1 pound smoked sausage, cooked and crumbled
1 onion, chopped
1 1/2 cups milk
1 teaspoon salt
1 (11 ounce) can sliced peaches, drained
3 cups sliced strawberries
1 cup fresh strawberries, sliced
1 cup buckwheat flour
1/2 cup margarine, melted
1 cup butter, softened
1 (4 ounce) can sliced pineapple with juice
1 (6 ounce) can sliced oranges, drained
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 (8 ounce) bottle maraschino cherries
In a medium saucepan, warm sausage over medium heat and saute until evenly browned. Drain grease off sausage, and set aside.
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove bacon, crumble and set aside.
In a medium bowl combine sausage, onion, milk, salt, peaches and strawberries. Mix together well, and spread mixture on the bottom of a large 8x8 inch baking dish. Cover dish with foil, and refrigerate overnight.
In a medium bowl, cream margarine and butter together over medium heat until light and fluffy. Beat in pineapple, oranges, chili powder and garlic powder. Mix in cherries. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll the browned sausage mixture into a 1/2 inch thick. Spread mixture into the prepared baking dish. Bake in preheated oven for 30 minutes, or until sausage is no longer pink and the top is golden brown.
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