Laurie’s Sebaceous Sausage Bread

Prep Time: 20 minutes

Cook Time: 15 minutes

1 box Frozen Spinach

2 Bread Dough Rolls  (found in freezer section)

1 package Sweet Italian Sausage

1 large can Mushrooms

1 can diced Olives

1 container Feta cheese

Flour (for rolling out bread)

Thaw out bread dough in separate bowls covered with a towel, and thaw out spinach. Squeeze excess water from spinach.

Remove the sausage from it's casings and cook thoroughly into small pieces. 

Add mushrooms, spinach, olives, and feta and mix until feta is melted.  

Preheat oven to 350 degrees fahrenheit. 

Knead and roll out the dough being sure to dust surface with a lot of flour while doing this. Don't roll it too thin. It does take a little patience and muscles. 

Add the ingredients to the dough leaving at least a half an inch on all four corners. Roll the dough while tucking in the sides. Don’t overfill. You should have enough ingredients to make 2 rolls. 

Place roll on foil covered cookie sheet and cook until golden brown in a 350 degree oven.

Submitted: Laurie Gonsalves, EMT-Paramedic


Massachusetts, USA

Niki’s Spiffy Spicy Spin on All’ Amatriciana Sauce

Prep Time: 10 minutes

Cook Time: 1 hour

8 slices Thick Cut Bacon, cut into lardons (small strips)

1 large Yellow Onion, chopped

4 cloves fresh Garlic, minced

1/2 teaspoon Red Pepper Flakes, I like it ultra spicy, adjust to your taste

1/2 cup White Wine (cooking wine works fine)

1 28 ounce can San Marzano Tomatoes with juice

1/2 teaspoon fresh ground Black Pepper

1/4 cup fresh grated Pecorino Romano Cheese

1/4 cup fresh grated Parmesan Cheese, plus extra for topping

1 lb. Long Pasta- traditional Italian recipes call for Bucatini, but it is hard to find. I ordered it from the internet to try it, still I prefer thin spaghetti. 

Heat a medium size stock pan over medium heat. Add the bacon and render the fat, about 15 minutes until bacon is almost crisp looking. Using a slotted spoon, remove bacon, leaving rendered fat in pan, and set bacon aside. 

Add onion to the pan and sauté until translucent, about 10 minutes. Add garlic, red pepper flakes, and grind in the pepper and give it a minute or two to meld. Pour in the white wine and deglaze pan, sauté for 2 minutes. 

Add tomatoes, hand crush or I just use a potato masher right in the pan. Add cooked bacon, previously reserved. Simmer 30-60 minutes, this is a quick cooking sauce so it can be ready in as little as 30 minutes and still be ultra delicious! I let mine simmer for about an hour then add in the cheeses and serve over a bowl of pasta, sprinkled with extra parm. While the sauce simmers, boil the pasta in heavily salted water. MY FAVORITE SPAGHETTI SAUCE, EVER! 

Submitted By: Nichole Perry, EMT-Paramedic


Massachusetts, USA

Coronary Cacoila (Portuguese)

Prep Time: 10 minutes, plus overnight marinate

Cook Time: 2 hours

5 lbs. Boneless Pork Loin 

1 large Onion, sliced

1 cup Olive Oil

4 tablespoons red hot chopped Pepper (found in Ethnic food aisle)

2 tablespoons fresh Garlic, chopped

2 tablespoons crushed red Pepper

1 can Beer

1 1/2 tablespoons Salt

Trim and chop pork loin into 2 inch chunks and mix with all other ingredients. Marinate overnight or up to 48 hours in refrigerator. NOTE: This is the key for great taste!

The following day, remove meat only into a large stockpot, set marinade aside. Brown meat slowly for 30-40 minutes, stirring frequently so meat doesn’t burn. 

Place browned meat in a roasting pan and cover with reserved marinade. Bake at 350 degrees fahrenheit for 1 1/2 hours in covered pan. Let rest for 15 minutes before serving.

Submitted By: Donna Richard, EMT-Paramedic


Massachusetts, USA