Ingredients
- 1 lb. ground sausage
- 2 cans crescent dough sheets
- 1 cup finely shredded cheddar cheese
- 1 8 oz block cream cheese
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Brown the ground sausage
- Strain the sausage and put back into pan
- Add cream cheese and mix it in until it is melted smooth with the sausage
- Cover a 9x13 cooking pan with cooking spray
- Spread 1 crescent dough sheet along the bottom of pan
- Now layer the cream cheese and sausage mixture
- Sprinkle the cheddar cheese over the mixture
- Top with the other crescent dough sheet
- Bake for 20 min
- Cut and serve
Ingredients
- 1 lb. ground sausage
- 2 cans crescent dough sheets
- 1 cup finely shredded cheddar cheese
- 1 8 oz block cream cheese
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Brown the ground sausage
- Strain the sausage and put back into pan
- Add cream cheese and mix it in until it is melted smooth with the sausage
- Cover a 9x13 cooking pan with cooking spray
- Spread 1 crescent dough sheet along the bottom of pan
- Now layer the cream cheese and sausage mixture
- Sprinkle the cheddar cheese over the mixture
- Top with the other crescent dough sheet
- Bake for 20 min
- Cut and serve
Ingredients
- Rump Steak (no more than 1/2 inch thick)
- Chopped onion
- Brown Sugar
- Butter
- flour
- Salt
- Pepper
Instructions
- Salt and Pepper rump steak
- Grill steak evenly on both sides
- Remove steak from grill and lay in a spider pan (or frying pan, or dutch oven)
- Cover Steak in onions
- Cover and let the meat stew gently until sufficiently done
- Remove Steaks and cover them
- While tilting spider pan, take off the fat from the gravy and stir in a lump of butter and a small amount of flower
- Add brown sugar until gravy is a desired color
Prepared by Kyle Rachal
January 8, 2019
Ingredients
- Rump Steak (no more than 1/2 inch thick)
- Chopped onion
- Brown Sugar
- Butter
- flour
- Salt
- Pepper
Instructions
- Salt and Pepper rump steak
- Grill steak evenly on both sides
- Remove steak from grill and lay in a spider pan (or frying pan, or dutch oven)
- Cover Steak in onions
- Cover and let the meat stew gently until sufficiently done
- Remove Steaks and cover them
- While tilting spider pan, take off the fat from the gravy and stir in a lump of butter and a small amount of flower
- Add brown sugar until gravy is a desired color
Prepared by Kyle Rachal
January 8, 2019
Ingredients:
- One dozen crabs
- One pound of bread crumbs
- Two tablespoons of butter
- One full teaspoon of salt
- Half teaspoon of black pepper
- Slice of onion, chopped very fine
- Half tablespoon of chopped parsley
- Pinch of thyme
- One egg
Directions:
- Boil the crabs for five minutes.
- Pick and chop them, adding all other ingredients, and shape in forms of mutton chops, roll in the beaten egg and stick in claw.
- In a frying pan, add three tablespoons of lard.
- When boiling, put in the crabs to brown (should take about three minutes).
- Serve in a round dish with claws in the center.
Prepared by Kyle Rachal
January 8, 2019
Ingredients:
- One dozen crabs
- One pound of bread crumbs
- Two tablespoons of butter
- One full teaspoon of salt
- Half teaspoon of black pepper
- Slice of onion, chopped very fine
- Half tablespoon of chopped parsley
- Pinch of thyme
- One egg
Directions:
- Boil the crabs for five minutes.
- Pick and chop them, adding all other ingredients, and shape in forms of mutton chops, roll in the beaten egg and stick in claw.
- In a frying pan, add three tablespoons of lard.
- When boiling, put in the crabs to brown (should take about three minutes).
- Serve in a round dish with claws in the center.
Prepared by Kyle Rachal
January 8, 2019
Ingredients
- Potatoes [a sufficient quantity for the meal]
- Fine salt
- Salted Water
- Lard
Directions
- Heat up lard in a vessel.
- Wash and pare the potatoes.
- Cut the potatoes in thin slices.
- Put the potatoes into salted water to cool and crisp.
- Take the potatoes individually out of the water and dry them off.
- Drop enough potatoes [enough to float] into the boiling lard.
- Dip the potatoes out as they begin to brown with a skimmer.
- Salt the potatoes once out of the vessel.
