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Today’s recipes have to do with sausage... specifically Polish sausage or kielbasa. Polish sausage is easy to prepare. Because it is a smoked product and fully cooked, it doesn’t take long to prepare. Simmered in water, grilled, sliced in half-inch pieces and sauted, it takes just a few minutes from opening the package to bringing it to the table. One of our favorites meals is Polish with sauerkraut and boiled potatoes. We had this combination of foods quite a lot when I was growing up and I have to say it’s one of the children’s and grandchildren’s favorites meals when they come to our house for supper. I have prepared other meals using Polish sausage and I’ll share them with you.

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SAUSAGE AND 
POTATO SOUP
1-14 oz. ring Polish sausage, sliced lengthwise in half and the halves cut in 1/2 inch slices
6 medium potatoes, peeled and cubed in half-inch pieces
2 c. frozen corn
1-1/2 c. chicken broth
1 celery rib, sliced 1/4 inch thick
1/2 t. each, garlic powder and onion powder
1/4 t. each, garlic powder and onion powder
1/4 t. each, salt and pepper
1-1/2 c. milk
2 T. flour
2/3 c. shredded cheddar cheese
1 T. flour

In a large saucepan, brown sausage, stirring constantly; drain. Set sausage aside. In the same pan, combine next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until veggies are tender. Combine milk and flour in a container with a led and shake until mixture is smooth. Turn heat to medium-high; stir milk mixture into veggies, stirring constantly until slightly thickened. Reduce heat; add cheese and sausage; cook and stir over low heat until cheese is melt and soup is heated through. Makes six servings.

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CHEESY SAUSAGE STEW
1-14 oz. pkg. Polish sausage, cut into 1/2 inch slices
4 medium potatoes (about 1-1/2 lbs), cooked, peeled and cubed
1-16 oz. can cut green beans
1 c. shredded cheddar cheese
1 small onion, diced (1/4 cup)
1 can cream of mushroom or cream of celery soup, undiluted

In a large bowl, combine first six ingredients. Fold in cream soup. Turn into a three quart casserole. Bake, covered, at 350 degrees for about 45 minutes or until heated through. Makes six to eight servings.

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PASTA AND POLISH SAUSAGE
1 lb. box bow tie pasta
1-1/2 c. frozen peas, thawed
1-14 oz. ring Polish sausage, cut into 1/2 inch slices
2 cans cheddar cheese soup, undiluted
2-2/3 c. milk (not skim)
1/4 to 1/2 t. hot pepper sauce
1/4 t. pepper

Cook pasta according to package directions; drain. Transfer pasta to a large bowl. Stir in peas. Brown sausage into large, sprayed skillet over medium-high heat for 5-7 minutes. Add to pasta. Whisk together soup, milk, hot sauce and pepper; stir into pasta mixture. Turn mixture into a 9x13 inch baking dish or 2-1/2 quart casserole. Bake at 350 degrees for 30-35 minutes or until heated through. Let casserole stand for five minutes before serving. Makes eight servings.

Thought for the Day: Take time even if it’s a minute to tell your loved ones how much they mean to you.

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