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: 1
1: Preheat oven to 400 degrees
2: 2
3: Combine flour, baking powder, salt and baking soda in food processor
4: Pulse once or twice to combine
5: Add butter
6: Pulse 10 to 12 times or until mixture resembles fresh bread crumbs
7: (You can use pastry blender to cut butter into flour if you don't have a food processor
8: ) 3
9: Transfer mixture to large bowl
10: Add 1 cup buttermilk, stirring quickly to combine
11: If mixture is too dry, add more buttermilk, 1 tablespoon at a time, until dough holds together and is slightly stringy and crumbly
12: Turn out onto lightly floured surface
13: Knead 6 to 7 times (do not knead more than that or scones will become tough)
14: 4
15: Divide dough in half
16: With floured hands, press each half into 9x4-inch rectangle
17: With short side facing you, fold into thirds like a business letter
18: Press each portion into 6 to 7-inch circle; place on ungreased baking sheet
19: Cut each circle into 6 equal wedges; pull wedges slightly apart
20: Brush tops with remaining buttermilk
21: Let stand 10 minutes
22: 5
23: Bake in 400 degree oven for 20 minutes, or until tops are lightly browned
24: Remove and serve warm
25: Ham and Sage Scones: Add 4 ounces cubed boiled ham and 1 teaspoon dried sage with butter
26: Pulse 10 to 12 times until ham pieces are no larger than grains of rice
27: Instead of pressing dough into circles, press each half into 7 1/2-inch square
28: Cut each into 8 squares
29: Cheddar Cheese Scones: Add 4 ounces cubed Cheddar and 1/4 to 1/2 teaspoon cayenne pepper along with butter
30: Process 10 to 12 times until cheese pieces are no larger than dried peas
31: After brushing tops with buttermilk, sprinkle with sesame seeds, using about 2 teaspoons total
32: Rosemary and Black Olive Scones: After dividing dough in half, scatter 1/2 teaspoon crumbled dried rosemary and 1/4 cup chopped kalamata olives (about 10 olives) over each batch of dough before it is folded into thirds
33: Posted to MM-Recipes Digest V4 #095 by "Mark " <mviers@inmind
34: com> on Apr 6, 1997