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: In large bowl, combine yeast, sugar, and 1 cup flour
1: In 1-quart saucepan over medium heat, heat 2 tbsp
2: olive or salad oil and 2/3 cup water until very warm (125` to 130`F)
3: With mixer at low speed, beat liquid into dry ingredients just until blended
4: Increase speed to medium; beat 2 minutes
5: Stir in 1/2 cup flour and 1/3 cup cornmeal
6: Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (up to 1/2 cup) while kneading
7: Divide the dough in half; shape each half into a ball
8: Cover and let rest 15 minutes
9: On floued surface, roll half of dough into a 12-inch round
10: Sprinkle large cookie sheet with with cornmeal; place dough round on cookie sheet
11: Repeat with remaining douh, placing second round on another cookie sheet
12: Cover and let rise in warm place (80` to 85`F) 30 minutes or until doubled
13: While dough is rising, mince onion
14: With flat side of knife, crush garlic clove
15: In small saucepan over medium-high heat, in 3 tbsp
16: hot olive or salad oil, cook onion and garlic until tender but not browned; discard garlic
17: Preheat oven to 450`F
18: With dull edge of knife, score each dough round into 8 wedges; prick with a fork in many places
19: Brush rounds with onion mixture in saucepan; sprinkle with parsley, oregano, rosemary, and, if you like, coarse
20: Place cookie sheets on 2 oven racks and bake 10 to 23 minutes until golden, switching cookie sheets between upper and lower rack halfway through cooking
21: Serve warm or cool on wire racks to serve later
22: To serve, cut or break apart on scoed lines
23: Makes 16 wedges
24: Each wedge without coarse salt: About 95 cal, 4 g fat, 0 mg chol, 135 mg sod
25: MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
26: msn
27: com> on Apr 9, 1998