Biscuits & Gravy

Pea and Peanut Salad

1 package (10 oz) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup Italian salad dressing

In large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

Found in: "Taste of Home: Simple and Delicious Cookbook"

Ravioli Bake

1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained (I've found this to be optional)
2 pkg. (1 pound each) frozen ravioli
2 cups shredded Italian/mozzarella cheese
2 T grated Parmesan cheese

Heat oven to 400.

Mix spaghetti sauce, tomatoes and water. Spoon one cup into bottom of 13*9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over tomato mixture. Top with remaining sauce and then ravioli. Sprinkle with remaining cheese and cover.

Optional: diced zucchini and/or Italian sausage

Bake 30 minutes and then uncover. Bake 15 minutes more. Sprinkle with Parmesan cheese.

Breakfast Bakes

Two different takes on the same recipe.

1 can (8 ounces) refrigerated crescent rolls
1 package smoked ham, chopped
6 eggs
1/2 cup milk
1/2 t salt
1/2 t pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Heat oven to 350. Unroll dough in 13x9 baking dish and press to cover the bottom of the dish, firmly pressing holes and seams together. Sprinkle ham over crust. Beat together eggs, milk, salt and pepper. Pour mixture over ham and top with cheese.

Bake for 25 minutes or until set.


10 frozen hash browns, thawed
12 eggs
8 ounces cream cheese
cooked sausage
chopped tomatoes
green onions
shredded cheese

Crumble up thawed hash browns and press in the bottom of a greased 13x9 inch dish. Beat eggs and cream cheese together until smooth and then pour on top of hash browns. Place crumbled cooked sausage on top.

Bake at 350 for 25 minutes or until cooked through. When taken out of the oven, immediately sprinkle cheese, chopped tomatoes and diced green onions on top. Serve when cheese is melted.

Italian Leek Soup

1 pound of sweet italian sausage
3 leeks
4 potatoes
2 14 oz. cans vegetable broth plus two cans water
italian parsley (optional)
salt and pepper to taste

Take casings off of the sausage and cook until no longer pink in a soup pot. Slice leeks into thin slices and add to pot. Cook until mostly transparent. Add the broth and water and bring to a boil. Peel potatoes and cut into bite size pieces and add them to pot. Add parsley, if desired. Cook for twenty minutes or until potatoes are tender. Add salt and pepper to taste.

Tastes great with homemade bread.