Sausage Gravy

Ingredient

• 1 pound bulk pork sausage
• 4 tablespoon all-purpose flour
• 1 1/2 cups milk
• Salt and pepper, to taste

Instruction

1. In large skillet over medium-high heat, cook and crumble sausage to lightly brown, removing fat from pan as it accumulates.
2. Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper.
3. Serve over hot baked biscuits, toasted English muffins or toast.

Clark's Quiche

Ingredient

• 1/2 pound thick sliced bacon
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container sour cream
• salt and pepper to taste
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 pound fresh mushrooms, finely diced
• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 8 eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

Instruction

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4. Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

Waffles with Apples

Ingredients

• 8 nanna's waffles lightly toasted
  
• 4 apples peeled cored and thinly sliced
  
• 80g sultanas
  
• 3 tbs sugar
  
• 1 tbs butter

Instruction

1. Have your apples peeled and cored and cut up thinly and heat a pan and add the butter and sugar then add the apples and sultanas and gently cook until the apples are tender.
   
   
2. Arrange 2 of the toasted waffles on a serving plate and top them with the apple mixture. The Waffles with Apples taste good to if you add a little shredded coconut on top if desired.
3. Enjoy your freshly made Waffles with Apples!

Gloomy Day Smoothie

Original recipe yield:4 servings

Ingredient

• 1 mango - peeled, seeded, and cut into chunks
• 1 banana, peeled and chopped
• 1 cup orange juice
• 1 cup vanilla nonfat yogurt

Instruction

1. Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!

Makes 8 servings.
Ingredient

• 1 pound ground pork sausage, crumbled
• 1/2 cup chopped peeled onion
• 2 cups shredded colby cheese
• 1 cup chopped broccoli, blanched (see note), well-drained
• 1 cup cooked brown wild rice
• 1 tomato, cored and chopped
• 1 ( 2.25-ounce) can sliced black olives
• 1 (10-inch) unbaked pie crust
• 4 large eggs
• 1/2 cup whipping cream
• 1 teaspoon crushed garlic
• 1/4 teaspoon ground black pepper

Instruction

1. Preheat oven to 425°F (220°C).
2. In a large skillet over medium heat, brown sausage, about 5 minutes. Add onion and continue to cook until onion is fragrant and translucent, 3 to 5 minutes; drain thoroughly. Remove from heat and stir in cheese, broccoli, rice, tomato and olives. Transfer into pie crust.
3. Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover.
4. Bake for 10 minutes; reduce heat to 400°F (205°C) and bake 30 to 35 more minutes or until golden and firm.

Italian Tomato Toasts

Ingredient

• 250g yellow cherry tomatoes halved
• 250g red cherry tomatoes halved
• 1 tbs balsamic vinegar
• salt and pepper to taste
• 1/4 cup torn basil leaves
• 4 slices sourdough bread toasted

Instruction

1. Lightly spray a non stick pan with cooking spray and heat. Add the tomato halves to the pan and cook over high heat, stirring constantly for 2 minutes until the tomatoes start to soften. Stir through the balsamic vinegar and season to taste. Now add the basil leaves and stir to combine.
   
2. Arrange the toast on serving plates and top each one with the tomato mixture. Season the Italian Tomato Toasts with black pepper and serve immediately.
3. Enjoy your freshly made Italian Tomato Toasts!

Papaya Strawberry Banana Smoothie

Ingredient

• 1 cup papaya juice
• 1 cup frozen strawberries
• 1/2 of a banana
• ice

Instruction
In a blender mix papaya juice, strawberries and banana continue adding ice until drink thickens.