[Kitchen Witch]

BAKED PENNE AND SMOKED SAUSAGE

1 pkg. (16 oz.) smoked sausage
1 (10 3/4 oz.) can cream of celery Soup
2 1/2 cups milk
2 1/2 cups (8 oz.) uncooked penne pasta
1 cup shredded mozzarella cheese
1 1/2 cups French's Cheddar French Fried Onions
1 cup frozen peas

Heat oven to 375°F. Cut sausage into 1/4" slices and brown in skillet; drain. Combine soup and milk in 3-qt. casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French Fried Onions and peas. Bake 45 minutes covered tightly with foil. Uncover and top with remaining cheese and onions. Bake 3 minutes until golden. Let stand for 5 minutes before serving.


SAUSAGE KEBOBS

1 pkg. (1-lb.) smoked sausage, sliced 1" thick
1 bottle (8-oz.) Italian salad dressing
Fresh vegetables:
1 bell pepper, cut into 1.5" pieces
2 ears corn, broken into thirds
6 cherry tomatoes
3 new potatoes, halved
2 zucchinis, sliced 1" thick
6 large mushrooms

1. Build skewers alternating sausage and vegetables. Dip the kebobs into salad dressing. Grill or broil for 4 minutes each side, basting frequently with remaining salad dressing.
2. Variation: For spicier kebobs, marinate vegetables and smoked sausage in salad dressing for 30 minutes, then build skewers.
3. If using corn or potatoes, tenderize in boiling water for 3-5 minutes before building skewers.


TASTY MINI-REUBENS

2 cans (14.4-oz. each) sauerkraut, drained
2 cups Swiss cheese, shredded
1/2 cup mayonnaise
2 loaves cocktail rye or thin slices of rye bread, quartered
Yellow mustard
Horseradish sauce
1 lb. summer sausage, sliced thin

Mix sauerkraut, Swiss cheese, and mayonnaise together in a bowl. Spread rye slices with yellow mustard and/or horseradish. Place a heaping tablespoon of the sauerkraut mixture on bread and cover with pieces of sliced summer sausage. Broil until cheese melts and top with an additional slice of bread.



CREAMY HAM AND POTATO BAKE

2 cups potato, diced, cooked
2 cups ham, cubed
1 cup Cheddar cheese, grated
2 tbsp. pimento, chopped
1 tsp. dry mustard
dash cayenne pepper

Combine all ingredients in a 1 1/2 quart casserole. Cover with waxed paper. Microwave at 50% power (medium) for 8 - 10 minutes or until cheese just begins to melt. Stir occasionally. Allow to stand 5 - 10 minutes before serving.