Sausage and Fennel Orzotto

July 26, 2016Uncategorized
Submitted by: Jan Hurwitz Lot # 343
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Submitted by: Jan Hurwitz Lot # 343
Ingredients
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Servings:
Instructions
  1. Heat broth in saucepan and keep warm while preparing remaining ingredients.
  2. Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
  3. In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
  4. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
  5. Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
  6. Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Bean Casserole

March 15, 2016Uncategorized
Cook Time 1 hour
Submitted by Doris Karger Lot #1723
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Submitted by Doris Karger Lot #1723
Ingredients
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Servings:
Cook Time 1 hour
Instructions
  1. Brown and drain sausages. Drain beans, except pork and beans. Add remaining ingredients. Bake at 350 degree oven, covered, for one hour.
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