Writer's Roadhouse

• 1 tablespoon olive oil
• 5 bacon slices, chopped
• 2 cups chopped onions (about 2 medium)
• 4 garlic cloves, minced
• 2 cups long-grain, medium grain or arborio white [can make with 3 cups rice – if so, adjust the liquids]
• 1 7-ounce jar roasted sliced pimientos with juice Continue reading

• 2 lbs. mild bulk Italian sausage
• 3 large onions, chopped
• 6 large potatoes, peeled and cubed
• 3 t salt
• 1 t pepper
• 2 t basil
• 3 c water
• 2 cans cream style corn
• 2 cans whole kernel corn, drained
• 2 12-oz evaporated milk

Cut sausage into ¼” wheels and brown in a large skillet. Put into soup kettle. Sauté onions in skillet. Add onions, potatoes, salt, pepper, basil and water to soup kettle. Cover and simmer for 15 minutes or until potatoes are done. Stir in corn and evaporated milk. Cover and heat thoroughly.