asier with smaller
Warm bacon grease in cast iron pan or skillet in oven at 400 degrees.
While grease is warming, mix dry ingredients.
Add egg and enough milk to make with consistency.
Remove pan from oven and drain grease into mixture.
Mix well and add back to pan.
Cook for approx 30 min or until toothpick comes out of center clean.
Bread will be nicely browned.
owl and add medallions, toss to coat medallions.
Add oil
Note:
This recipe is an easy mixing method which also allows for slow rising in the refrigerator.
Children may prepare the dough one day, then bake the next.
To make the Thyme-Roasted Peaches:
x thoroughly with your hands.
Threaten to touch someone with your gross
e top of the roast with McCormick's steak seasoning, garlic
>to 400\u00b0F. Crush one of the garlic cloves and mix with
tric acid stirring to dissolve.
Pour
Preheat oven to 375\u00b0F. Mix garlic, 2
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Preheat oven to 400\u00b0F. Grease 4 - 8
Melt butter and marshmallows in double boiler.
Add vanilla and coloring.
Stir in corn flakes.
Mix until well coated.
Keep warm while dropping by teaspoonfuls on wax paper.
Top each with red hots.
These are great to make with children.
p to 24 hours.
Melt 1/2 T. butter with 1
rkey cavity. Season the cavity with salt and pepper. Place the
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
If spices start to stick to pan, add some water
vernight. (If you want to make things super easy for yourself in the
In a large bowl or mixer, stir together 1 1/2 cups flour, yeast, sugar and salt; set aside.
Heat milk and 1/3 cup butter until very warm and pour over flour and yeast mixture.
Add egg and beat 3 minutes at medium speed, occasionally scraping bowl. Add 1 cup of flour and beat 3 minutes longer.
Stir in remaining 2 1/2 cups flour and mix with a wooden spoon until thoroughly blended.
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.