1 large white cheese, divided
1/3 cup skim milk
1/2 teaspoon salt
1 cup dry bread cubes
salt to taste
1 egg, beaten
1 pinch binder
1/4 pound pork, cut into 1/2 inch cubes
1 onion, peeled and roughly chopped
1 (8 ounce) can whole peeled tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped celery
1 cup raisins
3/4 cup chopped walnuts
3/4 cup raisins
1 onion, chopped
1/2 cup butter
1 pod whole celery pod
1 (1 ounce) package dry onion soup mix
1 cup triple cream
1 cup mayonnaise
Prepare the bread cubes in a covered small bowl.
In a medium bowl sift together the flour, salt, and separated bread cubes. Cut in the butter; add the ale and 1/2 cup of dry bread. Mix until well blended and pour the liquid mixture into the bowl with the bread cubes. Mix in the eggs and vegetable crumbs.
Warm the basting rack in the oven or in the oven over a medium-low heat pan. Place the sandwiches on the rack, shaking lightly to prevent them from sticking to the sandwich mix. In a small bowl combine the cheese, milk, and salt. Pour over the sandwiches and place them on the rack.
When the mixture has distributed to an even layer on the outer half of the sandwich, turn the sandwich well. Spread the remaining milk over the top of the sandwich to just cover it completely. Let the sandwich sit for a few minutes or cut slits in the roll so that extra liquid can flow over the top.
Press the sausage ends of the meat onto the bun so that they stick. Drop on a cookie sheet and bake in the preheated oven for 8 to 10 minutes. Taste for seasoning with the binder to ensure you get the best blend of traditional saucy goodness with a dash of dried horseradish.<|endoftext|>Citrus Lace Cookies Recipe
1/2 cup butterscotch chips
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/4 cup water
2 eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup pecans, divided
1/2 cup butter, softened
3 tablespoons milk
3 1/2 cups self-rising flour
1 3/4 cups baked or cooled cereal
1 1/2 teaspoons baking powder
3/4 cup cocoa powder
1 cup flaked coconut
1 (12 ounce) jar coconut-flavored candies
1/2 teaspoon vanilla extract
2 teaspoons whipped cream
1 (7 ounce) jar frozen whipped topping, thawed
3 nuts, chopped
1 slice walnuts, toasted
1/4 cup flaked coconut, toasted
2 tablespoons butter, softened
3/4 cup milk
2 cups white sugar
1 (7 ounce) package shredded coconut
In a medium bowl, stir together butterscotch chips, brown sugar, and chocolate chips. Sift together the 3/4 cup flour, baking powder, powdered cocoa, and coconut until all the pieces are well mixed. Next, dissolve the margarine in the flour mixture along with the vanilla; stir 1 to 1 minutes. Stir in the 4 eggs, cereal, and remaining cocoa. Stir in the nuts. Add 1/4 cup of the flour mixture, 1 teaspoon of cake mix, and the 3/4 cup milk. Whisk 1/2 of the flour mixture into the milk mixture, then the remaining 2 teaspoons of cake mix. Bring just to a boil, then reduce heat to low and continue to stir for 5 to 6 minutes, or until all of the flour mixture has been incorporated