One Pot Cheesy Sausage Penne

2 tablespoons olive oil
1 medium yellow onion chopped
2 garlic cloves minced
1 medium carrot grated
1 lb mild Italian sausage casings removed
2.5 cups uncooked penne pasta
2 cups crushed tomatoes
1.5 cups chicken or vegetable stock
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack cheese
chopped basil for garnish

Heat up oil in large skillet. Add chopped onion and minced garlic and saute on medium heat for 2 minutes. Add shredded carrot and saute until onion is translucent.
Add sausage and cook until done, breaking it up with a wooden spatula.
Add pasta, crushed tomatoes and stock to pot. Stir well. 

Season with salt and pepper. Bring all to a boil. 

Reduce the heat to simmer. Cook, covered, stirring often, until the pasta is done.
Remove from heat and uncover pot. Top pasta with shredded cheese. 

Cover for 3 minutes, or until the cheese is melted.

Notes
This dish is great reheated the next day. It can also be frozen for up to 3 months.

Credit: Anna Hinman

Helen Humphries’ Ratatouille

1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)

Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.

We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.

Patsy's BLT appetizers

Originally made with ranch mini rice cakes but it seems those are no longer sold. Made them with Blue Diamond Nut Thins almond crackers and they were very good.

mayo
small roma tomatoes, thin sliced
bacon bits or crumbled bacon
sprinkle with basil

Brenda Gannt's Tomato Pie

1 ½ cups mayonnaise
½ cup sour cream
2 cups shredded sharp cheddar
2 cups shredded mozzarella
mild onions, sliced (I use a Vidalia)

2 pie crusts, baked and crispy (this recipe makes two pies)
4 or more large ripe tomatoes, sliced, salted, and drained
1 cup shredded parmesan
basil

Mix first five ingredients in bowl.

In each pie crust, layer:
tomatoes
mixture
basil
tomatoes
mixture
basil
parmesan

Bake at 350 until bubbly, 30-40 minutes.
Makes 2 pies. Approximately 200 calories per ⅛ pie.

https://www.facebook.com/102414758122226/videos/190529775462752/

Cracker Salad

INGREDIENTS

• • 3 medium tomatoes, seeded and chopped
  • 2 heaping tbsp. chopped parsley
  • 1 cup mayonnaise
  • 1 pinch garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 sleeve Saltine crackers, plus more if necessary

PREPARATION

Add tomatoes and parsley to a large mixing bowl, then fold in mayonnaise. Season with garlic powder, salt, and black pepper, keeping in mind that the crackers will add more salt. Crumble the crackers in their sleeve and then fold them in until the salad is the texture of thick mashed potatoes. Serve immediately.

Recipe from Lance Williams of Mallery Street Café in St. Simon’s, Georgia

Pesto Pinwheels

1 can (8 oz) refrigerated crescent dinner rolls or dough sheet
¼ cup basil pesto
¼ cup chopped sun-dried tomatoes

• Heat oven to 350°F. 
• If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 
• 
Mix pesto and sun-dried tomatoes; spread over each rectangle to within 1/4 inch of edges. 
• Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices. On ungreased cookie sheet, place slices cut side down. 
• 
Bake 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. 

Tomato Biscuits

Via Garden & Gun, adapted from Willie Foster, Biscuit King’s Fun Barn, Fairhope, Alabama

Makes 8

1 lb. White Lily self-rising flour, about 3 ⅔ cups
Salt and black pepper
8 tbsp. butter, frozen
1 ½ cups buttermilk
1 large tomato, halved and sliced
Mayonnaise, preferably Duke’s
Mustard
4 oz. cheddar cheese, shredded
2 tbsp. melted butter, for greasing and brushing

Preheat the oven to 425 degrees. Season the flour with generous pinches of salt and pepper. Mix well, and then grate in the butter. Add the buttermilk, stirring with your hand until thoroughly mixed. Dump the dough onto a floured surface and knead it gently only a couple of times, until it comes together as a unified mass. Press it into a ½-inch thick round and cut circles about twice the width of the halved tomato slices. Spread them lightly with mayonnaise and mustard, add tomato and 2 oz. cheese, and then fold over and seal the dough. Place the stuffed biscuits on a greased baking sheet and brush them with butter. Sprinkle remaining cheese on top and bake for 15 minutes, or until golden.

Hearty Tomato Soup with Sausage and Pasta

1 pound ground sausage, browned and drained
1 (28 ounce) can crushed tomatoes
16 ounces chicken stock
pint half and half
small can evaporated milk
2 tbsp stick butter
2 cups orzo or other small pasta, cooked and drained
6 ounces shredded Parmesan cheese
salt
pepper
garlic salt
basil

In a large stock pot, combine sausage, crushed tomatoes, chicken stock, and seasonings.
Bring to a boil, stirring frequently; continue to boil 5-10 minutes for flavors to marry.
Reduce heat; slowly add half and half and evaporated milk, stirring well.
Simmer about 5 minutes.
Stir Parmesan in soup until blended. Add pasta.

Broiled Parmesan Tomatoes

Easy and delicious - Paula Deen never steers us wrong!

3 14-oz cans tomatoes (whole or diced)
salt and pepper
1 stick unsalted butter
1 1/2 cups freshly grated Parmesan

Place tomatoes in baking dish. Season with salt and pepper and top with pats of butter. Sprinkle with Parmesan and broil 10-15 minutes, until cheese is bubbly.

Taco Soup with Beef

2 pounds lean ground beef
2 cups diced onions
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn, drained
1 can Mexican style stewed tomatoes
1 can tomatoes with chiles
1 large can petite diced tomatoes
2 small cans diced green chiles
1 pkg taco seasoning mix
1 pkg ranch salad dressing mix

Brown beef and onions; drain. Combine with all other ingredients. Cook in crock pot 6-8 hours on low or simmer on stove for an hour. Serve with Fritos, cheddar cheese, sour cream, and sliced jalapenos for garnish.