Minden Press-Herald

Oct 02nd

Sausage Stew

Nancy McWhorterNotice in this week's recipe, I have not given any measurements. The reason is because this stew can be adjusted for the number of people you are cooking for.

Cooking for one person can be most difficult. I don't cook full meals much anymore because it can be wasteful. There is not enough space in my little freezer for saving serving size portions.

I do get very tired of eating leftovers, sandwiches, frozen dinners, canned soups and especially "Fast Foods." I am trying to teach myself to cook in small implements.

I truly miss cooking everyday as I did in the past.

I created this KEEPER recipe because it allowed me to cook enough for just one. However the good news is it can be adapted to the desired proportions to be served.

If you should have any one-meal ideas, I would welcome your input. My email address is This e-mail address is being protected from spambots. You need JavaScript enabled to view it or you may call me at (318) 299-3481. Thank you.

Sausage Stew

Hillshire sausage, sliced (I prefer beef)
Frozen sliced okra
Chopped onion
Chopped bell pepper
*V-8 juice
*Tomato juice
Salt & pepper
Cayenne pepper (optional)
Potatoes, cubed
Frozen corn

First, I like to boil my sausage in water 10 to 15 minutes to remove some of the fat. Drain the water from the boiled sausage and sauté it and the okra in a cast iron skillet on medium heat.

Cook and stir until okra is no longer ropey. Add onion and bell pepper; continue to stir until vegetables are limp.

Add V-8 juice, tomato juice, and potatoes. Add water to desired consistency. Season to taste with salt & pepper. If you like it a bit spicy, add cayenne pepper to taste.

Cover and simmer on low. If needed, more water may be added. When potatoes are almost done, add frozen corn; continue to simmer until ready to serve

*If cooking for a large group, a can of petite tomatoes could be used instead of the V-8 and tomato juices. However, I do like the added flavor of the V-8 juice.






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