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INGREDIENTS

• 8 beef sausages or pork sausage links
• 16 smoked oysters , halved
• 4sliced bacon, cut into strips

DIRECTIONS

1. Poach the sausages in water for about 15 minutes or until just cooked; cool.
2. Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
3. Barbecue or grill, turning, until the bacon is cooked and sizzling.

INGREDIENTS

• 4 boneless chicken breasts
• 4 slices bacon
• 3-4 ounces smoked gouda cheese
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper

DIRECTIONS

1. Combine, cayenne, garlic powder, paprika and pepper.
2. Flatten chicken breasts to approx 1/4" thickness.
3. Season both sides of chicken with the cayenne mixture.
4. Place small piece (s) of cheese on chicken and roll up, pressing firmly.
5. Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
6. Bake in a 350 oven for 20 minutes.

INGREDIENTS

• 1 1/2 cups sauerkraut, well squeezed
• 2 medium raw potatoes, sliced 1/4 inch
• 1 cup raw carrots, sliced 1/4 inch
• 1 medium tomato, coarsely chopped
• 1/2 cup sweet onions, chopped
• 1/4 cup tomato juice
• 1thick smoked pork chop (11/2-inch) or
• 2thick pork chops
• 2 tablespoonssweet Russian mustard or other european other european sweet mustard
• 1 cup applesauce

DIRECTIONS

1. Preheat oven to 325°F.
2. In a 1 quart size casserole put the kraut on the bottom, then the potato slices, next the carrots, tomato & onions. Pour in the tomato juice.
3. Place the chop(s) on top.
4. Spread the mustard on the chop(s) and cover with the applesauce.
5. Cover tightly and bake in 325°F oven for 2 1/2 hours.
6. Enjoy I hope.

INGREDIENTS

• 1 lb smoked sausage
• 1 (16ounce)can corn
• 1 (10ounce)packagecornbread mix
• salt, to taste
• pepper

DIRECTIONS

1. Brown sausage in skillet.
2. Drain and put sausage in greased pie pan.
3. Pour drained can of corn over sausage.
4. Salt and pepper to taste.
5. Prepare corn bread mix according to package directions.
6. Pour over sausage/corn mixture.
7. Bake at 400° for 25-30 minutes, or until corn bread is golden.

INGREDIENTS

• 500 gspinach tagliatelle , cooked per package directions
• 50 g butter
• 4 fresh sage leaves
• 2 cloves garlic, peeled and finely chopped
• 200 g smoked salmon, cut in strips
• 50 g shelled pistachio nuts
• 4 tablespoons fresh lemon juice
• 4 tablespoonswhiskey
• 200 g mascarpone cheese
• fresh ground black pepper, to taste

DIRECTIONS

1. In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
2. Add the garlic to the pan, and saute for 30 seconds.
3. Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don’t be alarmed).
4. Add the lemon juice and the whiskey, and cook for another minute.
5. Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
6. Add ground black pepper to taste.
7. Add the hot cooked pasta to your pan and mix it well into the sauce.
8. It is now ready to serve!