Some Tasty Recipes
from Armour Star

Confetti Luncheon Salad
6 Servings

2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in quarters
¼ cup chopped green onions
2 cups cooked rice
2 tablespoons lemon juice
1 cup dairy sour cream
2 tablespoons Italian salad dressing
1 cup chopped celery
½ teaspoon salt
1/3 cup chopped green pepper
¼ teaspoon dry mustard


Combine all ingredients; mix well. Chill several hours. Remove salad from refrigerator ½ hour before serving; mix.

Crispy BBQ Bites Makes 28 Appetizers
1 cup pancake mix Vegetable oil, heated ½ cup milk 1 cup dairy sour cream
1 egg Dash hot pepper sauce
1 tablespoon vegetable oil
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE IN BARBECUE SAUCE, drained, reserving sauce

Combine pancake mix, milk, egg, and vegetable oil; mix well. Cut sausages in half crosswise, coat with pancake batter. Fry in ¾" of hot oil until golden brown on both sides. Drain. Combine reserved barbecue sauce, sour cream, and hot pepper sauce. Serve as a dip for sausage pieces.


Hot Viennese Bunwich Makes 7 Sandwiches
2 cups shredded Cheddar cheese
7 frankfurter buns, split 1 3-oz. pkg.
Cream cheese, softened
1 tablespoon prepared mustard
Dash of garlic powder
3 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in half lengthwise.

Heat oven to 400°F. Combine cheeses, mustard and garlic powder; spread on cut surface of buns. Arrange sausages diagonally on bun halves. Place buns on cookie sheet and bake at 400°F, 15 minutes or until cheese bubbles.

Meal-in-a-Bowl Salad Makes 6 Servings
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE , drained, sliced
1/3 cup chopped onion
4 hard-cooked eggs, chopped
2 cups diced cooked potatoes
½ cup mayonnaise
2 cups shredded lettuce
1 teaspoon dry mustard
1 cup sliced carrots
Dash pepper
½ cup sliced celery
Lettuce cups
½ cup shredded Cheddar cheese
Dash paprika

Combine sausages, potatoes, lettuce, carrots, celery, cheese, onion, and eggs. Combine mayonnaise, mustard and pepper; pour over salad mixture. Mix lightly; chill. Serve in lettuce cups; garnish with paprika.

Party Cheese Rounds
Makes 28 Appetizers

1 cup shredded processed American cheese
¼ cup mayonnaise
1 5-oz. can ARMOUR® STAR SMOKED VIENNA SAUSAGE, drained, sliced into 12 slices
28 round buttery crackers


Combine cheese and mayonnaise; spread evenly on crackers. Top each cracker with 3 sausage slices; broil until cheese melts.


Saucy Sausage Over Rice
Makes 6 Servings

2 5 -oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in thirds
1 15-oz. can tomato sauce
1 15-oz. can garbanzo beans, drained
½ cup chopped onion
1 teaspoon Thyme leaves, crushed
½ cup chopped green pepper
3 cups hot cooked rice
1 clove garlic, crushed
½ cup sliced stuffed green olives
¼ cup grated Parmesan cheese


Cook sausages, onion, green pepper, and garlic in butter or margarine 3-5 minutes. Stir in tomato sauce, beans and thyme. Simmer, covered, 10 minutes. Combine rice with olives and cheese. Serve sausage mixture over rice mixture.

Sausage & Rice Skillet Dinner
Makes 6 Servings

2 5-oz. can ARMOUR® STAR VIENNA SAUSAGE IN BEEF STOCK, drained, cut into thirds
2 tablespoons chopped pimento
¼ cup chopped onion
1 teaspoon salt
¼ cup chopped green pepper
Dash pepper
2 tablespoons butter or margarine
1 15 oz. can garbanzo beans, drained
2 cups water
1 cup rice


In large frying pan, cook sausages, onion, and green pepper in butter or margarine 3-5 minutes. Add water, pimento, salt, pepper; bring to a boil. Stir in rice and beans; simmer, covered 20 minutes.

Sausage Fried Rice
Makes 6 Servings

2 5-oz. can ARMOUR® STAR VIENNA SAUSAGE IN BEEF STOCK, sliced diagonally in thirds
½ cup sliced green onions and tops
¼ cup vegetable oil
1 2.5-oz. jar sliced mushrooms drained
3 cups cooked rice
2 eggs, beaten
2 tablespoons soy sauce


In a wok or large frying pan, cook sausages, mushrooms and green onions in oil over medium heat 5 minutes; stir in rice and soy sauce. Heat, stirring occasionally, 8-10 minutes. Reduce heat; stir in eggs. Cook, stirring constantly until eggs are cooked. Serve immediately


South-of-the-Border Viennas
Makes 28 Appetizers

2 3-1/8-oz. cans bean dip
28 round buttery crackers
1 cup shredded Cheddar cheese
1 15-oz. can ARMOUR® STAR SMOKED VIENNA SAUSAGE, drained, cut in ½ lengthwise, then in ½ crosswise


Spread bean dip evenly on crackers; top with cheese. Place one piece sausage on each cracker. Broil until cheese melts.

Spanish Creole
Makes 6 Servings

1 cup green pepper chunks
1 8-oz. can tomato sauce
½ cup chopped onion
1½ teaspoon salt
2 cloves garlic, crushed
1 teaspoon Tabasco sauce
¼ cup butter or margarine
¼ teaspoon pepper
3 cups cooked rice
1 16-oz. can whole peeled tomatoes, cut in quarters
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in quarters


In large frying pan, cook green pepper, onion, and garlic in butter or margarine over medium heat 5 minutes. Add rice, tomatoes, tomato sauce, salt, Tabasco sauce, and pepper. Heat 15 minutes.

Vampire Bat Faces
Makes 4 Servings

1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced
2 tablespoons catsup
½ cup shredded processed American cheese
1 tablespoon mayonnaise
2 tablespoons sweet pickle relish, drained
½ tsp. prepared mustard
1 8 oz. can refrigerated crescent dinner rolls


Heat oven to 375°F. Set aside 8 sausage slices. Combine remaining sausage, cheese, relish, 1 tablespoon catsup, mayonnaise, and mustard. Unroll dough; separate into 8 triangles. Shape each piece into an even triangle. Place 2 tablespoons sausage-cheese mixture on each triangle; fold triangle in half. Seal edges with tines of fork. Place two folded triangles side-by-side with edges folded to make vampire face, on ungreased cookie sheet. Place one sausage slice on each side of folds for eyes; repeat for remaining triangles. Bake at 375°F for 13-15 minutes. Add remaining catsup in center of face to form mouth.

Vegetable Patch Salad
Makes 8-10 Servings

2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced
2 tomatoes, cut up
1 15.25-oz. can kidney beans, drained
½ cup Italian salad dressing
2 cups cooked elbow macaroni
½ cup chopped green pepper
1 17.25-oz. jar marinated garbanzo beans, drained
¼ cup chopped green onion


Combine all ingredients; mix well. Chill several hours.

Vienna & Noodles
Makes 6 Servings

½ cup chopped onion
1-1/2 cups milk
½ cup chopped celery
½ cup mayonnaise
1 cup grated carrot
½ teaspoon Worcestershire sauce
¼ cup butter
2 cups cooked noodles
3 tablespoons flour
1 teaspoon salt
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced


Heat oven to 350°F. Cook onion, celery, and carrot in butter 5 minutes. Stir in flour, salt, and milk; cook, stirring constantly until thickened. Stir in mayonnaise, Worcestershire sauce, noodles, and sausages; place in 1-1/2 quart casserole. Bake, covered, at 350°F for 25 minutes.

Vienna Biscuit Ring
Makes 5 Servings

1 can refrigerated buttermilk biscuits (10 biscuits)
1 cup milk
2 5-oz cans ARMOUR® STAR VIENNA SAUSAGE, drained
1 10-oz. pkg. Frozen vegetables, cooked according to package directions
2 tablespoons butter or margarine
½ cup dairy sour cream
2 tablespoons flour
½ teaspoon Worcestershire sauce


Heat oven to 400°F. Flatten biscuits; place in a ring, slightly overlapping, on greased cookie sheet. Put 1 sausage in center of each biscuit. Bake at 400°F 15 minutes. Thinly slice remaining sausages. Melt butter or margarine; stir in flour. Slowly add milk, stirring until thickened. Combine sauce, vegetables, sour cream, Worcestershire sauce, and remaining sausages; heat. Remove biscuit ring to platter; fill center with vegetable mixture.

Vienna Mac & Cheese
Makes 4 Servings

1 cup macaroni
2 cups salted water
1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, sliced
2 envelopes instant cream of mushroom soup mix
4 -oz. processed American cheese, cubed


In saucepan, cook macaroni in water until done. Add soup mix, sausages, and cheese, stirring until cheese melts.



Vienna Sausage Bake
Makes 4 Servings

2 cups frozen hash brown potatoes
1 16-oz. can cut green beans, drained
¼ cup butter or margarine
½ cup milk
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced
½ teaspoon salt
dash pepper
1 10-3/4-oz. can cream of celery soup
1 3-oz can French fried onions


Heat oven to 350°F. Cook potatoes, covered, in butter or margarine 10 minutes. Add sausages, soup, green beans, milk, and seasonings; pour into 2-quart casserole. Bake, covered, at 350°F 15 minutes. Remove cover; top with onions. Bake, uncovered, at 350°F 10 minutes or until onions are golden brown.

Vienna Sausage-Corn Chowder
Makes 5 Cups

½ cup chopped onion
1 17-oz. can cream-style corn
¼ cup butter or margarine
1 tablespoon chopped parsley
¼ cup flour
1 tablespoon chopped pimento
3 cups milk
1 teaspoon salt
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, sliced
¼ teaspoon pepper


Cook onion in butter or margarine until tender; blend in flour. Add milk; cook, stirring constantly until thickened. Add remaining ingredients; heat.

Vienna Supper Hash
Makes 4 Servings

½ cup finely chopped green pepper
¼ cup finely chopped onion
¼ cup butter or margarine
2 cups frozen hash brown potatoes
2 5-oz. cans ARMOUR® STAR VIENNA SAUSAGE, drained, cut in ¼" slices
dash pepper
4 eggs


In 10" frying pan, cook green pepper and onion in butter or margarine 5 minutes. Add potatoes; cook, covered, 15 minutes, stirring occasionally. Reduce heat. Add sausages and pepper; mix lightly. Make 4 slightly rounded indentations in hash mixture and break eggs into them. Cook, covered, 7-10 minutes or until eggs are set. MICROWAVE INSTRUCTIONS—Melt butter or margarine in 2-quart glass casserole; stir in green pepper, onion, and potatoes. Cook, covered, on high 6-7 minutes, stirring occasionally. Add sausages and pepper; mix lightly. Make 4 slightly rounded indentations in hash mixture and break eggs into them; pierce yolks. Cook, covered, on high 6-8 minutes, rotating dish every 2 minutes.

Viennese Rarebit
Makes 4 Servings

1 8-oz. jar processed cheese spread
¼ cup milk
1 5-oz. can ARMOUR® STAR VIENNA SAUSAGE, drained, thinly sliced
2 tablespoons grated onion
2 cups hot cooked rice

Heat cheese and milk over medium-low heat; stir until smooth. Add onion and sausages. Serve over rice.