Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

More Polish snausage goodness from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/full/17211474/

See what you think about this recipe from vrghr !

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Yesterday, Roomie let Vrghr know that one of the parishioners at his church had their hand operated on. As a result, they weren't able to cook for their household, so the church was putting together easily-prepared meals for them, until they could use their hand again.

Roomie asked if there was something wuffy could make, to help them out? Vrghr immediately thought of "Foil Packs", one of the easiest but still very tasty ways to create a meal.

During the morning's market trip, this wuffy saw some lovely, tiny Crimini mushrooms and a fresh batch of summer squashes, and immediately thought of doing something that would nicely incorporate those flavors. The result? Kielbasa sausage with 2 types of squash, little crimini mushrooms, "Italian style" diced tomatoes, a zesty Italian flavor sauce, and some potatoes to round things out.

Vrghr made 2 extra packs, for himself and roomie, as well as three double-sized ones for the family in need. Wuff and Roomie had ours for supper tonight, and they REALLY tasted great!!

The photos show the "before baking" and "after baking" results. Don't be put off by the amount of liquid the squash, tomatoes, and mushrooms give off when they bake: it is DELICIOUS! Sop it up with some toasted garlic bread, and you'll wish the pack had given off twice what it did! *grins*

Wuffy sent a greeting and recipe along with the packs, in case the family would like to make these again on their own, when they are able. The file wuffy sent them follows:
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These foil packs can be cooked immediately, refrigerated for a couple days, or frozen for weeks. They are very flexible that way.

They can also be grilled on a BBQ, if you wish. Just use the timing for baking (frozen or thawed, depending on starting condition), but flip the packs over at the halfway point.

If frozen, you can take them straight from the freezer to the oven, or let them thaw for a day in the refrigerator. Extra time is needed if baking from frozen state. The instructions below give times for both thawed/refrigerated, and fully frozen starting condition.

These can be eaten right out of the foil to reduce cleanup afterwards.

For an extra special treat, sprinkle a bit of shredded Mozzarella Cheese on top, right after opening the foil pouch, and let it melt in a little. Yum!

Be Careful when opening the pouches! The foil might be cool enough to touch, but it can release steam hot enough to scald your fingers.

If you enjoy these, and would like to make your own, the ingredients and instructions are below.

~ ~ Bon Appetite! ~ ~

(Makes 6-8 packs)

Ingredients:

2 rings of Kielbasa (1 lb each)
2 cans (14 oz) Diced Italian-Style Tomatoes w/Garlic and Italian Seasoning
3 Zucchini Squash
4 small Yellow (summer) Squash
4 medium Yellow (or Red) Potatoes
- The red or yellow potatoes don′t crumble as easily as the russets, when cut into chunks this small
1 ½ lbs small Crimini Mushrooms (you can substitute white button mushrooms)
- If you can′t find small enough mushrooms, just cut the larger tops in half or quarters
1/3 C Zesty Italian Salad Dressing
2 Tablespoons Tomato Paste
2 teaspoons 1 teaspoon Low-Salt Italian Seasoning
1 C shaved Fontina & Parmesan Cheese
Dried Parsley
Butter

(For boiling the potatoes)

2 Quarts Water
1 Tablespoon Dried Parsley
3 teaspoons Italian Seasoning
2 teaspoons Salt
Dash of Cooking Oil (To reduce foaming)

Instructions:

Prepare the Potatoes, Squash, Mushrooms, and Kielbasa
Wash the mushrooms and remove the woody ends of the stems
Cut the Squash (Yellow & Zucchini) into quarters, then slice into ¼ inch thick wedges.
Quarter the potatoes, and then slice into ¼ inch thick wedges
Cut Kielbasa sausage in half, then slice into ¾ inch half circles

Pre-Boil the Potatoes

(Note – this ensures that the potatoes, which take the longest to cook, are done when the squash and mushrooms are ready)
In a large pot over high heat, bring 2 quarts of water to a boil.
Add the Italian Seasoning, dried Parsley, and Salt. Optional – add a splash of cooking oil to reduce foaming.
Boil potatoes until just beginning to get tender, but not completely cooked (about 10 minutes)
Drain, and sprinkle with 1 teaspoon of Italian Seasoning. Toss to spread seasoning around.

Prepare the Dressing

Drain the liquid from the canned tomatoes into a small bowl
Add the Zesty Italian Salad Dressing and the Tomato Paste
Add 1 teaspoon of the Italian Seasoning
Whisk together until thoroughly combined

Prepare the Veggies

In a large bowl, combine the mushrooms, squash, drained and pre-boiled potatoes, and the canned diced Italian-style tomatoes.
Season with a teaspoon of Italian Seasoning mix.
Pour the dressing over it all, and gently mix everything together until thoroughly combined and coated

Prepare the Foil Packs

(Note – Use Heavy Weight foil, and save the frustration of rips and tears!)
Tear off a sheet about 18 inches long
Generously butter the foil to within about 1 inch of the long edges, and 2-3 inches of the short sides
Spread a generous portion of the vegetable/mushroom mixture down the center of the foil, stopping about 3 inches from the short sides.
Sprinkle some of the shaved cheese on top of the veggie mixture
Top the cheese with a portion of the sliced Kielbasa, and sprinkle it all with some dried parsley

Fold the foil up, putting a double-crimp fold down the center to prevent leaks, and rolling up the ends.

Bake at 350-375 degrees for 30-40 minutes (Thawed/Refrigerated) or 1 hour 15 minutes (Frozen)

Remove and allow to rest a couple minutes. CAREFULLY open the foil, watching out for steam!

Optional – sprinkle a bit of shredded cheese on top and let it melt

DEVOUR!

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