Results 101 - 110 of 200 for summer sausage

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Mix with hands. Refrigerate 24 to 48 hours. Makes into rolls. Place on pan. Bake at 300 degrees for 1 hour.

Mix all together. Cover refrigerate. Knead once a day for 2 days. Third day form into rolls 8 x 3 1/2 inches. Place on broiler. Rack and ...

Mix all ingredients, roll into 2 rolls, wrap each roll in foil and refrigerate 24 hours. Keep the foil as smooth as possible with no ...

Mix like meat loaf. Divide into 3 loaves. Wrap in aluminum foil. Refrigerate for 24 hours. Bake 5 hours at 225 degrees. Drain juice before ...

Spread ground beef out flat. Mix dry ingredients and sprinkle on meat. Sprinkle on liquid smoke. Roll up and place in mixing bowl. Add ...



Mix, cover, and refrigerate. Knead once per day for 3 days. On the fourth day, make 3 rolls, 2 1/2 x 6 inches. Bake at 225 degrees for 10 ...

Mix all ingredients thoroughly. Divide into desired size rolls. Wrap in foil and refrigerate for 24 hours. Unwrap and bake at 300 degrees ...

Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight. Next day, wrap again in ...

Mix like meat loaf, divide into 2 rolls. Wrap in foil (shiny side in). Refrigerate 24 hours. Pierce all sides with fork, then bake 1 hour ...

Mix hamburger and "Tender Quick". Refrigerate overnight. Add rest of ingredients. Roll into four 2 inch round rolls. Bake (slow) at 225 ...

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