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
0: 1
1: Sprinkle the yeast over the warm water, stir, and let dissolve
2: 2
3: Put the salt, flour, and 4 tsp of the sugar in food processor bowl with dough blade
4: Pulse several times to mix well and aerate
5: 3
6: Combine yeast mixture and milk in a measuring cup
7: With processor motor running, piur through feed tube
8: Knead until mixture balls together and is no longer sticky, about 60 seconds
9: Lightly flour alarge plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie
10: Let the dough rise until doubled, about 45 minutes
11: Punch it down
12: (At this point the dough can be refrigerated for up to 4 days
13: Bring it to room temperature before proceeding
14: ) 4
15: Let the dough rest for ten minutes
16: Pull of pieces of dough to form 12 two inch balls
17: Poke a finger through the ball, making a hole the size of a golf ball
18: With fingers, shape the bagel evenly
19: Put the bagels on a cookie sheet, cover with oiled plastic wrap, and let them rise until puffy, about 30 minutes
20: Preheat oven to 400 degrees F
21: 5
22: Bring 4 qts
23: water to boil in a wide pot
24: Add the remaining two teaspoons sugar
25: Poach the bagels, 3 or 4 at a time, for 30 seconds
26: Turn them and poach for 30 seconds more
27: Remove with slotted spoon, let drip briefly on towel and the place 1 inch apart on baking sheets
28: Brush each bagel with a little of the egg glaze
29: (At this point sprinkle on any of the optional salt or seeds
30: ) Bake until golden brown, about 15 minutes
31: Cool on racks
32: From Gemini's MASSIVE MealMaster collection at www
33: synapse
34: com/~gemini