WINNING SAUSAGE RECIPES FROM SEMO FAIR

The winning recipe in the first R.B. Rice Recipe Contest was submitted by Rosemary Ross of Chaffee. The contest was held at the SEMO District Fair.

Ross won for her Zucchini Casserole. She won $100, plus a ribbon, apron and certificate.

Second place went to Dortha Strack of Cape Girardeau for her Swiss Sausage Casserole, and third place went to Ann Bodenstein of Gordonville for her Frosted Sausage.

Strack won $50 and Bodenstein $25, plus each received a ribbon, apron and certificate.

Zucchini Casserole

4 medium zucchini squash, diced coarsely and peeled

3/4 cup shredded carrots

1/2 cup chopped onion

6 Tbsp. margarine

2 1/4 cups her stuffing

1 lb. R.B. Rice sausage

1 cup sour cream

1 can cream of chicken soup

Brown sausage, drain and set aside. Cook zucchini until slightly tender and drain. Saute carrots and onion in 3 tablespoons of margarine. Stir in 1 1/2 cup of herb stuffing, soup and sour cream. Gently fold in squash and add sausage. Pour into greased casserole dish. Sprinkle on top the remaining melted margarine and remaining stuffing. Bake at 350 degrees for 30 minutes. Serves 10.

Swiss Sausage Casserole

2 rolls (16 oz. each) sausage, browned and drained (I used 1 Italian and 1 mild R.B. Rice sausage)

1 1/2 cups chopped celery

2 cups croutons

1 cup mayonnaise

1/2 cup milk

1 Tbsp. onion soup mix

8 oz. (2 cups) grated Swiss cheese

1/4 cup slivered almonds

Combine all ingredients and mix well. Spread evenly into greased 9x13 pan. Bake at 350 degrees for 35 minutes.

Frosted Sausage

2 lbs. R.B. Rice Italian sausage

4 cups mashed potatoes

1 10 3/4 oz. can cream of mushroom soup

3/4 cup shredded cheddar cheese

6 slices bacon, fried and crumbled

Press sausage into 9x13 baking dish. Bake at 350 degrees for 25 minutes. Spoon off excess fat.

Frost with potatoes. Top with soup. Sprinkle cheese and bacon over top. Bake 15 minutes longer. Serve with a salad.