Calm the fire!!

limey said:

I'm not a captain, I'm a mate. I like the winds calm and the waves
smooth so I'm mindboggled at the recent posts. Can we go back to
being sane?

Here's a tasty one I can recommend, good for TV-watching football
games:

* Exported from MasterCook *

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Preheat oven to 400F. Combine all ingredients. Mix well. Roll
mixture into 1" balls. Place balls in 9x13" baking dish, or
cookie sheet with lip around the edge. Bake 10-15 minutes.
Makes 5 dozen appetizers.

Peace,
Dora

These are always a big hit, especially around the holidays. They also
freeze well so you can pull some out if you have unexpected guests and want
to serve a little something. Thanks!

Jill

Jill

"jmcquown" wrote in message

Quoted message said:

limey said:

Here's a tasty one I can recommend, good for TV-watching football
games:

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Peace,
Dora

These are always a big hit, especially around the holidays. They also
freeze well so you can pull some out if you have unexpected guests and
want
to serve a little something. Thanks!

Jill

Good grief, Jill - I've used this recipe for years, obtained from a good
friend. I just happened to see it had been posted on alt.cooking-chat a
short time ago. It must be one of those recipes which has made the rounds
for a long time and which everybody has! Oh well, at least it's good.
:-D

Dora

On Sun 16 Oct 2005 03:38:21p, limey wrote in rec.food.cooking:

Quoted message said:

"jmcquown" wrote in message

Quoted message said:

limey said:

Here's a tasty one I can recommend, good for TV-watching football
games:

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Peace,
Dora

These are always a big hit, especially around the holidays. They also
freeze well so you can pull some out if you have unexpected guests and
want to serve a little something. Thanks!

Jill

Good grief, Jill - I've used this recipe for years, obtained from a good
friend. I just happened to see it had been posted on alt.cooking-chat
a short time ago. It must be one of those recipes which has made the
rounds for a long time and which everybody has! Oh well, at least it's
good.
:-D

Dora

LOL! Here's another sausage "thingy" that's made the rounds, but always
seems to be a hit. Like the sausage-cheese balls, they can be stored
frozen and used as needed. I got this recipe from a friend back in the
1970s.

* Exported from MasterCook *

Sun City Special

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Meats
Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork sausage meat
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 t Tobasco sauce
2 Loaves thin party rye

Brown sausage, beef and garlic. Drain well. Grate cheese and add to
meat along with seasonings. Stir until cheese is melted. Spread on
slices of party rye. Freeze on tray and store in bags. When ready to
serve, broil 3-5 minutes or until bubbly.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Preheat oven to 400F. Combine all ingredients. Mix well. Roll
mixture into 1" balls. Place balls in 9x13" baking dish, or
cookie sheet with lip around the edge. Bake 10-15 minutes.
Makes 5 dozen appetizers.

What's "all purpose baking mix"? Is there an alternative I could use?

--
Jen

On Sun 16 Oct 2005 06:38:03p, Jen wrote in rec.food.cooking:

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Preheat oven to 400F. Combine all ingredients. Mix well. Roll
mixture into 1" balls. Place balls in 9x13" baking dish, or
cookie sheet with lip around the edge. Bake 10-15 minutes.
Makes 5 dozen appetizers.

What's "all purpose baking mix"? Is there an alternative I could use?

We have a product in the US called "Bisquick" which contains flour,
leavening, shortening, etc., and can be easily and quickly used to make
biscuits (the US type), shortcake, coffee cake, etc. It's been on the
market in the US for decades.

There have been various substitute recipes created that closely resemble
the product. Here is but one of many. If you would like to see others,
just Google on "bisquick substitute", and you'll find quite a few.

HTH

Bisquick Substitute

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in
shortening until it resembles coarse cornmeal. Store in tightly closed
covered container in a cool place. Makes about 10 cups.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 16 Oct 2005 06:38:03p, Jen wrote in rec.food.cooking:

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sausage Cheese Balls

1 lb. ground sausage
16 oz. shredded sharp Cheddar cheese
3 cups all purpose baking mix

Preheat oven to 400F. Combine all ingredients. Mix well. Roll
mixture into 1" balls. Place balls in 9x13" baking dish, or
cookie sheet with lip around the edge. Bake 10-15 minutes.
Makes 5 dozen appetizers.

What's "all purpose baking mix"? Is there an alternative I could use?

We have a product in the US called "Bisquick" which contains flour,
leavening, shortening, etc., and can be easily and quickly used to make
biscuits (the US type), shortcake, coffee cake, etc. It's been on the
market in the US for decades.

There have been various substitute recipes created that closely resemble
the product. Here is but one of many. If you would like to see others,
just Google on "bisquick substitute", and you'll find quite a few.

HTH

Bisquick Substitute

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut in
shortening until it resembles coarse cornmeal. Store in tightly closed
covered container in a cool place. Makes about 10 cups.

Would Atkins or generic low carb bake mix work?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Sun 16 Oct 2005 11:19:01p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 16 Oct 2005 06:38:03p, Jen wrote in rec.food.cooking:

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

> Sausage Cheese Balls
>
> 1 lb. ground sausage
> 16 oz. shredded sharp Cheddar cheese
> 3 cups all purpose baking mix
>
> Preheat oven to 400F. Combine all ingredients. Mix well. Roll
> mixture into 1" balls. Place balls in 9x13" baking dish, or
> cookie sheet with lip around the edge. Bake 10-15 minutes.
> Makes 5 dozen appetizers.

What's "all purpose baking mix"? Is there an alternative I could
use?

We have a product in the US called "Bisquick" which contains flour,
leavening, shortening, etc., and can be easily and quickly used to make
biscuits (the US type), shortcake, coffee cake, etc. It's been on the
market in the US for decades.

There have been various substitute recipes created that closely
resemble the product. Here is but one of many. If you would like to
see others, just Google on "bisquick substitute", and you'll find quite
a few.

HTH

Bisquick Substitute

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut
in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Would Atkins or generic low carb bake mix work?

I've never used one of these, so couldn't say for sure. Have you used
them? Do them make a decent buiscuit? If so, I'm not sure why they
wouldn't work.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 16 Oct 2005 11:19:01p, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Sun 16 Oct 2005 06:38:03p, Jen wrote in rec.food.cooking:

> "limey" <[email hidden]> wrote in message
> news:[email hidden]...
>
>> Sausage Cheese Balls
>>
>> 1 lb. ground sausage
>> 16 oz. shredded sharp Cheddar cheese
>> 3 cups all purpose baking mix
>>
>> Preheat oven to 400F. Combine all ingredients. Mix well. Roll
>> mixture into 1" balls. Place balls in 9x13" baking dish, or
>> cookie sheet with lip around the edge. Bake 10-15 minutes.
>> Makes 5 dozen appetizers.
>
>
> What's "all purpose baking mix"? Is there an alternative I could
> use?
>

We have a product in the US called "Bisquick" which contains flour,
leavening, shortening, etc., and can be easily and quickly used to make
biscuits (the US type), shortcake, coffee cake, etc. It's been on the
market in the US for decades.

There have been various substitute recipes created that closely
resemble the product. Here is but one of many. If you would like to
see others, just Google on "bisquick substitute", and you'll find quite
a few.

HTH

Bisquick Substitute

8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl. Cut
in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Would Atkins or generic low carb bake mix work?

I've never used one of these, so couldn't say for sure. Have you used
them? Do them make a decent buiscuit? If so, I'm not sure why they
wouldn't work.

I've used them to make small loaves of bread or pancakes,
they just tend to bake up very dense.

I guess I'll just have to experiment.

One thing I'd add to this, I'd roll them in sesame seeds prior to baking.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Wayne Boatwright said:

On Sun 16 Oct 2005 03:38:21p, limey wrote in rec.food.cooking:

Quoted message said:

"jmcquown" wrote in message

Quoted message said:

limey wrote:
>
> Here's a tasty one I can recommend, good for TV-watching football
> games:
>
> Sausage Cheese Balls
>
> 1 lb. ground sausage
> 16 oz. shredded sharp Cheddar cheese
> 3 cups all purpose baking mix
>
> Peace,
> Dora

These are always a big hit, especially around the holidays. They
also freeze well so you can pull some out if you have unexpected
guests and want to serve a little something. Thanks!

Jill

Good grief, Jill - I've used this recipe for years, obtained from a
good friend. I just happened to see it had been posted on
alt.cooking-chat a short time ago. It must be one of those recipes
which has made the rounds for a long time and which everybody has!
Oh well, at least it's good.
:-D

Dora

LOL! Here's another sausage "thingy" that's made the rounds, but
always seems to be a hit. Like the sausage-cheese balls, they can be
stored frozen and used as needed. I got this recipe from a friend
back in the 1970s.

* Exported from MasterCook *

Sun City Special

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Meats
Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork sausage meat
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 t Tobasco sauce
2 Loaves thin party rye

Brown sausage, beef and garlic. Drain well. Grate cheese and add
to meat along with seasonings. Stir until cheese is melted.
Spread on slices of party rye. Freeze on tray and store in bags.
When ready to serve, broil 3-5 minutes or until bubbly.

Eeep! Did I know you back in the 70's? I used regular cheddar cheese but
I'll bet the Velveeta would melt better 🙂 The first version I was given
was made with bleu cheese. Way too strong for my taste.

I made these ahead of time to take to a Halloween party, gosh, must have
been 15 years ago. Took them over, frozen, to pop under the broiler. Good
thing I made a double batch because they went fast! A guy who rented a room
in the house was a chef. (I swear, he had chefs coats and everything! LOL)
He absolutely *raved* about these little mini "pizzas" and demanded the
recipe. He even gave me one of his chef coats in exchange - no, wait - that
was because someone spilled beer down my upper-frontals! Same party where
the host found some idiot putting out a cigarette on his living room carpet
and escorted said idiot out, scraping dudes face down the brick wall in the
process. No one knew who this guy was or how he'd come to be at the party.
Ah, the good old days... 😉

Jill

Jill said:

A guy who rented a room in the house was a chef. (I swear, he had chefs
coats and everything! LOL)He absolutely *raved* about these little mini
"pizzas" and demanded the recipe. He even gave me one of his chef coats
in exchange - no, wait - that was because someone spilled beer down my
upper-frontals! Same party where the host found some idiot putting out a
cigarette on his living room carpet and escorted said idiot out, scraping
dudes face down the brick wall in the process. No one knew who this guy
was or how he'd come to be at the party. Ah, the good old days... 😉

Are you sure those "pizzas" didn't have mushrooms back in the good old days?
:-)

Bob

On Mon 17 Oct 2005 02:23:48a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Eeep! Did I know you back in the 70's? I used regular cheddar cheese
but I'll bet the Velveeta would melt better 🙂 The first version I was
given was made with bleu cheese. Way too strong for my taste.

I've never tried regular cheddar as the recipe I received called for the
Velveeta, but it does melt well and hold the topping together. I agree,
all blue cheese would probably be much too strong, but maybe a sprinkling
of blue cheese crumbs on top would be nice.

Quoted message said:

I made these ahead of time to take to a Halloween party, gosh, must have
been 15 years ago. Took them over, frozen, to pop under the broiler.
Good thing I made a double batch because they went fast! A guy who
rented a room in the house was a chef. (I swear, he had chefs coats and
everything! LOL) He absolutely *raved* about these little mini "pizzas"
and demanded the recipe. He even gave me one of his chef coats in
exchange - no, wait - that was because someone spilled beer down my
upper-frontals! Same party where the host found some idiot putting out
a cigarette on his living room carpet and escorted said idiot out,
scraping dudes face down the brick wall in the process. No one knew who
this guy was or how he'd come to be at the party. Ah, the good old
days... 😉

That was some party! :-) These do go down well and fast. I always make
extra.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey