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Sausage & Cheese Puffs

 

Ingredients:

 

            1 lb. (bulk) sausage                                        

            1 lb. cheddar cheese, shredded

            3 cups Bisquick baking mix                           

            3/4 cup water

 

Directions: 

           

Cook sausage in large skillet, breaking up the meat with a fork until no longer pink (about 8-10 minutes).  Drain off fat.  Spoon sausage into large bowl; cook completely. 

           

Add cheese, biscuit mix, and water.  Mix with fork just until blended.

           

Roll into 1-inch balls; place on large cookie sheet 2 inches apart.  (OR place in large bowl to be refrigerated until ready to bake puffs.)

           

Bake at 400 for 12-15 minutes until puffed and browned.  Remove from cookie sheets; cool completely on wire racks.  (Makes 120 puffs.)

 

To freeze ahead:  Freeze in single layer on cookie sheets; put in plastic bag when frozen.

To reheat:  Arrange in single layer on cookie sheet.  Bake at 375 for 10 minutes.

 

                                                                                                --submitted by Elaine Lester

Souse Meat

                

1 hog head plus the Jowl

Salt, black pepper, red pepper

Can use Hot Pepper Sauce to taste.

Vinegar

 

Boil the head until very tender. After it's cool enough, remove all the meat and mash into small pieces. Add the other ingredients, except Vinegar. After mixing real well put into a flour sack and twist to get as much grease  as possible out.  Set in container in the ref.  When ready to eat, slice off as many pieces as want and pour a little vinegar over the slices.

 

                                                                                    --submitted by Rita Lewis