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
0: In large mixer bowl combine 2 cups flour and yeast
1: In 1 quart saucepan combine 1/4 cup sugar, milk, 1/4 cup butter and salt
2: Cook over medium heat, stirring constantly, until warm (115 to 120øF)
3: Add to flour mixture; add egg
4: Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes)
5: Beat at high speed, scraping bowl often, 3 minutes
6: By hand, stir in enough remaining flour to make dough easy to handle
7: Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes)
8: Place in greased bowl; turn greased side up
9: Cover; let rise in warm place until double in size (about 1 1/2 hour)
10: Dough is ready if indentation remains when touched
11: Punch down dough; divide in half
12: Roll each half into 12" square
13: In medium bowl stir together filling ingredients
14: Spread half over each 12" square
15: Roll each 12" square up jelly roll fashion; pinch to seal seams well
16: Cut each into 12 rolls
17: Place on greased cookie sheets 3 to 4" apart (about 6 rolls per cookie sheet)
18: Cover with waxed paper
19: With rolling pin flatten each roll to about 3" in diameter
20: Do not remove waxed paper; let rise in warm place 30 minutes
21: Heat oven to 400ø
22: With rolling pin flatten to 1/8" thickness; remove waxed paper
23: Brush rolls with 1/4 cup melted butter
24: In small bowl stir together 1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls
25: Sprinkle pecans over rolls
26: Cover with waxed paper; roll flat
27: Remove waxed paper
28: Bake for 8 to 12 minutes or until golden brown
29: Remove from pan immediately
30: Orange Krispies: Omit cinnamon in filling
31: Add 1 tablespoon grated orange peel to filling
32: Omit cinnamon and pecans in topping
33: Add 1/2 cup sliced almonds and 1 teaspoon grated orange peel to topping
34: Recipe by: Land O Lakes Treasury of Country Recipes Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol
35: com> on Mar 21, 1998