| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Breads |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Mild pork sausage |
| 1 |
md |
Onion; finely chopped |
| 1 |
cn |
11 oz. cheddar soup |
| 1/2 |
c |
Water |
| 3 |
c |
Self rising flour |
INSTRUCTIONS
Crumble sausage into a large skillet; add onion and cook over low heat
until sausage browns. Drain well on paper towel. Combine all
ingredients, stirring until dry ingredients are moistened well. Drop
batter by spoonfuls about 2 inches apart on lightly greased cookie
sheet. Bake at 425 degrees for 15 minutes or until lightly browned.
Randy Rigg
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