1 : lb Sausage; (hot or mild)
1 : cn Whole kernel corn; (2 oz.)
2 : cn Speckled butter beans; (1
-oz.) : -oz.)
1 : lb Breakfast sausage
2 : c Pancake mix; prepared
1 : /2 c Milk
2 : Eggs; lightly beaten
2 : tb Butter; melted
1 : cn (2-oz) corn -or-
1 : /2 c Frozen corn
Maple : Maple syrup
1 : Tube sausage; (Jimmy Dean
-hot) : -hot)
2 : cn (5 oz) Mushroom pieces;
-drained : -drained
1 : pk (8 oz) Philadelphia Cream
-Cheese : -Cheese
2 : cn Pillsbury crescent rolls
1 : Egg; beaten well
Sesame : Sesame seeds
1 : tb Olive oil
1 : /2 lb Italian sausage
1 : lg Onion; chopped
1 : Clove garlic; minced
1 : /2 ts Fennel seed
1 : cn (28-oz) crushed Plum
-tomatoes : -tomatoes
1/4 : c Grated Parmesan cheese
1 : /2 ts Basil
1 : /2 ts Oregano
1 : lb Mozzarella cheese; grated
1 : lb Bulk sausage
1 : lg Bunch green onions, finely
Chopped : Chopped
1 : md Green bell pepper, chopped
1 : c Hash brown potatoes, thawed
4 : Eggs
1/4 : c Water
2 : Jalapeno peppers, chopped
1/4 : c Parmesan cheese
Tortillas : Tortillas
1/4 : ts Red pepper
8 : oz Pork sausage
1/2 : lb Mushrooms, diced
1/4 : lb Monterey Jack, shredded
1/2 : c Butter, melted
1/3 : 16oz pkg frozen phyllo
1 : Polish sausage
1/2 : Head cabbage
1/2 : c Sauerkraut
1/2 : Onion
1 : cn (28 oz.) crushed tomatoes
About : About 10 little caraway
Seeds : Seeds
Cavenders : Cavenders Greek seasoning
To : To taste
Olive : Olive oil
2 : lb Sweet Italian sausage
2 : c Of water
0: Make the corn bread: In a bowl, stir together the flour, cornmeal, baking powder and salt
1: In a small bowl, whisk together the milk, egg and butter and stir the mixture into the cornmeal mixture, stirring until the batter is just combined
2: Pour the batter into a greased 8-inch square baking pan and bake the corn bread in the middle of a preheated 425 degree F
3: oven for 20 to 25 minutes, or until a tester comes out clean
4: Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely
5: Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325 degree F
6: oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden
7: The crumbled corn bread may be made 3 days in advance and kept in an airtight container
8: In a large bowl, whisk together the eggs, milk, cayenne and salt to taste, add the crumbled corn bread, tomatoes and scallions and combine the mixture well
9: Divide the corn bread mixture between 2 greased 9-inch round cake pans, let it stand for 15 minutes and bake the pudding in the middle of a preheated 375 degree F
10: oven for 40 to 45 minutes, or until it is golden
11: Cut the pudding into wedges
12: From: Gourmet - January 1992 From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini