How To Make Italian Sausage And Pepper Casserole

Have you ever been invited to a friend’s home for a pitch in party or need a dish for a special occasion such as: watching your favorite football team play, watching the PGA golf tournament, a summer lawn party, or just having a few friends getting together socially?

Want to impress your friends with is a delicious Italian sausage and pepper casserole. Here is a special receipt you can prepare for your pitch in party or special occasion. I always like to use cast iron cookware in my kitchen because cast iron holds the desired temperature and distributes the heat evenly during the cooking process.

After you have baked your casserole in your cast iron Dutch oven and prior to sprinkling cheese over the casserole, spoon the casserole into a food warmer dish. Enjoy your meal with a bottle of your favorite red wine and a loaf of fresh Italian bread. It you like Italian sausage and peppers, like I do, you and your friends will enjoy this dish. That is why I would like to share this receipt with you.

Enjoy,

Iron Mike

Preheat oven to 375 degrees.

In a large bowl, cream together the shortening and sugar; add eggs and mix in. In another bowl, mix the flour, baking powder, soda, salt, cinnamon and cloves together. Add the flour mixture to the creamed mixture alternately with the applesauce. Add the raisins, nuts, oatmeal and vanilla. Drop by teaspoon onto greased cookie sheet about 2-inches apart to allow for spreading. Bake 15 minutes or until done in a 375 degree oven.

Yield: 4 dozen cookies

CHOCOLATE BRICKLE BARS
1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

*On one occasion, I did not have any red currant jelly to hand and substituted it with apricot jam. It was fine.

Place the meat, oil, onion, bay leaf, wine and seasoning in a bowl and marinate for at least four hours and if possible, overnight. Preheat the oven to 170°C. Fry the bacon in a little oil in a large casserole. Stir in the flour and then add the red currant jelly, the orange rind and the stock and bring gently to the boil. Add the meat and the marinade. Tightly cover the casserole dish (I cover it in tin foil before placing the lid on top) and transfer to the oven. Cook for two and a half hours, checking on it at regular intervals and adding water as necessary. Serve with a scattering of parsley on top.

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