Cook the onion and garlic in a little oil until tender.
Add the soy sauce and green beans, and cook until hot, stirring frequently.
Stir in bacon and serve.
Preheat oven according to crescent roll package, around 375.
Unroll crescents, leaving intact.
Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
Bake according to package directions (11-13 minutes).
ver knead.
Leave the bread dough in the mixing bowl and
ir in the nuts and can of
ast iron skillet in oven to heat.
In a large mixing bowl
asta. When it comes to a boil, add salt and pasta
>a 13x9\" baking pan (3 quarts).
Place 1/2 the bread
Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.
GARLIC BREAD CROUTONS:.
Preheat oven to 300\u00b0F. In a large bowl, mix
Bread Crumb Topping
Dissolve yeast in water in a large mixer bowl and blend in ginger and 1 tablespoon of sugar.
Let stand in a warm place until mix is bubbly, about 15 minutes.
PREPARE CRUMB TOPPING.
In a skillet over medium heat melt
eheat oven to 400\u00b0. In a medium mixing bowl combine the
ll.
Place dry ingredients in a separate large bowl and
Butter bread on both sides.
Cut a hole in the center of the bread large enough to fit an egg.
Put buttered bread in a skillet and break an egg in hole of bread; take the hole of the bread and put it in skillet on the side to toast.
Cook on low heat and flip over to cook on both sides until egg is done.
Cut bread around egg in pie shapes and use to dip in egg.
Preheat oven at 350 degrees F.
Boil together the raisins, water, and butter.
Cool slightly.
Add the rest of the ingredients in a bowl and mix to make the dough.
Pour dough into well greased (or sprayed) tin cans (#2 1/2 or soup cans) about 1/2 full.
Bake for 50 minutes, but check after 45. Cool for 10 minutes and remove from cans.
Cool a bit longer, then wrap in foil.
Delicious when served with cream cheese or butter. Makes 4-5 #2 1/2 cans or 5-6 soup cans.
rown sugar and butter together in a stand mixer until light and
Place bread in a buttered 1-quart baking dish.
Scald milk with butter and sugar.
Beat eggs lightly; stir in warm milk and vanilla.
Pour mixture over bread.
Set the baking dish in a pan of warm water up to level of the pudding.
Bake in a 350\u00b0 oven for about 1 hour, or until knife inserted in center comes out clean.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Butter both sides of bread. With a cookie cutter or small juice glass, cut a hole in the middle of the bread. Place the bread in a nonstick skillet over medium heat. Crack an egg into the hole in the bread. Cook for 1 to 2 minutes. Then flip. Cook for another 1 to 2 minutes and serve.