by Millie Bentley
Greetings! Coming up with recipes for Bethel and the Delta is tricky. For one thing we don’t have access to a full range of ingredients – especially fresh produce – and folks have a taste for things they grew up eating. I really like to use Jimmy Dean sausage and, frankly, I obtain the best results with it. Here’s a recipe I used to make and it’s a keeper.
Jimmy Dean Savory Cupcakes
1 package (1 pound) regular Jimmy Dean sausage
1 cup finely chopped mushrooms
1/2 cup green pepper, finely chopped
1/4 cup milk
1/4 teaspoon pepper
1 cup shredded cheese (4 ounces)
1/2 cup sliced green onions
Preheat oven to 350 degrees. Place cupcake liners in cupcake pans. Sauté sausage, mushrooms and peppers in a large skillet over medium heat until sausage is no longer pink and vegetables are soft, about 10 minutes. Drain.
Meanwhile, beat eggs, milk and pepper. Add sausage mixture, cheese and green onions and blend well. Spoon into cupcake papers and bake for about 20 minutes until a toothpick inserted in center comes out clean. Let cool at least 5 minutes before serving. Delicious! Good with fresh fruit. Until next week, dear Reader, vaya con Dios.