2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
3 : lb New potatoes
1/2 : c Mayonnaise
1/4 : c Ranch dressing
1/4 : ts Salt
1/4 : ts Pepper
1/8 : ts Garlic powder
8 : sl Bacon, crisp, crumbled
1/2 : c Celery, sliced
1/2 : c Red bell pepper, sliced
1/2 : c Green onions, sliced
0: 1
1: In a heavy 10" skillet cook bacon until golden and crisp
2: Drain on paper toweling; set aside
3: Pour off all but about 1 teaspoon bacon fat from pan
4: Place pan in oven, then set oven temperature to 425'F
5: 2
6: Stir together cornmeal and sugar
7: Cut in peanut butter until crumbly
8: Blend together eggs, milk, oil, and crumbled bacon
9: Add al at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet
10: Return to oven and bake 15-20 minutes
11: From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini