Porcupines in a Skillet

• 1 lb. ground beef
• 1 pkg. dry onion soup mix
• 1½ c. hot water
• ¾ c. uncooked white rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese

Cook beef and drain grease.  Add soup mix, rice, water, and tomatoes.  Simmer until rice is done, about 20-25 minutes.  When done, top with shredded cheese.



Dry Onion Soup Ingredients

• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Autumn's Mild Sausage Blend

• 4 Tbsp Legg's Old Plantation Seasonings:  Pork Sausage Blend 10
• 2 Tbsp Dark Brown Sugar
• 1 Tbsp Ground Sage

Use this ratio to mix as much seasonings as needed for deer or pork sausage.  This will make mild sausage.

Weigh 1 pound meat using meat scale.

Add 20 grams of seasonings per pound of sausage.

* If  making deer sausage, use 2 lbs deer meat and 1 lb Boston Butt.

* Pure Boston Butt is used for pork sausage.

*Pasta Primavera with Chicken

• 1 lb Chicken breast, cut in thin slices
• Cavender's Greek Seasoning (salt free)
• 1 lb Penné Pasta, cooked al dente 
• 1 - 1/2 c. Chicken broth
• 1 - 1/2 c. Yellow Tail Chardonnay 
• 1 med. yellow squash
• 1 med. zucchini
• 1 large white onion
• 1 red bell pepper
• 3 Tbsp minced garlic, from jar 
• 1/2 c. Parmesan and Romano cheese blend
• 1/4 c. Half and half 
• 2 Tbsp EVOO
• 2 tsp cornstarch 
• Sea salt, to taste

Dust the sliced chicken liberally with Cavender's Seasoning.  Heat 2 Tbsp olive oil in a large skillet.  Cook the chicken and minced garlic until chicken is no longer pink.  Remove from skillet.

Slice onion and pepper into thin strips.  Peel and slice squash and zucchini into 1/8 inch thick slices.  Place them in the hot skillet.  Lightly dust with Cavender's. 

Add 1 and 1/2 cups each chicken broth and Chardonnay.  Add sea salt as needed for vegetables.   Remember there is already some salt in the chicken broth.  Bring the vegetables to a boil and cook until tender.

Dissolve cornstarch in 1/2 cup water.  Add to veggies.  Simmer for a minute or 2 to thicken.  Add Parmesan cheese blend.  Add half and half.  Stir in chicken and penne pasta.  Heat through.  Serve immediately. 

*Notes for next time: 
- increase Parmesan/Romano to 3/4 cup, maybe a whole cup.