AVOCADO RELISH WITH CILANTRO PESTO
Steps:
- Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
- Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
SAUSAGE EGG CASSEROLE FROM SOUTHERN LIVING
This recipe was in Southern Living in the early 90s. I've made in several times. Its a little bit different from most breakfast casseroles AND its easy because you make it the night before and bake it in the morning.
Provided by nicoleingermantown
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place bread pieces in 9x13 inch greased casserole dish.
- Slice sausage links into 1/2 inch thick slices. Brown sausage pieces in skillet and drain on paper towels.
- Spread cheese on bread pieces and then layer sausage on the cheese.
- Beat eggs, dry mustard and 2 1/2 cups milk and pour over casserole. Refrigerate overnight.
- When ready to bake, dilute soup with the 1/2 cup milk and pour over casserole.
- Bake at 300 degrees for 1 1/2 hours.
SOUTHERN-STYLE EGG ROLLS
Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly southern accent. When I bring them to a party, I always come home with an empty plate. -Holly Jones, Kennesaw, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (2-1/3 cups sauce).
Number Of Ingredients 19
Steps:
- In a small bowl, mix the sauce ingredients until blended. Refrigerate, covered, until serving., For egg rolls, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Cool slightly., In a large bowl, beat cream cheese, green onions, soy sauce and garlic powder until blended; stir in turnip greens, cheese, black-eyed peas and sausage., With one corner of an egg roll wrapper facing you, place 3 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 373 calories, Fat 26g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
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