English Muffin Pizzas

The first time I ever had this for dinner was in 1981 at my sister Donna's apartment.  This is my take on her recipe and I've been making it for years.  It's fast, easy and very tasty and there are endless combinations for toppings so you can make your favorite very easily.  This version is very meaty!

ENGLISH MUFFIN PIZZAS - SAUSAGE, PEPPERONI & EXTRA CHEESE VERSION

1 package English Muffins (6 of 'em)
16 ounce package Jimmy Dean sausage
Grated Parmesan Cheese
1/2 jar Pizza Sauce (more or less)
8 ounce package shredded Mozzarella cheese
Sliced Pepperoni

Preheat the oven to 425^F. and line a baking sheet with some aluminum foil.

Split the English Muffins in half and arrange them on the baking sheet.  Bake in the hot oven for about 10 minutes or until they begin to look a little toasted.  Remove from the oven and sprinkle with some grated Parmesan cheese.

Meanwhile, crumble the sausage in a large skillet and cook, stirring occasionally, until well browned. Drain any grease (Jimmy Dean won't have much!)

Spread a heaping tablespoon of pizza sauce on each muffin half.  Spoon the cooked sausage onto each one.  Pile the mozzarella cheese on top of the sausage and arrange the sliced pepperoni on top of the cheese.

Bake in the hot oven for about 12 to 15 minutes or until the cheese is melted and begins to brown a little bit on top.

Good served with a nice Salad!  Feeds 4 to 6 people.

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Cathy's Alfredo Mashed Potatoes

2 large baking potatoes, peeled and diced

Water

1 tsp Italian Seasoning

Salt

2 Tbsp grated Parmesan cheese

2 Tbsp butter

1 Tbsp Kraft Zesty Italian Dressing

2-3 Tbsp heavy cream

Cover the potatoes with water in a medium sized saucepan. Add italian seasoning and salt to taste. Bring to a boil, reduce heat and cook until the potatoes are tender.

Drain well, return the potatoes to the pan and add the cheese, butter, and Italian dressing. Mash potatoes with a potato masher (I like mine lumpy!) and add the heavy cream, whisking until mixed. Serve hot.

2 large (about 5-6" long) baking potatoes will make 3 normal servings (or 1 serving for me and
a bunch for John!) These are so good!

Chicken Marsala

This is supposed to be the recipe from Buca di Beppo's. Wherever it came from...it's really good!!!

Olive oil

4 thin chicken breast cutlets, pounded to an even thickness

2 ounces low salt bacon, cut into 1/4-inch pieces

1/2 cup flour

Coarse salt

Fresh ground black pepper

1/2 cup dry Marsala wine
4 tablespoons heavy cream

minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make
approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets.

Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.

Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.