-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: 6-Ingredient Easy Cream
 BC>   By: Dave Drum to Ben Collver on Thu Aug 29 2024 09:57:00

 DD> Done deal - see below.

 BC> Thanks!

I'm not the only guy who files the serial numbers off of recipes. But,
when I do it I note that in the notes/credits section. I used to think
that Lopez-Alt was a NY Times guy ... because that's where I first saw
his imprint. And because his ecipes are a frequent thing in their food
section (I'm a subscriber). Then I noticed his output all over the "big"
cooking and/or food sites - like Chowhound, Serious Eats, etc. Sort of
like Emeril or Marfa Stewart.

 DD> I'd just do it like pork and beans - cook it right in w/the beenz.

 BC> That sounds easier, i'll do it that way.

Sometimes the simplest things are the best. To wit - this 3 ingredient
snack/appetiser recipe which will be moved from Archives to Kitchen in
the very near future.  Bv)=  Got a b'day party for a friend coming up
in September.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: 3 Ingredient Sausage Balls
 Categories: Pork, Breads, Cheese
      Yield: 35 balls

      1 lb Pork sausage; room temp
      2 c  Bisquick baking mix
      1 lb Shredded Cheddar cheese;
           - cold

  Set the oven @ 350oF/175oC and line a large, rimmed
  baking sheet with parchment paper.

  Add the room-temperature sausage and Bisquick to a large
  bowl. Use your hands to mix until mostly combined. Add
  half the cheese and knead it in, followed by the rest of
  the cheese, until a cohesive mixture forms.

  Form the mixture into walnut-sized balls, placing them
  about an inch apart on the sheet. Bake until browned on
  the bottom and cooked through, 20 to 25 minutes. 

  Yield: 35 balls (approx)

  NOTE: temperature is key. Your sausage has to be room  
  temperature and your cheese has to be cold. Otherwise,
  it's too hard to mix and all of the cheese will melt out
  as soon as it hits the oven. For extra tidy balls, stick
  them in the fridge for 30 minutes after forming them and
  before baking. temperature is key. Your sausage has to
  be room temperature and your cheese has to be cold.
  Otherwise, it's too hard to mix and all of the cheese
  will melt out as soon as it hits the oven. For extra
  tidy balls, stick them in the fridge for 30 minutes
  after forming them and before baking. 

  Recipe by: Laurel Randolph

  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives

MMMMM

... A corpse is meat gone bad. Well and what's cheese? Corpse of milk.
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