Another Place for recipes

[KathleenElsie]

This can be a place where we can ask for recipes and/or post something you have found yummy that you think others might like.
Put the kind of food in the title so we can find it.
I am looking for past posts with recipes and posting them here.

[KathleenElsie]

This was my mothers. So easy to do.

1 c. Crisco (makes a better crisper cookie)
1 c. Peanut Butter (generic is ok)
1 c. Brown sugar (pack hard in cup)
1 c. Granulated Sugar
2 Eggs
2 1/2 c. Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Baking Powder

Heat oven to 375
Mix flour, salt, baking powder, baking soda in a bowl.
Mix Crisco, Peanut Butter, sugars and eggs in another large mixing bowl. Mix well with a wooden spoon or an electric mixer on slow.
Add flour mixture gradually to the sugar & egg mixture.
Chill for about 45 minutes.
Scoop 1 tbs of mixture per cookie. Roll into a ball in the palm of your hand.
Place on UN-GREASED cookie sheet about four inches apart. Press with a floured fork in a checkered pattern to flatten.
Bake 9 tsp 12 minutes (till brown at the edges) They will be soft so make sure you let them cool on the cookie sheet about two minutes.
Place in an air tight container.
Yummy

PS: you can make this dough and refrig it for up to one week.

[KathleenElsie]

For two big loafs or four small ones. Eat one and freeze the others cooked or uncooked.

5 lbs ground beef
5 eggs
4 c. quick oatmeal (uncooked LOL)
3 packets french onion soup mix
1 tsp garlic powder
1 c ketchup
1/2 c. horseradish sauce (or 1/2 tbs horseradish)

Mix and knead well. It will be firm but keep at it. Divide into desired portions and then as the kids say "beat it into a football". The more you "beat" it the firmer and more like a roast this gets.

Oven at 325 till browned (time depends on size of loaf)

When you bake it you can quarter potatoes and lay them in the bottom of the pan and let them pan fry. I use seasoned salt or garlic salt sprinkled over the potatoes. My family fights over the crispy parts.

This can be used for hamburgers. When I do this I make sure they are frozen in single serving portions.

Substitute Italian seasoned bread crumbs and make meatballs.

[KathleenElsie]

For our family of seven we need:

2 1/2 lbs of shaved lean corned beef
1 1/2 lbs of swiss cheese
2 large cans of sauerkraut
2 loaves of seeded rye or pumpernickel
butter
thousand island dressing (your favorite will do)

14 kosher dill pickles on the side

Now we place swiss on both slices of the bread. Then sauerkraut with the meat and the dressing in the middle. This way the bread does not get soggy when grilling.

For the sides we usually do cole slaw and potato chips.

Yummy

[Blammer]

Originally Posted by KathleenElsie

For our family of seven we need:

2 1/2 lbs of shaved lean corned beef
1 1/2 lbs of swiss cheese
2 large cans of sauerkraut
2 loaves of seeded rye or pumpernickel
butter
thousand island dressing (your favorite will do)

14 kosher dill pickles on the side

Now we place swiss on both slices of the bread. Then sauerkraut with the meat and the dressing in the middle. This way the bread does not get soggy when grilling.

For the sides we usually do cole slaw and potato chips.

Yummy

Instead of the bread & the butter, use the big seeded Rye TORTILLAS (12") they sell @ delis out here roll all the ingredients into a neat cylindrical package (Pickles too) tuck in the ends for a drip-proof handfull, or you can cut cross sections & set the rounds out on a tray for party snacks.

[KathleenElsie]

Peach-Nectarine Cornmeal Cobbler

• Ingredients

• 3 cups sliced nectarines (about 1 1/2 pounds)
• 3 cups sliced peeled peaches (about 1 1/2 pounds)
• 2 tablespoons lemon juice
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons cornstarch
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/3 cup fat-free milk
• 1 tablespoon sugar

Preparation

Preheat oven to 375°.
Combine first 5 ingredients in a large bowl; stir gently. Spoon into a 9-inch square baking pan.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk, stirring just until moist. Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar. Bake at 375° for 40 minutes or until topping is golden brown.

serve with cold fresh cream or ice-cream

[KathleenElsie]

From another thread by bdlove
1 pack hotdog wieners
1 medium onion
1 big can of bushes baked beans( or your prefered brand)
Garlic powder (how ever much you want..i like a lot)
salt
pepper
Hot Sauce (Whatever brand you like..i used texas pete for this recipe)
brown sugar



sautee onions. cut up wieners into small pieces and add to onions when onions get brown. when wieners start browning add a little salt and pepper. sautee a little while then add baked beans. stir well. add garlic and pepper. stir well. add hot sauce. stir well. add brown sugar. stir well. then cook on low for about 15 mins stirring occasionally. ENJOY!

Let me know wut you think about this recipe!

[KathleenElsie]

Pepper Poppers
Here's an idea I picked up in Mesquite, TX:

10 Jalapeños
Mozzarella cheese
3 lbs mild breakfast sausage
4 tubes homestyle biscuits


Quarter & de-seed peppers (also remove the white part)
Cut 40 cubes of cheese approx. 0.3"x0.5"x0.25"
Place one cube in each pepper quarter
Wrap each pepper/cheese combo in just enough sausage to cover
Wrap each "meatball" in a biscuit

Bake 10 minutes at 400F

Try to share

[KathleenElsie]

tzadziki sauce - Greek dipping sauce
Ya sena, Barkley; the recipe for tzadziki sauce - (in case you don't have it). For those of you who are not familiar with this Greek delicacy, it's a dipping sauce that is made from yogurt, cucumber and garlic mainly.

A perfect summer dip for cookouts.

Here it is:

Peel and grate a hydroponic cucumber then place it in a strainer and let the water drain out (an hour will do) Don't grate too fine.

Place drained cuke in a bowl and add 12 oz. of yogurt and blend together.
(The best yogurt brand to use is The Greek Gods Traditional plain Greek Yogurt).
Note: If you have to use a more common yogurt brand, you will first have to strain it through cheesecloth to remove any water. You don't have to strain the Greek brand.

Add 4 large cloves of garlic, grated - (or add to taste if you fear garlic).
Add salt and pepper to taste - (coarse salt is preferred but regular will do).

Drizzle approx. 1/4 cup of extra virgin olive oil and a tbsp. of white wine vinegar into the bowl and mix it with a fork and you're done.

You may chill it before serving - or not.

Get some good pita bread, place on the grill to heat them up or use a pan on the stove. You aren't toasting, just warming. Warm pita is much tastier to me. Cut your bread into wedges and dip away!

I'm fussy about pita bread; it's hard to find the good stuff so I get mine from a Greek friend's restaurant. It's not spongy like most brands. You may have to try different brands but if you have any Greek friends, they will know where to get the best.

Don't plan on any intimacy later on in the evening unless she likes garlic breath! Opa!

Badlabs.

[KathleenElsie]

r_p_bayly 's
gumbo recipe. I dont use okra (love it ,but dont use it in gumbo), but you can add it to this and not use "gumbo file' ". Just saute the sliced okra until it is "de-slimed", and add it to the por with all of the other seasonings (onion-celery-bell pep). add the rotel if you want more "heat".

I am allergic to shrimp so I dont make the seafood variety. this can be adapted to shrimp and oyster gumbo. Just remembe that shrinp only need to cimmer about 10 to 15 minutes or they will overcook.


chicken / sausage gumbo serves 12
1/2 cup- oil
2/3 cup-flour
9 oz roux - make a roux (see microwave roux in Tony Chachere's cookbook)
roux-see below
4 lbs- chicken fryer, cut into pieces, skin, brown in oil
2 lbs- rope sausage,cut into 1/2 in pieces
2 ea- medium onions, chopped
1 ea- large bell pepper, diced
3 sticks- celery, diced
1/4 cup- minced garlic
1/2 cups- dry parsley
0 cans- rotel
1/2 oz- kitchen bouquet
1/2 oz- liquid crab boil
1-1/2 Tblsp- Tony's
1/4 tsp-red pepper
1/2 tsp-white pepper
12 cups- water (simmering hot)
2 Tblsp- chicken soup base (or 1-15 oz can broth)
3 cups- rice
Use heavy 6 QT. Pot or dutch oven.
brown meat in oil in small batches and drain on paper towels
brown sausage in oil in small batches and drain on paper towels
remove all but 1 Tsp of oil from pot, season pot
add roux to hot pot
add onions,bell pepper, and celery to pot and saute till "most-clear"
add garlic and mix well
add next 7 ingredients and mix well. Add chicken meat back to pot.
add water and chicken base, stir to mix, bring to a rolling boil.
taste broth for seasonings - should be a little hot/spicy.
mix well, cover tightly and reduce heat to simmer for 2 hr.
remove chicken pieces from pot, and debone each piece
add chicken meat back to pot and add sausage pieces to pot
mix well, cover tightly and reduce heat to simmer for 2 hr.
remove from fire and let pot steam 15 min more before serving.

to make a roux:
microwave- mix oil and flour in pyrex measuring cup and
stir with fork to make a paste. Heat in mwave on HI for 3 min.
remove and stir well with fork. Heat in mwave on HI for 1 min.
remove and stir well with fork. Heat in mwave on HI for 30 sec.
repeat last step until roux is dark as you want.
(at least peanut butter color up to chocolate color)

stovetop- place oil and flour in heavy pot
heat on medium heat and stir constantly until flour is browned
to desired color. This takes anywhere from 10 to 30 min.
never stop stirring

[KathleenElsie]

SEAFOOD GUMBO
Bacon Drippings 1 Cup
All Purpose Flour 1 Cup
Celery Stalks 8 Chopped
Large Yellow Onions 3 Chopped
Green Onions 1 Bunch (Chopped)
Bell Pepper 1 Chopped
Cloves Garlic 2 Minced
Okra 1 Pound (Sliced)
Parsley ½ Cup (Chopped)
Shortening 2 Tablespoons
Chicken Stock 2 Quarts
Worcestershire Sauce ½ Cup
Water 2 Quarts
Tabasco Sauce ¼ Cup (Or more To Taste)
Catsup ½ Cup
Can of Whole Tomatoes 1 16 Ounce
Salt 2 Tablespoons
Ham 1 Large Slice (chopped)
Bay Leaves 2
Thyme ¼ Teaspoon
Rosemary ¼ Teaspoon
Cooked Chicken 2 Cups (Chopped)
Crabmeat 1 Pound
Shrimp 3-4 Pounds
Oysters 1 Pint
Brown Sugar 1 Teaspoon
Lemon Juice To Taste

Heat bacon drippings over medium heat, add flour slowly and stir constantly until roux is a chocolate-like brown. This takes a long time. (If you don’t pay attention to the stirring it will burn before you know it.)

Add celery, onions, green pepper, garlic, parsley and cook 45 minutes to an hour (low to medium low heat in covered pot—will need about a 5 quart pot.) stirring occasionally.

Fry okra in shortening until slightly browned (as they say in the South, “Fry the snot out of it.”) Add to first mixture and stir well for a few minutes.
Add chicken stock and water, Worcestershire sauce, Tabasco sauce, catsup, tomatoes with juice, salt, ham, bay leaves, thyme, rosemary. (You’ll need a ten quart pot or slightly bigger.)

Simmer two to two and a half hours.

Add chicken, crab, shrimp, simmer another 30 minutes. Add the oysters (if you use them) about 5 minutes before serving time.

When ready to serve add brown sugar and lemon juice.

Serve over hot rice.

I also usually chop up several hot jalapino peppers and add to the seasoning mix. You can also add black pepper in substantive quantities according to the audience and your taste.

The point with the hot seasonings is to add them early on so that they blend into the mix. If you add them late then you tend to just taste the hot and not the flavor.

The above will make enough for about 20 folks. By and large you can cut the recipe in half and it will still taste the same.

It also freezes real well. My advice would be to make up the base (keep going until the point where you add the seafood) and then freeze it in smaller containers. Then pull a container, warm up and add seafood, chicken, duck, sauage or whatever in sufficient quantity for that small batch.

Jim Fox

[KathleenElsie]

Great Shrimp Recipe
I really love this recipe, I usually omit the cilantro though! I also bump up the ginger and red pepper depending on who I'm serving it to. It won a magazine recipe contest a few years back. Great with scallops and chicken too! Dee Lish!

Crunchy Shrimp Orange Couscous
Sauce:
1 cup orange juice · 1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise · 1 1/2 tablespoons fat-free, less-sodium chicken broth · 1 teaspoon grated peeled fresh ginger · 1 teaspoon fresh lime juice · 1/2 teaspoon ground cumin · 1/4 teaspoon salt · 1/4 teaspoon ground red pepper

Couscous:
1 cup uncooked couscous · 1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice · 1/2 teaspoon salt
1/3 cup chopped green onions · 2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten · 1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro · 1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper · 1 tablespoon canola oil
2 cups trimmed watercress

Preparation
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat. Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Nutritional Information (Yield 4 servings)
Calories: 376 (25% from fat) Fat: 10.6g (sat 2.7g,mono 4.1g,poly 2g)
Protein:17.6g Carbohydrate: 51.9g Fiber: 3.9g Cholesterol: 61mg
Iron: 2.1mg Sodium: 763mg Calcium:84mg

[KathleenElsie]

My Favorite Cheesecake
This cheesecake has no crust, and while it is very rich, it is lighter than most. I love it! Make sure the cream cheese, butter, eggs, and sour cream are all soft and room temperature or you may get lumps. Enjoy!


4 - 8oz cream cheese (room temp.) 1 tsp Vanilla
1½ cups sugar 1 tsp Lemon juice
¼ lb unsalted butter (room temp) 5 eggs (room temp)
16 oz sour cream (room temp) 2 TBS corn starch

1. Preheat oven to 375º
2. Combine cream cheese, sugar, butter, sour cream, corn starch, vanilla and lemon juice - mix until smooth. Add eggs one at a time until well blended. Pour into a buttered 9” or 10” spring form pan. Wrap pan with foil on the outside bottom and place in a large roasting pan with 1” of water. Place roasting pan on the middle rack and bake for 1 hour. Remove at once and cool completely.

[KathleenElsie]

Eggnog Custard Pie
by Lake Lady Boo

9" unbaked pie shell

Filling:
2 C eggnog, 3 eggs, 2 T brandy or rum, 1t vanilla, 1/3 C sugar, 1/8 t salt, 1/4 t nutmeg, pour into crust & bake at 350 for 30 to 40 minutes, until knife comes out clean.

Cool & add topping. Toping,, 1 cup cool whip, 3 T confectioners sugar,1 t brandy or rum extract, delicious!

[KathleenElsie]

Chicken Ginger Stew w/ Vegetables (Tinolang Manok)
by
Mapanggulo
This chicken recipe is a favorite dish of the Philippines.

Most of the vegetables ingredients in Tinolang Manok can be found in most Asian grocery stores. You can buy them fresh or frozen. But incase you don't have access to any asian grocery stores, there are a few substitue you can use. For example, you can use potatoes for the unripe papaya/sayote (chayote squash), and spinach leaves for the chili/malunggay leaves.

----
INGREDIENTS:
1lb chicken, cut in bite size pieces (boneless thighs or breasts)
2 unripe papaya, quartered (or 4 chayote squash or potatoes, cubed)
1 onion, chopped
4-6 cloves garlic, minced
1 Stalk Lemon grass. Outermost leaves removed and bottom 6 inches (the white part) minced finely
2 thumb-size ginger root, cut into strips
2 tablespoon fish sauce (patis)
3 cups Chicken broth
2 cups of water
2 cup chili leaves (or malunggay or spinach leaves)
Salt and pepper to taste

----

COOKING PROCEDURE:
1. In a large pot, heat butter/oil over medium heat.
2. Saute ginger and garlic until fragrant (approx. 3min)
3. Add onions & lemon grass. Stir-fry until softened and onions are translucent.
4. Add chicken. Cook for 3 to 5 mins until chicken turns white.
5. Season with patis (fish sauce). Cook for another 3 mins.
6. Pour in water & broth. Bring to a boil. Lower the heat and let it simmer for 5 mins or until chicken is half-done.
7. Add in Papaya (or chayote squash/potatoes). Continue simmering until chicken & vegetable are tender approx. 5 to 7 mins.
8. Season with pepper and salt.
9. Then add chili leaves or malunggay or spinach.
10. Cover and let simmer for about 3 mins or until the chili/malunggay/spinach leaves are cooked.
11. Remove from heat.
12.Transfer to a serving dish and serve hot. Enjoy!

----

Notes: The papaya tastes very much like potatoes, enough that people will probably think you made it with potatoes. Serve a little white sticky rice on the side for those that want to add it to their stew...its delicious. Recommend using butter instead of the oil unless your health conscious.


Added - I made this for the first time last night and it came out great, everyone like it and the little runt wants me to make it again in the future. Had it at Filipino restaurants and at friends houses before so I knew what I was getting into and wanted to try making my own.

[KathleenElsie]

Loved this when they served it at Chili's. They took it off of the menu so I experimented. Uses all off the shelf ingredients. Sorry I always feed a large crew so my own recipes are large quantities.

2 or 3 large cans of tomato or veggie juice
1 jar Picanti Sauce
1 large can whole tomatoes
1 can tomatoes and chilies
2 taco seasoning packets (any brand you like)
sea salt to taste

2 cans whole corn
2 cans green beans
2 cans black beans undrained
2 cans red kidney beans
2 or 3 cans sliced carrots

Cook on top of stove. Bring to a boil then simmer for 1 hr or more. If you let it sit overnight the flavor gets even better.

Serve with:
Cheddar cheese, tortilla chips (the blue ones look nice but any will do) and corn bread. But any bread with butter is nice also.

you can add:
chicken & meat leftovers

[KathleenElsie]

My version of irish stew
It isnt traditional, but its pretty close....

1.5 lbs chuck roast, cut into 2 in cubes
1 large slice of beef shank, cross cut
2 large parsnips, large cube
3 small turnips, large cube
1 lb small (not baby) carrots, 3.4 inch slice or cube
2 large yellow onions, large dice
1.5 pounds baby yukon gold potatoes, bite size pieces
1 stick of butter
1/4 cup of flour
12 oz of guinness
1/2 gallon low sodium chicken broth (if using store bought like me) or homemade chicken or beef stock
3-4 sprigs each thyme and rosemary
3 dried bay leaves
salt and pepper
oil and butter

Start by heating enough oil to about half cover the bottom of your pot over med-high heat. Once hot, add an equal amount of butter and wait for foam to subside. Season beef and sear on all sides. Remove and reserve. Sear bone on both sides and set aside.

Drain old fat off and add the stick of butter and melt over low or med-low heat. Add the flour and cook, stirring constantly, until it is caramel brown, about 30 minutes.

Add Guinness, broth, rosemary, thyme, bay leaves, beef bone and meat cubes. Cover and place in a preheated 325 degree oven. Cook for approx 2 hours.

Add all the vegetables. Cover again and place back in the oven for another 3-4 hours, or until meat is very tender. Pull out the meat cubes and shred them with two forks. Remove the bone and shred off any meat that is on it. Discard the bone, add the meat back in and serve. With a cold guinness, of course!

shoey

[KathleenElsie]

1 cup kosher salt
1 galon water
1/2 c sugar
5 teaspoons pink salt
3 minced garlic cloves
2 tablespoons pickling spice


cook those until most everythign is dissolved. let it cool to room temp.

put a 5 lb brisket in, weight it down so its covered and stays covered. refridgerate for 5-7 days. i also inject the brisket with the brine just to be sure of adequate coverage. especially when its a big brisket or you're doubling the batch for a full size brisket.

rinse the brisket in cool water before cooking.

boil the brisket in a large pot with just enough water to cover it, add 2 more tablesppons of pickling spice. bring to a boil and simmer for 3 hours or until its fork tender.

if you're having cabbage and potatoes and other veggies, they can be thrown in with about an hour to go and enjoy.

~Pete

[KathleenElsie]

Short Ribs anyone?
Made dinner tonight for the special girl in my life, and I did beef short ribs. If you've never had them, change that. They're cheap, easy, and DELICIOUS!!!

How I did it:

-1.5 lbs Bone in Beef short ribs, cut into manageable sized pieces, about 3-4 inches square or so...
-Salt and pepper
-1 medium onion, cut roughly
-1/2 lb cremini (baby portobello) mushrooms
-2 cloves garlic
-3 sprigs each thyme and rosemary
-2 cans of beer (I used Miller High Life)
-Water
-Olive oil

Using an over safe dutch oven, casserole, or smallish stock pot, heat enough oil to cover the bottom of the pan by about 1/8" over high heat until its smoking. Season the meat all the way round and carefully lay in. Sear the meat on all sides and remove.

Drain the oil and add fresh oil.

Over medium heat, sweat onions for about 5 minutes. Add the mushrooms and cook for another 3-4 minutes. Add the 2 cloves of garlic (crushed with the side of a knife blade, just to crack it up a bit) and cook for another 1-2 minutes, until the garlic is very fragrant.

Add in the beer, stirring to s****e up any brown bits off the bottom. Season the liquid, toss in the herbs, and add the short ribs back in. Add enough water to BARELY cover the meat.

Slide into a 235 degree oven to braise. I cooked them for about 8 hours.

To make a killer sauce, remove about 1.5-2 cups of the braising liquid and boil over high, them medium heat until it coats a spoon. It will be reduced by about 3/4. Take the sauce off the heat, strain it, and stir in a couple tablespoons of softened butter, then adjust seasoning if necessary. Spoon over the meat right before serving.

Served these bad boys with cheddar mashed potatoes and steamed broccoli. This is enough for 2.

[KathleenElsie]

Copying Fast Food by PreserveFreedom
Am I the only one that has done this? Take an item that you may buy at a fast food restaurant, cafe, or even cafeteria line, and duplicate it at home? I have found that when I do it I can often make a product better as you tend to get better ingredients and put care into what you make. Examples:

Chicago Style Hot Dog - Living in the Southwest I miss the Chicago style hotdogs I grew up on. I will occasionally pick up some good kosher beef franks, buns, mustard, relish, tomato, onion, pickle spears, sport peppers, and celery salt to make a dang good copy at home. However this one is usually not quite as good as at a real Chicago hot dog stand.

Egg McMuffin - I used to make one close to this when I was a kid. It wasn;t until I was all grown up and living on my own that I went to the lengths of getting good canadian bacon to make it right though. Get an egg poacher at WalMart. This will be a three piece contraption (although more complex ones exist). There is a shallow pot, a disc with typically three egg-sized dimples in it, and a lid. You put water in the pot, put eggs in the dimples, and boil/steam the eggs until hard. Toast an english muffin. Poach up your eggs. When the eggs are hard, turn off the heat, toss the canadian bacon on top of the eggs (using the last bunch of steam you cooked the eggs with to heat the bacon, thus saving energy). When the canadian bacon is hot, put it on the english muffin. Put the egg on the canadian bacon. Put a slice of cheese on the egg. Close the muffin.

Sausage Biscuit - Years ago I lived with a girl that would spend two bucks a shot buying very small sausage biscuits from a vending machine at work and microwaving them. Two bucks seems like nothing but it adds up and neither of us was making much money at the time, not to mention we were helping support her mom at the same time. I went to WalMart and got a bunch of pork sausage, the kind that comes in a plastc tube like ground beef. I then bought a few canisters of pillsbury biscuits. Sure, one could save even more money and make the biscuits from scratch, but this project kept me on my feet for a few hours as it was. I started somewhat of an assembly line at home. I put a pan of biscuits in the oven to cook. While they cooked I began frying up hand made sausage patties. I combined the two finished products into very simple sandwiches consistng of sausage and a biscuit each. No cheese or anything, as this was exactly what she had been buying. I put two in each ziplock sandwich bag and froze them. Now she was able to grab a sack in the morning, nuke it up at home, and eat on the way to work. She actually got to prefer my sandwiches (that worked out to about 25 cents each) over the vending machine ones. Hey, I was a little more generous with the sausage than Tennesee Pride was.

Arby's Beef 'n Cheddar - I haven't made this yet but I have plans. When mom visited in September, I had bought a bunch of premium lunchmeats. One of the items that nobody even touched was some black angus roast beef. I froze this as I had to go spend a few months at work. When I get home this December, I plan on sticking the frozen beef in a slow cooker with a packet of onion soup. (Those of you that slow cook stuff know how that packet of onion soup can flavor up some meat.) I am going to buy onion rolls, just like Arby's uses. Open the roll and drop a dab of french dressing in there. (Did you forget about that reddish sauce they put under the beef?) Spoon out a generous heap of beef and toss it in the roll. Now, I haven't decided if I want to stay authentic and use a sauce for the cheese or if I want to melt real cheddar in. If I use sauce it will probably be Campbells condensed cheddar cheese soup. Anyway if one wants to add a little more zing, look for a creamy style horseradish sauce by the deli case. These are becoming way more popular than they used to be. Or, one can always accumulate packets of Horsey Sauce from actual trips to Arby's.

Hot Wings - This pretty much started as a bar food, but got popular and thus overpriced. With the cost going up I have been making my own at home for years. I vary my recipe on these and I actually believe mine are better than any served to the public. The basic idea of my wings is to start with at least 5 pounds (if you make small batches it isn't worth firing up the oven for) of chicken wings. Cut them in segments. Discard the little meatless part. Use a fork to poke holes in the other segments. Toss the poked segments in a large ziplock bag. Add any hot sauce and any other desired ingredients. I recommend some lemon or lime juice to thin out the mixture. I do plan on experimenting with bourbon in my wings over the next few months. Let them marinate at least 24 hours. The longer the better. I like to freeze mine in the sauce so that i can just thaw and cook a sack when I get home. Arrange them on the broiler pan that came with your oven. Why the broiler pan? Wings are mostly skin and skin is where the fat collects on most creatures. When you bake them up you will want this excess fat to drip into that huge pan under the slits. Bake at 350 dgrees for 2 - 3 hours. In this time you will need to occasionally flip them and re-sauce them. Do not re-sauce in the final 30 minutes of cooking. A properly cooked wing should not be dripping with sauce. The fat should be cooked off as to not have any flabby or chewy parts. Serve with a good blue cheese dressing. I recommend Litehouse or Marie's, both sold in the produce section rather than the dressing aisle of your grocery store. Celery sticks are nice, but you have to save room for five pounds of meat so go easy on them.