It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
I served this for dinner last week, and Russ fell in love with it and requested that I share the recipe with everyone! It's very tasty.
Ingredients
1 package (19 ounces) "Johnsonville" Italian Sausage Links, cooked and then cut into slices.
2 cups heavy whipping cream (an extra cup may be needed to thin the sauce)
Salt and freshly ground black pepper to taste
1 heavy pinch cayenne pepper, or to taste
1 package (18 ounces) "Rana Family" Mushroom Ravioli (in grocers refrigerated case) (or substitute your favorite ravioli)
5 ounces crumbled Gorgonzola cheese
2 tablespoons parsley
1/2 cup freshly grated Parmesan cheese
Parsley to garnish
Directions
Place a heavy skillet over medium heat. Place whole sausages into skillet and cook until lightly browned. Add 1/2 cup water and simmer links for 10 minutes. Remove links and set aside for the moment. Dump out water and wipe skillet out. Return skillet to heat and pour cream into skillet, bring to a simmer, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour ravioli into boiling water and cook, stirring occasionally, for approximately 5 minutes. While pasta is cooking, slice sausage links and then add the sliced sausage to the cream mixture. Mix in Gorgonzola and Parmesan, and stir until melted. Once pasta is cooked, drain and gently stir it into the Gorgonzola Mixture. Place pasta mixture into serving bowl and garnish with additional parsley. Serve with garlic bread.
Cheryl's Mixed Drink Corner
Bellini
Description
An easy Bellini recipe! I'm a huge fan of Bellini's, and this is great for summer... or for something sweet after a nice Italian dinner.
Ingredients
1 Bottle (3 Cups) Prosecco
3 Cups Frozen Sliced Peaches
1/2 Cup Peach Juice or Nectar (Optional)
Fresh sliced peaches (optional - garnish)
Directions
Add the Prosecco, peaches, and peach juice to a blender. Cover and blend on high speed for 1-2 minutes until smooth. Pour into glasses and serve immediately garnished with fresh peach slices if desired. NOTE: Prosecco is standard, however, you can use any sparkling wine or champagne that you like best for this cocktail.
Russ's Drink Corner
13th Colony Southern Bourbon
Description
13th Colony Southern Bourbon is recognized by winning multiple Double-Gold awards. It boasts of a smooth, well-rounded flavor with a slightly sweet finish. Bottled at 95 proof, this unique bottle is a perfect daily sipper. Aged 4 to 6 years.
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
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