Busters Recipes

Potato Bake

Servings: 12

2 lb Bag Frozen hash brown Potatoes, thawed
1/2 c Melted butter/margarine
1 ts Salt
ds Pepper
1/2 c Chopped onion
1 c Cream chicken soup
12 oz Sour cream
2 c Grated cheddar
2 c Crushed corn flakes
1/4 c Melted butter

Combine first 8 ingredients in large bowl.
Pour mixture into a greased 9 x 13 inch baking dish Top with corn flakes and drizzle with 1/4 c butter and sprinkle with paprika.
Bake 350 degrees for 1 hour

Second Part

Rolls
2 cups lukewarm milk
1/3 cup sugar
1/2 teaspoon salt
2 cakes compressed yeast
2 large beaten eggs
1/2 cup melted shortening
7 cups flour
1/4 cup blackstrap molasses
1/4 cup sesame seeds

Mix the milk, sugar and salt together in a large bowl. Crumble the yeast and mix it in. Stir in the eggs and shortening. Using a whip, beat until foamy. Add flour in 3 or 4 parts, stirring well after each addition. (The dough should be slightly sticky, but workable.) Turn the dough out onto a lightly floured board and knead gently a few times. Put it in a lightly oiled bowl, cover with a damp cloth, and keep in a warm, draft-free place for about 1 hour, or until it has doubled in volume.

On the floured board, roll the dough into a large rectangular piece about 10 by 35 inches. Then slice into strips about 2 by 7 inches.
Fold each strip in half so the rolls measure about 2 by 3 1/2 inches.
Brush molasses on top of  each roll and sprinkle with sesame seeds.
Place therolls about 2 inches apart on ungreased cookie sheets. Bake in a 375 deg.F oven for 15 to 20 minutes. The rolls are ready when they have risen and are firm and golden-brown on top. Place the rolls in a large basket or on a tray and cover with a cloth to keep warm.
Makes 25 rolls.

Serving the Barbecue While the dough is rising, start a fire in your barbecue grill. By the time the rolls are baked the fire should be very hot. Place the grill about 3 inches from the hot coals. When ready to serve the meal, bring out the hot soup, meat platters, greens, dip tray and rolls.

Each person fills a bowl with any combination of dip ingredients to make his own sauce creation, then dips a slice of meat in the sauce and quickly cooks it on the hot grill just long enough to lightly scorch the meat on each side. A roll is split open and the meat sandwiched into it, garnished with greens. The bowl of soup served between sandwiches is made purposely bland to contrast with the spicy meats and pungent greens. The choice of meats and the variety of sauces and seasonings offer a challenge to each diner to find the "perfect" blend.

Flower pepper salt: Flower pepper (fagara or Szech'uan) is a pungent reddish-brown peppercorn sold loose or in 1-ounce plastic bags in Chinese groceries; used in marinades, seasonings and coatings. As a dip, flower pepper is crushed with a mortar and pestle and lightly pan-toasted (without oil) with a double portion of kosher salt until fragrant. Be careful not to burn the mixture.