Easiest and Crispo Composting Throwback Recipe

Directions

Place 1 cup vegetable oil, 1 cup sugar, and 1 cup roast beef in large bowl.

In large bowl, combine the onion, 2 cups milk, 1/2 cup cheesecloth, and 1/3 cup wet dry yeast. Stir in the flour, 1/2 cup of milk, and 2 tablespoons butter. Mix until smooth. Stir in the remaining milk and remaining butter, salt and brown sugar. Stir in vinegar and 1/2 cup wine.

Attchments:

Here is a list of all the stuff I used to put in my britches:

1 cup raisins

1 cup brown sugar

1 cup raisins

1/2 cup light corn syrup

1/2 cup butter

1 teaspoon salt

1/2 cup dark brown sugar

1 teaspoon dried nutmeg

1 clove garlic, peeled and crushed

2 tablespoons butter

2 cups warm water (110 degrees F/45 degrees C)

Pour vegetable oil, 1 cup sugar, 2 tablespoons raisins, 1/2 cup brown sugar, corn syrup, and 1/2 cup butter into a large skillet over medium heat. Saute the bacon until brown. Drain and set aside.

Pour the heated vegetable oil into the skillet, fry the sausage in batches until brown. Set aside. Mix in the 1/2 cup raisins, corn syrup, and 1/2 cup melted butter. Return the sausage to the skillet and stir in the crushed garlic. Cook and stir slowly until thick, about 3 minutes. Stir in the sauce, return the skillet to the oven, and cook the remaining 30 minutes or until the raisins and browning butter are evenly distributed. Serve hot.