Tailgates have begun!
I pulled out 2 OLD recipes. The casserole was from a Fort Wayne friend from August 1985!!!!
Chili Cheese Casserole
1/2 lb. pork sausage ~ browned. Drain and set aside
8 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
12 oz. shredded Monteray Jack cheese
12 oz. cottage cheese
2 4 oz. cans mild chopped green chilies
In large bowl, beat eggs until light.
Stir together flour, baking powder, salt
Add to eggs and mix.
Fold in cheeses, chilies and remaining ingredients
Turn into greased 9 x 9 baking dish
Bake 350 oven for 40 minutes
Remove, let stand 10 minutes.
Cut into small squares. Serve hot.
(I baked both of these on Friday and just reheated on Saturday morning!)
Sausage Balls
1 lb. sausage
3 c. bisquick
4 c. shredded cheddar
1 tsp pepper
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine 1 cup mayonnaise and 1 Tbsp. yellow mustard. Serve with sausage balls.
Recipe courtesy of Paula Deen
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