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Italian AuGratin Potatoe Bake
by Sam Moody
serves: 6
 
Ingredients:
  16 oz   sausage
  16 oz   Velveeta process cheese, cubed
  1 cup   chunky salsa
  1 1/2 tsp   fennel seed, crushed
  1 tsp   garlic powder
  1/2 tsp   anise seed, crushed
  1/4 tsp   dried basil
  2 lbs   potatoes, boiled, peeled, and sliced
Directions:
  Preheat oven to 350F.
In a skillet, cook and crumble sausage until no longer pink; drain and set aside.

Place cheese in a large microwave-safe bowl. Microwave on medium for 1-2 minutes or until melted, stirring occasionally. Stir in sausage and salsa. Microwave on high for 2 minutes or until hot. Add the fennel seed, garlic powder, anise seed and basil. Carefully fold in poratoes. Cpoon into a greased 13X9 baking dish. Bake, uncovered, for 35 minutes or until hot and golden brown.