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.