Enjoy some delicious recipes!
Program #847Rhonda Matthews
Sausage Cabbage Skillet
1 pound breakfast sausage
1 onion, sliced thin
1 small head cabbage, shredded
1 can crushed tomatoes
1/2 cup water
Salt and pepper to taste
Brown sausage and onion over medium heat in skillet. Pour off grease.
Add shredded cabbage and stir to mix well.
Add crushed tomatoes plus water.
Cover skillet and simmer until cabbage is tender crisp.
Add extra water if needed.
Season with salt and pepper to taste.
Serve over brown rice for a hearty, low cost meal.
Try this: substitute hamburger or diced smoked sausage for the breakfast sausage.
Roasted Sweet Potato Rounds
3 medium sweet potatoes
2 tablespoons oil
Salt to taste
Peel potatoes and slice into rounds approximately 1/2 inch thick.
Toss potatoes with oil to coat.
Place potatoes on foil-lined baking sheet and sprinkle lightly with salt, if desired.
Bake at 400°F approximately 25 minutes or until fork tender.
Like extra zip? Sprinkle your sweet potato with one of these:
Lemon or lime or orange juice
Pumpkin pie spice
Honey or maple syrup
Cut apples into quarters and remove cores.
Carefully cut a horizontal wedge from each quarter to create a mouth shape.
If not serving immediately, soak apple wedges in orange juice or pineapple juice to prevent browning.
Secure almond slivers inside the mouth by pushing nut into apple.
Serve mouths immediately as a kid-friendly treat to youngsters.
Try different teeth: sunflower seeds, or whole smoked almonds look (and taste) great!
Clemson University Cooperative Extension
Salt in Antiquity
While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!