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Old South Sausage Pie

Gosh, I can’t remember eating anything like this in our house.  But, this is another recipe very similar in nature to the Macaroni-Frankfurter Bake recipe I published earlier.  I’ll bet Mom’s attraction to these recipes was for a really large crowd.  In the states, Mom may have had to cook for harvesters, but never for a really large crowd like a school lunch room or anything.  Before she was married, Mom was a nanny of sorts in Holland.  I’m not sure what additional duties that might have entailed.  I know that she was really a stickler for cleaning according to my oldest sister, but by the time I was around, at the tail end of seven kids, she was probably a lot more relaxed and laid back about what was really necessary in a household.

At least these recipes have ingredients Mom would have been familiar with from her garden or from butchering.  Probably she would have had a hard time convincing anyone in our household that peppers in a recipe were a good thing, but she could hope, couldn’t she? These recipes seem to be more like a pot pie because of the cheese puffs which are more like biscuits than anything else.

Old South Sausage Pie
(Household Recipe)
1/2 pound pork sausage meat
1 cup coarsely chopped celery
1/3 cup chopped onion
1/4  cup chopped green pepper
2 tablespoons minced parsley
1/2 teaspoons sale
3/4 cup tomato paste (6-ounce can)
3/4 cup water
1 cup cooked kidney beans
Cheese Puffs

Brown sausage meat in heavy skillet.  Add celery, onions, green pepper and parsley and brown lightly.  drain off excess fat.  Season with salt.  Combine tomato past and water and add to meat mixture in skillet.  Add kidney beans, mixing well.  Cover, reduce heat and simmer 10 minutes.  Pour into 1 1/2 quart casserole and top with Cheese Puffs.

Cheese Puffs

1 cup sifted enriched flour*
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded American cheese
1/2 cup milk

Sift together flour, baking powder and salt.  Cut or rub in shortening until mixture is crumbly. Add cheese.  Add milk, mixing until flour is moistened.  Drop by spoonfuls around edge of casserole. Bake in hot oven (425 ° F.) about 20 minutes.

*If self rising flour is used, omit baking powder and salt.

Old South Sausage Pie
(Large Quantity Recipe)

Measure — Weight or Amount
Pork sausage meat, 10 pounds, 10 pounds
Coarsely chopped celery, 2 quarts, 4 pounds
Chopped onion, 3 cups, 1 pound
Chopped green pepper, 2 1/2 cups, 1/4 pound (about)
Minced parsley, 1 1/2 cups, 2 ounces
Salt, 2 tablespoons, 1 ounce
Tomato paste, 1 1/2 quarts, 10 6-ounce cans
Water, 2 1/4 quarts, 2 1/4 quarts
Cooked kidney beans, 2 quarts, 4 No. 2 cans.

Brown sausage meat.  Add celery, onion, green pepper and parsley and brown lightly.  Pour off excess fat.  Season with salt. Combine tomato paste and water and add to meat mixture.  add kidney beans, mixing well. Cover, reduce heat and simmer 20 minutes.  Pour meat mixture into 2 baking pans, 11 x 16 inches.  Top with Cheese Puffs.

Cheese Puffs
Sifted enriched flour, 2 1/2 quarts, 2 1/2 pounds
Baking powder, 3 tablespoons, 2 1/2 ounces
Salt, 5 teaspoons, 5 teaspoons
Dry milk solids, 1 1/2 cups, 6 ounces
Shortening, 1 1/4 cups, 10 ounces
Shredded American cheese, 1 1/2 quarts, 1 1/2 pounds
Water, 5 cups, 1 1/4 quarts

Sift together flour, baking powder, salt and dry milk solids.  Cut or rub in shortening until mixture is crumbly.  Stir in cheese.  Add water, mixing until flour is moistened.  Drop by spoonfuls on top of meat mixture in baking pans.  Bake in hot oven (425° F.) 30 o 35 minutes.  Makes 48 servings. Provides 2 3/4 ounces cooked protein-rich food per serving.


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