• 1 cup diced ham or turkey
• 1 (4-ounce) jar diced pimiento, drained
• 2 tablespoons coarse-grained Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
Preparation:
Cook bacon in a large non-stick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.
Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.
Sausage, Mushrooms and Apple in Puff Pastry
Ingredients:
• 1 lb. of sausage
• 1 large apple, peeled and chopped
• 2 eggs beaten
• 3/4 cup of Stove Top stuffing mix (or other brand)
• 2 green onions sliced thin
• 5 mushrooms, cleaned and sliced
• 1 egg white beaten
• 2 tablespoons sesame seeds
• Package of Puff pastry
Directions:
Preheat oven to 400 ºF. Brown sausage until all pink is gone, add mushrooms and cook until soft. Drain well. Mix together in a bowl, sausage, mushrooms onions, chopped apple, stuffing mix and green onion, add beaten egg and mix well. Roll out pastry sheet to 16" x 12" rectangle. Spread sausage mixture down the middle of the pastry. Brush edges of pastry with beaten egg white, then fold top and bottom ends over filling. Make 3" cuts at 1/2 inch intervals on sides of pastry. Fold one strip at a time, alternating sides until filling is totally enclosed. Make 2 small cuts on each side to vent and brush top with remaining egg white. Sprinkle the sesame seeds on top of pastry. Place on baking sheet and bake for 30 minutes or until golden brown. 4 servings.
Note: Maple Sausage can be used to add a different flavor and also chopped baked ham can be used instead of sausage.