excellent. I founde that I had to broil the bread longer than the recipe to get it toasted. I used pumpernickel as I am not a fan of rye and it was great. rave review from boyfriend who loves sandwiches.

Reviewed On: Apr. 2, 2009

I took the seeds from 2 large pumpkins and rinsed them off in water in a colander. then I poured some vegetable oil in the colander and quickly swished the seeds around to coat them. you could do this easier in a bowl but I was hurrying. I then spread them on two large cookie sheets with parchment paper on them and liberally sprinkle McCormick's Season All (seasoned salt) and then bake in the oven at 300. I put one sheet on the bottom rack and the other on the top rack and swtich them every 15 min. total roasting time is about 45 or so as I like mine on the crispier side. I do not take the time to remove every shred of pumkin from the seeds as that is my favorite part when it roasts. it is a nice addition to the crunch of the seeds to have the "fried" pumpkin strands there too.

Reviewed On: Nov. 3, 2008

I really thought this was a strange recipe. I love grits and I love kielbasa but this was not a winner. You have to like sweet meat dishes and the amount of jelly you use is excessive. I would have cut it back by at least half. Plus, the red, red color of sauce poured over the yellow grits is completely unappetizing and looked like a mess on the plate. I would not say this is a winner at all.

Reviewed On: Sep. 30, 2008