Sausage and Cheese

Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package smoked sausage
  • 1 package Cheddar cheese

Sliced smoked sausage into bite-size pieces. Cut cheese into small squares. Place cheese on top of sausage with a toothpick through it. We grill these first (they are ready when the cheese starts to melt) and serve as appetizers when we are cooking outside.



IN LOVING MEMORY

OF MRS. DELORES (DOLLIE) AULDS

Given by Ophelia Autrey





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