Allison's Recipe Book

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1/8 teaspoon paprika

Directions:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.) Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

2 cups elbow pasta
1 teaspoon garlic
1 teaspoon butter
1/2 roasted red pepper
1/2 Kielbasa sausage
1 cup Ragu
1 teaspoon garlic salt

In a large pot, bring salted water to a boil and cook pasta until done, about 8 minutes. Drain.

Meanwhile, in a nonstick skillet, add the garlic and butter and saute for a 2 minutes, on medium heat. Cut up the roasted red pepper into bite sized pieces and add to the skillet. Add the sausage, stir, and let it saute until the pasta is done cooking.

Drain off the extra liquid, and put the sausage mixture into the drained pasta. Add the Ragu and garlic salt. Stir to combine thoroughly.