6 oz. sweet or hot Italian sausage
1 bunch fresh Swiss Chard
(or any other fresh green you have handy)
1 lb. penne pasta
Butter (hand made from fresh farm cream if you can get it)
1 tablespoon garlic salt
1 ½ cups fresh farm milk
2 fresh farm eggs, lightly beaten
1 cup freshly chopped tomatoes
1 cup grated Kefir cheese
Preheat oven to 350 degrees. Lightly butter two, deep 10 ¼ inch casserole dishes (or one large ceramic cooking vessel).
Heat a skillet over medium heat. Add two tablespoon of olive oil and two tablespoons of butter. Chop onions thinly and sauté them until clear and juicy. Add a teaspoon or so of garlic salt and stir. Chop the fresh Swiss chard into very small pieces and add them to the onions. When the Swiss Chard is cooked, remove the skillet from the stove top and take the contents out of the skillet and put them in a bowl.
Make a large long cut down each sausage so that it is split open. Then cook the sausage in the same skillet as you used for the onions and chard. Do not add anymore oil, the skillet will be sufficiently oiled. Cook the sausage at medium heat until done. Remove from the skillet and cool. Once cooled, take the sausage out of the casings and crumble.
Now time to cook the Penne. In a large stockpot, heat approximately six quarts of water until boiling. Then add the Penne and cook al dente. Drain the pasta.
Meanwhile, break the two eggs into the milk and stir until the eggs are completely mixed with the milk.
Now it is time to mix all the ingredients, including the chopped tomatoes and grated Kefir cheese. Put all ingredients in the stock pot and mix together. Fill the casserole dishes and transfer to the oven and bake until the top looks crunchy. Should not take more than 20-25 minutes. Yum!!!