Stuffed Tomatos

350 degree oven for 30-35 minutes

4-6 large tomatos
2 TBS butter
12 oz sausage like Jimmy Dean
1 chopped onion
1 minced garlic clove
3/4 cup bread crumbs
1/2 cup parmesan cheese
1/2 tsp italian seasoning

Core tomatos, slice off top. Scoop out pulp into bowl. Drain tomatoes upside down on paper towels. Place on foil covered baking sheet or in lined muffin tins if they fit.

Saute sausage, onion, garlic in butter. Stir in tomato pulp and cook well. Drain a little liquid off but not all. Add breadcrumbs, parmesan cheese and seasoning. Mix well.

Spoon sausage mix into tomato shells. Bake.

Sausage mix can also be used to stuff large zucchini. Follow directions but substitute zucchini for tomato.

Got the recipe from old friend Nancy Coralles in Wahiawa.

Boogernose Soup

Ahhh lovely green boogernose soup. Many a stomach was filled on a cold day with this hammy concoction. Well it's super cheap, delicious with fresh warm herbed bread or biscuits. I usually used leftover ham or ham bone from holiday dinners to make this. The ham and bone could be frozen for months. Sausage balls are also an option. Another slow cooker winner.  All hail the boogernose!

Split Pea Boogernose Soup

2 cups split peas
1/4 pound chopped raw bacon or 1/2 cup diced cooked ham or 1 leftover ham bone
1 cup finely chopped onion
basil, garlic, herbs
7-8 cups water

Bring all to a boil. Simmer 2 1/2-3 hours, stirring often until well cooked and all pureed on its own. Salt when done.

If adding sausage balls, add those at the last 1/2 hour.

Can also be made in slow cooker. Add sausage balls to last 3 hours of cooking.

Sausage balls: mix and roll into 1 inch meatballs
1/2 lb raw ground sausage
1 tsp parsley
1 egg
2 1/2 TBS bread crumbs
italian seasoning