We have been out-of-town for a few days celebrating our anniversary. I did want to touch on a couple of comments from last week. I appreciate my friend, Wayne, sharing his thoughts on the Sausage Squares recipe. I usually use mild-flavored sausage, because that's what Larry and the kids like. I encourage you to experiment with using different varieties of sausage - mild, hot, sage or a combination. If "hot" is too hot for your taste, but you want more of a kick than you get with "mild," use half mild and half hot. Freeze any leftover browned sausage for the next use. Also, Wayne mentioned halving the recipe and baking it in an 8x8 pan. I, too, generally have great results halving a recipe designed for a 9x13 dish and using an 8x8 pan. Thanks for the great tips, Wayne! Also, there were a couple of questions about the Sausage Bread recipe, which is an all-time favorite of our Sunday school class. For clarification, I brown and drain the sausage rea
Recipes and Ramblings from a Southern Cook