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A great recipe that I have used again and again. I have used the recipe as is and I have changed it a bit and it's good every time. I have recently begun using 1 lb. ground pork and 1 lb. ground turkey and added 1/2 tsp of maple flavoring. We have pancakes or waffles EVERY weekend and this sausage stands up alongside my sweet potato pancakes / waffles with grits and brown sugar bacon. I can hardly wait for Saturday morning.

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Grandma's Homemade Italian Sauce and Meatballs

Reviewed: Nov. 6, 2011

A very good recipe. I made a few changes: used all ground chuck ( do not get too fancy with your choice of meats for Italian meatballs), I added one minced shallot, and about 1/2 C of ricotta cheese into the meatball mix. Cooking the meatballs IN the sauce is critical. Anything else and you just made dogfood.

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Mom's Coleslaw

Reviewed: Oct. 8, 2011

I agree with the suggestion to use 1/2 of this recipe for the 16oz. bagged prepared cabbage. I also added a pinch of black pepper along with some celery salt. Vaery tasty - thanks!

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Marinated Flat Iron Steak

Reviewed: Mar. 2, 2009

Very good marinade for a tasy cut of beef. For those sayin the flat iron is too tough you must be cutting it incorrectly. Try cutting in 1/4" strips ACROSS the grain. This makes a world of difference. Use fresh roasted and smashed garlic instead of garlic powder.

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56 users found this review helpful

Molasses Baked Chicken

Reviewed: Jul. 21, 2007

Great recipe and blending of flavors. I have tried this one a few times and experimented a few times. I agree that this one was intended for pork. I like this little add on I used - 2 T. good bourbon and 1 T finely minced pecans along with a pinch of high quality cayenne pepper. Also, I sub'd a T of honey for one of the T's of molasses. You can't go wrong with the original recipe and this one is fun to play with and find new possibilities.

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28 users found this review helpful

Dumplings and Cocky's Joy (Caramel Sauce)

Reviewed: Dec. 9, 2006

My mother made caramel dumplings when I was a child and they were the best. The result of this recipe does not compare. Corrections to consider- a well-seasoned cast iron skillet is a must (no exceptions), use white granulated sugar and brown it in the skillet (this takes practice and good timing), and try it with some butter-salted pan seared pecans on top. The crunch is nice and the salt with the sweet is nice.

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3 users found this review helpful