Bauernfeind Recipes

8 white bread slices cut into cubes (alternative use croutons) 1 pound sausage crumbled and cooked 1 and 1/2 half cups of grated cheese 10 eggs (or egg substitute) 2 cups of milk 2 teaspoons of dry mustard 1-teaspoon salt (or lite salt) Pepper to taste Scan code for a video on how to make this dish! Grease a 9x13 glass (or stainless) dish. Put in bread on bottom. top with sausage and cheese. Beat the eggs and combine with milk, salt, and pepper and pour over the top. Bake at 350 for 50 minutes -- best if baked one day and reheated the next day

25 - 30 oz (1lb 14 oz bag) of frozen shredded hash brown potatoes 1/2 cup butter 1/2 cup chopped onion 1/4 teaspoon pepper 1 teaspoon salt 1 can of (cream of mushroom/cream of celery/Alfredo sauce) 1 cup of milk 2 cups of cheddar cheese graded For a little variety -- use potatpes O'Brien and then you can skip the onion, use two medium tomatoes sliced thin on top of the potatoes followed by 6 slices of bacon then cover with Colby & Monterey jack cheese instead of Cheddar!) Put potatoes in a buttered 9x13 inch dish Dot the top of potatoes with butter, sprinkle salt and pepper Add onion, soup, and milk -- use a fork to help the mixture penetrate the potatoes if they are frozen Top with cheese Cover w/alum foil for 50 minutes, uncover for an additional 10 minutes in a 350 degree oven Original recipe by Pat Rawls modified a bit by "The B-Hive"

Loaf of Artisian Asiago Cheese bread sliced sandwich thin (available in bakeries / Publix / Kroger) As an alternative any hard bread, multi-grain should suffice. Toast to medium dark, remove before it burns cube Spray butter and garlic salt on croutons and put in a 200 degree oven for 15 minutes

You'll need an alternate container with a shaker on the top to put this together. In the container pour in 1/3 of the container's volume garlic powder. Add one teaspoon parsley flakes, about a third of a teaspoon of minute type rice and the rest fill with Morton's lite salt. Shake this up and you're set!

Three ripe tomatoes Can of “Ro-Tel” mild Three cans chili beans Pound of ground beef 1/2 teaspoon of garlic salt lite* One medium onion Two medium tomatoes diced One tablespoon of honey One package of dry taco mix Pinch of tyme and paprika Brown hamburger when almost done chop and add the one medium onion. Let cook until onion is soft then add tomatoes, the Ro-Tel, garlic salt and simmer for 30 minutes. Once these ingredients have cooked together for the 30 minutes add the remaining ingredients and bring to a medium boil. Once there the sauce should start to thicken .. Reduce heat to the lowest and let cook ... the longer the better. Refrigerate and use tomorrow after warming it up for the best results. Good on chips and even better on croutons you make yourself* * = see other menu items

Using the dried beans either in the 8 or 15 bean bag soups in the grocery market, wash them off in a colander and then soak them for about four hours on low heat. Drain them and then with fresh water covering the beans by a few inches bring to a boil and simmer for a few hours adding a ham hock or two throwing out the spice package. Once it cooks allow it to cool and then into the refrigerator overnight. Next day back to the stove and allow to cook on low heat for a few hours, remove the ham hock and separate the meat from the fat and bone. Throw the meat into the soup but first using a potato masher, mash the beans several times to thicken the soup. I add garlic salt, pepper, turmeric, ground cumin, to the mix as it cooks and taste often to make sure I do not add too much. This can produce some killer gas so be prepared.

I like using Bisquick, always have. Combine about two cups bisquick, one egg, a few drops of vanilla and about a teaspoon full of vegetable oil in a bowl ... slowly add milk until the consistency is like lumpy paint/ Let it sit for about five minutes then mix again probably needing to add some more milk to the mix to thin it out. Don't worry about the lumps and bubbles in the mix. Again a warm skillet and some vegetable oil works best for this. Monitor the pancakes and you'll notice that it seems to dry/cook around the edges and the rest starts to bubble. When that happens it is time to flip the pancake ... about a minute on that side and it should be done.

I cook bacon first leaving a little grease on the skillet .. if no grease use butter not margarine on the pan. I use as much eggs by volume as milk -- so 4 eggs looks like a cup and a half of milk so combined there ought to be enough liquid for 16 pieces of toast. I prefer white for French toast but regular wheat will work as well. I dip the bread into the batter one side at a time ... do not soak the bread just coat it. On the uncooked side when first in the pan sprinkle some cinnamon. Keep an eye on it flipping frequently -- you want it to brown not burn.

If you're having a party ,or just have a large family gathering, this recipe has always worked for us..ENJOY Elephant Stew Ingredients 1 elephant (medium size) 1 rabbit (optional) Salt and Pepper to taste Cut elephant into bite sized pieces; this takes about 2 months. Add a few choice in season vegetables, sliced . Add enough brown gravy to cover. Cook over kerosene fire at 465 degrees. Serves 3800 persons. For those who dislike elephant stew, the rabbit may be added -- but only if necessary because most people don't like hare in their stew.

I've not been able to recreate my mother's macaroni and cheese. I can't find Old English cheese so this is a recipe I've used for many years using Kraft Mac and Cheese from the box. I like the family size because I find the cheese in the pouch you squeeze out to be much better than the powered cheese. For a family size mac and cheese I cook a 1/2 pound of ground beef (I usually make this using two boxes and a full pound of beef) in a skillet with a half an onion until brown. A little salt and pepper helps the beef, I prefer garlic salt. Boil the noodles in water with a little oil in the water to keep them from sticking together for 8 minutes. Drain in a colander and put them back into the pot. Pour in the cheese and mix, add a little Italian seasoning and then add the ground beef.

When I make this dressing I am usually making it for four or five people so you will need to adjust accordingly. In a large bowl pour in approximately 1/4 cup of virgin olive oil, 1/4 cup of canola oil, cover the liquid with 1/2 a tablespoon of garlic salt and sprinkling of Italian seasoning and lemon pepper. Mix these ingredients with two salad serving instruments before putting the salad ingredients into the bowl. Once the salad ingredients are in the bowl (hold the tomato until you are ready to serve as well) , do not mix the salad with the dressing until just before you are ready to serve the salad. When ready thoroughly mix the salad and the dressing and adjust as necessary for taste. On top of salad pour an 1/8 of a cup of lemon juice, mix and serve!

Here's the point to this -- all the receives that we've used over the years have vanished from my brain -- well many of them anyway. What I'd like to do is to see if we can put them together here. Place your best recipes used over the year's like Ginny's sausage and peppers, Warren's garlic sauce, etc., and we will build a data base of family recipes we can pass on to everyone. The first post below is what I remember of my father's salad dressing. I know many of you have different memories of this dressing so share your version! Try to call your recipe something memorable, a favorite memory like Spike Jones' Pizza or something. So my first contribution is Ronkonkoma Salad Dressing.