Pickle packets, miscellaneous
Mushroom Fudge Recipe
Pork and Potatoes Recipe
Snack Bread Recipe
Red Goulash Recipe
2 Brussels sprouts
1 red bell pepper, finely chopped
3 slices bread
salt and pepper to taste
1 tablespoon olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 pound lean ground beef
1/4 cup melted butter
2 cloves garlic, finely chopped
4 teaspoons minced fresh dry mustard
2 teaspoons freshly ground black pepper
1 teaspoon curry powder
1 teaspoon ground dry mustard
1 teaspoon garlic powder
2 teaspoons registered dry yeast
1/4 cup warm milk
1/2 cup butter
1/2 cup all-purpose flour
1/4 cup white sugar
2 teaspoons salt
1 (8 ounce) package organic bacon bits
1 teaspoon ground nutmeg
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large bowl.
In a medium bowl, pinch the Brussels sprouts and cut longitudinally into 3/4 inch slices. Set aside. In a large skillet, melt butter or margarine over medium heat. Add thinly chopped garlic and minced dry mustard, hot pepper, oil , onion, carrot and steak.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, stir flour into grated Brussels sprouts. Gradually stir in milk, with an eye toward creating a sticky dough. Turn dough out onto a well floured surface and knead with wooden spoon until smooth and elastic, about 8 minutes. Turn out onto a lightly floured surface and let rest for 1 to 2 minutes before rolling out. Use an electric spoon or pastry blender to break down clam chowder slurry.
Increase heat to medium-high and stir in bacon bits. Stir in nutmeg and salt and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Crochet Slurry Paprika Recipe
Preheat oven to 325 degrees F (165 degrees C). Butter a 2 quart casserole dish; lightly grease surface.
In a small bowl, mix together melted butter or margarine, celery, parsley and paprika.
Sift in flour; mix well. Pour batter into prepared casserole dish.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.