Nancy, I can't believe you don't like biscuits. Learned something new about you. Stacy, it really is simple to make. Another one of those dishes that I just wing. I typed up this basic outline for you. I made my regular country biscuits using buttermilk instead of cream. And last nights gravy also included some leftover chicken gravy, which I think made the dish even better. Home Cookin Chapter: Recipes From Thibeault's Table ============= Basic Outline for Sausage Gravy. I never measure any of the ingredients. Good Quality Sausage oil garlic Cream/milk salt, pepper flour fresh sage Remove sausage from casings and saute in oil. Break the sausage up into smaller pieces. When Sausage is brown add minced garlic. Cook for one minute. Add 1 to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 10 or 15 minutes to meld the flavours. Serve over homemade buttermilk biscuits. Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy. ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste.

Here it is Joann. I do have Patti's name beside it. You have to plan ahead, it sits overnight with the spices on it. I think I might cook it on foil, because of the caramelization. The roaster might be hard to clean otherwise. Sticky Chicken 3 lb roasting chicken 2 tsp salt 1 tsp paprika 3/4 tsp cayenne 1/2 tsp onion powder 1/2 tsp thyme 1/4 tsp garlic powder 1/4 tsp pepper 1 cup chopped onion Combine spices. Rinse chicken and drain well. Rub spice mixture over skin and inside cavity. Place in resealable bag and refrigerate overnight. Stuff cavity with onions. Place breast-side down in roasting pan. Roast, uncovered at 250 degrees for 5 hours. Internal temp should reach 155 easily. Baste occasionally with pan juices, roasting until juices start to caramelize in bottom of pan and chicken is golden brown.

This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

That's awful. But pretty much right on target... SM does not eat pork either and I make sure when we are going to someone's house that they know of this. SM actually told SD to "bring her own towel" up to the shower upstairs in our holiday condo(when she took over the master - it connects to the hallway as well) and when I looked at SM she was like "or, there are towels up there you can use"... Wow. Ya think!!?? Those towels are not for the exclusive use of SM! Oh, and she only brought shampoo for herself, not dad too, so he used ours. Her trademark is only paying at Starbucks and usually she only pays for herself there. But the last time she said "my turn to pay!" and paid. LOL. Yeash... we were at ski condo, SM didn't want to ski, so when we came back that night she asked us... "what's for dinner there's no food". (well, no SM food anyway... the night before we had bought canned soups, crackers, cheese, salami meats, noodles, hot cocoa etc. that were quick easy foods for the kids) All of us looked at her and said, "did you go shopping"? hahahah. No. She didn't even think of it. "Well, what did you do", my dad asked... she walked down the hill into town (very short hill) and got a massage. And then complained that the boots I had her buy were not waterproof because she was stomping in slushy puddles all day and her feet are a little wet. Seriously lady? How old are you? They aren't rubber boots, they're snow boots. So then she wanted Dad and kids to go with her and I said no, I don't think everyone needs to go. She ended up taking DD (against my better judgement) and then came back with a very small amount of breakfast stuff. Literally, a loaf of bread, a carton of eggs. Needless to say, we went out to dinner, where she could mentally molest the waitress and torture the rest of us. Sorry, didn't mean to hijack. TOO funny though. Your SD sounds like my SM's DD (if she had one). Ima, that's horrible. I can't believe people would be so rude. Wait, nevermind. I can.