THE WSMAG IS THE LARGEST MASONIC
MOTORCYCLE MAG IN THE WORLD
loaves of bread toasted and cut into 1/2"
2 onions diced
3-4 celery stalks diced thinly
1/2 bunch of parsley cut thin
3/4 pound butter
2 chicken buillion cubes in 1 cup water
1/2 C milk
1 pound breakfast sausage
Brown the sausage on low heat.
Cook the onion, celery, and parsley in 3
sticks of margarine until soft.
Heat up a cup of water with 2 chicken stock
cubes in it and set it aside
Once the onions, celery, parsley and butter
have finished cooking and are soft, add the
browned sausage with its grease. Mix the
onion/sausage mixture, the chicken buillion,
1/2 cup of milk, 1 egg, poultry seasoning to
taste, onion powder to taste. Make sure to
cover all over the bread or it will be dry.
Then use butter to coat your baking pans out
mixture in pans and bake in oven at 375
cover and stirring until done. About 1 hr.