4 Kids 'n Us Recipes

Ingredients

5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Method

1. Boil Red Potatoes till fork tender.
2. Quarter potatoes.
3. Add rest of ingredients and mix together.
 

(Courtesy of Scott)

YIELD:
1 Loaf
Ingredients:

12 slices day-old white bread (preferably a homestyle white, not Wonder
Bread
type)

8 oz. butter (chilled and sliced)
Brown
sugar batch :
9
oz, light brown sugar
1 tsp. cinnamon
Mix
together and set aside.
Batter:
10
oz. heavy cream
4 large eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon

Mix together and refrigerate until ready to use.
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Method:

Liberally spray a loaf pan with Pam or other vegetable spray. Layer
three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar
mixture on top of bread, then layer 1/3 of the butter. Repeat these
steps two more times. Top off with three more slices of bread (should
have a total of 12 slices of bread). Press down with hand to compact
bread into loaf pan.
Slowly
pour 16 oz. of batter over top of loaf, covering completely. This may
take a little time, to allow it to fully absorb into bread and flow
into spaces at bottom. (Take
your time here and pour into corners. Lift bread at corners a little
to get into bottom quicker if you want.)

Place
loaf pan on some paper towel in case of overflow. Cover top of loaf
with parchment paper and wrap top tightly with aluminum foil. Place
in refrigerator and allow to sit overnight.
Heat
oven to 325º F. Bake for approximately 1 hour or until internal
temperature in center of loaf is 160 degrees. Uncover and bake for another
15 minutes. Remove from oven and let rest for 5-10 minutes. Place a
plate on top of loaf pan and invert to remove from pan. Cut into 7 slices
and serve.