1 : lb Bacon
1 : lg Onion
1 : tb Mustard; (prepared)
Brown : Brown sugar to taste
1 : tb Vinegar
1 : tb Lemon juice
1 : Ketchup; (2 oz.)
2 : cn Butter beans; drained
1 : cn (Large) baked beans
1 : cn Kidney beans; drained ( to
-2) : -2)
Any : Any other beans you may like
4 : Eggs
3/4 : c Sugar
1/2 : c Bourbon
1 : cn Eagle Sweetened Condensed
- : - Milk (14 oz)
6 : c Half-Half
Fresh : Fresh Mint (Garnish)
1 : pk (8-oz) cream cheese,
-softened : -softened
1 : c Swiss cheese, shredded
1/3 : c Mayonnaise
2 : tb Dijon mustard
2 : tb Celery, minced
2 : tb Onion, minced
2 : tb Fresh parsley, chopped
1/2 : ts Dill weed
1 : sm Can chunked ham (not SPAM,
-but : -but the ones that are in
-the : -the same section as the
-canned : -canned chicken)
1/4 : c Chopped walnuts
0: Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl
1: Mix in the honey
2: Add 1 cup of buttermilk
3: Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top
4: Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk
5: When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour
6: Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8-10 minutes
7: Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease
8: Cover with plastic and leave to rise until double in bulk, about 15 minutes or so
9: Turn the dough out, punch down, then form into two loaves
10: Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes
11: Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes
12: Cool on racks
13: From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini