TUESDAY

1. The name of your recipe:
Biscuits and Sausage Gravy
2. Where you are from: Saint Paul, MN
3. Why you like it: Hungry? Poor? This is tasty AND cheap.
Biscuits and Sausage Gravy

One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Freshly ground black pepper, to taste
A tube of cheap ready to bake quickie biscuits. (Or you can use some
bread in a pinch!)

1st, make the biscuits!
Put the sausage in a big skillet, break it up with a wooden spoon, and
cook until well browned and cooked through.
Put the sausage to a bowl, leaving the fat in the skillet. Whisk the
flour into the fat and cook for about 1 minute. Whisk the milk into the
skillet and bring the gravy to a boil. Lower the heat and simmer for 2
minutes. Stir in the sausage and season with pepper. Split biscuits in
half and top each biscuit with some of the gravy and enjoy!
It's heart clogging goodness!

Matthew King
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Hi tOdd

I made this salsa last night and it was a big hit so I thought I would
share.
It sounds weird but it's not sweet at all.

Arwen
Oddawa, Ontario, Canada
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Hi, tOdd. I know I'm breaking the rules sending 3 recipes, but these will be the BEST things you have tasted in a long time. The first is so delicious that my husband and I take it to every pot luck, and almost EVERY person there always asks us for the recipe. It's really easy - cook stuff in a pot, then bake.

The cookies we make every year at Christmas time with my mom, and we have to make a triple batch (which equals 12 dozen cookies!) because people eat them up so quickly. The fun of the cookies is to pretend to your mom that you're making lots of goofy angels and santas like she wants... Then when she's not looking you make some two-headed gingerbread men and some raggedy 3-legged alien-reindeer. When they come out of the oven you ice them really fast and put them on the tray. Then when company is eating them Christmas eve, they'll ask, "what the heck is THAT supposed to be?" Mom gets her frowny face and you get good holiday feelings. :) Bonus: make them now, in July, and you don't have to share with your relatives!

Love yur site!
Sheila Damron

Camby, Indiana

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Grandma Carney’s Potatoes

Lulu May Carney

LaGrange, Indiana

½ c diced onion (or 2 T dried onion) 8 oz sour cream

¼ c butter 1 soup can full of milk

1 can cream of potato soup 2 lb. frozen hashbrowns

1 can cream of celery soup 1 or 2 packages shredded cheddar cheese

Saute (heat and stir!) onion in butter; add soups, sour cream, and milk. Add ½ to 1 package cheddar cheese to mixture and stir. melt together until bubbly. Put hashbrowns in GREASED 9x13 glass dish. Pour soup mixture over potatoes, and sprinkle rest of cheese on top. Bake 1 hour and 20 min at 350 degrees. 8-10 servings.

Christmas Cutout Cookies

Rosie Carney

Brownsburg, Indiana

Makes 4-5 dozen

1 1/3 c margarine or butter

1 ½ c sugar

2 eggs

1 tsp vanilla

1 tsp grated orange peel

4 c flour

3 tsp baking powder

½ tsp salt

8 tsp milk

Cream margarine, sugar. Add eggs. Add vanilla, orange peel. Add dry ingredients and milk. Divide in 4ths and chill (in freezer) 1 hour. Roll and cut out shapes with your cookie cutters; make them fairly thick, around 1/4 inch tall: you want cookies not thin crackers! Bake at 350 for 8- 10 minutes on greased cookie sheet. Watch them or they burn! Then decorate with icing and/or sprinkles! And eat the dough. It's good.