Carolina Barbecue Roll


Carolina Barbecue Roll

Serves 2-3.

  • 6 rice paper spring roll wrappers, 8-inch diameter
  • 1 cup pork barbecue, drained
  • ½ cup cole slaw, drained
  • dill pickle relish, drained (optional)
  • peanut oil for frying
  • barbeque sauce

Place one rice paper wrapper in a shallow dish of very hot water until it softens, about 15-20 seconds. Carefully pick it up, and lay it flat on a plate. Place two tablespoons of barbecue in the center of the wrapper. Place one tablespoon of cole slaw on top of the barbecue. Add a dab of pickle relish if desired. Fold sides in, then roll up from the bottom. Dab a little water along the seal with your finger to ensure roll is tightly closed. Repeat process for the other five rolls. Heat enough oil to cover spring rolls to 375º. Using a slotted spoon, place the rolls in the hot oil, and fry until golden brown, or about 4 to 5 minutes. Remove rolls with slotted spoon, and drain on paper towels for a few minutes. Serve with barbecue sauce recipe or your favorite bottled barbecue sauce for dipping. Try this recipe for Basic Barbecue Dipping Sauce, also from the Our State recipe archives.

Neck Bones and Rice

Neckbones and Rice
Recipe type: Entree
Cuisine: American

  • 2 lbs. meaty neck bones
  • 1 c. rice
  • ¼ lg. bell pepper
  • Celery flakes
  • Salt or seasoning salt to taste
  • Black pepper to taste
  • 1 tsp. red pepper (opt.)

  1. Wash neck bones and put in a heavy pot
  2. Cover with water
  3. Add all ingredients (except rice)
  4. Cook until tender
  5. Add rice and cook brisk for 5 to 7 minutes with lid on pot
  6. Lower heat and cook for 10 minutes

Sausage Dip

Sausage Dip
Recipe type: Appetizers
Cuisine: American

  • 1 lb. Morty Pride Sausage (hot or mild)
  • 1 pkg. (8 oz.) cream cheese
  • 1 can Ro-tel Tomatoes and Chilies

  1. Brown sausage, drain and crumble.
  2. Add cream cheese and Ro-tel. Heat and stir until cream cheese has melted and all ingredients are mixed well.
  3. Serve with tortilla chips.

Sausage and Egg Casserole


Sausage and Egg Casserole Recipe
Recipe type: Breakfast
Cuisine: American
Serves: 8-10 people

  • 6 slices bread, cubed
  • 1 pound Morty Pride Sausage, browned, drained
  • 1½ cups shredded Cheddar cheese
  • 8 each eggs, beaten
  • 2 cups milk
  • 1 teaspoon, salt
  • pepper to taste

  1. Cube bread and place evenly in greased 9×13 pan or baking dish.
  2. Sprinkle evenly with sausage and cheese.
  3. Mix eggs, milk, salt and pepper. Pour over ingredients in pan.
  4. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking).
  5. Bake 45 minutes at 325 degrees or until set.
  6. Cut into squares to serve.

Sausage Balls


Sausage Balls
Recipe type: Entree
Cuisine: American
Serves: approximately 50 sausage balls

  • 1 pound Morty Pride sausage
  • 3 c. Bisquick
  • 10 ounce sharp cheese, grated
  • 1 teaspoon Texas Pete

  1. Brown sausage till almost done. Drain grease.
  2. In a bowl mix sausage, Bisquick, grated cheese and Texas Pete; form into small balls.
  3. Place on cookie sheet; bake approximately 15 min or possibly till brown, 350 degrees.

Susan’s Deep Dish Spaghetti Pie

Susan’s Deep Dish Spaghetti Pie
Prep time

Cook time

Total time


If your family likes spaghetti, try this spaghetti “pie.” All the great taste of spaghetti with a twist!
Cuisine: American
Serves: 6

  • 6 ounces uncooked fettuccini or spaghetti
  • 2 tablespoons butter
  • 2 eggs, well beaten
  • ⅓ cup grated parmesan cheese
  • 1 pound Morty Pride Italian sausage links
  • ½ c chopped onion
  • ¼ c green or red bell pepper, optional
  • 1 8 ounce can chopped or stewed tomatoes
  • 1 6 ounce can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • ¼ teaspoon garlic salt
  • 1 cup cottage cheese, drained
  • 1 cup shredded mozzarella

  1. Grease an 8 X 8 square glass pan or 10″ deep-dish pie plate. Preheat oven to 350 degrees.
  2. Cook pasta in boiling salted water. Drain and place in large bowl. You should have about 2 and ½ c noodles. Stir in butter, eggs and parmesan cheese. Press pasta mixture in prepared pan/pie plate.
  3. Remove sausage from link casing. In a large saucepan, crumble sausage and cook with onion, bell pepper if using, until veggies are tender and meat is brown. Drain off fat. Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through – about 5 minutes.
  4. Spread cottage cheese over bottom of pasta crust. Spoon meat mixture over pie. Bake uncovered for 20 minutes. Sprinkle mozzarella cheese over top and bake 5 minutes more or until cheese is melted.

  • Coupons & Updates
  • Facebook
  • LinkedIn