Teresa's Thanksgiving Stuffing

5 tablespoons of softened butter

6 cups store-bought bread crumbs

1 tablespoon extra-virgin olive oil

1 pound mild Italian sausage

1 pound of portabello mushrooms

1 large onion, chopped

3 large carrots, peeled and diced

2 large ribs of celery, chopped

½ cup minced fresh parsley

½ tablespoon of thyme

1 tablespoon of minced fresh sage

1 teaspoon of minced garlic

1 teaspoon of salt

Pepper to taste

3 large eggs, lightly beaten

4 cups of chicken broth

Heat oven to 350º.  Coat a 9 by 13 inch casserole dish with 1 tablespoon of butter.  Place bread crumbs in a very large bowl.  Heat oil in a large pan over medium-high heat; add sausage and cook until nicely browned on all sides.  Remove from pan and set aside to cool.  Drain all but 3 tablespoons of the fat from the pan, and then add the mushrooms and stir, scraping up any browned bits with a wooden spoon.  Cook until lightly browned, about 4 minutes.  Add mushrooms to bread crumbs.

Return the pan to medium-high heat and melt the remaining 4 tablespoons of butter.  Add onion, carrots, garlic and celery and sauté, stirring occasionally, until lightly browned and soft, about 5 minutes.  Add parsley, thyme, sage, salt and pepper and cook 1 more minute.  Add to bread cubes and mushrooms; stir to combine.

Add sausage to stuffing mixture, along with eggs and broth, mix well.  Spoon mixture into the casserole dish and bake uncovered until top is lightly browned and crusty, about 1 hour.

Teresa's Hot Dog Chili

1 pound of ground chuck

~ 1 cup of ketchup

1 teaspoon of chili powder

In medium size saucepan, brown the ground chuck.  Spoon of the fat.  Add the chili powder and ketchup.  You may need a little more or less ketchup.  Add to make the ground chuck moist.  Let simmer on low heat for around 15 minutes.  

Teresa's Deviled Eggs

1 dozen eggs

½ cup mayo

1 tablespoon mustard  

1 teaspoon vinegar

Put eggs in a pot and cover with enough water to cover.  Add a tablespoon of salt to the water.  Bring to a boil.  Reduce heat and cook for 10 minutes.  Drain water and peel the eggs.  Cut each egg in half and put filling in a bowl.  Add the mayo, mustard, vinegar, salt and pepper to the filling and mix.  Fill each half of egg with filling.  Cover and refrigerate.

Teresa's Crab Quiche

2 cans canned crab meat

2 eggs, beaten

½ cup mayonnaise

2 tablespoons all-purpose flour

½ cup milk

1/3 cup chopped green onion

1 tablespoon parsley

2 cups shredded Swiss cheese

Beat eggs and add mayonnaise, flour and milk.  Stir in crab meat, onion, parsley and Swiss cheese.  Spoon into unbaked 9’ pie shell.  Bake 350° for 1 hour.

Teresa's Pot Roast

2 tablespoons vegetable oil

3 ½ to 4 pounds chuck pot roast

1 can cream of mushroom soup

1 pouch dry onion soup mix

1 ¼ cups water

6 medium potatoes, quartered

6 carrots, cut into 2” pieces

2 tablespoons all-purpose flour

In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.  Stir in mushroom soup, onion soup mix and 1 cup water.  Reduce heat to low.  Cover and cook for 2 hours.  Add vegetables and cover and cook for 45 minutes or until roast and vegetables are fork tender.  Remove roast and vegetables.  Stir together flour and remaining ¼ cup water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.

Teresa's Vegetable Soup

1 pound of ground chuck

1 small can of whole kernal corn

1 small can of cream style corn

1 small can of garden peas

1 small can of strihng beans

1 small can of carrots

1 small can of diced potatoes

1 small can of tomato sauce

1 standard size of diced tomatoes

½ tablespoon of parsley 

In large saucepot brown the ground chuck.  Spoon off fat.  Stir in the corn, peas, string beans, carrots, potatoes, tomato sauce, diced tomatoes and parley.  Add water to make juicy.  Add salt and pepper to taste.  Cover and cook for at least 30 minutes to let the flavors come together.