GailG

This is the "Southwest" Pasta I did today. This is not my usual Cajun fare but it was delicious.

1# sliced smoked sausage, browned in Dutch oven. REmove from DO and set aside.
Add chopped onion, bell pepper, celery, garlic, and parsley. (I buy the fresh combination. Used about 1 1/2 cups.)
Add a litle water, broth, or red wine to deglaze the pot. and allow vegetables to cook until tender.
Add a small jar of chopped pimento then the following ingredients:
1 can condensed cream of tomato soup
1 can condensed cream of Golden mushroom soup
14 oz. can of unsalted chicken or beef broth
`1 tablespoon chili powder
1 tablespoon worcestershire sauce

Cook on low heat until reduced a little then add 1# mild-Mexican Velveeta cheese ut in small cubes. Then all of the cheese has melted, add the sausage. Cook slowly, stirring often, until desired thickness of sauce is reached.
Toss over 2# biled rotina or penne sausage.

Note: I added a small block of cream cheese to the mix. And no salt added to the sauce, but I did salt the pasta.

GailG

I sent the recipe, it came up. Saw a type and edited. It did not save. Not sure what happened. It seemed to be locked in the reply box. So closed it out. Will attempt later.

GailG

This is my second try to get this recipe through. This time I'll try not editing if I get any typos.
Southwest Pasta
1# sliced smoked sausage, browned in Dutch oven. Remove and set aside.
Add chopped onion, bell pepper, celery, garlic, and parsley. (I buy the fresh combination. Used about 1 1/2 cups.)
Add a little water, broth, or red wine to deglaze the pot and allow the vegetables to cook until tender.
And a small jar of chopped pimento then following ingredients:
1 can condensed tomato soup
1 can Golden mushroom soup
1 14-oz. can of unsalted chicken or beef broth
1 tablespoon chili powder
1 tablespoon Worcestershire sauce

Cook on low heat until reduced a little, then add 1# mild Mexican Velveeta cheese, cut into small cubes for quicker melting.
Once the cheese is melted, add the browned sausage and allow to cook slowly until the sauce reaches desired thickness. Stir often to avoid scorching.

Toss over 2# boiled penne or rotini pasta.

Note: the only salt I add is what I add to the pasta.

Oh my! I see that it has come in.

borntoquilt

Here is the recipe for the Fruit Soup I mentioned in an earlier post. Hope you enjoy ! You can use any fruit you want in any amount but for some reason the BANANA in a MUST.... enjoy! And let me know how you liked it!

Fruit Soup:
1 pint fresh strawberries OR 1 (16oz) frozen strawberries, thawed and mashed)
1 cup water
2 TBLS white sugar
2 TBLS quick cooking tapioca
1 small can frozen orange juice concentrate (add water if soup is too thick!)
1 banana, sliced
1 apple, chopped, seeded, cored
2 cups chopped fresh or canned fruit (drain syrup) of your choice. I always use more than it calls for.


Soak tapioca and sugar in water about 5 minutes: then cook 2 minutes. Cool !
Add orange juice concentrate to tapioca base. Mix well!

Add strawberries, banana, apple, and the rest of the fruit.
Add lemon juice: mix well and CHILL...

Serve in individual glass bowls topped with a scoop of cottage cheese and a tray of stone ground sesame crackers (or YOUR choice). You could also serve in large chilled glass bowl and let guests serve themselves. Have cottage cheese in a side dish, add as desired.

I have made this with just about any fruit you can think of and tastes great every time. (Remember the banana mentioned above) This freezes well. Maybe freeze in individual sizes to use for a FAST smoothie ??? or just a quick dessert when company shows up....

***I just Googled "Summer Fruit Soup Recipe". Taste of Home has a fairly similar recipe and I think I like their directions a little better. *** ENJOY ! Borntoquilt !! (Kennie)