1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, softened
1 egg, beaten
2 cups shredded Cheddar cheese
2 slices bacon, sliced
2 slices roast beef
1 1/2 teaspoons garlic powder
1 large onion, chopped
1/8 teaspoon salt
2 tablespoons distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart casserole dish. In a small bowl, mix granulated sugar, butter, egg, cheese, bacon, roast beef and garlic powder. Mix well. Spoon milk in large spoon and pour over graham mixture. Cover dish and refrigerate overnight.
Remove foil from pan, using paper towels. Break cheese into small pieces and coat with butter mixture. Coat strips with margarine, sprinkle with bacon strips and salt pork seasoning. Place meat strips on prepared baking sheet.
Bake for 45 minutes or until cheese is bubbly and crust is golden. Remove foil and bake 45 minutes more. Cool completely. Store, covered, in refrigerator. Recipe Notes:
2 onions, sliced
2 stalks celery, chopped
1 small red onion, chopped
1 tablespoon vegetable oil
1 1/2 cups sliced mushrooms
3 large tomatoes, seeded
1 large carrot, sliced
1 tablespoon all-purpose flour
1 1/2 cups vinegar
Heat oil in a large saucepan over medium heat. Saute onion slices for about 1 minute, until veggies are translucent. Stir in celery, onion and mushrooms. Sprinkle with tomatoes and carrots. Stir in flour and vinegar. Cook for 1 minute.
Add vegetables and reduce heat to low; cook for about 5 minutes. Serve chicken breast halves in hot water with crumbled 1/4 cup of lemon zest and 1 teaspoon crushed wine into a small bowl.