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I haven’t made sausage and peppers in forever… mainly because nobody will eat them but me!

So, I was at Fresh Acres (owned by Big Y) and saw some nice Chicken Sausage and some nice HOT Italian sausage and decided to make a small batch for myself.

Here’s something I whipped together tonight for dinner – MAN it was good! I have one of those cast iron skillets, I think I got it from BJ’s or Home Goods? That worked out great. I first made a batch of cornbread with the skillet and while it was still hot from the oven, I made this recipe! What makes it so darn good is that I used ONE pan for the entire meal.

This is an awesome, easy, delicious recipe! We’ve been making it for years and we just re-discovered it, yum. It’s so easy, that even Paula could make it – seriously, you could!

I don’t know who’s recipe it is, but my mother-in-law came up with this and we love it.

Sweet white wines such as Gewürztraminer, Riesling, and even white Zinfandel work especially well with this sauce. To obtain the best texture, be careful not to break up the meat too much when cooking it with the milk in step 4. With additional cooking and stirring, it will continue to break up.

Serves 4- 6 as main course, 6-8 as a side

Bread Crumb Topping
3 – 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Here’s What’s Cookin’

EASTER CASSETE

Recipe from: Paula Mastrio (aka Romano-Hunley)

Oven temp: 375
Baking time: 25-30 min.

INGREDIENTS
DOUGH
Flour: 4 c.
Crisco: 6 oz.
Sugar: 1.5 c.
Baking Powder: 2.5 tsp.
Eggs: 5
Water: a little (dough should be a little hard)