SigMT

SignatureMT | 67 MOUNTAIN MAN BREAKFAST WITH EGGS AND BACON, APPLE AND POTATO HASH • 2-1/2 lbs mixture of White, Red, and Sweet Potatoes (or Yams) Peeled and Cubed • 1 lb ick Bacon • 1 Large Tart Apple Coarsely Chopped • 1 Red Pepper, Chopped • ½ Cup Chopped Sweet Onion or Green Onion • ½ to 1 teaspoon Ground Cinnamon • ½ smoked paprika • 1 teaspoon table salt • Cayenne Pepper to Taste • Eggs • Your Favorite Sausage, we used andouille DIRECTIONS 1. In a cast iron skillet, fry your sausage, set aside. Coarsely slice bacon and fry, set aside. Reserve the bacon grease. 2. In the drippings from the bacon, fry your potatoes for a few minutes; add apples and the remaining ingre- dients. Fry until potatoes are done, but still a lile firm. 3. Slice your sausage length-wise, add a lile buer to a pan on the fire and fry until done. 4. Fry eggs to your preference. Serve on top of plated hash and sausage. RUSTIC FARM BREAD • 2 teaspoon instant yeast • 1 3/4 cups warm water • 3 1/4 cups High-Gluten Flour • ¼ cup Brown Sugar • 1 cup Whole Wheat Flour • 2 teaspoons salt • 3/4 cup dried cranberries • 1/2 cup golden raisins • 1 cup coarsely chopped pecans or walnuts DIRECTIONS 1. Mix the water, yeast, and sugar together in a large bowl. Stir in the flours and salt with your hand to mix and form a sticky dough. 2. Work the dough just enough to incorporate all the flour, then work in the fruit and nuts. 3. Turn the dough out onto a lightly floured surface, and form it into a round loaf. 4. Place the loaf in the lightly greased Dutch oven. And let rise until double. 5. Place the Dutch oven on top of hot coals, then place coals on top of the Dutch oven. Bake the bread for 45 to 50 minutes, replacing hot coals as necessary. Turn lid every 10 minutes to help brown it evenly.

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