Ingredients:

Serves 6

• ½ cup of dry bread crumbs
• 1 cup of milk
• 2 ½Ibs ground beef
• 2 beaten eggs
• 1 cup of grated onion
• 1 tsp salt
• 1/2tsp sage
• Dash of pepper
• OPTIONAL: Carrots, more veggies

Procedure:

1. Soak bread crumbs in milk
2. add meat, eggs, onion, and seasonings
3. mix well.
4. Form into individual loaves or place into greased muffin pans.
5. Cover with ketchup or sauce of your choice.
6. Bake in moderate oven (350F) for 45 minutes to 1 hour.
7. Makes 8 servings.
8. Note: all pans must be greased.

Ingredients:

Serves 6

• 3 cups Bisquick
• ½ cup of brown sugar
• 1 tbsp of cinnamon¼ cup of raisins
• 3 tbsp of margarine
• Flour for rolling
• 1 tbsp of olive oil
• 1 ½ cups of water
  

Procedure:

1. Slowly add water to Bisquick to form dough, and roll out on floured canoe paddle.
2. Spread margarine over dough, sprinkle on cinnamon, brown sugar, and raisins.
3. Roll into a log and slice 1-inch slices and place them on an oiled frying pan.
4. Cover and bake over low heat for 7-8 minutes.
   

Ingredients:

• 2 cups firmly packed brown sugar
• 1 cup (2 standard sticks) butter
• 2 tablespoons light corn syrup
• 1 dozen eggs
• 2 1⁄2 cups milk
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 (about 1 pound) loaf French bread, cut into 1⁄2-inch-thick slices

Procedure:

1. In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel.
2. Remove oven from coals.
3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly.
4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base.
5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces.
6. Pour any remaining egg mixture over bread slices.
7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.In Dutch oven over 32 coals, combine sugar, butter, and corn syrup. Stir until sugar and butter are dissolved and thicken into caramel. 2. Remove oven from coals. 3. Combine eggs, milk, vanilla, and salt in a large bowl and whisk thoroughly. 4. Dip each piece of bread in egg mixture, covering completely, and layer on top of hot caramel, creating a base. 5. Place a second layer of dipped bread on top of the first layer, using up the bread pieces. 6. Pour any remaining egg mixture over bread slices. 7. Bake for about 45 minutes, using 21 coals on the lid and 11 briquettes under the oven, until top of bread is lightly browned. Refresh coals as required.