Friday, November 02, 2007

Mom's Cassoulet!

This recipe was a new one for us, it came right out of my Gooseberry Patch "Autumn in the Country" cookbook.

The flavors blend so well together as they cook away in the oven and then served over white rice was just divine.



1/2 lb. italian pork sausage, cooked and diced
1/2 lb. cooked ham, cubed (I used a small package of diced ham)
2 16-oz. cans navy beans
8-oz. can tomato sauce
1/4 c. catsup
1/4 c. water
1 onion, diced
2 T. brown sugar, packed
1/2 t. dry mustard
1/2 t. salt
1/4 t. pepper

Combine all ingredients in an ungreased 13"x9" baking pan; bake at 350º for one hour. Serves 4 to 6.

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