Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side. Remove from the skillet onto a paper towel-lined plate. Drain the extra grease from the skillet.
Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet. Add the thyme and stir until the liquid is almost evaporated.
Add the butter. Once it is melted, add the half and half and mustard. Bring it to a simmer and let it thicken a little before adding the Parmesan cheese. Stir until the cheese is melted and the mixture coats the back of a spoon.
Add the cooked pasta to the sauce and stir to coat the pasta.
To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage
¾-1 lb. chicken breast, cut into bite-sized pieces
3 tablespoons cooking oil
1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste. If using a white sauce, add ¼ cup Parmesan cheese to the sauce.
½ bottle (approx. 6 oz.) buffalo sauce
1 cup shredded mozzarella cheese
Cook noodles until al dente; drain.
Preheat oven to 350º.
While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook in oil until no pink remains.
Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave. Stir in the flour and salt. Add milk and stir. Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils. Stir in the Parmesan cheese.
Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine. Pour into a 9”x9” baking dish. Sprinkle remaining mozzarella cheese over the top.
Ingredients White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish
1. Prepare white sauce in a saucepan or microwave. Set aside.
2. In a 2-quart saucepan, place 3 tablespoons and the sliced onions. Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3. Add chicken broth, bouillon cubes, salt, and pepper. Stir until completely heated through.
4. Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5. Turn the temperature to warm and let cook for an additional 30-45 minutes.
6. Serve with a garnish of shredded cheddar cheese.
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)
1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4. Add liquid ingredients to the dry ingredients and stir until just combined.
5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
6. Brush the tops of each scone with a little bit of heavy cream or milk.
7. Bake for 15-18 minutes, or until scones are golden brown.
8. While the scones are cooling, mix up the glaze.
9. Spread the glaze over the sligntly warm scones. Serve.
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce
1. In a large bowl, combine eggs, and milk. Add the bread crumbs, onion, and salt.
2. Crumble beef over mixture and mix well.
3. Shape into 1-inch balls. Place the meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4. Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
5. Add meatballs to the sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.
6. Serve as appetizers or as a mealtime meat dish.
Yield: 5-4 dozen, depending on meatball size