In early December of 1977, food editor Laurin Stamm began a weekly recipe column titled “From the Kitchen of The Cypress House.” The column ran continuously through November of 2000, featuring one or two recipes each week, and totaling more than 1,150 recipes over the 23 years.

Checkout, a current weekly column that features various food stories, events and recipes, looks back at some of the most popular recipes.

From The Kitchen of The Cypress House, Oct. 4,1978:

 A casserole cook I am not. Oh, I like a zesty lasagna, Greek Moussaka or an exceptionally good Chicken Tetrazzini as a main dish. But to combine the meat, starch and vegetable in one dish just for the sake of speed, I vote “No.”

There is one casserole, however, that’s been in our repertoire for a number of years, and it’s always been our oldest daughter’s favorite supper dish. Story’s Sausage Casserole, we call it. Served with green salad, crusty French bread and a glass of red wine, it’s a delicious and complete meal.

The original recipe comes from a handy set of three cookbooks called “Make It Now, Bake It Later!” Author Barbara Goodfellow has handwritten her favorite recipes, with half of the profits from the “Make It Now” books going to the National Cystic Fibrosis Research Foundation. You might enjoy “making it now, baking it later.” That’s just what you can do with this sausage casserole.

Story’s Sausage Casserole

1 pound pork sausage (not highly seasoned)

½ green pepper, chopped

1 large can tomatoes, mashed but not drained

6 bay leaves

Dash of paprika

1/2 teaspoon Worcestershire sauce

1 package fine noodles cooked in salted water

Parmesan or Romano cheese

 Crumble sausage and cook slowly until brown. Remove from the pan and drain well on paper towels.

Sauté green pepper in 2 tablespoons sausage fat until glossy. Add all other ingredients to green pepper and simmer for five minutes, stirring constantly. Add salt and pepper if necessary. Put mixture into a greased casserole. Shake Parmesan or Romano cheese generously over top. Refrigerate until ready to cook.

Bake uncovered 45 minutes at 350° until cheese is melted. Serve with additional cheese. 

Cooking workshop Oct. 7

The Southern Cultural Heritage Foundation will present “Super Foods, Super Families,” a cooking workshop and tasting for the entire family October 7, beginning at 6 p.m.

Registration for adults is $25/SCHF members and $30/non-members. Children can participate for $10.

Kristin Gluck will conduct this educational and fun demonstration, incorporating a variety of super foods.

The recipes are not only quick and nutritious, but they incorporate many of the 14 super foods, which help lower cholesterol, reduce the risk of heart disease and cancer and create a better mood.

As an added bonus, these foods are proven to increase health, delay aging and increase energy levels.

Reservations are required. To register, or for additional information, call 601-631-2997.