he oven.
Transfer the Hot Browns to 4 plates. Arrange 2
Dissolve bouillon cube in hot water, add half and half.<
Dissolve bouillon cube in hot water.
Add half and
small amount of the hot milk mixture to the beaten
heat bechamel and melt swiss into it, stirring gently. Keep warm.
brown hashbrowns in hot skillet.
heat turkey and fry eggs as you like {scrambled, fried, etc.}.
place hashbrowns on plate, top with turkey and eggs.
smother with sauce and garnish with tomatoes and bacon.
serve with toast if wanted. ENJOY!
Make toast and trim.
Make cheese sauce by melting margarine and stirring in flour.
Slowly add milk, grated cheese, Parmesan cheese, salt and Worcestershire.
Cook, stirring constantly, until thick.
Arrange thinly sliced turkey and ham slices on toast. Cover with hot cheese sauce.
Top with tomato slices and partially cooked bacon strips.
Sprinkle with Parmesan cheese.
Broil in oven until brown.
Place ham and turkey on toast.
Pour on Cheese Sauce.
Place tomato and bacon on top.
Bake at 350\u00b0 for 15 minutes.
Garnish with cheese.
Makes 1 Hot Brown.
Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
Quarter the toast and place in 6\" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
Garnish with bacon slices and serve hot.
dd flour, garlic salt, and hot sauce; cook, stirring constantly, for
eat, until the sandwiches are hot and the sauce begins to
br>Bake bacon in the hot oven until about halfway cooked
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
ggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper
I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A