This sounds yummy....even at 9:00 am

Bread... wonderful bread! OK, I admit it, I'm a carbman. Atkins be d@mned. This is one I used to make occasionally, but haven't for a while. You got me thinking about it again. It's so simple and simply delicious. One thing, as I recall it's pretty white, doesn't brown a crust like a normal loaf. But good with any meat/potatoes dish. BEER BATTER BREAD 3 cups flour 1-tablespoon baking powder 3 tablespoons sugar 1-teaspoon salt 1 (12 oz) beer @ room temp. 1/4 C melted unsalted butter, Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy. Pour the batter into a 9"x5"x3" loaf pan and brush with the melted butter. Bake for 35 to 40 minutes, or until an inserted skewer comes out clean. Cool on a rack. Makes 1 loaf. Recipe adapted from New Tastes from Texas And this one hasn't been tested, but considering my motto is anything's better with bacon!, can it be bad? Bacon Beer Bread 3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon softened butter 3 1/4 cups bread flour 1 tablespoon granulated sugar 3/4 teaspoon salt 1 3/4 teaspoons active dry yeast 1/3 cup crumbled cooked bacon Add ingredients to machine according to manufacturers directions. Select Basic White cycle. Add bacon at the beep. Makes one (1 1/2 pound) loaf. This is another favorite. Don't know if it's the same as linked before but I'll put it in anyway. Pepperoni Bread 1 C + 2 T water 2 T sugar 3 C bread flour 1-1/2 t garlic salt 2/3 C pepperoni slices chopped 1-1/2 T Italian seasoning 1/3 C mozzarella cheese 1-3/4 t yeast Add to breadmaker in order listed. When placing the pepperoni in, mix into the flour to coat the pepperoni. Use a basic white cycle and a dark crust for best results. Do not use timed cycle for this bread. When done, remove and cool on a rack. Heat some pizza sauce or tomato sauce mixed with garlic salt and Italian seasoning and use for dunking to serve as an appetizer. Its delicious toasted. Best if served warm (microwave is fine). Its like a loaf of pizza! I am a rhubarb fan and this year has been a terrible year for rhubarb around here. I haven't been able to make this and it makes me so sad, I enjoy this bread so. I modified the original recipe(s) a bit and added cinnamon. I like cinnamon. And I prefer brown sugar to white sugar for this. Rhubarb Bread Bread: 1 1/2 C Packed Brown Sugar 1/2 C Nuts (optional - I prefer without the nuts) 2/3 C Oil 1 Egg 1 C Sour Milk or Buttermilk 1 t Baking Soda Pinch of Salt (up to 1 t) 1 t Vanilla 2 1/2 C flour (up to 2 T more) 1 1/2 C Rhubarb Topping: 1/2 C Sugar (I use Brown Sugar) 1 T Butter Cinnamon (as much as you like - I like a lot) Coat the chopped rhubarb with a little sugar to help keep it suspended in the batter. Mix in order given and pour into two well-greased and floured tins. Sprinkle the topping over the top of raw dough. Bake at 350° for 55-60 minutes.

Easy Pork Roast "A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice." Original recipe yield: 8 servings PREP TIME 20 Min COOK TIME 5 Hrs 10 Min READY IN 5 Hrs 30 Min INGREDIENTS  1 (4 pound) pork shoulder roast  2 (16 ounce) cans cannellini beans  1 (12 fluid ounce) can beer  1 (28 ounce) can stewed tomatoes, drained  2 large onions, coarsely chopped  10 shallots, peeled  10 cloves garlic, peeled  salt and black pepper to taste  2 bay leaves  3 sprigs fresh rosemary DIRECTIONS 1. Preheat oven to 275 degrees F (135 degrees C). 2. In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper. 3. Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.

This has been a favorite for years. Even with people who turn up their noses at the thought of oysters. COTTONâÂÂS N'AWLINS OYSTER DRESSING - (Stuffing) I don't have a 'recipe' for this, but this is what I do: 1 stick butter or margarine - (1/2 cup) 2 ribs celery, chopped 1 large onion, chopped 3-4 green onions, chopped 1/2 bell pepper, chopped garlic powder, salt, pepper, dash of cayenne Saute the above in the butter till tender. Add 2 pints oysters (save the oyster liqueur). Saute until edges of oysters curl. Meanwhile, in a large bowl, pinch into bite-sized pieces 2 baguettes of crisply toasted French bread (approx. 12 cups?). Add the oyster liqueur, 4 beaten eggs, and a pinch of salt. Add the sauteed mixture, with oysters, at this time. If mixture is too firm, add a little milk until you get the desired consistency. Put into lightly sprayed/greased 9x12x2 (?) baking dish. Bake, uncovered, at 350 for approx. 35 to 45 minutes. You don't want it to dry out, so check at 35 min. I can't get fresh oysters here, so use 1 can of whole oysters and about 1/2 a can of smoked oysters. Yum!