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: PREHEAT OVEN TO 450F
1: Mix yeast, 1 1/2 ounces sugar and warm water
2: Let stand 2-or-3 minutes
3: Mix 2 cups flour and the salt and add to the yeast mixture
4: Add remaining 1 1/2 cups flour
5: Knead for 5 minutes, adding flour if dough sticks to the table
6: Bagel dough should be firm
7: Place dough in a clean, greased bowl
8: Cover and let rise until double
9: Bring water to a boil and add 1 tablespoon sugar
10: Divide dough into 12 pieces and shape each into a ball
11: Allow the dough to relax 3-to-4 minutes
12: Flatten with your palm
13: With your thumb, press deep into the center of the bagel and tear open with your fingers
14: Pull the hole open
15: Place bagels on a sheet and cover for about 10 minutes
16: Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once
17: Drain and place on greased baking sheets
18: Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds
19: Bake for 35 minutes, turning over when bagels are light brown
20: Bagels are done when they are brown and shiny
21: Cool on a rack
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini