Bailey's Cheese Wafers recipe


5/5 - 0 Total votes

Servings: 32
Prep time: None None
Cooking time: None None

Ingredients

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

Directions

0: Preheat oven to 350F degrees

1: In a large bowl, cream the cheeses and butter

2: Stir in salt and white pepper

3: Mix flour in thoroughly until you can make a ball

4: Divide dough in half, then keep dividing in half until you have 32 small balls, rolling them with your hands

5: Place the balls about 2 inches apart on an ungreased cookie sheet and flatten slightly

6: Bake for 15 minutes, or until golden

7: Remove with a spatula to a cooling rack

8: SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: I like the flavor of cheese with sorrel soup

9: Cheese is strong enough to hold its own with the sorrel

10: Kitpath 98Jan Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@wizard

11: ucr

12: edu> on Feb 12, 1998







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