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Potato Sausage

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Potato sausage recipes



Cottage Pudding

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Cottage  Pudding

3 tbsp. butter
1 c. sugar
1 egg
1 2/3 c. flour
2 1/2 tsp. baking powder
Pinch salt
1 tsp. vanilla
2/3 c. milk

Mix and bake in shallow pan.  Serve with sauce.

Vanilla Sauce:
1/2 c. butter
1/2 c. flour
1 c. sugar

Brown butter; add flour, then water (enough to make a thin sauce). 
Then add sugar and vanilla. Serve with warm sauce.
Cottage  Pudding

3/4 c. sugar
1/4 c. shortening
2 c. flour
1 c. milk
3 lg. tsp. baking powder
Little salt
1 egg

  Bake 350 degrees 20-30 minutes or toothpick comes out clean.
3/4 c. sugar
2 level tbsp. flour
2 tbsp. cocoa
Dash salt
1 tsp. vanilla
1 c. water

  Cook until boils. 
Cottage  Pudding

3 1/2 c. flour
2 c. sugar
5 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 1/3 c. milk
2 eggs

Sift together dry ingredients.  Add shortening, lemon extract and milk. 
Beat 2 minutes.  Add eggs, beat 2 minutes and bake at 350 degrees for 
30 to 40 minutes in a 9 x 13 inch pan.  Cool.  Serve with hot lemon sauce.

Lemon Sauce:
1 1/2 c. sugar
3 tbsp. cornstarch
3 dashes of salt
3 dashes of nutmeg
3 c. boiling water
6 tbsp. margarine
4 1/2 tbsp. lemon juice

Mix together and bring to a boil everything except margarine and lemon juice. 
Remove from heat and add margarine and lemon juice. 

Lorna Doone Dessert

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Lorna  Doone  Dessert

1 pkg. Lorna Doone cookies
1/2 stick margarine
1 qt. vanilla ice cream
2 (4 oz.) pudding, chocolate
1 c. milk
1 sm. Cool Whip
2 Heath bars

Serves 12. 
Crust: Crush the 1 package of Lorna Doone cookies and mix with melted margarine. 
Press in 9"x13" pan. 
Middle Layer: Mix the following together: 1 quart vanilla ice cream, 2 packages of 
chocolate pudding and 1 cup milk.  Pour over crust and chill. 
Top Layer: Spread 1 small Cool Whip. Crush heath bars and sprinkle on just before 
serving. Can be made ahead of time and frozen. 
Lorna  Doone  Dessert

1 (10 oz.) pkg. Lorna Doone cookies, crushed
1 c. nuts
1 stick butter
8 oz. Philadelphia cream cheese
9 oz. Cool Whip
1 c. powdered sugar
2 boxes instant lemon pudding
3 c. milk

Mix first 3 ingredients together; put in 13 x 9 pan like pie crust. 
Beat together cream cheese, Cool Whip, and powdered sugar.  Put on 
top of crust. Beat pudding and milk together; put on top of above mix. 
Top with Cool Whip.
Lorna  Doone  Dessert

1 pkg. Lorna Doone cookies, crushed
1 stick butter, melted
2 pkg. instant vanilla pudding
2 c. cold milk
1 qt. vanilla ice cream, softened

Melt and pat into a 9 x 13 inch pan.  Bake at 350 degrees for 15 minutes 
(cookies and butter).  Mix well.  Pour over crust and chill.  Put a layer 
of Cool Whip on top.  Optional:  3 Heath bars crushed, sprinkle on top. 
Keep refrigerated.

Morrison's Dressing Deluxe

This was on my "not found" list, so someone has requested it in the past, perhaps calling it "pecan dressing" or "pecan stuffing":

Morrison's Dressing Deluxe

Pre-Preparation Notes: 
Cornbread for dressing should be cooked at least 24 hours in advance and white bread 
should be stale. You can produce stale bread by opening loaves and allowing them to 
dry out for several hours.
Cook ahead 1 lb. 4 ozs of giblets until tender.
Boil and peel ahead of time 1 dozen eggs for this dressing.

Ingredients  Amount
6 lbs        celery, diced
6 lbs        onions, diced
4 lbs        oil
3 lbs        stale white bread
18 lbs       chicken or turkey stock
9 lbs        corn bread
4 oz         baking powder
1 lb         giblets, cooked & diced
8 oz         pecan meats, chopped
1 lb 2 oz    hard boiled eggs, chopped
1 lb 8 oz    rice, cooked
7 oz         salt
1 oz         black pepper
1 oz         sage
6 ea         eggs, raw

Put celery, onions, and oil into saucepan. Cook until tender. Do not overcook, as 
celery and onions will cook some during baking period.

Soak stale white bread in chicken or turkey stock. After this has soaked for a few 
minutes, break into small pieces with your fingers. Next, crumble in the cornbread, 
being careful not to put in any burnt crust.

Sprinkle in baking powder and mix thoroughly.

Add giblets, pecan meats, hard boiled eggs, and cooked rice. Mix lightly, but thoroughly.

Add salt, pepper, and sage, and blend thoroughly.

Break 6 raw eggs into mixture and blend thoroughly. The dressing is now ready to 
be put into pans for baking.

Dressing should be baked in a pan size of about 18 x 20 x 2 1/2 inches deep. This 
creates a crisp, well done dressing. (NOTE: There are no oven temperature and baking 
time given for this recipe. My advice is just bake in a medium oven until brown.)

Dressing should be baked one pan at a time so that it will be piping hot when served 
with turkey, chicken, or roast. If your dressing is very hot and you have your gravy hot, 
it is not necessary to place the finished pan in the oven. This will eliminate the meat 
curling from the dry heat.

If you use this dressing for stuffing pork chops, etc, you will want to cook the 
dressing and then allow it to cool enough to be handled in stuffing the meat.
Stumbled across your website and your listing for the Deluxe dressing.
My name is Mike, My father used to be a manager for Morrison's and my brothers and 
I worked under him for awhile before moving on to other professions.
Well, my dad's not doing so great and he's unable to cook big family meals like he used to.  
Im stepping up to the stove now and he passed onto me his briefcase full of Morrison's recipes.  
On top the stack was probably his number one dish. The Deluxe Dressing. I know you have it 
listed on your website, but did not know the cooking temp.  Well it's 400 deg. (350 deg. Convection).

Salmon Soup

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Salmon  Soup

1 onion, chopped
2 cloves garlic, chopped
3 tbsp. oil
10 c. water
1 (8 oz.) can stewed tomatoes
2 (4 oz.) cans tomato sauce
1 (12 oz.) pkg. noodles
Salmon slices

Saute onion and garlic in oil. Add water, stewed tomatoes, and tomato sauce. 
Stir. Add salmon slices and noodles. Simmer all day.
Salmon  Soup

1 (14 3/4 oz.) can salmon
2 potatoes, diced
1 sm. onion, chopped
1 stalk celery, chopped
1/2 stick butter
2 c. milk
1 qt. water
Salt, pepper, and parsley

Melt butter. Add onion and celery; saute until soft. Add water, potatoes, and 
salmon. Boil to cook potatoes. Add milk and spices. Simmer 15 to 20 minutes. 
(Less water can be used.) 

"He took a swallow (of Barbacalo red wine), savored the surprisingly heavy, concentrated heat of it, and then had a second, longer swallow. He could fell it slither all the way down his gullet and sit in a warm, comforting pool in his stomach."
Good Blood by Aaron Elkins

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