I was just "surfing" recipes and happened on to this one, it instantly transported me down memory lane. My mother fixed this in various ways. Your right, it is absolutely fabulous. My favorite is made with smoked sausage. I fix it pretty much as your instructions state, starting out with the diced smoked sausage, getting a little color on that than adding the diced onions and going from there. If you haven't tried it with smoked sausage you are in for a wonderful taste treat. I don't know why, but it has been a couple of years since I have made this. Soooooo I am making a pit stop at the grocery store on my way home tonight, it has been long enough. Thanks so much for sharing.

Reviewed On: Oct. 7, 2008

I learned this recipe in Home Ec. Many, many moons ago. I am now 65:). We just used hard boild eggs and creamed gravy, served over toast or biscuits. Now my grown children make it for their cildren, and on it goes. I still make it for a quick dinner every now and then. I'd give it a ten if I could....Lr

Reviewed On: Oct. 6, 2008

I have made this bread three time now. The first time I made it as written, the flavores of the herbs were to soft for me as I like strong flavors. The second time I doubled the herbs and was much happier. The third time it was up for grabs as the first two times i had ideas going in my head and then I started playing. I used sage, onions, cheese and garlic. It was also very good and made for great ham sandwiches. I will continue to use this recipe and try other flavors as it lends it's self well for herbs. Thank you so much for sharing.

Reviewed On: Sep. 25, 2008