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Venison Sausage Skillet
Skinny Cooks

1 cup chopped onion 1 (15.5 ounces) can yellow hominy with liquid 1 (15 ounces) can peas with liquid 1 pound thawed venison sausage 1 to 1-1/2 cups uncooked Minute rice Salt and pepper to taste

Use a large skillet so your ingredients won’t be piled too deep during the cooking process. Spread the ingredients, except for the uncooked rice, out in the skillet and only turn the heat to a smidge past medium. Take your time with the cooking and turn the ingredients with a fork from time to time so the sausage will be nicely browned and so the onions will let down their liquid. Keep sautéing and let the liquid boil off until you think it’s about half boiled away; stir every now and then so everything will be nicely done. The sausage should be browned, with no red showing. Add the uncooked rice to the skillet and stir it in. This will soak up most of the liquid and as the ingredients steam, the rice will be nicely cooked to tender. Give it the taste test and add salt and pepper as needed. Some folks add hot sauce to this skillet, but I don’t think it’s necessary. On occasion I have added mushroom gravy to it and like it that way very well.