Scalloped Potatoes, Sausage and Cabbage
1/4 cup margarine
1/4 cup flour
1 tsp. salt
1/2 tsp. black pepper
1 can evaporated milk (13 ounces)
1/4 cup water
4 medium potatoes, sliced thin
1 medium sweet onion, sliced thin
2 cups shredded cabbage
8 ounces kielbasa, sliced thinly
In a medium pan, melt the margarine, stir
in flour, salt and pepper, mixing till smooth.
Gradually add the milk and water while stirring
over medium heat. In a greased three quart
casserole layer 1/3 the potatoes, 1/2 the onion,
1/2 the cabbage, 1/2 kielbasa and 1/3 sauce.
Repeat. Top with the leftover potatoes and sauce.
Cover and bake for about an hour, until the potatoes
are tender. This dish can be assembled the night
before, covered and put in the refrigerator until the
next day. A great Monday meal!
Chicken and Garlic Sauté
1 1/4-1/2 pounds of boneless chicken breasts or thighs
2 tsps. olive oil
5 fresh sage leaves, or 1/2 tsp. dried
2 cloves garlic, peeled
Sprinkle the chicken with salt and pepper. In a large
nonstick skillet heat oil over medium heat. Add the
chicken pieces and brown about 2 minutes on each
side. Sprinkle the chopped or crumbled sage and
the garlic cloves over the chicken. Reduce heat to
low; cover and simmer for about 12-15 minutes until
the chicken is cooked and no longer pink. Remove
the garlic cloves. Serve the chicken over rice if you
wish, or with a nice salad and a baked potato.