Favorite Breakfast “Brains N’ Eggs”      

The Honorable Congressman Howard Coble                    

Ingredients                                                       

2-1/2 Tablespoons bacon grease                     

4 eggs

1/3 cup whole milk

¼ teaspoons freshly ground black pepper

¼ teaspoon salt

1 can (5 once) pork brains in gravy (Rose Brand)

Melt bacon grease in an iron skillet on low heat.  Add Rose Pork Brains to heated grease.  Stir with a fork.  Add salt and pepper and stir.  Whisk eggs and milk together, Increase heat and add egg mixture to brains.  Scramble to desired consistency.  Serve immediately over toast.  For a truly southern dish, serve with grits and apple butter.  Serves 2.

   

Fried Tripe            

Ingredients                                                    

1 24 oz. can Rose Beef Tripe

1 egg beaten½ cup milk

1 cup seasoned flour or dry bread crumbs

¼ cup vegetable oil

Ketchup or chili sauce

Rinse and drain tripe, cut into serving pieces.  Combine egg and milk, dip tripe into mixture.  Roll tripe in seasoned flour or dry bread crumbs.  In fry pan cook tripe in oil until brown on each side.  Serve with ketchup or chili sauce.  Serves 8.

     

Chili Enchiladas      
Ingredients                                                                          

4 8 oz. cans of Patterson’s Hot Dog Chili

1 medium onion
1 chopped green pepper                                                            
½ teaspoon oregano                                                     

½ teaspoon of garlic salt

1 10 oz. can of tomato sauce

2 cups sharp cheddar cheese

Mix ingredients in a large mixing bowl.  Dip 12 flour tortillas in the chili enchiladas mixture.  Sprinkle with grated cheese in the center of each tortilla.  Roll tortillas and place seam down in a greased casserole dish.  Place remaining chili enchilada mixture and cheese over filled tortillas.  Bake at 350 degrees for 20 to 25 minutes.  Makes 12 enchiladas.

          

Chili Nachos Supreme     

Ingredients

2 8 oz. cans of Patterson’s Hot Dog Chili

1 14 oz. bag of tortilla chips

15 oz.. Of refried beans

2 cups shredded sharp cheddar cheese

4 oz. Chopped green chilies

Heat the Patterson’s Hot Dog Chili in a pan over medium heat.  Spread the bag of tortilla chips on an ungreased cookie sheet.  Spoon heated refried beans over chips.  Top with Paterson’s Hot Dog Chili, shredded cheese, and chopped green chilies.  Bake in a preheated oven at 400 degrees for about 5 minutes.  Guacamole can be used as a garnish.  Serves 4 to 5.

              
Southern Meatloaf        

Ingredients
1 10 oz. can of Beverly Bulk Sausage                                 

2 pounds of ground beef

1 cup dry bread crumbs

2 teaspoons salt

½ teaspoon pepper

1 large egg

3 tablespoons of butter

½ cup hot water

Place a medium sized baking pan into a cool oven and heat oven to 350 degrees.  Place the hot water into a large mixing bowl and add butter.  Stir until completely melted.  Add all remaining ingredients and mix well.  Shape mixture into a loaf and place in a heated baking pan.  Cook meatloaf for approximately 40 minutes or until an internal temperature of 170 degrees has been reached.  Serves 6-8.

               

Potted Meat and Egg Sandwiches   

Ingredients

1 3 oz. can of Rose Potted Meat

6 eggs, scrambled

½ small bell pepper, diced

½ small onion, diced

1 medium kosher dill pickle, diced

1 tablespoon mayonnaise

Scramble eggs until soft.  Mix all ingredients together.  Make sandwiches. Serves 6

 
               

Potted Meat Gravy      

This recipe is surely to delight those that enjoy potted meat.  Using a cast iron skillet is highly recommended.

Ingredients

1-2 3 oz. cans of Rose Potted Meat

½ to ¾ cup of self-rising flour

¾ to 1 cup of reduced fat milk.  (more or less) can be added

¼ cup vegetable oil

¼ cup extra virgin live oil

Salt and Pepper – optional (a salt substitute can be used in place of salt)

Garlic powder – optional for additional seasoning

Sift flour; add salt or salt substitute, pepper and garlic powder to sifted flour.  Mix oils and milk.  Set stove burner on a medium setting, place skillet on burner, add oil and allow to get extremely hot.  Add flour a little at a time, while constantly stirring.  Allow the gravy to become lightly brown.  Add milk mixture slowly while stirring with a fork until reaching the desired consistency.  Reduce heat and slowly add in the Rose Potted Meat.  As soon as the gravy has reached the desired thickness reduce heat.  Continue to stir while allowing the gravy to simmer.  Remove from the heat and serve hot. Serves 4 - 6.

        

Vienna Sausage Casserole        

Ingredients

4 5 oz. cans of Rose Vienna Sausage

1 ¾ cup American cheese (grated) 

1 cup onion (chopped)

½ teaspoon caraway seeds

1 8 oz. package of elbow macaroni (cooked)

1 ½ cup milk

1 teaspoon dry mustard

Split 14 Rose Vienna Sausages lengthwise, stuff with ¾ cup cheese (like sandwiches).  Cut remaining sausages in ½ inch pieces.  Warm milk; add remaining cheese, onion, mustard and caraway seeds.  Cook slowly, stirring occasionally until thickened.

In greased 2 quart casserole, place alternate layers of macaroni, Rose Vienna Sausage and cheese sauce.  Top, in circular fashion with the stuffed sausages.  Cover, bake in moderate oven 9350 degrees) for 35 minutes.  Serves 6.

           

Vienna Sausage Corn Casserole        

Ingredients

7 Rose Vienna Sausages

1 (20 oz.) can whole corn

2 cups medium white sauce (1/4 cup butter, ¼ cup flour, 2 cups milk – mix thoroughly)

1 ½ cup cracker crumbs

½ green pepper

Cut sausages into short lengths and mix well with corn and chopped peeper.  In a baking dish place a layer of crumbs, corn mixture and sauce.  Top with buttered crumbs and bake for 20 minutes at 35.  Serves 3-4.


Easy Camp Stew
Ingredients   
1 large onion, chopped
2 tbsp. butter, (butter or bacon drippings)
4 med. potatoes, pared and cubed
2-1/2 cups cooked chicken, chopped
1 (10 oz.) can Patterson's barbecue pork
1 (10 oz.) can Patterson's barbecue beef
1 (16 oz.) can cream style corn
1 (16 oz.) can tomatoes, undrained
2 tbsp. Worcestershire sauce
1/4 c. soy sauce
1 tsp. hot sauce
1 tsp. black pepper
1 tsp. salt

Saute onion in butter until tender. Add remaining ingredients. Bring to a boil. Turn heat down and simmer for 25 to 30 minutes or until potatoes are tender. Yields about 2 quarts. Freeze leftovers, good reheated. Potatoes need not be pared before cubing


 
Patterson’s Sausage Gravy and Patterson’s Chipped Beef & Gravy

Both Patterson’s Sausage Gravy and Patterson’s Chipped Beef & Gravy go great over hot biscuits. 
Simply cut open the biscuit and pour the gravy on top.  These gravies are great at breakfast or anytime.  They can also be poured over grits or hash browns.They make a great side dish for dipping, biscuits, toast, or hot rolls. For a quick meal idea, toss one or more baking potatoes inside the microwave, or serve with instant mashed potatoes. Patterson’s Sausage Gravy or Patterson’s Chipped Beef & Gravy can be added on top of either one.