Posted on 27 April 2012 by KWBG

1 egg, beaten
2 tbsp. sugar
2 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. celery seed
1/8 tsp. pepper
In small saucepan combine all dressing ingredients. Cook over medium heat, stirring constantly, until thickened. Set aside.
3/4 pound bacon
1/4 c. sliced green onions 
1 1/2 c. water 
1 tsp. instant beef bouillon 
1/2 c. milk 
1 1/2 c. Hungry Jack mashed potato flakes 
6 brats
In large skillet, fry bacon until crisp. Remove bacon from pan; crumble and set aside. Add onions to bacon drippings and cook until tender. Stir in water and beef bouillon; bring to rolling boil. Remove from heat. Add milk and potato flakes, stirring until combined. Add bacon and dressing; stir until well mixed. Keep hot. Grill bratwurst until thoroughly cooked. Split each bratwurst lengthwise not cutting through completely. Spread open. Top each with about 1/2 cup hot potato mixture. Serve immediately. 6 servings.

Strawberry Pretzel Salad by BDM
Melt ¾ c butter
Mix in 3 T sugar
2 ⅔ c crushed pretzels
Press into 9 by 13 inch pan. Bake at 350˚ for 10 minutes
Cream together one 8 oz package cream cheese
                   1 c sugar
                   Fold in one 16 oz tub whipped topping
Spread over cooled crust. Let cool in refrigerator. Arrange 2 c sliced strawberries over cream cheese layer
In medium saucepan combine 1 c sugar
                           ¼ c flour
                           Two 3 oz packages strawberry gelatin
Stir in 1 c water, cook and stir until thickened and bubbly Cook and stir one minute more. Remove from heat. Cover and let cool (30 minutes)Spoon the cooled gelatin mixture over strawberries. Cover and
chill to set up.

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