> turkey slices and bacon over toast with a sauce of some sort.
I believe what you mean is a "Kentucky Hot Brown", made famous by the Brown Hotel in Louisville, Kentucky in the early 20th century. Below is a recipe, but it comes in several different variations. Most commonly country ham is added and a cheddar sauce is substituted. The below version is from the Beaumont Inn in Harrodsburg, Kentucky, and is close to the original recipe.
Sauce: Heat butter and add flour. Whisk and slowly cook for 5 minutes.
Whisk in cream and milk; heat. Whisk in cheese until melted. Season.
Simmer for 30 minutes. Sauce should be very thick.
Quarter toast and place in oven-safe dish. Top with turkey and tomatoes.
lots of turkey recipes needed around that time lol) and is in a book on Kentucky Dining.
In skillet, melt butter. Add flour and stir until absorbed. Stir in milk and cheese.
Add egg. Do NOT allow to boil. Removed from heat and fold in cream with seasonings.
and sauce. Sprinkle with additional parmesan and broil until speckled brown and bubbling.
cocoa and hot water. Sift together flour, soda, baking powder, and salt.
Add flour mixture alternately with cocoa mixture to creamed ingredients.
Stir in vanilla. Bake at 350 degrees for about 50 minutes.
however the recipe has vanished from our family.
Below are all of the applesauce cake recipes I found that used crumbs.
crumbs and use rest to line 9-inch pan pressing firmly up to top.
I am in need of the instruction book for a Black and Decker Shell Maker.
Start by rendering a few small pieces of lamb-tail fat in a deep frypan.
Saut� onions, peppers and garlic.
Add rather coarse bulgar, and stir till coated, sort of risotto style.
Continue cooking a bit, till veggies have some caramelised edges.
Add tomatoes and/or tomato paste, and water or stock.
Season to taste, the bulgar needs more salt than you might think.
be a very light red, more pink than tomato red.
It was really good. Aside from the lamb fat, pretty healthy too.