Butternut Squash Soup, and Roasted Squash, and the Full Beaver Moon / Supermoon, by Margaret Ullrich

Finally, the election in the United States is over!

It was very stressful for many.

I’m hoping that all the stuff was just Donald Trump telling the voters what he knew they wanted to hear so that he would be elected, but that he will end up being a good president.

A couple of weeks ago I posted the recipe for Ma’s Pumpkin Soup.

Now that Halloween is over, the stores are giving more space to other winter squashes.

A friend asked if the other squashes can be used in a soup, too.

Yes, they can!

Butternut squash is also known as butterscotch squash, butternut pumpkin and gramma. It tastes like pumpkin, so you could also use it in some of your favourite pumpkin recipes. It is a good source of vitamins A, C and E, as well as fiber, manganese, magnesium, and potassium.

Roasting is a popular way to prepare a squash.

The easiest way is to wipe the skin and place it in a pan or on a baking sheet.

Bake it at 400º F for about an hour (times vary a bit because the size varies).

The squash will become soft. 

Just slice, remove the seeds (they’re in the bottom ball part) and serve.

You could also cut the squash in half lengthwise, place the two sections in a pan and lightly brush the cut surfaces with cooking or olive oil.

Or you could put the pieces in a pan, cut side down, and add some water. 

Bake for about 45 minutes or until soft. 

Leftovers can be be mashed and used in casseroles, breads, and muffins.

These recipes would also work with other winter squashes, such as acorn squash.

My favourite is the butternut because it has a nice sweet taste.

Acorn squash could do with a bit of sweetening. 

Maple syrup is nice, as is brown sugar.

Butternut squash can also be grilled.

Place a large sheet of aluminum foil in a pan.

Cut the squash in half lengthwise, and place a section, cut side up, on the foil.

Spread a layer of spinach and crumbled feta cheese over the cut surface.

Place the other piece cut side down on the filling.

Tightly wrap the squash and cook on the grill (or you could bake it in the oven).

If you have the time, a butternut can be peeled, seeded, and cut into 1-inch cubes.

Then place the cubes in a roasting pan that has been lined with foil.

Drizzle with 2 Tablespoons olive oil and toss the cubes.

Sprinkle over them 2 cloves garlic, minced, and salt and pepper.

Roast in a 400º F oven 25 - 30 minutes, until squash is tender and lightly browned.

Trivia… 

Squash is technically a fruit, because it has seeds, but it is used as a vegetable.

Hints:

Sage and thyme, or nutmeg and cinnamon, also go well with squash.

The seeds are edible, and can be either eaten raw or roasted.

The skin can also be eaten, but toss the knobby cap bit at the end.

Peeling a butternut is a hassle. Here’s a method:

Lay the squash on its side and cut the ball at the bottom off. 

Cut the top from the longer part so you have two cut flat surfaces. 

Stand the tube on one flat end. 

Cut slices of skin from top to bottom. 

Cut the bottom from the large ball. 

Stand the ball on one flat surface. 

Following the contour, cut slices of skin off, from top to bottom. 

Cut in half (top to bottom) to expose the seeds.

Scrape the seeds out and discard or set them aside to be roasted.

  

Leftover cooked squash can also be frozen.

About this soup recipe…

Leftover cooked squash can be used.

If it was roasted it would also have a stronger squash flavour.

You can also adjust the amount of garlic, more or less, and add a pinch of curry powder.

Or, if you’d like it to be a bit hotter, add cayenne powder and a little nutmeg.

The soup can be served hot or cold.

                        Squash Soup

Peel, seed, and cube

1 medium butternut squash

Chop 

1 small onion
1 stalk celery (optional)
1 medium carrot (optional)

2 medium potatoes or sweet potatoes

Melt in a large pot

2 Tablespoons butter

Add the chopped vegetables and the cubed squash.

Cook 5 minutes, or until lightly browned.

Add

2-3 Cups chicken or vegetable stock (enough to cover the vegetables)

Bring to a boil.

Reduce heat and let simmer until the vegetables are tender, about 40 minutes.

Remove from heat and stir in

2 Cups chicken or vegetable stock 

Scoop some of the soup into a blender and puree to make it smooth.

If you want the whole soup smooth, repeat until the soup is the way you want it.

If it’s too thick, you can add more stock.

Season with

salt and pepper

Reheat soup, if necessary.

Served with a big dollop of sour cream and crusty bread, such as Ma’s Hobz.

About the sky this week, thanks to the folks at The Farmers' Almanac…

November 12-14 — North Taurids Meteor Shower are expected to peak at this time, with the best viewing direction south 12 – 2 a.m.; however, the light of the waxing gibbous Moon will interfere with visibility. The Taurids are actually two annual meteor showers created by the comet Encke. They are named for constellation Taurus, where they are seen to come from in the sky.

November 14 – At 6 a.m. EST, the Moon will arrive at its closest point to the Earth (known as perigee) in 2016.  Two hours later, at 8:52 a.m. EST, the Moon will officially turn full. This is a true “supermoon” and is the closest full Moon since January 26, 1948! November’s Moon is traditionally named the Full Beaver Moon. 

Watch this short video to see how it got this name.

November 15 – Look to the east in the evening hours to spot the star Aldebaran and the Pleiades Star Cluster above the full Moon. Viewing might be a little difficult because the nearly-full Moon will be bright. Aldebaran is the brightest star in the constellation Taurus, The Bull.

November 17-18 — The Leonids Meteor Showers peak. Best viewing time is between midnight and 5:30 a.m. local time. This meteor shower, named for the constellation Leo, is typically one of the more exciting showers of the year, producing an average of 20-30 meteors per hour. But the light of the waning gibbous Moon may squelch visibility.

Anna Sultana’s Roasted Lemon Potatoes and Rice, Greek Style

A few days ago I posted the recipe for Ma’s Greek Spinach & Cheese Quiche.

I mentioned that, if you’d like to have a meal without doubling up on the quiche, you could serve it with a salad.

Got an email… where’s the starch?

Okay… here’s the starch.

When we find a Greek restaurant or place in a food court, they usually serve spanakopita with a salad, rice and roasted lemon potatoes.

The roasted lemon potatoes are a little different from Ma’s Roasted Potatoes, which she usually served with her Lemon Chicken.

Somehow word got around so that the Greeks and Maltese learned that lemon was a great way to add flavour to a dinner.

Hope you enjoy a lemon flavoured dinner, too.

Hint:

Sometimes they also add peas to the rice.

Sometimes they don’t.

Suit yourself.

                        Roasted Lemon Potatoes, Greek Style

In a small bowl combine

1 Tablespoon salt

2 Tablespoons chicken bouillon granules

3/4 teaspoon garlic powder

1 Tablespoon sugar

1/8 teaspoon pepper

1 Tablespoon dried oregano

Peel and cut into wedges

6 large russet potatoes

Put them in a 9 x 13 inch pan

Drizzle over the potatoes

2 Tablespoons extra virgin olive oil

Pre-heat the oven to 350º F

Sprinkle the spice mixture over the potatoes.

Mix until all of the potatoes have been seasoned.

Pour over the potatoes

1 1/4 Cups water

1/3 Cup lemon juice

Bake for 30 minutes.

Remove the pan from the oven and stir around the potatoes so that the darker potato edges are turned under.

Bake for another 30 to 45 minutes.

                        Rice, Greek Style

Place in a medium pot

1 Cup uncooked long grain rice

2 1/4 Cups water

1 Tablespoons butter

2 teaspoons chicken bouillon granules

1/2 teaspoon dried mint

2 teaspoons lemon juice

1/4 teaspoon garlic powder

Bring to a boil. 

Reduce heat; cover and simmer for 12-15 minutes or until the liquid is absorbed.

About the sky this week…

According to the Farmers Almanac:

On April 7 there’ll be a new moon.

On, April 8, about 45 minutes after the Sun sets, look very low near the western horizon. If the sky is very clear, you should be afforded a view of a delicately thin waxing crescent Moon, just about 1½ days past new phase. To the lower right of the thin lunar sliver will be the planet Mercury.

This little planet nearest to the sun is almost always confined to the day, when it cannot be seen. So it has to be looked for during its twilight appearances, but these are briefer, generally occurring during the brightest time of twilight and the brightest and lowest part of the twilight sky. Thus relatively few people have set eyes on it; there is even a rumor that Copernicus, living in misty northern Poland never saw it.

You simply must know when and where to look, and find a clear horizon. An excellent window of opportunity opens on Monday, April 4th and will remain open through perhaps April 25th. During this time Mercury will stand almost straight above where the Sun has set. Initially, Mercury shines nearly as bright as Sirius, the brightest star in the sky, but thereafter it gradually fades in brightness.

Anna Sultana’s Roasted Garlic Hummus, Salad Dressing and Onion Spread

We’re now officially having another cold January here in Manitoba.

The temperature is hovering at minus 30º C.

With the windchill it’s feeling like minus 40º C.

Yeah… that’s cold.

We were kidding ourselves back in December when we thought we were going to enjoy a mild winter during the start of 2016.

Well, Winnipeggers can dream, can’t we?

I recently posted the recipe for Roasted Garlic and Roasted Garlic Butter.

The butter isn’t the only thing you can make with roasted garlic.

Here are three more recipes.

But feel free to experiment and create a new family favourite!

Hints:

Don’t store any of these garlic recipes in plastic containers.

The scent tends to linger.

The amount of garlic cloves in the recipes is just a suggestion.

If you'd like a milder or stronger flavour, no problem.

Just use less or more garlic.

The roasted garlic gives the hummus and dressing a sweeter, milder taste than hummus made with raw garlic.

The kiddies might like the gentler garlic flavour with their fresh veggies. 

The mashed roasted garlic paste can be refrigerated in a jar with a tight-fitting lid.

Or frozen, if you’ve made more than you can use in a couple of weeks.

Roasted Garlic and Onion Spread is good served with cheese and crackers.

Or spread it on bread for sandwiches.

It’s particularly good with a Panini or in a grilled cheese sandwich.

You can also use it on garlic bread, garlic toast, bruschetta, crostini and canapé.

Freeze any Roasted Garlic and Onion Spread you’ll be storing for over a week.

                        Roasted Garlic Hummus 

Place in a blender

1 can (19 oz / 540 mL) chickpeas, drained and rinsed

1/3 Cup olive oil

1/4 Cup lemon juice

3 Tablespoons water

3/4 teaspoon salt

1/4 teaspoon pepper

Pulse until smooth. 

Add by squeezing out into the blender

4 to 8 roasted garlic cloves 

Purée until well combined. 

Transfer to a serving dish.

Sprinkle over hummus

1/4 teaspoon paprika (optional)

Serve it with crackers and vegetables.

                        Roasted Garlic Salad Dressing

For the Roasted Garlic Paste:

Squeeze into a small jar with a tight fitting lid the cloves from

8 whole roasted heads of garlic

Mash gently with a fork.

For the Dressing:

In a small jar with a tight fitting lid combine

1 teaspoon roasted garlic paste

1 teaspoon honey or sugar

1 Tablespoon vinegar

2 Tablespoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Close the jar and shake vigorously or stir with a fork.

                        Roasted Garlic Onion Spread

Peel, roughly chop and place in blender

2 large sweet onions

Pulse until finely chopped.

Place in a medium saucepan 

2 Tablespoons extra virgin olive oil

2 Tablespoons butter

The chopped onions.

Cook over medium high heat for 5 minutes, until soft. 

Add by squeezing out into the pan of chopped onions

2 - 3 heads of roasted garlic

Cook for another 10 - 15 minutes, or until the excess moisture starts to cook off.

Add

1/4 Cup packed brown sugar

3 Tablespoons vinegar (wine or balsamic)

1/4 teaspoon black pepper

Cook, stirring often, for another 15 - 20 minutes.

The mixture should be thick and deep golden.

Taste to adjust the seasoning. 

Pour into a container with a tight-fitting lid.

Cool and refrigerate until needed.

Anna Sultana’s Roasted Garlic, Roasted Garlic Butter and Sirius, the Dog Star

Happy New Year!

We’ve been having a mild start to January, 2016.

Mild for us here in Winnipeg, Manitoba.

When I mention the temperatures we get to my New York friends - or worse, to my California friends - they go into shock.

Oh, well… it’s been mild enough that our water pipes aren’t bursting as they did a couple of years ago.

And that’s a very, very good thing.

I recently got an email asking for budget friendly recipes.

One of the first rules of budget shopping is to buy what is in season.

Actually, buying what is in season is the way to get better quality food.

I realize I also have readers who live south of the equator, but I’ll be making budget suggestions for what is available in my local markets.

Please, if you live in Australia or South America, just make a note of the seasonally affected posts and use the recipes when appropriate.

Garlic is now in season and can be found is one pound bags.

People have been eating garlic in China since 2000 BC.

Garlic is grown around the world and is known for its pungent flavour as a seasoning and as a condiment.

Garlic also has a medicinal side…

It was used as an antiseptic to prevent gangrene during World Wars I and II.

In 2013 it was proven that garlic may lower total cholesterol and LDL cholesterol in adults with high cholesterol if taken for longer than two months.

They also found a connection between higher garlic consumption and a lower risk of prostate cancer.

But be warned - as garlic may reduce platelet aggregation, patients taking anticoagulant medication shouldn’t eat much, if any, garlic.

Garlic is known to cause bad breath and body odour. 

Sipping milk - or having bland cheese - while eating garlic can help.

Well, nothing’s perfect.

Hint:

Garlic, raw or roasted, may be applied to different kinds of bread to make garlic bread, garlic toast, bruschetta, crostini and canapé.

Roasting makes the flavour mellow and sweet and the texture spreadable.

Roasted garlic is delicious with pasta and can be added to an antipasto tray, with some cheese and Italian cured meats, and served with bread. 

You can also add roasted garlic to guacamole or tomato sauce.

If you buy a bag or two of garlic, why not save time and roast them all?

This can be done while you are roasting meat or chicken or baking a casserole.

No, not while you're baking a cake or cookies.

Garlic can be roasted at temperatures ranging from 325º F to 375º F.

Just check after 45 minutes to see how they are doing.

You want them to be dark and soft enough to squeeze out of their skins. 

After roasting you can keep the garlic wrapped in the foil in the refrigerator to spread on sandwiches or to squeeze into vinaigrettes or mashed potatoes.

Roasted garlic can also be frozen.

                        Roasted Garlic

Preheat oven between 325º F to 375º F, depending on what else you are cooking

Tear a large piece of aluminum foil and place it in a pan.

You want a large enough piece to wrap the bulbs.

Lightly grease the part of the foil where you will place the bulbs.

Take garlic bulbs and remove any loose papery skin.

Cut about about 1/4 inch off the tops.

Place the bulbs root side down on the foil.

Drizzle olive oil into each bulb - about 1 teaspoon each per bulb.

Sprinkle the bulbs with salt and pepper, to taste.

Some people like to add thyme or rosemary.

Seal the bulbs tightly in the foil. 

Place the pan in the oven.

Roast the garlic for 45 minutes.

Check to see how they are doing - they might need up to another 45 minutes.

When done it will have browned and the cloves will be soft.

Let sit about 20 to 30 minutes.

When cool enough to handle, squeeze out garlic cloves from the bulb and use.

                        Roasted Garlic Butter

Gently squeeze the roasted garlic cloves into a container with a tight-fitting lid.

Mash the cloves gently with a fork to create a garlic paste. 

Refrigerate or freeze. 

Spread it inside sandwiches or serve with cheese and crackers.

About the sky this week…

According to the Farmers Almanac:

On January 9 look to the southeast before sunrise to see Venus and Saturn close together, like they’re touching! This is the closest these two have been since March of 2013.  Don’t bother looking for the New Moon at 8:31 p.m.  

On January 10 locate the three straight stars of Orion’s belt, then follow a line directly below it to locate Sirius, the Dog Star.  Look right below and you’ll see a faint fuzzy smudge, which is M41, a Messier Object. At mid-northern latitudes, look for the pair at 3 to 4 a.m. local time. You’ll need a dark sky and either binoculars or a telescope. 

Anna Sultana’s Roasted Potatoes and Vegetables, Maltese Style

I’ve been watching shows like Property Brothers and Love It or List It.

it’s amazing to see what young couples now expect in their first home.

When my parents and I immigrated to America in 1950 we shared an apartment with Pop’s brother, his wife and their two children for two years.

The apartment had a kitchen, a bathroom, a living room and two bedrooms.

My cousin is a month younger than I am, so we shared a crib.

No, the bathroom did not have two sinks.

The kitchen did have its own stove.

Ma used to tell me about how Grandma would send her to the baker's with anything that needed an oven, such as their Sunday roast and the vegetables.

Then, after a few hours, Ma would return with the hot roasted meat and vegetables, along with a few loaves of fresh bread. 

After Grandma had added a few spices, and did a few last minute touches, another Sunday dinner was ready. 

Ma appreciated having an oven in the house.

She did miss the gossip, though.

                        Roasted Potatoes

Cut into wedges

1 pound potatoes

Put them in a large bowl

Add

1/2 Cup extra virgin olive oil

1 Tablespoon dried rosemary

Place the potatoes in a large roasting pan.

Pre-heat the oven to 400º F

Sprinkle over the potatoes

1/4 Cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon  pepper

Cover with aluminum foil.

Bake for 30 minutes.

Remove the foil and bake for 1 hour or until potatoes reach the desired colour.

                        Roasted Mixed Vegetables 1

Grease a large cookie sheet

Preheat oven to 350º F

Put in a large bowl 

1 eggplant, sliced

1 green pepper, sliced

2 marrow, sliced

2 tomatoes, quartered

1 large onion, quartered 

3 garlic cloves, chopped 

Combine in a small bowl 

1 teaspoon salt 

1/2 teaspoon pepper

1 teaspoon chopped fresh mint

1/2 teaspoon dried thyme

1 teaspoon turmeric

1/2 teaspoon cumin

Sprinkle the spices over the vegetables.

Drizzle over the vegetables

2 tablespoons olive oil 

the juice of 1 lemon 

Mix well.

Put the vegetables on the baking sheet.

Bake for 15 minutes.

Take the pan out and turn the vegetables so they roast evenly.

Bake for 45 minutes.

Take the pan out and check if the vegetables are done.

Return to oven if you'd like them more cooked.

Serve hot, warm or cold.

                        Roasted Mixed Vegetables 2

Grease a large baking dish

Preheat oven to 375º F

Place in prepared dish 

2 to 3 eggplants, rinsed

4 to 5 onions

5 to 6 potatoes, quartered

4 cloves garlic, peeled

Pierce the eggplants with a fork.

Bake for 45 minutes to 1 hour.

When the eggplant feels soft, remove pan from the oven.

The eggplants’ skin should be wrinkled.

Let cool 15 minutes.

Peel the eggplant and slice.

Put the slices and onions in a large bowl.

Add

1/4 Cup olive oil

1/3 Cup wine vinegar

1 teaspoon salt 

1/2 teaspoon pepper

1/2 Cup parsley

Mash all ingredients together.

Cover and place in the refrigerator.

Serve cold on couscous or pasta, with grilled or roasted meat or fish.

It can also be served as a meal eaten with bread, anchovies, tuna and olives. 

Anna Sultana's Roasted Potatoes, Maltese Style / Roasted Lemon Butter Parmesan Potatoes, Greek Style / links for Maltese Style Ross il-Forn, Imqarrun il-forn and Timpana

I can’t escape the rather haphazard way in which I did my first posts.

Back in October, 2010 I posted the recipe for 

Carmela Soprano's Roasted Potatoes with Rosemary and Garlic.

I just quickly mentioned that Ma roasted potatoes, too.

Well, I got an email asking for a bit more information than that.

Okay… no problem.

Ma had two favourite ways of roasting potatoes.

One was her basic roast.

A pan of potatoes sharing the space with the meat.

For example, Ma’s basic roasted potatoes goes well with her Lemon Chicken.

If the main course was not as strongly flavoured, Ma made Lemon Potatoes.

This was a recipe she picked up when we were on the boat coming to America in 1950.

It was a Greek boat, so she got a a steady diet of Greek food during the two week trip.

Some of the dishes caught her fancy.

Even back then Ma wasn’t shy about asking questions about what she was eating.

Here are both recipes, complete with measurements, temperature and time.

Hints:

It’s a good idea to compare the temperature and time needed for both the potatoes and whatever else you’re cooking.

If you’re using potatoes of assorted sizes, cut them to about the same size when quartering.  Some might be better halved, then cut into thirds or fourths.

If you want the basic roasted potatoes to be more crispy, roast them for about 20 minutes, then take them out,  quickly turn them around a little bit with a spoon, then roast them for another 10 minutes.

Roasted Potatoes, Maltese Style variation:

Instead of cutting into quarters, the potatoes can also be cut crosswise into slices about 1/4 inch thick.

After placing the potato slices in the greased pan, season and cover tightly with foil.

Bake in a 375º F oven for 45 minutes.

Word of warning: any reheated leftover slices will be crunchier than reheated quarters.

                        Roasted Potatoes, Maltese Style

Serves 4 to 6

Combine in a small dish

1 Tablespoon thyme leaves

2 Tablespoons rosemary leaves

1 teaspoon salt

1 teaspoon pepper

Wash very well

2 pounds potatoes 

Without peeling them, quarter the potatoes.

Preheat oven to 400° F

Grease a large roasting pan.

Place the quartered potatoes in the greased pan. 

Drizzle potatoes with

4 Tablespoons olive oil

1 Tablespoon vinegar

Sprinkle the combined spices over the potatoes.

Place the roasting pan in the oven and roast for 30 to 45 minutes.

                   Roasted Lemon Butter Parmesan Potatoes, Greek Style

Serves 6 to 8

For the dressing:

Mix together in a medium bowl

1 Cup chicken broth

2 Tablespoons lemon juice
1/4 Cup butter, melted
1 teaspoon oregano
1 Tablespoon minced garlic (optional)
1 teaspoon salt 

1 teaspoon pepper

Wash very well 

3 pounds potatoes

Peel the potatoes and cut them into large wedges.

Place the wedges in the prepared baking dish.

Preheat oven to 375° F

Butter a large roasting pan.

Place the potatoes wedges in the greased pan. 

Drizzle potatoes with the dressing.

Turn them around with a spoon to completely cover with dressing.

Cover the roasting pan tightly with foil.

Bake for 40 minutes.

Remove the pan from the oven, uncover, and turn the potatoes.

Sprinkle with
1/2 to 3/4 Cup grated Parmesan cheese

Place the uncovered roasting pan in the oven.

Bake for 20 to 30 minutes, until the potatoes are done to desired tenderness.

Before serving sprinkle with

fresh parsley, chopped

Want something else besides potatoes?

Ma had some great recipes:

Ross il-Forn (Baked Rice, Maltese Style)

Imqarrun il-forn (Baked Pasta, Maltese Style)

Timpana (Baked Pasta with pie crust, Maltese Style)

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions (for 4 or 50)

Okay… travelling is nice but it's time to get back to the recipes.

March has just come in like a lamb, thank goodness!

As the days get longer, they just seem to fly.

Before you know it, it's going to be April.

I don't know what it is about April in Manitoba but it always is a very busy month.

Churches have teas, couples have socials, families have gatherings.

Maybe it's just that we're so glad to have made it through another winter.

That's a very good reason to celebrate!!

But, as any Ma knows, you can't leave the planning to the last minute.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook  has terrific recipes for feeding a family or a crowd.

And many of them are quite reasonable.

Hey, we are talking Winnipeg, affectionately nicknamed K-Mart Town.

Yes, K-Mart went out of business long ago.

But the nickname stuck.

As with Charmaine's other recipes this can also be used for a smaller group.

But it's good to tuck away for when you're expecting a crowd.

And it makes great use of those Italian sausages you bought when they were on sale.

You did stock up, didn't you?

                        Roasted Sausages, Peppers, Potatoes and Onions

Preheat oven to 450º

Serves 4                                                                     Serves 50 

In one or more large shallow roasting pans spread

1 pound peeled potatoes, cut into 1-inch pieces               12 pounds

1 green pepper, cored, seeded, cut into 1-inch pieces           15

1 red  pepper, cored, seeded, cut into 1-inch pieces             15

1 medium onion, cut into 1-inch pieces                                     12

Do not crowd the vegetables.

If they're crowded, some will burn and some won't brown.

Drizzle with

1/4 Cup olive oil                                                                          2 1/2 Cups

Sprinkle with

salt and pepper to taste                                             salt and pepper to taste

Stir the vegetables so they'll be coated with the oil.

Roast the vegetables for 45 minutes, stirring a couple of times.

While the vegetables are roasting,

pierce with a fork in a couple of places

1 pound Italian pork sausages                                                  15 pounds

After the vegetables have cooked for 45 minutes, remove them from the oven

and place the sausages on top of the vegetables

Bake for 15 to 30 minutes.

Serve hot.

Would I make Roasted Sausages, Peppers, Potatoes and Onions again?

Sure, it's a nice all-in-one meal.

You might like to serve it with some crusty bread.

And, if you're feeding a crowd, Charmaine's Caesar Salad.

One recipe down.  Thirty-nine more to go.