true true true..and it doesn't hurt so much. Where does one even start when wanting to comment on Eleanor Roosevelt?

This is not a tried and true recipe. It was in today's paper and when I read it I thought it sounded SO good. I clipped it out to try in the future. German Style Potato Bake 2 pounds red potatoes, unpeeled 4 slices bacon,chopped 3 tablespoons butter 1 cup chopped onion 3 tablespoons flour 1 cup beer 1 cup chicken broth 2 tablespoons spicy brown mustard 1 teaspoon horseradish 1/4 teaspoon pepper 2 tablespoons finely chopped fresh parsley leaves Cook potatoes, covered, in a pot of boiling water. Depending on size of potatoes, they will probably need to cook for at least 20 minutes. When potatoes are tender, drain and allow to cool. At this point, potatoes can be covered and refrigerated overnight. Lightly butter a shallow 2 qt baking dish. Set aside. Preheat oven to 375 degrees. Slice potatoes into 1/2 inch thick rounds.Arrange slices in prepared baking pan. Set aside. Cook bacon til crispy in a large skillet. Transfer cooked bacon to paper towels. Reserve bacon fat in pan. You should have about 1 tablespoon of fat in the pan. Add 3 tablespoons butter to the pan and heat until melted. Add chopped onion and saute til tender. Remove pan from heat and sprinkle in the flour, stirring til smooth. Return to heat and cook 1 minute, stirring constantly. Remove from heat. Gradually add beer and brother, stirring til mixture is smooth. Return to burner and cook over medium heat stirring constantly, until mixture is thickened and bubbly. Stir in mustard,horseradish and pepper. Pour sauce over potato slices, Bake uncovered for about 20 minutes or until thorougly heated and bubbling around the edges of the dish. While potatoes are baking crumble bacon pieces into small bits. In a small bowl, mix the bacon bits with the chopped parsley. Just before serving, sprinkle bacon parsley mix over the potatoes. Yield:5 to 6 servings **If you prefer not to use beer in the potatoes, use chicken broth for the entire 2 cups of liquid.**

Sounds yummy. Thank you.

Refridgerator Dough for Soft Rolls Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. S.G. 4 cups (17 ounces)King Arthur Unbleached All-Purpose Flour 2 tablespoons (1 ounce) sugar* 2 teaspoons salt 1/4 cup (2 ounces, 1/2 stick) unsalted butter 6 tablespoons (2 1/4 ounces) potato flour OR 1/2 cup (1 ounce) dried potato buds 6 tablespoons (2 ounces) Baker's Special Dry Milk or non-fat dry milk 1 1/2 cups (12 ounces) water 1 teaspoon instant yeast *Use up to 4 tablespoons sugar if you like your rolls on the sweet side. Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding up to 4 tablespoons additional water if needed. The dough will become shiny and elastic, but should stay very soft, since it firms up quite a bit in the refrigerator. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed at left. Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount for the number of rolls you want. You'll need about 1 1/2 to 2 ounces dough per dinner roll (golf-ball sized pieces); about 4 1/2 ounces per hamburger bun (a ball of dough about 2 1/2 inches in diameter); or 3 ounces per hotdog bun (about 2 1/4 inches in diameter). Return the remaining dough to the refrigerator. To form dinner rolls, shape the pieces into balls, then roll them under your lightly cupped fingers on an unfloured work surface to make smooth balls. To form hamburger buns, shape each piece into a smooth ball, and flatten the balls till they're about 4 inches in diameter, trying to keep the tops of the rolls smooth; the nicer the top looks at this point, the nicer it will turn out to be once it's baked. To form hotdog buns, roll the balls into cylinders 5 1/2 inches in length. Flatten the cylinders slightly; dough rises more in the center, so this will give the buns gently rounded tops. Place the shaped rolls onto a greased or parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Note that these rolls need to rise longer than rolls made from unrefrigerated dough; be sure to leave yourself sufficient time for this extra rise. Baking: Bake the dinner rolls in a preheated 375°F oven for 15 to 18 minutes. Bake the hamburger or hotdog buns in a preheated 350°F oven for 20 to 22 minutes. The rolls or buns will be golden brown when done. Yield: 36 ounces of dough, enough for 18 to 24 rolls, 8 hamburger buns, or 12 hotdog buns I made hamburger buns with this Friday and just made some Hoagie rolls and am baking them now. I used all the dough up so I slung some more together and it is now in the fridge. I love this dough!!! Soft good and easy to make. What joy to have dough for dinner rolls in the fridge and just take some out for dinner rolls!!! Deb (took from the King Arthur Flour web site)