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Recipes
Smoky Bacon And Blue Cheese Chicken Salad Pitas
By cdrier
Combine first 4 ingredients, stirring well
- 3/4 c. plain fat-free yogurt
- 1/4 c. (l oz.) crumbled blue cheese
- 2 tbsp. light mayonnaise
- 1/2 tsp. freshly ground black pepper
- 3 c. shredded romaine lettuce
- 1 1/2 c. shredded cooked chicken (about 6 oz.)
- 4 driers bacon slices, cooked and crumbled
- 2 medium tomatoes, seeded and chopped
- 4 (6-inch) whole wheat pitas, cut in half
Split Pea Soup
By cdrier
In 4 qt. Dutch oven, combine peas,water, chicken broth,ham hocks, onion, garlic and seasonings
- 16 oz. dry split peas
- 1 1/2 qt.water
- 1 1/2 chicken broth
- 4 *Drier's* smoked ham hocks
- 1 large onion chopped
- 1 clove garlic diced
- 1 1/2 C. chopped carrots
- 1 C. celery
- salt and pepper to taste
Potato Bacon Casserole
By cdrier
Preheat oven to 350 degrees
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely-chopped onion
- 8 ounces *Drier's* bacon cooked, crumbled
- 1 cup shredded Longhorn cheddar cheese - (4 oz)
- 1 can Carnation evaporated milk - (12 oz)
- 1 large egg lightly beaten
- 1 1/2 teaspoons seasoned salt
Potato, Ham, And Broccoli Casserole
By cdrier
Preheat oven to 400 degrees F
- 4 medium baking potatoes, peeled and cut into 1/4-inch cubes (about 6 c.)
- 3 c. fresh broccoli florets
- 3/4 lb. *Drier's* ham, cut into 1/4 inch cubes (about 3 c.)
- 2 green onions, sliced
- 1 (16-oz.) container sour cream
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (5-oz.) pkg. shredded
- Swiss cheese
- 1/4 c. water if needed for moisture
- 1 tsp. dried dill weed
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- additional green onions, sliced (optional)
Mediterranean Spirals
By cdrier
Heat over to 375 degrees. Unroll dough; divide into 2 equal sections along center perforation
- 1 pkg. Pillsbury Refrigerated Parmesan Breadsticks
- 2 T. purchased pesto
- 8 thin slices *Drier's* salami
- 1/4 C. chive and onion cream cheese spread softened
- 1/4 C. prepared tapenade
- 4 to 6 strips roasted red bell pepper
Sausage-Beef Casserole
By cdrier
Take casing off sausage and cut sausage in 1" lengths and brown in two tablespoons of melted shortening
- 1 lb. *Drier's* smoked sausage
- 1 lb. beef chuck
- 1 large onion, sliced
- 1/4 teaspoon garlic powder
- 2 medium green peppers, cut in quarters
- 2 16-oz cans red kidney beans
- 1 teaspoon basil
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 beef bouillon cubes dissolved in 1 cup boiling water
- 4 medium potatoes, quartered
June's Ham Loaf
By cdrier
This is my mom's recipe. I love the green pepper, good color and great taste
- 1 1/2 lb. *Drier's* ham ground
- 1 lb.fresh ground pork
- 1 c. bread crumbs
- 1 tbsp. brown sugar
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 2 eggs
- 1 tbsp. *Drier's* mustard
- 1 tsp. scant *Drier’s* seasoning salt
Spinach Ham and Roasted Pepper Calzone
By cdrier
1 Heat oven to 350 Grease large cookie sheet
- 2 8 oz. Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (9oz)pkg. Green Giant frozen spinach, thawed,squeezed to drain
- 8 oz. thinly slice provolone cheese
- 2 large red bell peppers, roasted quartered, or 12 oz jar roasted, red bell peppers, drained, quartered
- 4 oz. thinly sliced *Drier's* ham
- 2 T. purchased pesto
- 1 egg yolk
- 1 T. water
Smoked Sausage Cassoulet
By cdrier
Preheat oven to 350 degrees
- 2 tablespoons olive oil plus
- 1/4 cup olive oil
- 3 pounds assorted *Drier's* smoked sausages and Polish
- feshly-ground black pepper to taste
- 4 large leeks, white and pale green parts thinly sliced
- 6 large garlic cloves chopped
- 1 medium apple peeled, chopped
- 1 tablespoon chopped fresh rosemary
- 1 1/2 teaspoons dried rubbed sage
- 1/2 cup brandy
- 2 cans diced tomatoes with roasted
- garlic in juice - (14 1/2 oz ea)
- 3 cans Great Northern beans - (15 oz ea) drained, with
- liquid reserved
- 1 package frozen baby lima beans - (10 oz) thawed
- 1 cup canned chicken broth or more if needed
- 3 tablespoons tomato paste
- 1/2 teaspoon ground cloves
- 4 cups diced country-style bread
- 1 pound tomatoes seeded, diced
- 1/2 cup chopped fresh parsley
- Salt to taste
Smoked Sausage-Lentil Soup
By cdrier
Remove fennel tops and reserve for garnish
- 1 small fennel bulb
- 6 c. water
- 8 oz. driers smoked sausage, cut into 1/2-inch pieces
- 1 1/4 c. dry brown lentils, rinsed and drained
- 2 carrots, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp. kosher or sea salt or 3/4 tsp. regular salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. red wine vinegar
- kosher salt, sea salt, or regular salt
- freshly ground black pepper