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
0: Preheat oven to 425F degrees
1: Place water, salt, and butter in a medium saucepan and bring to a boil
2: Meanwhile, toss baking soda and flour together
3: When water is boiling, add flour all at once, stimng constantly with a wooden spoon
4: Continue to stir over low heat for another minute, until the mixture is well combined and has formed a ball
5: Pull off walnut-size pieces of dough and quickly roll each into a ball
6: Flatten slightly and sprinkle with chives
7: Place on an ungreased cookie sheet and press with heel of the hand until very thin
8: Prick with a fork in several places
9: Continue until all dough is used
10: Bake for 15 minutes or until browned and crisp
11: Allow to cool slightly on a rack
12: Makes approximately 48 wafers SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: These wafers tend to toughen up if allowed to sit around too long so they are best eaten shortly after baking
13: Kitpath 98Jan Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@wizard
14: ucr
15: edu> on Feb 12, 1998