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	Four Cheese & Sausage Stuffed Manicotti by Salad Foodie Cheese-stuffed manicotti personifies comfort food anytime, but take it up a notch with a cheese four-some and Italian sausage and it’s a guaranteed crowd-pleaser. This was inspired by a few pasta manufacturer web site recipes, but I added my own spin here and there and was pleasantly surprised how well they worked. Oh Mama-Mia, this…	1 vote 3 comments 6910 views
	Ham, Green Beans and Potatoes by Denise Sherin Another simple and hearty Amish dish. My grandfather made this after we had a big ham dinner using the leftover ham, he called it "slop" but it was a favorite. If you are using leftover cooked ham reduce cooking time to about and hour or so then finish with vegetables for additional half hour	1 vote 5963 views
	Portuguese Stew by Laurie Alves This is a page from the Grandmother's Unwritten Cookbook. Readers you will be tasting my heritage and genuine spirit in this dish. When preparing it, I thought about how different it is when looking at my normal "Comfort Food" Dishes. While I truly love this dish, I know there are readers who will question the ability of the…	1 vote 4560 views
	Sausage and apple rolls by Easy Cook - Laka kuharica Wonderfully tasty, juicy and easy to make sausage and apple rolls. Serve with cooked vegetables topped with garlic butter.	2 votes 2283 views
	Pork Sausage with Braised Fennel by Nate Appleman This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!	3 votes 1 review 7048 views
	Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes by Easy Cook - Laka kuharica Cutlets in aromatic sauce and creamy mashed potatoes.	2 votes 2479 views
	Mustard Pork with Orange Bulgar Wheat Salad by Hungry Jenny http://hungryjenny.blogspot.com/2010/08/three-ways-with-pork-chops.html	1 vote 1582 views
	Grilled Pork Ribs with Fennel and Rosemary by Nate Appleman Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.	1 vote 6889 views