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<?xml-stylesheet type="text/xsl" href="http://www.jimmydean.com/utility/FeedStylesheets/atom.xsl" media="screen"?><feed xmlns="http://www.w3.org/2005/Atom" xml:lang="en"><title type="html">Lunch</title><subtitle type="html" /><id>http://www.jimmydean.com/sitecontent/lunch/atom.aspx</id><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/default.aspx" /><link rel="self" type="application/atom+xml" href="http://www.jimmydean.com/sitecontent/lunch/atom.aspx" /><generator uri="http://communityserver.org" version="3.0.20611.960">Community Server</generator><updated>2007-10-01T18:47:00Z</updated><entry><title>Jimmy Dean Sausage &amp; Cheese Soup</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/15/sausage-and-cheese-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/15/sausage-and-cheese-soup.aspx</id><published>2007-10-15T15:25:00Z</published><updated>2007-10-15T15:25:00Z</updated><content type="html">Ingredients: 1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled, drained 2 Tbsp. Butter 1/2 c. Yellow onion, 1/4 dice 1/4 c. Garlic, minced 2 tsp. Salt 1/2 tsp. Black Pepper, ground 1 tsp. Cumin, ground 1 c. Lager beer 3 c. Chicken stock 10 oz. Cheddar Cheese, shredded 5 Tbsp. Red Bell Pepper, 1/4 dice Directions: Begin by heating the butter on medium heat in a small pot. Place the yellow onion, garlic, salt, pepper and sausage into the pot and cook for 4 minutes on low heat. Next...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/15/sausage-and-cheese-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=409" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Warm Potato and Sage Sausage Salad</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/warm-potato-and-sage-sausage-salad.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/warm-potato-and-sage-sausage-salad.aspx</id><published>2007-10-05T19:14:00Z</published><updated>2007-10-05T19:14:00Z</updated><content type="html">Ingredients: 1 package Jimmy Dean Sage Roll Sausage, cooked, crumbled, drained 4 Tbsp. Olive Oil 1 1/2 c. Onion, 1/2 dice 3 tsp. Garlic, minced 1 lb. New Potatoes, wedges 1 c. Red Bell Pepper, 1/4 dice 3 Tbsp. Parsley, fresh chopped 2 tsp. Thyme, fresh chopped 1 c. Whole Grain Mustard 1 tsp. Kosher Salt 1/4 tsp. Black Pepper Directions: Begin by heating 4 Tbsp. olive oil in a sauce pot on medium heat. Once hot place the onion into the pot and cook for 2 minutes stirring periodically. Now add the...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/warm-potato-and-sage-sausage-salad.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=118" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Thai Style Sausage Soup</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/thai-style-sausage-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/thai-style-sausage-soup.aspx</id><published>2007-10-05T19:12:00Z</published><updated>2007-10-05T19:12:00Z</updated><content type="html">Ingredients: 2 Tbsp. Olive Oil 1 1/2 c. Onion, 1/4 dice 1 c. Celery, 1/4 dice 2 c. Shiitake Mushrooms, sliced 1 1/2 tsp. Curry Paste 1 package Jimmy Dean Hot Roll Sausage, cooked, crumbled, drained 3 c. Chicken Stock 3/4 tsp. Salt 1/2 tsp. Black Pepper, ground 13 oz. Coconut Milk 3 Tbsp. Cilantro, fresh chopped Directions: Begin by heating 2 Tbsp. olive oil in a small pot on medium high heat. Place the onion, celery, shiitake mushrooms and curry paste into the pot. Now add the sausage and continue...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/thai-style-sausage-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=117" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-hot" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-hot/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Potato Pancakes</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-potato-pancakes.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-potato-pancakes.aspx</id><published>2007-10-05T19:07:00Z</published><updated>2007-10-05T19:07:00Z</updated><content type="html">Ingredients: 2 lb. Potatoes, cooked 1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained 1 3/4 c. All Purpose Flour 2 Tbsp. Lemon Juice 1/2 tsp. Cumin, ground 1 c. Orange Juice 1 c. Corn Syrup 6 Tbsp. Basil, fresh chopped 1 Tbsp. Butter 2 Tbsp. Olive Oil Directions: Start by placing potatoes, sausage, flour, lemon juice, cumin, orange juice, corn syrup, basil, into a mixing bowl. Mix all ingredients very well. Heat 1 Tbsp. butter and 2 Tbsp. olive oil in a saute pan on medium high...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-potato-pancakes.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=116" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Hash Brown Casserole</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-hash-brown-casserole.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-hash-brown-casserole.aspx</id><published>2007-10-05T19:03:00Z</published><updated>2007-10-05T19:03:00Z</updated><content type="html">Ingredients: 20oz. package Jimmy Dean Skillets - Sausage Pepper to taste 1/2 stick melted butter or margarine 1 10 3/4 can cream of celery soup 8oz of a processed cheese spread 8oz sour cream 2 cups crushed corn flakes Directions: Preheat oven to 350º. Place Jimmy Dean Skillet in a 9 x 13 casserole. Pepper to taste. Pour half of the melted butter over the top. Mix soup, sour cream and processed cheese spread together and pour over Skillet mixture. Mix remaining butter and corn flakes and spread over...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-hash-brown-casserole.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=115" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="skillets-sausage" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/skillets-sausage/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Gyros with Tzaziki Sauce</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-gyros-with-tzaziki-sauce.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-gyros-with-tzaziki-sauce.aspx</id><published>2007-10-05T18:56:00Z</published><updated>2007-10-05T18:56:00Z</updated><content type="html">Ingredients: 1 - 16 oz Jimmy Dean Roll Sausage, Crumble sausage 1/2 crisp red apple (skin on), chopped 1/4 medium red onion, chopped 6 - 6 inch Pita Breads Tzaziki Sauce: 8 oz sour cream 1 cup peel of English Cucumber, diced 2 Tbsp fresh lemon juice 2 Tbsp chopped fresh mint 1/4 tsp salt Directions: Tzaziki sauce: Combine all ingredients in medium bowl. Cover bowl tightly with plastic wrap and refrigerate until ready to use. Sausage Gyros: Over medium heat, brown crumbled sausage in a large, 10 ...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-gyros-with-tzaziki-sauce.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=114" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Spicy Sausage Tater Skins</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/spicy-sausage-tater-skins.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/spicy-sausage-tater-skins.aspx</id><published>2007-10-05T18:52:00Z</published><updated>2007-10-05T18:52:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 2 teaspoons ground cumin 1 tablespoon chili powder 3/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped, seeded jalapeno peppers 1 bunch thinly sliced green onions, divided 2-1/2 cups (10 oz.) shredded hot pepper Monterey Jack cheese, divided 2 medium tomatoes, seeded and diced 4 large baking potatoes, baked 1/3 cup olive oil or melted butter 1 cup sour cream (optional) Directions: In a large skillet, cook sausage over...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/spicy-sausage-tater-skins.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=113" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sizzlin' Sausage Melt</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sizzlin-sausage-melt.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sizzlin-sausage-melt.aspx</id><published>2007-10-05T18:49:00Z</published><updated>2007-10-05T18:49:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 1 clove garlic, crushed 1/4 cup shallots, finely chopped 1/2 cup grated Parmesan cheese 1 pkg. (8 oz.) cream cheese, softened 1 jar (4 oz.) chopped pimientos 1/2 cup shredded mozzarella cheese 1 loaf thinly sliced Italian bread, or party rye 6 (3&amp;quot;) strips roasted red pepper to garnish (optional) Directions: Preheat oven 375 F. In mixing bowl, combine cooked sausage, garlic, shallots, Parmesan, cream cheese...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sizzlin-sausage-melt.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=112" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sausage, Tomato and Tortellini Soup</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-tomato-and-tortellini-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-tomato-and-tortellini-soup.aspx</id><published>2007-10-05T18:45:00Z</published><updated>2007-10-05T18:45:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 1 teaspoon ground fennel 3 cups water or stock 1 can (15 oz.) tomato sauce 1 can (15 oz.) diced tomatoes with Italian herbs and garlic 9 or 10 ounces purchased fresh cheese tortellini 1-1/2 cups thinly sliced, quartered yellow squash salt and pepper to taste 3 tablespoons chopped fresh basil, or 1 tablespoon dried (optional) grated Parmesan cheese (optional) 1/4 cup chopped parsley (optional) Directions: Spoon 1&amp;quot; chunks of sausage into...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-tomato-and-tortellini-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=111" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Pockets</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-pockets.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-pockets.aspx</id><published>2007-10-05T18:44:00Z</published><updated>2007-10-05T18:44:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked crumbled and drained 1/3 cup finely chopped onions 1/2 cup chopped walnuts 4 oz. blue cheese, crumbled 1 pkg. (12 oz.) refrigerated biscuits 1 egg, beaten 1 teaspoon water 1 teaspoon black pepper (optional) Directions: Preheat oven to 400 F. Combine sausage, onions and cheese; mix well and set aside. Press or roll each biscuit to form a 5&amp;quot; circle. Place 2 heaping tablespoons of meat mixture in center of each circle; moisten edges...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-pockets.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=110" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Joes</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-joes.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-joes.aspx</id><published>2007-10-05T18:41:00Z</published><updated>2007-10-05T18:41:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 1 cup finely chopped onion 1/2 cup finely chopped green pepper 1/4 cup tomato sauce 1/2 cup chili sauce 2 teaspoons Worcestershire sauce 6-8 sandwich buns 4 oz. (1 cup) shredded sharp Cheddar cheese (optional) 1/4 to 1 teaspoon hot pepper sauce, to taste (optional) Directions: Cook sausage, onions and peppers in a large skillet over medium-high heat, stirring frequently until sausage is finely crumbled and no longer pink. Add tomato sauce;...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-joes.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=109" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Sausage Herb Bread</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-herb-bread.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-herb-bread.aspx</id><published>2007-10-05T18:39:00Z</published><updated>2007-10-05T18:39:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 24 oz. frozen dough balls (dinner rolls or Texas rolls) 1/2 cup butter, melted 1/4 cup each fresh rosemary and thyme, finely chopped, combined 3/4 cup grated Parmesan cheese Directions: Thaw rolls at room temperature until just soft, about 1 hour. Preheat oven to 350 F. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8&amp;quot; thick circle. Coat...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/sausage-herb-bread.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=108" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Pizza Pockets</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/pizza-pockets.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/pizza-pockets.aspx</id><published>2007-10-05T18:33:00Z</published><updated>2007-10-05T18:33:00Z</updated><content type="html">Ingredients: 1 pkg. Italian Flavor Jimmy Dean Pork Sausage 8 oz. (2 cups) shredded mozzarella cheese 1/4 cup chopped green bell pepper 1/4 cup chopped onion 1/3 cup marinara sauce 1/4 teaspoon garlic powder 1 can (12 oz.) refrigerated biscuits 1 egg, lightly beaten with 2 teaspoons water 2 tablespoons Parmesan cheese 1 teaspoon dried oregano (optional) 1/4 cup sliced black olives (optional) Directions: Heat oven to 400 F. Combine cooked sausage with next 5 ingredients; add black olives if desired...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/pizza-pockets.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=107" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-italian" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-italian/default.aspx" /></entry><entry><title>Jimmy Dean Philly Sausage Grinder</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/philly-sausage-grinder.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/philly-sausage-grinder.aspx</id><published>2007-10-05T18:30:00Z</published><updated>2007-10-05T18:30:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 1 cup thinly sliced onions 1 cup thinly sliced green pepper 1/2 teaspoon oregano 1/2 teaspoon minced garlic 1 cup prepared spaghetti sauce 2 (12&amp;quot;) Italian rolls, cut in half lengthwise 4 oz. mozzarella cheese, sliced crushed red pepper (optional) Directions: Cook sausage, onions, peppers and oregano in a large skillet over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Stir in garlic and spaghetti...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/philly-sausage-grinder.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=106" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Open Face Sausage Snacks</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/open-face-sausage-snacks.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/open-face-sausage-snacks.aspx</id><published>2007-10-05T18:26:00Z</published><updated>2007-10-05T18:26:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 1 cup real mayonnaise 4 oz. (1 cup) shredded Parmesan cheese 1/4 cup thinly sliced green onions 1 teaspoon minced garlic 4 oz. (1 cup) finely shredded Cheddar Cheese 2 tablespoons prepared horseradish (optional) 1 loaf party rye bread Directions: Preheat oven to 375 F. In large bowl, combine cooked sausage, mayonnaise, Parmesan cheese, onions, garlic and cheddar cheese; add horseradish if desired. Mix well. Spread...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/open-face-sausage-snacks.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=105" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Mini Pizzas</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mini-pizzas.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mini-pizzas.aspx</id><published>2007-10-05T18:24:00Z</published><updated>2007-10-05T18:24:00Z</updated><content type="html">Ingredients: 1 pkg. Italian Flavor Jimmy Dean Pork Sausage 8 soft-style English muffins, split 24 oz. (3 cups) shredded mozzerarella-Parmesan cheese blend 16 slices tomato, 2-1/2 to 3 inches diameter, 1/4-inch thick garlic salt 1/3 cup chopped fresh basil (or 6 teaspoons dried) freshly ground black pepper Directions: Preheat oven to 425 F. Place English muffins cut side up on a baking sheet; bake 8-10 minutes or until lightly toasted. Cook sausage in a large skillet over medium-high heat, stirring...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mini-pizzas.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=104" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-italian" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-italian/default.aspx" /></entry><entry><title>Jimmy Dean Mediterranean Sausage Pita</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mediterranean-sausage-pita.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mediterranean-sausage-pita.aspx</id><published>2007-10-05T18:17:00Z</published><updated>2007-10-05T18:17:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage 2 cloves garlic, minced 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 cup ricotta cheese 2 teaspoons lemon juice 3 ripe Roma tomatoes, seeded and chopped 3 oz. pre-washed spinach, chopped coarsely 4 oz. Feta cheese, crumbled 1/3 cup pitted, chopped Greek olives (about 15) 4 pita bread rounds, cut in half 1 teaspoon black pepper (optional) thinly sliced red onion (optional) Directions: Cook sausage in a large skillet over medium...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/mediterranean-sausage-pita.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=103" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Maple Apple Sausage Pockets</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/maple-apple-sausage-pockets.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/maple-apple-sausage-pockets.aspx</id><published>2007-10-05T18:13:00Z</published><updated>2007-10-05T18:13:00Z</updated><content type="html">Ingredients: 1 pkg. Maple Flavor Jimmy Dean Pork Sausage 4 oz. (1 cup) shredded Cheddar cheese 1 cup (1 large) coarsely grated, peeled tart baking apple 2 cans (12 oz.) refrigerated biscuits 1/4-1/3 cup maple syrup 1 egg, lightly beaten with 2 teaspoons water cinnamon sugar 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 400 F. Cook sausage in a large skillet over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Remove from heat, stir in apple; allow...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/maple-apple-sausage-pockets.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=102" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-maple" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-maple/default.aspx" /></entry><entry><title>Jimmy Dean Hearty Sausage and Potato Soup</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-sausage-and-potato-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-sausage-and-potato-soup.aspx</id><published>2007-10-05T18:11:00Z</published><updated>2007-10-05T18:11:00Z</updated><content type="html">Ingredients: 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 3 medium baking potatoes, baked, peeled and cut into 1&amp;quot; cubes 1/4 cup butter or margarine 1/2 cup onion, chopped 1/4 cup all purpose flour 3 cups chicken broth 1 tablespoon chopped fresh thyme 3 cups milk 3/4 cup Parmesan cheese salt and pepper to taste Directions: Melt butter in a large saucepan over medium heat. Add onions; sauté until tender. Stir in flour; cook 1 minute, stirring constantly. Gradually...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-sausage-and-potato-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=101" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Hearty Holiday Chili</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-holiday-chili.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-holiday-chili.aspx</id><published>2007-10-05T18:07:00Z</published><updated>2007-10-05T18:07:00Z</updated><content type="html">Ingredients: 2 pkgs. Regular Flavor Jimmy Dean Pork Sausage 2 cans (10.75 oz. each) condensed minestrone soup 2 cans (15 oz. each) pinto beans 1 can (10 oz.) diced tomatoes &amp;amp; green chiles 1 cup water or stock 1 tablespoon chili powder (optional) Directions: In large skillet, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and simmer on low heat for 45 minutes. Serving size: Makes 6-8 servings...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/hearty-holiday-chili.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=100" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>Jimmy Dean Cheese and Mushroom Bacon Burger</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/cheese-and-mushroom-bacon-burger.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/cheese-and-mushroom-bacon-burger.aspx</id><published>2007-10-05T18:04:00Z</published><updated>2007-10-05T18:04:00Z</updated><content type="html">Ingredients: 12 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions and finely chopped 2 lbs. ground beef 1 cup diced onion 1 cup ketchup 1 jar (4 oz.) sliced mushrooms, drained 2 cups shredded mild Cheddar cheese 8 hamburger buns salt and pepper to taste Directions: Cook ground beef and onions in a large skillet over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Stir in bacon, ketchup and mushrooms. Return to...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/cheese-and-mushroom-bacon-burger.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=99" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="fully-cooked-bacon" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/fully-cooked-bacon/default.aspx" /></entry><entry><title>Jimmy Dean Bacon Potato Soup</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-potato-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-potato-soup.aspx</id><published>2007-10-05T16:59:00Z</published><updated>2007-10-05T16:59:00Z</updated><content type="html">Ingredients: 12 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions and diced 1 tablespoon butter 1 cup diced onion 1/2 cup grated carrot 1/2 cup diced celery 1/4 teaspoon salt 3 cups chicken broth 1 cup milk or half-and-half 2 pounds red potatoes, peeled and cut into 1-inch cubes 1/2 teaspoon black pepper 1-2 cups shredded Cheddar cheese salt and pepper to taste 4 thinly sliced green onions (optional) Directions: Heat butter in a 3-quart saucepan over medium...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-potato-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=98" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="fully-cooked-bacon" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/fully-cooked-bacon/default.aspx" /></entry><entry><title>Jimmy Dean Bacon Corn Dogs</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-corn-dogs.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-corn-dogs.aspx</id><published>2007-10-05T16:56:00Z</published><updated>2007-10-05T16:56:00Z</updated><content type="html">Ingredients: 8 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions 8 wooden craft sticks 8 hot dogs 1 can (11.5 oz.) refrigerated cornbread twists 1 tablespoon mustard (optional) 1 tablespoon ketchup (optional) Directions: Preheat oven to 350 F. Insert a craft stick lengthwise into each hot dog, leaving one inch of stick exposed as a handle. Unroll the cornbread dough into one long sheet and seal the center perforations. Spread dough with mustard and/or...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-corn-dogs.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=97" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="fully-cooked-bacon" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/fully-cooked-bacon/default.aspx" /></entry><entry><title>Jimmy Dean Bacon and Corn Chowder</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-corn-chowder.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-corn-chowder.aspx</id><published>2007-10-05T16:51:00Z</published><updated>2007-10-05T16:51:00Z</updated><content type="html">Ingredients: 12 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions and diced 1 tablespoon butter 1 cup diced onion 2 cups water or chicken broth 1 pound potatoes, peeled and cut into 1/2&amp;quot; cubes 1/2 teaspoon salt 2 cups milk or half-and-half 4 cups cream style corn salt and pepper to taste 1 tablespoon chopped parsley (optional) Directions: Heat butter in a 3-quart saucepan over medium-high heat. Stir in onion and cook until translucent, 2-3 minutes...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-corn-chowder.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=96" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="fully-cooked-bacon" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/fully-cooked-bacon/default.aspx" /></entry><entry><title>Jimmy Dean Bacon and Cheddar Crostini</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-cheddar-crostini.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-cheddar-crostini.aspx</id><published>2007-10-05T16:46:00Z</published><updated>2007-10-05T16:46:00Z</updated><content type="html">Ingredients: 6 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions and finely chopped 2 cups shredded cheddar cheese or Italian cheese blend 1/2 cup mayonnaise 1 loaf (12&amp;quot;) French bread, cut into 1/2&amp;quot; thick slices Directions: Preheat oven to 425 F. Combine chopped bacon, cheese and mayonnaise in a mixing bowl; stir well. Spread about 1 tablespoon of bacon mixture on each bread slice. Bake on an ungreased baking sheet for 7-9 minutes, or until lightly...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/bacon-and-cheddar-crostini.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=95" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="fully-cooked-bacon" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/fully-cooked-bacon/default.aspx" /></entry><entry><title>Jimmy Dean Italian Style Artichoke, Tomato and Sausage Salad</title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/italian-style-artichoke-tomato-and-sausage-salad.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/05/italian-style-artichoke-tomato-and-sausage-salad.aspx</id><published>2007-10-05T14:25:00Z</published><updated>2007-10-05T14:25:00Z</updated><content type="html">Ingredients: 1 package Jimmy Dean Regular Roll Sausage, cooked, crumbled, drained 3 tsp. Balsamic Vinegar 1 c. White Wine 1 lb. Artichoke Hearts, halved 1/2 c. Grape Tomatoes, halved 1/4 c. Parsley, fresh chopped 2 Tbsp. Basil, fresh chopped 3/4 c. Parmesan Cheese, grated 1 tsp. Salt 1/4 tsp. Black Pepper, ground Directions: Begin by heating 2 Tbsp. olive oil in a saute pan and add cooked sausage, balsamic vinegar and white wine. Let cook for 1 minute. Remove sausage from saute pan and place into...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/05/italian-style-artichoke-tomato-and-sausage-salad.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=94" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-italian" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-italian/default.aspx" /></entry><entry><title>Jimmy Dean Greek Medallion Salad with Warm Fruit Dressing </title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/01/greek-medallion-salad-with-warm-fruit-dressing.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/01/greek-medallion-salad-with-warm-fruit-dressing.aspx</id><published>2007-10-01T17:51:00Z</published><updated>2007-10-01T17:51:00Z</updated><content type="html">Ingredients: 1 - 16 oz Jimmy Dean Roll Sausage, crumbled 1/4 cup plain bread crumbs 2 tsp Greek Seasoning 1 bag of mixed greens 1 can (11 oz) mandarin oranges in light syrup 1/2 cup sweetened dried cranberries 1/2 cup apple or plum jelly 1 Tbsp minced 1/4 tsp kosher salt 1/4 tsp freshly cracked black pepper Directions: Blend sausage with bread crumbs and Greek seasoning. Grill or fry sausage until done. Remove form heat. Spread mixed greens on four dinner plates. Drain mandarin oranges. Reserve liquids...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/01/greek-medallion-salad-with-warm-fruit-dressing.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=45" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-regular" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-regular/default.aspx" /></entry><entry><title>JImmy Dean Black Bean &amp; Sausage Soup </title><link rel="alternate" type="text/html" href="http://www.jimmydean.com/sitecontent/lunch/2007/10/01/black-bean-and-hickory-smoked-sausage-soup.aspx" /><id>http://www.jimmydean.com/sitecontent/lunch/2007/10/01/black-bean-and-hickory-smoked-sausage-soup.aspx</id><published>2007-10-01T17:47:00Z</published><updated>2007-10-01T17:47:00Z</updated><content type="html">Ingredients: Tbsp. Olive Oil 1 Tbsp. Butter 1 c. Yellow Onion, 1/4 dice 1 c. Celery, 1/4 dice 2 c. Carrot, 1/2 dice 1 package Jimmy Dean Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled, drained 32 oz. Chicken Stock 45 oz. Black Beans, cooked canned 2 tsp. Salt 1 tsp. Black Pepper 8 Tbsp. Sour Cream 8 Tbsp. Red Bell Pepper, 1/4 dice Directions: Heat 1 Tbsp. of olive oil and 1 Tbsp. of butter in a small pot on medium heat. Place the yellow onion, celery, carrot and sausage into the pot and...(&lt;a href="http://www.jimmydean.com/sitecontent/lunch/2007/10/01/black-bean-and-hickory-smoked-sausage-soup.aspx"&gt;read more&lt;/a&gt;)&lt;img src="http://www.jimmydean.com/aggbug.aspx?PostID=44" width="1" height="1"&gt;</content><author><name>JD1</name><uri>http://www.jimmydean.com/members/JD1.aspx</uri></author><category term="pork-sausage-hickory" scheme="http://www.jimmydean.com/sitecontent/lunch/archive/tags/pork-sausage-hickory/default.aspx" /></entry></feed>