Pre-heat the cast iron skillet to get it to an even hot temperature. Medium high heat.
Form balls of ground beef about the size of a golf ball, maybe slightly larger.
Place one of the balls in the pan and flatten them with a sponge-bob spatula. Once flattened do not move. Place about a teaspoon of mustard on the top and spread with the back of a spoon to evenly cover the top side.
After about 1.5 – 2 minutes, flip the patty placing mustard side down and press lightly. The mustard should form a crust on the patty. Salt and pepper the cooked side.
After about 1 minute, place a slice of American Cheese on the patty and remove shortly after.
Slice all vegetables to the desired size. I use a grater to slice carrots, I cut the onions into about a half inch squares, and the jalapenos to about 1/4 inch slices.
Place all vegetables in a pot and cover with a mixture of equal parts water and distilled white vinegar. Add about 1tbs of sugar to the mixture.
Bring to a boil, then lower heat and simmer for a few minutes.
While simmering, place desired amount of mustard seed, celery seed, dill seed, and crushed red pepper in jars.
Remove from heat and place all vegetables into jars. Cover vegetables with vinegar and water mixture.
In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the mixture of flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)
Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake:
Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
Place a roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
