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this is pretty much like the recipe i came up with except that I use fat free half and half instead of whole milk. Sometimes I add a pinch of sage too but that's my preference. One thing i do though that really makes a difference.,, but also makes it more fattening is that I fry the family's bacon in a cast iron pan and then add the sausage to the pan with the bacon grease. Adds so much flavor!

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Sausage Gravy III

Reviewed: Nov. 23, 2009

Good recipe but I do it without extra fat (margarine or butter). Just brown the sausage and dump between 1/4 and 1/3 C of flour over it. Stir for a few minutes to cook the flour so it doesn't taste raw and then just add milk a little at a time till it seems think enough for me. Also to add flavor I add a bit of sage and pepper.

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Bacon Ranch Pea Salad

Reviewed: Apr. 14, 2009

athis recipe is similar to one i Hvs e been making for a few years from TOH magazine. That one used uncooked frozen peas, along with the other ingredients you listed but also included a can of sliced water chestnuts which gave it a great crunch, and 2 or 3 carrots, cooked for about 5 minutes. Great side dish.

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Polish Cabbage Noodles

Reviewed: Apr. 10, 2009

It's a good start for a side dish but through the years I have been making this I have tweaked it to give it more flavor and satisfy my family. I add sauteed onions and a small amount of sauerkraut; not enough to mask the other tasted, but juts enough to give it a little kick. The amount you add depends on how much you like onions and sauerkraut but for a whole small head of cabbage and a 1/2 pound of noodles i added 1/2 to 2/3 C of sauerkraut and one medium onion. Just a "to your taste" thing.

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