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Introducing Cass in the Kitchen

Hi, my name is Cass, and I know how to cook. I’m going to be doing a series here on Thursdays called Cass in the Kitchen. I’ll talk about recipes here, and since cooking is about more than food, you’ll find information and reviews on cooking tools and cookbooks and all that stuff. In fact, if it’s about the kitchen, from the kitchen or in the kitchen, I will probably talk about it sooner or later. And every now and again, I’ll probably talk about something that has nothing to do with the kitchen other than the fact that the thought occurred to me while I was cooking. Because I am like that: I Digress.

Ok, what makes me qualified to talk about cooking? I cook (did I say that?) for nine people. We eat four times a day here. I saw on tv a restaurant that served fewer meals per day than I do. They charged an astronomical amount of money, and also someone was murdered there, but still–they had a lower number of meals served per day than I do. Also, I used to have a cooking business. You know those businesses where you go to this big kitchen and make a bunch of meals and take them home to your freezer? I used to do that, only in people’s houses. I’d go to the store, buy the food, cook the food, freeze the food, and they would pay me. Frealz!

So, that’s this segment in a nutshell. I hope you enjoy Cass in the Kitchen as much as I do. I’m going to work on gettingI made a little icon to go in these posts so they will be easy to find, but in the meantime, I want to share a recipe I have shared on another blog

Cheesy Brat Stew

cheesy brat stewHere is one of my family’s favorites. It’s quite a bit different from the original recipe I started with forever ago, but we love it. It feeds 10, so you may need to cut back on some of the ingredients.

  • 2 lb kielbasa, sliced about 1/2 inch thick
  • one family sized can Cream of Mushroom soup
  • one jar ragu cheese sauce
  • cooked potatoes, either fresh or canned or frozen, half a pound to a pound
  • one to two pounds frozen vegetables—green beans, broccoli, mixed– whatever you like

Mix it all together and bake at 350 for about an hour. Serve with salad and/or bread. Yeah, I know that’s pretty simple. I am all about the easy.

OR! You can take a hint from Retta and adopt her suggestion of using Broccoli cheese soup instead of cheese sauce. So without further ado, new and improved cheesy brat stew!

  • 2 lb Polska Kielbasa or smoked sausage, sliced 1/2 to 1 inch thick
  • 2 10.5 ounce cans cheese broccoli soup
  • 1 family size can cream of mushroom soup
  • 1 lb or so of potatoes, fresh, frozen or canned, sliced
  • 1-2 lbs broccoli, mixed veggies or whatever vegetable you prefer
  • some grated cheese, if you have it

Mix this all together in a large bowl and bake at 350 until hot and bubbly, and the potatoes (if you used fresh) are tender. Retta says you can use the crockpot, and add the broccoli at the last minute after microwaving it.
Serves 10

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