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
0: Preheat oven to 400 degrees
1: Sift together the flours, sugar, salt, pepper, and baking soda
2: cut in the butter with a pastry blender or 2 knives
3: Beat in the sour cream
4: Roll out dough until paper-thin on a floured surface
5: Cut into saltine-size (2-inch) squares and place on 2 ungreased cookie sheets
6: Sprinkle each with salt
7: Bake for approximately 7 minutes and then turn off heat
8: Allow to crisp as the oven cools
9: Makes about 60 wafers SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: These crisp little squares were inspired by Nathalie Dupree's "Brittlebread
10: " Kitpath 98Jan Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest by KitPATh <phannema@wizard
11: ucr
12: edu> on Feb 12, 1998