1 pound smoked Polish sausage — cut in 1/4″ slices

1/4 cup sliced green onions

2/3 cup sliced celery

1 can (4 oz.) mushroom stems and pieces

1 1/2 cups boiling water

1/4 teaspoon salt

1/4 teaspoon pepper

2 envelopes individual tomato soup mix

1 Tablespoon Worcestershire sauce

1 1/2 cups instant rice

Combine smoked Polish sausage, onion and celery in large skillet.
Cook over low heat until vegetables are tender-crisp.
Add mushrooms, water, salt, pepper, soup mix and Worcestershire sauce. Heat until bubbling, add rice, stir and cover.
Remove from heat and let stand 10 to 15 minutes.
Serves 6.

1 lb Turkey kielbasa sausages

1 Chopped onion

1 cn 28 oz, Sauerkraut

1/2 c Dry white wine

1/4 c Chopped sweet pepper

Grill the sausages.
Combine with remaining ingrediants.
Simmer uncovered 10 minutes.

4 lb Ground venison

4 lb Ground pork

2 tb Salt

1 tb Black pepper

1/2 Clove garlic

Again mix the venison and the pork, and add water.
Finally add the spices and mix well.