Crust:

• 3 cups grated potatoes
• 3 T. oil
• 1/2 tsp. salt

Mix and line 10″ pie plate and bake at 425 for ten minutes

Filling:

• 1/4 c. chopped onion
• 3/4 c. chopped meat
• 1 c. grated cheese

Layer in given order into crust

Topping:

• 2 eggs
• 1 c. milk
• 1/2 tsp. salt

Beat together and pour over top.  Bake at 350 for 30 minutes.

• 1/2 c. margarine/butter
• 2/3 c. sugar

Add and beat well:

• 2 eggs
• 1 tsp. vanilla

Combine separately:

• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp salt

Add dry ingredients alternating with 1/3 c. orange juice

Fold in

• 1 c. chopped apples
• 1/3 c. chopped nuts

Bake in greased 9 x 5″ pan at 350 degrees for 55 minutes.

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This makes for a great brunch offering.

• 1 c. flour
• 1/3 c. brown sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 1 c. milk
• 2 1/2 c. Fruit and Fiber Cereal
• 1 egg
• 1 c. corn oil

Combine cereal and milk, let stand at least 3 mins.  Mix flour, sugar, baking powder and salt.  Stir oil and egg into cereal mixture.  Add to flour mixture and stir enough to moisten.  Fill greased muffin cups 3/4 full.  Bake at 400 25 mins or until golden brown.

So here is yet another fabulous Presidential recipe.  Apparently this is the way that FDR liked his eggs.

Soften 3 oz cream cheese in buttered skillet over low heat with 1/2 c. cream  Lightly beat 4 eggs and add to cheese when bubbly.  Stir lightly with fork.  Serve as soon as firm and season with salt and pepper.

Apparently FDR was on a low fat diet.

Technorati Tags: eggs, presidential recipes, presidents, breakfast with a side of heart attack

Sift flour, add dry ingredients.  Beat yellows of eggs and add milk in them.  Mix alternately with dry ingredients.  Stir in oil or melted butter.  Beat egg whites stiff and add last to mixture

Technorati Tags: quiche, healthy, quick, easy, King Arthur Flour

• 1 2/3 cups warm milk (105°F)
• 4 1/2 teaspoons active dry yeast
• (2 packages, 1/4 ounces each)
• 3 tablespoons granulated sugar
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 tablespoon salt  (really, it’s not a typo)
• 6‚ cups all-purpose flour

For walnut filling

• 1 cup walnuts (4 oz), finely chopped
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon cinnamon
• 3 tablespoons unsalted butter, melted
• 2 cups golden raisins

For glaze

• 2 oz cream cheese, softened
• 2 1/2 cups confectioners sugar, sifted
• 3 tablespoons fresh orange juice
• 1/2 teaspoon vanilla

Make dough:
Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well. Let stand until foamy, about 5 minutes.Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.

Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.

Make walnut filling while dough is rising:
Stir together walnuts, sugars, and cinnamon.

Shape, fill, and bake buns:
Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.Preheat oven to 350°F.Bake buns in middle of oven until golden brown, about 40 to 45 minutes. Make glaze while buns bake:
Beat together glaze ingredients with an electric mixer until smooth.Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.

Cooks’ note:
• Yes, we mean 1 tablespoon, not 1 teaspoon, of salt for the dough; with 6 1/2 cups of flour, it is needed.

Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.

Make walnut filling while dough is rising:
Stir together walnuts, sugars, and cinnamon.

Shape, fill, and bake buns:
Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.Preheat oven to 350°F.Bake buns in middle of oven until golden brown, about 40 to 45 minutes. Make glaze while buns bake:
Beat together glaze ingredients with an electric mixer until smooth.Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.

HF Bar Ranch, Saddlestring, WY featured in Gourmet Feb. 2000

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If you have a bread machine use it, the results are much better. The recipe says this makes 12, but they are HUGE.  I usually make about 18.

• 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 1-inch cubes
• 1/4 cup cold water
• 1 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon grated whole nutmeg
• Cooking spray

Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.

Cooking Light 2005

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This is excellent for making biscuits and gravy

Technorati Tags: homemade sausage, breakfast, biscuits and gravy

• 1 lb sliced bacon
• 14 eggs
• 1 1/2 c. cottage cheese
• 1 can crushed pineapple, drained
• 1 tsp vanilla
• chopped fresh parsley, optional

Cook bacon until crisp. Drain and discard all but 2 T. drippings. Crumble in large bowl, beat eggs lightly, add bacon, drippings, cottage cheese, pineapple and vanilla. Pour into greased 11x7x2 baking dish. Bake uncovered at 350 until knife inserted near center comes out clean. Let stand 5 minutes before serving. Garnish with parsley.

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What the hell???? Bacon and eggs…yum. COTTAGE CHEESE AND PINEAPPLE????? Unholy breakfast dish. Sunshine eggs? I cannot believe this recipe exists. That’s it, this one broke me. I am stepping away from the recipe box for a while and going and making rugelach cookies. ugh. so gross.

Technorati Tags: things that should not ever be cooked, eggs and pineapple???, gross, barf, yuck, i should burn this recipe, my mouth hurts just thinking about eating this