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
4 : c Cooked long grain rice*
2 : c Chopped celery
1/4 : c Chopped fresh parsley; -OR-
1/8 : c -Dried parsley
1/3 : c Butter; melted
1/4 : c White wine or chicken broth
1 : md Onion; chopped
1 : lb Bacon; crisply cooked
- : - cut into 1" pieces
1/4 : ts Salt
1/4 : ts Pepper
1 : lb Bacon (20 strips)
20 : sl White bread
20 : sl American cheese
1 : lb Bacon
1 : cn Cream of mushroom soup
1 : Loaf white bread
Toothpicks : Toothpicks
6 : oz Cream cheese w/chives
1 : tb Milk
25 : Mixed grain sandwich bread
25 : Bacon cut in halves
10 : Bacon slices
20 : lg Sea scallops
1 : c Whipping cream
2 : tb Dijon mustard
2 : tb Pure maple syrup
Snipped : Snipped fresh chives
150 : g Bacon, lean rashers
1 : md Potato
2 : Leeks
1 : Celery, stack
1 : Egg
600 : ml Water
600 : ml Milk
2 : ts Parsley, chopped
Salt : Salt & pepper
1 : /2 lb BACON;SLICED FZ
8 : oz MILK LOW FAT WHITE 6 GAL
2 : lb SOUR CREAM 1 OZ
3/4 : ts GARLIC DEHY GRA
4 : oz ONIONS DRY
2 : oz SUGAR; GRANULATED 10 LB
1/16 : ts PEPPER BLACK 1 LB CN
1 : lb SALAD DRESSING #2 /2
1 : tb WORCESTERSHIRE SAUCE
1/4 : c VINEGAR CIDER
1/2 : oz SALT TABLE 5LB
1/2 : lb Fried bacon; in bits
2 : c Sharp cheddar;shredded
3/4 : c Cornmeal; yellow preferred
1 : /2 c Cold water
1/4 : c Butter or shortening; room
0: Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast
1: Heat 1 1/2 cups water and margarine to 120-130 degrees
2: Add to dry ingredients; beat 2 minutes at medium speed
3: Add 1/2 cup flour; beat at high speed 2 minutes
4: Stir in more flour to make a stiff dough
5: On floured board, knead 8-10 minutes
6: Set in greased bowl; turn to grease top
7: Cover; let rise in warm, draft-free place 1 hour
8: Punch dough down
9: Cover; let rest 15 minutes
10: In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt
11: Divide dough into 12 pieces; shape 3 pieces into smooth balls
12: With floured finger, poke a 1-inch hole in each
13: Drop bagels into simmering water
14: Cook 3 minutes
15: Turn and cook 2 minutes
16: Turn again; cook 1 minute more
17: Drain on towels
18: Repeat shaping and cooking rest of dough
19: Place on greased baking sheet
20: Mix egg white and 1 Tbs water; brush on bagels
21: Sprinkle with coarse salt, sesame, caraway or poppy seed if desired
22: Bake at 375 degrees for 20-25 minutes
23: Remove from sheets
24: Cool
25: Fleischmann's From Gemini's MASSIVE MealMaster collection at www
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