One time on Usenet, "Sheldon" > said:
> Little Malice wrote:

> > Italian Sausage & Potatoes

<snip>

> > 2. In 15 1/2 by 10 1/2 jelly roll pan, combine all ingredients;

> > 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?

> 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.

Well, whoever wrote the recipe must have cared enough to mention a
jelly roll pan in particular. The sig file says "novice cook" for a
reason -- and who am I to second guess the mighty editors at Good
Housekeeping? <chuckle>

> 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

You're projecting again. I suggest a Tom Collins and several dozen
Valium until the urge passes...


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~