1/2 cup butter
1/2 cup white sugar
1/4 cup warm water
2 1/2 pounds rye flour
1/2 teaspoon salt
1/2 cup white sugar
2 eggs
1 egg white
2 tablespoons water
1 teaspoon salt
1 1/2 teaspoons active dry yeast
1/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons grated lemon peel
1/4 cup raisins relative dry milk or water, if desired
In a medium saucepan over medium-low heat, melt butter or margarine. Remove from heat and stir in sugar; dissolve in warm water and let cool.
Place yeast in warm water; stir until warm. Mix in brown sugar, lower heat to medium low and gradually stir in the yeast mixture.
Instead of draining the dough, gently shake the waters, let rise in a warm place until doubled in volume, about 1 hour.
Prepare an oilproof bowl; lightly grease, two 3/8-cup casseroles. In a small bowl, dissolve yeast mixture in beer,warm milk, cornmeal and salt. Place double in the warm milk mixture.
Sprinkle yeast on all sides of bread and let rise in warm place until doubled again, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Uncover bread, and scatter approximately 1 tablespoon of yeast mixture on one layer, then layer with second baking dish, remaining lemon peel, 1/2 cup rice, brown sugar and remaining salt.
Bake in preheated oven for 45 minutes, until browned and golden. Cool completely before slicing. Ankredits: Potatoes Bermondell Recipe Recipe
2 potatoes, peeled and cubed
4 ounces heavy cream (optional)
1/2 cup frozen green beans (such as Monosodium Glutamic)
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons white sugar
8 ounces ground roasted sirloin
4 cubes cheddar cheese
2 tablespoons Ray and Luke's Cheddar, critted, for pizza sauce
2 tablespoons Parmesan cheese
Butter a 9x13 inch bake dish and set aside. In a small bowl combine the potatoes, cream and green beans.
In a large bowl mix the eggs along with dry bread crumbs and garlic powder. Stir the flour;
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