inches) to 375 � in electric frypan. Dip sausages
in batter and cook in oil until golden brown.
LINDA'S PAELLA VALENCIANA FOR SIX
6 pieces chicken
(approximately 2 lb.)
1/4 c. olive or salad oil
(approximately 2 to 4
Tbsp.)
1 large onion, sliced
1 tomato, cut up
1 1/2 c. long grain rice
3 c. chicken broth, made by
dissolving 3 bouillon cubes
in 3 c. water
2 to 2 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne red pepper
1/8 tsp. saffron (turmeric is
a good substitute)
5 oz. frozen shrimp, defrosted
2 oz. minced clams
2 Vienna sausages, cut up
7 oz. frozen peas, defrosted
1 1/3 oz. pimento, drained
1/4 c. olives, sliced
parsley flakes for garnish
Wash chicken pieces and pat dry. In a heavy frying pan
or casserole dish, heat oil and saute chicken pieces until they
are golden brown. Remove chicken and set aside. Drain off
fat, but not all the oil. Heat oven to 350 degrees. Add onion and
tomato to remaining oil; cook and stir 5 minutes until onion is
tender. Stir in rice, broth and next 5 seasonings. Heat to
boiling. Add chicken. Cover tightly and bake in oven 35
minutes. Gently stir in shrimp, clams, sausages and peas.
Cover and bake until chicken is tender, about 10 minutes.
Garnish with pimento, olives and parsley flakes. Delicioso!
