Little Malice wrote:
> I found this recipe in the September issue of Good Housekeeping;
> I want to try it, but have a question about the directions:
>
> Italian Sausage & Potatoes
>
> 1 pound sweet and/or hot Italian sausage, cut crosswise into 3rds
> (My Note: Odd, because in the photo they're cut into chunks)
> 1 pound small red potatoes, each cut in half
> 1 jumbo onion (about 1 pound) cut into 12 wedges
> 2 red and/or yellow peppers, cut lengthwise into 8 pieces
> 1 tablespoon olive oil
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
>
> 1. Preheat oven to 450 degrees F.
>
> 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;
> toss to coat.
>
> 3. Roast sausage mixture 30-35 minutes or until potatoes are fork
> tender and sausages are brown, stirring once about half way through
> roasting.
>
> Okay, what if you don't have a jelly roll pan? Wouldn't a shallow
> baking pan work just as well, say 2 inches deep? Or am I stressing
> about a tiny detail?
>
> In case you guys can't tell, I'm working on this week's menus, which
> is why I'm so full of questions (or something) today... :-)

You're kidding, you gotta be... use any pan, a roasting pan is better,
could even be stoneware, can even be a round pan, who cares what kinda
pan.
Use one of those throw away aluminum pans you saved from when you
devoured that entire Sara Lee sour cream crumb cake with a half gallon
of double fuge mint GS cookie ice cream... heehee

Sheldon