INGREDIENTS:

• 2 lbs of boneless pork cut into 1/2" slices
• Quart of Apple Cider (hard or soft - doesn't matter)
• 1/2 Cup honey
• 4 cinnamon sticks

DIRECTIONS:

Put 2 cinnamon sticks in bottom of crockpot. Add half the pork. Add half the honey. Then add the rest of the pork and honey. Add cider until the pork is just covered. Cook on LOW for 8 hours. Serve over rice or noodles, or with potatoes. Serves 3 or 4 depending on appetite.

Bon apetit!

~ Doomspark.

INGREDIENTS:

• 7 breasts, rinsed and dried off
• Flour Golden Mushroom soup - concentrate (Use mushroom soup mix and 1/4 the water or use a can or make mushroom soup and boil it down some )
• Onions
• sliced Mushrooms, sliced - if the soup doesn't have enough Marsala (wine - available in local supermarkets)
• Pepper and salt (Garlic, minced - then again, I'm a garlic fanatic... somehow I can never get a date with the local vampires...)
• Noodles - I recommend fettucine or linguini Olive oil

DIRECTIONS:

Sprinkle flour over chicken breasts and cook in a saucepan with olive oil and onions until brown. Add mushrooms (garlic) and pepper (and salt if you must) continue cooking for 2 or 3 minutes, turning the meat. Add soup concentrate and simmer, covered, for 10 minutes.
Serve over noodles.

~Serillis

INGREDIENTS:

• 1 large jar of Salsa (Mild, Medium or Hot, depending on individual taste)
• 1.5 lbs ground beef
• 1 can of pinto beans
• One finely chopped bud of garlic

DIRECTIONS:

Brown the ground beef in a skillet over medium heat, and drain well.
Add salsa and garlic, mixing well with the ground beef.
Open can of beans, and drain. Add to beef mixture.
Cook over medium heat for 15 minutes, stirring occasionally.

Remove from heat and let stand for 5 minutes or so before serving.

~Doomspark

INGREDIENT:

• 5 chicken breasts (depending on your personal preference can use more or less)
• 1 large family size can cream of mushroom or cream of chicken soup (condensed)
• 1 can condensed milk (un-sweetened)
• 1 can green chili enchilada sauce
• Grated cheese (amount depends on your preferences, we use a medium block)
• Spices to taste (garlic powder, onion powder, pepper, salt)
• corn tortillas
• oil

DIRECTIONS:

Preheat your oven to 450. Boil chicken breasts until they are cooked, then shred them and add your spices to them. In a large bowl combine your spiced shredded chicken, condensed milk, and green chili enchilada sauce. Mix together. Fry the tortillas until they are cooked but not crunchy (soft taco style). Break the cooked tortillas into avg. size pieces (not shredded). In casserole dish put one layer of shredded tortillas, then one layer of your chicken mixture, then one layer of cheese. Repeat layers until finished, your top layer should be cheese. Bake for 20 minutes or until cheese is bubbly

~Lauriella

INGREDIENT:

• 4 boneless, skinless chicken breasts (about a pound total)
• 1 16 oz container FF. Sour Cream
• 1 can 98% FF. Cream of Mushroom soup
• 1 packet dry onion soup mix
• 1 tsp. garlic powder
• 2 cups (or 1 large can) mushrooms
• 2 1/2 cups dry NOYoke Egg Noodles

Directions:

Pam crock pot. Place chicken breast in bottom. Sprinkle with garlic powder and mushrooms. Mix sour cream, soup and dry onion soup packet together. Spread on top of items in crock pot. Go play EQ and let cook 7-9 hr. on low.

During a Med Break dice up the chicken, add 2.5 cups of dry noodles and mix it all together. Go back to playing EQ and let cook for another 1/2 hr on low.

~Enol

INGREDIENT:

• 2 lbs of ground beef
• 2 cans of chili beans
• 2 cans of WASHED kydnee beans
• 2 cans of WASHED black beans
• 1 can of whole tomatoes 1 large can of tomato sauce
• 1 can tomato paste and a equal amount of water
• Brown the meat, and place the other ingredients in a crock pot for 8 to 10 hours season to taste during that time as well as stir it serves 7 to 10 people

~Rucdoc

INGREDIENT:

• 16oz (or how ever much meat you think you'll need for the number of people eating) of chicken (boneless), Pork chops, or your favorite pan fry cut of beef.
• 1 or 2 cans of Cream of Mushroom soup, non-low fat it just don't taste right other wise.
• 1 stick of butter or some kind of oil for frying the meat with in the pan and to put in rice.
• 1-x serving of white rice.

DIRECTIONS:

Take and heat one Large frying pan/skillet (must be at least 2 inch deep to hold soup) on the stove over medium heat till hot, add oil/butter.

With chicken and pork, cook till almost done

.With steak cook till about half way to your preferred cooking lvl of steak.

Mix in separate bowl the soup with milk, (whole milk if you have it)
reduce heat to low on stove. Let pan cool a little so you don't burn the soup when adding it.
Add soup to pan, simmer till soup has reduced to 1/2 consistency in pan.
Note you will need to stir to keep soup from burning, and all also move the meat around in the pan to cover well and cook evenly.

While the soup is reducing in pan take 1 3 qrt microwave safe bowl.
Add x number serving of rice, fill with water till covered to just over the top with water.
Add butter, recommended 1 tbs. of it for bull flavor. Add pinch of salt.
Nuke on high for 6 min per serving, (That's in a 1000 watt nuker at 3500 feet above sea lvl, adjust accordingly for your nuker and elevution.)

Place a covering of rice on plate, put meat on the rice cover with reduced mushroom sauce.
Fresh made bread with butter is great with this.

Sotako

INGREDIENT:

• 8-ounce Salmon fillet, fresh non-frozen
• 1/4 cup white cooking wine or what ever you can get for the recipe.
• 1/8 or less stick of butter
• 1 tbs. of parsley, diced
• 3 lemon quarters
• salt and pepper
• Pan size big enough to hold salmon fillet and move around a bit, but not to big. probably and 8 inch or 19cm pan will do for a 8-ounce fillet. (I think)

DIRECTIONS:

Turn Stove to med high, heat the pan to temp. Add butter and cover the enitre bottom of the pan with it, and the sides of filet. Lay the salmon into the pan and move around and flip once or twice to soak up the butter. Add wine to pan if 1/4 cup not enough then add a bit more to get about 1/4 inch deep in the pan. Simmer for five minutes each side Add a pinch of parsley to top side, while simmering each side of the filet continue to simmer till cooked thoroughly put on plate and enjoy, add a pinch of parsley to finished product for color and flavor.

Serve with fried tatters. That can be made while making salmon in the same pan.

Sotako

INGREDIENT:

• 2 ducks legs and thighs
• 1 onion
• 1 bottle of red wine

DIRECTIONS:

salt and Pepper (the little black ones the size of ballbarings that are often ground up and you get in the shaker next to the salt )
water

Put the duck legs and thighs in a casserole dish with a cover. Pour 1/2 bottle of red wine.

Slice the onion finely but not chopped.

Add a little salt and pepper (see above description for definition of pepper )

pour on enough water to cover the legs.

Cover with casserole dish lid and place in oven at 175 C probably about 2 3rds heat on most ovens.

Cook for 2 1/2 hours turning every 1/2 hour to ensure that the wine gets to all of the duck. If the level of the liquid drops too low ad more wine.

Drink the rest of the wine.

Be prepared to spoon off large amounts of oil or fat from the top of the dish as duck is very fatty but tastes divine.

Time and motion study

cooking time 2 1/2 hours
playing time 2 1/4 hours
"but honey I've spent hours on cooking this, I only just logged on"

Peppers. In the UK we have
Peppers Large, green, orange red and yellow. Also know as bell peppers and are good for stuffing with rice dishes.

Peppers hot, these come in a variety of sizes but are mostly tapered, that is they are long and pointy at one end. You can get a variety of hot peppers that are round and about the size of cherries, warning these are very hot and you should not trust your wife when you come across them for the 1st time as she will say that they are very sweet and tasty.

Pepper (note the lack of s )The ball baring type also comes in white black and green but black appears to be most common.
Also know as peppercorn. Often used crushed on steaks and soups and is an essential piece of kitchen equipment.
Note the size of the pepper mill is not important, they only use the really big ones to make up for other lacks or to make people think that they are well equipped (in the kitchen of course goodness your minds)

Maddenus

INGREDIENT:

• 1 pound bacon
  
• 1 pound course ground hamburger
  
• 1 pound hamburger
  
• 1 16 oz can butter beans
  
• 2 16 oz can of pork and beans
  
• 1 16 oz can of kidney beans
  
• 1/2 cup brown sugar
  
• 1 med onion chopped

DIRECTIONS:

Cut bacon into 1 inch pieces and fry up in a pan.

Empty out grease, but do not scrape pan and fry up hamburger, repeat with course ground hamburger.

Dump everything into a crockpot and simmer for 4 hours minimum. Add water if needed to keep it as similar consistency to pork and beans. Spice up as desired with salt or pepper. Can be livened up with Tabasco sauce also.

Ellesidil

INGREDIENT:

• Two Egg Yolks
• Teaspoon of cinnamon
• Teaspoon of honey
• 2 cups whole milk
• 2 slices bread
• 2 slices cheese

DIRECTIONS:

heat up the stove top to medium heat

Take two egg yolks, a teaspoon of cinnamon and a dollop of honey and mix well by any method, I find the blender very effective.
Add two cups of milk (whole or skim, makes no difference) and mix in a blender (the stand up deals with the blades in the bottom that can be detached as a pitcher)

simply mix until the mixture is well combined, and specifics, preferably the cinnamon should not be very visible.

Pour a portion into a saucer, top should be foamy.

Take two slices of bread and dip them into the mixture one at a time, make sure both sides are covered, then place on the buttered or sprayed pancake pan.

Cook one side untill done, then flip and place one slice of either American or chedder cheese (chedder provides a nice bite) on both cokked sides as the bottoms cook. when done, put them together like a sandwich.

You may then top as you wish, I find heated maple syrup and butter excelent

Tymoria Brightblade

INGREDIENT:

• 500gr of ground beef
• 200gr of bacon
• 150gr of salami or similar sausage
• 200gr of blue cheese green olives (with red pepper filling, if you want
• 2 cans crushed tomatoes
• Garlic
• pepper
• oregano

DIRECTIONS:

Cut the bacon into strips, and cut the salami into pieces. Fry all the meats with the spices. Pour out excess grease (or don't, but this'll be _really_ greasy). Add crushed tomatoes and olives. Cut up the blue cheese (helps it to melt better), then toss it in. Now wait. And wait. And wait... The longer you can let this bubble away on low heat, the better the tastes mix. Serve with pasta and some white bread.

GNiko

INGREDIENT:

• 2 medium sized cans of canned chicken
• 2 cans cream of mushroom or chicken soup (condensed)
• 2 medium sized packages of shredded cheese
• 2 cans Ro-Tel diced tomatoes with green chilies
• 1 bag Tostitos type corn chips (NOT frito's type)

DIRECTIONS:

Preheat oven to 375. Get a large, ungreased casserole dish. Set aside. Get a big big bowl. Drain chicken, throw in bowl. Put both cans of soup in with it. Add tomatoes, put in 1.5 bags of cheese. Mix well (Yes, it looks nasty right now, show me a casserole that doesn't) crush chips. Put a layer of crushed chips on the bottom of the casserole dish. Pour big bowl o' stuff in and spread it around. Put another layer of crushed chips on top. Put rest of cheese on top. Lightly sprinkle more crushed chips over cheese. Put in oven bake an hour

Dewshine Doomsinger

INGREDIENT:

• 2 pounds hamburger
• 2 bell peppers, pick a color
• 2 cans pinto beans
• 2 cans diced/stewed tomatoes
• 1 med. Onion, 2 if you really like onions
• salt and pepper to taste
• 1 package of your favorite Chile seasoning

brown hamburger in a skillet, while your partner hacks up the bell peppers and onions. Do NOT drain hamburger. Add onions and bell peppers, salt and pepper to taste. Follow directions on your seasoning packet (some you add water, others you add tomatoes.. Just do what it says) dump beans, meat with peppers and onions and tomatoes into a large pot. Cook until uniform temp (10-20 minutes average)

serve with Brit's or in a bowl alone or with crackers

Dewshine Doomsinger;

INGREDIENT:

• spaghetti noodles (I use rotini myself)
• ground sausage bell peppers
• onion spaghetti sauce (or pizza sauce, whatever floats your boat)
• hamburger
• mushrooms
• shredded cheese

DIRECTIONS:

Cook noodles,. drain, put back in pot. Do the following as the noodles cook. Brown hamburger and sausage. While this is browning, cut up onions and bell peppers. Drain SOME of the meat. Not all of the grease. Add onions, mushrooms and bell pepper. Cook until cooked through. Add spaghetti sauce. Cook until all is heated. Pour over your noodles. Stir well, turn heat on low to bring it all to a uniform temp serve in a bowl or on a plate, sprinkle as much or as little cheese on the top as you want

Doeskin Doomsinger

INGREDIENT:

• 1 large bag of frozen cubed breakfast potatoes
• 1 packet of taco seasoning
• 3/4 c. to 1c. water (as noted on the taco seasoning packet)
• oil for frying

DIRECTIONS:

Put bag of potatoes and oil in a large soup pot and cook until soft. Add packet of taco seasoning and water in pot and stir until all the potatoes are covered and cook until all the water is gone. Serve as a side dish to your favorite egg dish

Adryanna

INGREDIANTS:

• 4-8 large brown potatoes scrubbed baked for 30 mins at 350
• preferred cheese(s) GRATED I like pepperjack, cheddar, and Mozz mix
• Bacon bits or fresh bacon fried crisp and crumbled
• chives
• 1 med onion FINELY diced
• 1 small can green chili
• crushed garlic or garlic powder

DIRECTIONS:

cut the potatoes lengthwise in three pieces
cut the inside potato even with sides of peelings (save it theres more)
sprinkle with garlic powder or add fresh crushed garlic onions green chili bacon bits and cheese
put on baking dish and bake at 350 for 5-15 mins or till cheese is well melted
serve with a side of sourcream and or salsa

Dantaggon

INGREDIENT:

• Potato innards from Tato Plate
• 1/2 cup milk
• 1/2 stick butter

DIRECTIONS

Take potato innards from Tato Plates and mix with fresh crushed garlic or garlic powder and salt and pepper to taste
Add 1/4 - 1/2 cup of milk
1/2 stick of butter
beat with hand beater till well mashed
add small amount of cheese on top

Dantoggan

DIRECTIONS:

• Pizza sauce
• tortila's
• peporrunie or some other fully cooked meat that's thinly cut.
• cheese.
• Aluminum foil. (Optional)
• toster oven. (them little under the cupboard type.)

Take one of the tortilla's warm for 5 secs in nuker so when you fold it it doesn't break. Get your self some foil, enough to wrap the tortilla and roll edges, now take and put on half of the tortilla, sauce cover thinly to aviod spillage when eating. Put on chease, meat, fold tortilal over place in toaster over set of 400, leave for five minutes.
take out eat and enjoy.

If no toaster oven avible you can use a stove with a non-stick frying pan, turn stove to HIGH, let pan heat fully while preping the hobo calzone. Set gently in pan preferubly wraped in foil, two min a side turning every 30 secs to avoid burn age.

Sotako

INGREDIENTS:

• 1 package dry ramen noodles, with seasoning
• 1 chicken breast, cooked OR 1/2 package precooked chicken

DIRECTIONS:

Boil ramen 2-3 minutes or until tender, strain, dump in frying pan. Sprinkle seasoning packet onto ramen, fold togetheruntil noodles are well-seasoned. Add chicken, place on hot burner 4-5 or MED. Stir while cooking, serve when it smells good.
1 serving.
(optional adds: Chopped carrots, zuchini, mushrooms *ugh*, waterchessnuts, shrimp, etc)

Railina

INGREDIENT:

• 1 head of lettuce
• 3 large carrots
• 1 small onion OR 3-4 green onions
• 1 cup cheese, grated
• 2-3 stalks of celery
• 2 packages dry Ramen
• salad dressing

DIRECTIONS:

Chop carrots, onions, celery, and lettuce, toss in bowl. Crumble Ramen noddles on top of salad, add cheese and salad dressing.
3-4 servings

Railina

• 1 large egg
• 1 package dry Ramen

Cook Ramen according to direction on package. Scramble egg. Return soup to heat, adding egg slowly.
1 serving

Railina

INGREDIENT:

• 4 LB beef chuck pot roast
• 1 env. (about 1 1/2 oz) dry onion soup mix
• 1 can (10 1/2 oz) condensed cream of mushroom soup

DIRECTIONS:

Place 30x18" piece of heavy-duty aluminum foil in baking pan, 13x9x2"; place meat on foil. Spread soup over meat and sprinkle soup mix over the top. Fold foil over meat & seal securely (make a sort of tent). Cook in 300° F oven for 4 hr.. Servings: 8 - 10

Tyrsa

INGREDIENT:

• 1-2 bottles/cans of your choice of beer.
• 1/4 small onion finely chopped
• 2 cloves garlic very finely chopped
• 1/4 cup vinegar or lemonjuice
• tobasco/soy/worstershire (sp)/teriyaki any one of them is good

DIRECTIONS:

mix all but the choice of sauce in a LARGE sealable tupperware bowl.
add 2-4 medium steaks
stick in the fridge and forget for 30 hours at least
flip steaks and forget again for 30 hours at least
add your choice of sauce (in appropriate commodities for taste) to the mix and forget for 12 hours or so
removes steaks from container and juices
insert steaks into a well heated grill/oven/broiler and grill to your liking

If done right will produce a steak that can just about be cut with a spoon and I am not kidding.

Mantaggon

INGREDIENT:

• assorted chicken parts (breasts thighs wings whatever your fam likes)
• 1 small can tomato paste
• 1/2 can tomato juice
• 1-2 tsp smoke flavoring
• 1/2 cup brown sugar
• 1 cup wine (red and white give the sauce different flavors I use red more often)
• chili powder
• tobasco if you like spicy I don't use it in this recipe
• 1 tsp ginger
• 1/2 tsp. ground cloves

DIRECTIONS:

mix all but the chicken in a sauce pan on the stove at medium till mixed thoroughly and let raise almost to a boil
to make thicker use less wine
lay chicken on foil with slits in it on BBQ grill
baste heavily and cook chicken thoroughly
continue to baste while turning chicken
when done serve with plenty of napkins

Mantaggon

INGREDIENT:

• bread of your choice (rolls, French, homemade, sliced don't matter)
• 1 large chuck roast
• 2 bottles of your fave BBQ sauce or the stuff I made for chicken

DIRECTIONS:

cut roast into large chunks
in a large crockpot pour in the BBQ sauce and the roast let cook for 4-7 hours or till you can pull it apart easily into smaller chunks
pull it apart into smaller chunks
let cook on low for about half hour longer and then serve on bread

Mantaggon

INGREDIENT:

• 3 LB turkey breast, boneless and skinless
• 1 LB seedless white grapes
• 2 10oz cans red raspberries (fresh or frozen may be used,
  fresh is best if available.. Same amounts)

DIRECTIONS:

Prepare turkey by soaking in cold water for approximately 2 hours to firm meat, and insure is bloodless.
Open breast either from end or across top bulge, whichever is preferred, and stuff with grapes, making sure no stems are put in meat. If opened across top, close cut with toothpicks or cooking twine, and place breast in foil lined roasting or baking pan.
Roast at 350 for approximately 2.5 hours, then smother breast with raspberries and continue to roast for 1 additional hour.
When ready, a reddish crust should have formed across breast and bottom of foil.
Remove from oven and allow to cool slightly for slicing.

Slice and serve with a pasta and mushroom salad, grilled carrots and potatoes, and a soft white wine.

Hope that teases some of you

Lavrendell

INGREDIENT:

• Crock pot
• Pot roast
• 1- can of reduced fat cream of mushroom soup
  
• 1- packet of dry Onion Soup mix
  
• TONS of mushrooms

DIRECTIONS:

Put roast in crock pot. Mix the 2 soups together. Cover the roast. Cover that with mushrooms. The more the better
Cook on low 5 to 6 hours.

I do NOT advise being in the house when making this the smell will drive you crazy with hunger

Seby Soulsaver

I call this a bufEE, since I can make this as the guild starting buffing, and I'm a melEE...

Feeds 3

• 4 cans boneless salmon (tuna fish sized cans, not the tall ones with the bones)
• tube of Ritz crackers (you can use others, but I hate salt and that will affect the taste)
• 2 eggs
• Lemon Pepper

DIRECTIONS:

Get a large fry pan and drizzle some olive oil in it, just below medium heat.

Drain the cans of salmon (save water it if you've cats.. They love it!) into a bowl, crumble the salmon in the bowl, can by can, just to make it easier.

Take tube of Ritz, crush them in your hands and drop in bowl.

Mix lightly.

Add in eggs. Try not to over mix, this will be slightly wet, but not doughish, by any means.

Add in Lemon Pepper to taste (I start with a good tablespoon)

Form into patties, the think kind (finger depth), about the size of your palm, you should have enough for six patties.

About 3-5 minutes a side, they'll turn golden brown... They WILL break apart easily! But they are flippable.

Enjoy!

Noctus Erus

Ingredient:

• Jar of Alfredo Sauce (find it in the spaghetti section of grocery store)
• One package of Old Bay Seafood seasonings (package is found near fresh seafood at my market, its bigger a little bigger then a plastic sandwich bag and about as thick.
• 1 package of Egg Noodles, enough to cook 4 cups worth of noodles.
• If you are poor like me, 1 package of imitation crab meat (its just fish that takes like crab and its good or, if you are rich and finicky, use real lump crab meat.

DIRECTIONS:

Cook the Egg Noodles according to directions on package. Chop up the crabmeat into manageable bite size pieces. Pour jar of Alfredo into a saucepan and cook on med low stirring the sauce pretty briskly so as not to singe/burn it. Add package of the Old Bay Seafood seasonings to the saucepan and stir it in well. When sauce has become warmed pretty well through add crab meat. Cook for about 5 minutes more. Serve the sauce over the noodles. This is good hot and cold and reheats in a microwave just fine.

Llilli Broodingwolf

INGREDIENT:

• Chicken or steak grilled lightly then sliced into strips and pan cooked to doneness or lazy like me go get the pre cooked strips from grocer.
• 2 cups sliced bell pepper (all three colors for pretty)
• half cup mushrooms sliced
• half cup to 1 cup sliced onions
• 10-15 totillas
• garlic 2 cloves crushed
• Tabasco (I know I love it too much to leave out)
• 2-3 tbs. olive oil or Pam for skillet
• cheese (cheddar and pepperjack shredded and mixed loosely)
• favorite guacamole (I buy mine from Costco and it's preseasoned)
• sour cream

DIRECTIONS:

ok first park char close to raid site about 30-40 mins prior to start of raid, then either go afk or camp till done

In skillet throw in crushed garlic onion slices over med heat and let onions get good and soft add meat and mushrooms for about 5 mins then bell pepper and Tabasco cook till all are soft and meat is hot

Ok here is where I like to make it easy to serve so you can concentrate on killing at raid

I throw cheese on while still in skill and on med low and let cheese melt while mixing then put in bowl . Warm tortillas for 15 sec each in microwave and put in a covered dish to keep somewhat warm. Ok now you have your bowl of mixins, bowl with sour cream and guacamole and your tortillas

On each tortilla heap mixins and sour cream and guac and enjoy

Mantaggon

INGREDIENT:

I make this in a small casserole dish so you may need to vary your ingredients a tad.

• Small 8x8 casserole dish
• about 1-2 cups of cooked soft egg noodles
• precooked bacon
• greenbeans
• chicken boiled fried baked broiled doesn't matter
• cream of chicken soup
• mushrooms
• chunks of potato boiled till almost soft
• carrots corn and peas are optional

DIRECTIONS:

almost everything is precooked so mix everything in a pan or bowl loosely
pour into casserole dish put bacon on top and cover put in over at 350 for 25-30 mins
uncover for 5 letting sit on stove

serves 6-8 large helpings

Mantaggon

INGREDIENT:

Ok...I've been lurking and learning on this board for ages, so I though I'd share my yummy slow cooker soup recipe:

• 2 cans of Rotel tomatoes with green chilies
• 2 serrano chilies. Chop the stems off
• 2 or 3 garlic cloves
• medium onion, chopped into quarters
• bunch of fresh cilantro - discard the stems & use the leafy part only
• 2-3 roasted Anaheim or Pablano chilies (or a can of them)
• Pop all the above into a blender. Whirl until it is a smooth consistency.
• Two or three potatoes, chunked (I leave the skin on)

DIRECTIONS:

Put the diced potatoes into the crock pot & then the chili stuff. Add broth (I use vegetable) to fill up the crock pot within an inch or two of the top. Cook 6-7 hours on low or 3-4 hours on high.

These days we fill a bowl half way with rice and then pour the soup on top. Garnish with a dash of sour cream, some chopped avocado and a sprinkle of sharp cheddar.

This soup is even better after reheating it a time or two.

Zereh

INGREDIENT:

• Pizza Dough
• Pizza Sauce
• Desired Toppings
• Shredded Cheese

DIRECTIONS:

Make your favorite pizza dough (6 cups flour, salt, sugar, 2 TBS. dry yeast, 1/4 cup olive oil, water for consistency, around 1 cup, in a bread maker works well).

Heat charcoal-fired BBQ grill (gas fired misses the point!), shape pizza dough into manageable rounds or ovals (I sacrifice shape for better coverage), let rise for 10 min. Grill each pizza dough for 2 min per side on the hot grill, you should get a nice puffed up lightly charred patty. Place on baking sheet, top as desired and finish in oven till cheese is melted. Unusual and delicious.

Shamu Whitewale

INGREDIENT:

• 1 prepackaged vegetable salad mix
• 1 can of meat (Tuna, Chicken, etc.
• (optional) nuts, croutons, bacon bits, grated cheese, etc.

DIRECTIONS:

Remove one serving from main bowl, store temporarily in smaller bowl with appropriate amount of your favorite salad dressing. Place main bowl, covered, into refrigerator. Take temporary bowl, its contents, and a fork, back to your computer. Consume contents of temporary bowl, leaving bowl and fork.

Eowanna

INGREDIENT:

• 2 to 4 large eggs depending on appetite.
• 4 to 8 thick cut strips of bacon
• Grey Pupon Dejoin mustard. (Or any other type of Dejoin mustard)
• Tabasco or some other mild red pepper sauce. Like Crystals Hot sauce.
• Salt and Pepper.
• Pam or sum other kind of spay cooking oil.
• 2 to 4 fatai size tortillas or
• 1 or 2 burrito size tortillas
• Salsa or Chile
• Old soup can or dog food can (clean) to put bacon grease into.

DIRECTIONS:

(Note's these directions are for use with a electric stove)
First up, grab a nice sized pan, toss on oven heat on high till pan is hot. Best to place there while stove is still cold.

Get the bacon ready, all nice a laid out on a plate if you so choosey, I just losen the strips from the rest of it, and leave till pan is dry.

Next get a bowl, fork, spoon, eggs, Dejoin mustard, red pepper sauce.
Crack eggs into bowl, get any shell fragments out if any.
Next mix in half a spoon full of mustard, TWO or THREE drops of red pepper sauce, it just for flavor, so it's not required.

Check pan, hot? yes, toss bacon in to pan, well lay it on nice and flat. No? then go back to preping eggs.

Mix eggs and mustard/red pepper sauce together with fork, mix till there are no clumps of mustard, should be a slitly dark yellow colour. Add pinch of salt and pepper to mix if you like.

OK if pan was not hot before, it should be now, put the bacon in, if it was hot before, flip the bacon.
Cook bacon to taste.

Put bacon on paper towels to get excess grease off,
Pour bacon grease into old can, from pan,
Put pan back on burner, turn to med temp.
Pour egg mixture into pan, now stir/flip eggs to keep from burning badly, form eggs into a strip thats a little smaller then the tortillas.

Cook eggs thoroughly.
Take out of pan, place on plate,

take tortilla(s), spay each side with spray oil, place in pan, to heat/toast them, about 15 secs a side, depending on pan temp.

Put tortilla on separate plate, place eggs on tortilla, place bacon on top, smother with salsa or chile if you like. Enjoy.

Note it will be a tad greasey, but hey it tastes good, lasts a good while in tummy, and gets all your needs for food groups in morning if you add cheese or have a glass of milk with it.

Sotako Yatako

INGREDIENT:

• 1lb ground beef,
• lettuce,(optional)
• tomato(optional)
• cheese(optional)
• onion(optional)
• refried beans(not optional)
• taco seasoning(not optional)
• taco shells(not optional)
• taco sauce(optional)
• 1/2 cup-1 cup water

DIRECTIONS:

Brown the meet in a skillet, drain out the fat, turn heat to low, add the seasoning, cut up the vegetables and cheese, open the refried beans, take HALF the can of beans and mix it into the meat, then put plastic wrap or whatever over the can and stick it in the fridge.... next stir the meat for about 5 minutes for the beans to get warm, then serve with taco shells and cheese and vegetables... and sauce,

Armamib

INGREDIENT:

• Either uncooked pizza dough pre made or your own home recipe
• does need to be made in a thincrust style
• cheese and lots of it
• pizza sauce or spaghetti sauce
• I use tomato paste cut with tomato sauce add garlic powder and oregano
• whatever other toppings you want

DIRECTIONS:

Line a LARGE casserole dish with dough in the bottom only not up the sides add sauce cheese and toppings liberally.
Layer at least once more (try to go for twice more)
smother top with cheese bake at 425 for 25-40 mins depending on oven and whammo.

Mantaggon

INGREDIENT:

This is for one person (2 meals) so you made need to scale it.

in crock pot:

• half a bag of frozen mixed veggies
• 2 boneless & skinless chicken thighs or 1 chicken breast cut into pieces
• 1 can of cheddar cheese soup
• your favorite seasonings

DIRECTIONS:

layer the vegetable +a bit of seasoning + the meat + a little bit more seasoning + cheese soup.

Cook on high for 3 hours. Stir well and enjoy.

Arda

INGREDIENT:

• 1 can of tuna fish (drained)
• 1 can of chedder cheese soup
• 2 cups cooked rice (appox)

DIRECTIONS:

Mix well with what ever spices you want.
Heat and eat

Arda

This has got to be my favorite way to roast a whole chicken.

INGREDIENT:

• 1 whole chicken, small or roaster size
• 2 Cans of beer/soda (One for the bird, one for you)
• Your favorite type of rub/glaze/sauce
• Pie plate

DIRECTIONS:

Preheat your grill or oven to high.

First prep the can. Open the can and empty out half the contents. Make a couple of extra holes on top. Take some of the rub/what ever you are going to put on the bird and add some to the can.

Next prep the bird. Make sure you wash it down and remove all the extras that they packed inside for you. (Water should flow freely from neck cavity out the bottom).

Stand the bird on end and place the can inside the bird and place it on the pie plate. (The plate should catch and hold all the drippings, essential if you are going to do this in your oven). Coat the bird with what ever suits your fancy.

Cook the bird using high indirect heat for approximately 90 min. Check with meat thermometer. Remove the can and enjoy. (Do not try to re use the can in any way, shape or form.)

Indirect heat on a grill can be accomplished as follows. For charcoal grills and the like, push the coals out to the side and leave the bird in the center. For gas grills with more than one burner, leave one burner on high and place the bird on the side with the unlit burner.

The chicken comes out moist and delicious. The meat falls right off the bone. Everyone I made this for just plain loves it.

Enol Sournote