Wednesday, July 15, 2009
Easy Bisquits & Gravy by Marlene
12 Frozen Buttermilk Bisquits
2 pkgs of Country Gravy mix
1 roll of Jimmy Dean mild Pork sausage
3 c water
2 c milk
Bake frozen bisquits as directed on package. In large pan, brown sausage as you would hamburger. Sprinkle gravy mix over sausage and mix until flour disappears. Add milk and water and let simmer until thick. (if mixture is too thick, more water or milk can be added) Break open bisquits and spoon gravy mixture on top…..ENJOY!!!
2 pkgs of Country Gravy mix
1 roll of Jimmy Dean mild Pork sausage
3 c water
2 c milk
Bake frozen bisquits as directed on package. In large pan, brown sausage as you would hamburger. Sprinkle gravy mix over sausage and mix until flour disappears. Add milk and water and let simmer until thick. (if mixture is too thick, more water or milk can be added) Break open bisquits and spoon gravy mixture on top…..ENJOY!!!
Tuesday, July 7, 2009
Hurray Blog!
Hi Guys! Its Jane. Once I get this figured out I'll post under my own name. Nicole, this is awesome- what a great idea! Great 4th of July pics. And the recipes..mmmm...can't wait to make them! Here's the olive Garden salad: Enjoy! I've made it like 5 more times...For the dressing
For the salad
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Prep Time
Level
Easy
Yield
4 servings
Recipe Tools:
Ingredients
For the dressing
:
- 1/4 cup extra-virgin olive oil

- 2 tablespoons white wine vinegar
- 3 tablespoons Miracle Whip
- 1 tablespoon lemon
juice - 2 tablespoons grated parmesan cheese

- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried Italian seasoning
For the salad
:
- 1 10-ounce bag American salad blend
- 1/4 red onion, thinly sliced
- 4 small pickled peppers, such as pepperoncini
- 1 small vine-ripened tomato, quartered
- 2 tablespoons sliced black olives
- 1/2 cup large croutons
- 1 tablespoon grated
Directions
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
Photography by Kate Sears
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