HY ABERNATHY'S GeEORGIa CHAiN- GaNG CHiLi

DRY BURGUNDY DRIED THYME Bay Leaves GARLIC BLack PePpPeR Beer

PORK CHICKEN

Sait VEGETABLE Oil ONiONS RED CHiLE CaYENN€ PEPPER DRIED OREGANO CUMIN ROSEMARY TOMATOES TOMATO Sauce CHiLi SAUCE GREEN CHILES PICKLED Jalapenos HOT PEPPER Sauce BuTTeR FRESH GREEN CHILES MUSHROOMS SauTeRNE Beer Be€aNS – OPTIONAL

BACON and eggs in the morning will get your metabolism working. If you use thin BACON you'll stay thin. Take your chances with thick BACON.

Take a look at what I brought

Cereal with BACON

*BACON brownies

*Peanuts and BACON

BACON BITS & ice cream

Mac & Cheese and BACON

*BACON martini — (I’ll have one now) *Popcorn and BACON

*BACON & M and M’s

BACON beer

BACON covered hard boiled eggs That’s what I call (The heart attack snack) BACON scented candles & BACON soap * BACON, Bananas, and Peanut Butter

BACON CANDY. Thick BACON, with pecans or walnuts on top and coated with caramel or chocolate One woman tried it and said it should be named HEAVENLY BACON! Are you ready for a BACON Poem? I need more help from Elvis: MUSIC: It’s now or never Do Poem End with — Elvis’s song – MY WAY

BE CRISPY EVERYBODY!!! I AM LEAVING THE BUILDING!

BACON has become the in food. Why not? It has fat, salt, and love!

BACON started as meat strips. (It still is) It was invented in 1350. Or was that Francis Bacon? No, No, No, Francis was born in the 15" century. He died in the 16" century. He contracted Pneumonia, after being in the cold experimenting with freezing meat — obviously BACON.

There’s filets wrapped in BACON

Burgers and BACON; BACON crumbles on salads, potatoes, Beans, asparagus,

Some say, BACON would make flip- flops taste good.

BACON Song or poem

Bacon in the morning, Bacon in the evening Bacon at supper time

Give me good-ole bacon I love it anytime

Bacon is full of fat and salt And lots and lots of love It’s so good because it has no fault.

Put Bacon on your popcorn And ice cream too Bacon is so good for you

Put Bacon in your meat loaf Or in Mac & Cheese For a taste that will make you say — “Jeeze”.

SOMETHING THAT WILL MAKE YOU CHEER IS a Bacon & Vodka Martini, oh dear

Try Bacon with peanut butter And bananas, even if it’s messy You’ll feel like Elvis Presley

Bacon with M & Ms Tastes like candy meat And chocolate, pecan & bacon can’t be beat

Beef and wild mushroom stew

2 tbsp oil

1 Ib mushrooms cut in half

1 package (1/2 oz) dried mushrooms

2 lbs beef for stew

¥q tsp salt

1 large onion

2 cloves garlic, minced

2 tbsp tomato paste

2 med carrots cut lengthwise then crosswise

¥2 can (8 oz) chicken broth

¥, cup dry red wine

Ya tsp dried thyme

1 bay leaf

Large pan, heat 1 tbsp oil over med high, add fresh mushrooms and cook about 10 minutes; transfer to a small bowl

Meanwhile pour 1 cup boiling water over dried mushrooms; set aside

Toss beef with salt, in the same pan, heat remaining 1 tbsp oil, add half of the beef and cook until browned, 10-12 minutes, transfer beef to bowl. Reserve drippings.

Remove mushrooms from liquid, rinse, and then coarsely chop. Strain liquid through sieve lined with paper towels. Set aside mushrooms and liquid Preheat oven to 350, add onion and 2 tbsp water to drippings in pan and cook stirring occasionally, until onion is tender and lightly browned, about 10 minutes. Add garlic and cook 2 minutes longer. Stir in tomato paste, cook, stirring, 1 minute.

Return beef to pan, add dried mushrooms and their liquid, carrots, broth, red wine, thyme, and bay leaf; heat to boiling. Cover and bake 1 hour and 125 minutes.

Add sautéed mushrooms; bake until beef is tender, about 15 minutes. Discard bay leaf.

Chili

2 Ibs beef chuck- cut into small pieces or coarsely ground lean beef 1 tbsp oil

1 large onion

1 large green pepper

3 garlic cloves, chopped

2 tbsp chili powder

1 tsp cumin

1 tsp coriander (sometimes I forget this and the chili is still good) Ya tsp oregano

Ya tsp salt

1 can plum tomatoes in puree, chopped

1 cans red kidney beans, rinsed

Cook half of beef at a time in oil over medium heat; transfer & set aside. In the same pot, add onion, green pepper and garlic and cook about 5 minutes. Stir in chili powder, cumin coriander, oregano and salt; cook 1 minute. Add tomatoes and return meat to the pot and heat to boiling; reduce heat, cover and simmer about 2 hours and 30 minutes.

Add beans and cook stirring occasionally – about 15 minutes.

Options: Increase Chili powder for more zing, or dried Chipotle or ancho peppers

Beef/turkey pasta

1 tbsp olive oil

1 small Vidalia onion

8 oz white button mushrooms — sliced 2 cloves garlic, finely chopped 1 Ib ground beef — round

1 Ib ground turkey

2 — 28 oz cans crushed tomatoes % tsp coarse salt

% tsp freshly ground B. pepper % cup dry red wine

1 16 oz package of pasta

Heat oil in a large sauce pan or straight sided skillet over med. Heat. Add the onion and cook until translucent (3-5 min). Add mushrooms and sauté until mushrooms are soft and liquid in the pan has evaporated — about 5 min. Add the garlic and cook 45-60 seconds.

Add the ground meat and tomatoes, season with salt and pepper. Using a wooden spoon to break up the meat into small chunks. Increase the heat and bring the mixture to a boil. Add the wine, stir to combine. Decrease the heat to simmer and cook until thick. About 30 minutes. Taste and adjust for seasonings with salt and pepper.

Pasta. Bring a large pot of salted water to a boil. Add pasta and cook about 10 minutes. Drain the pasta through a colander placed in a large bowl (to heat the bowl). Drain the water from the bowl and pat dry. Put the spaghetti (or favorite pasta) in the now-warmed bowl. Spoon sauce over pasta and toss to coat

Cream Gravy 2 tbsp pan drippins (bacon drippins) 2 tbsp all-purpose flour 1 Y cups whole milk Salt and pepper to taste

In a skillet on med heat, combine fat, with flour, stir, cook on med heat for a couple of minutes. Add milk slowly to skillet and mix with a whisk or wooden spoon. Press out any lumps, stirring until mixture is thickened. A couple of minutes. If too thick, thin with either more milk or water — a tablespoon at a time.

Deviled Eggs

6 eggs halved – Scoop yokes out of hard boiled eggs and mash

1 tsp lime juice

2 tsp chopped cilantro

2 tsp yellow prepared mustard & %4 cup Mayo

% tsp cumin, % tsp chipotle powder, | clove – minced

Salt and pepper to taste

Stir ingredients, mix with egg yokes and put a spoon full into eggs Sprinkle with paprika

Blue Berry Smoothie 1 cup blue berries

1 cup orange juice Pinch of cinnamon Blend

180 C 26g protein

Sesame-crusted Salmon Teriyaki 1 cup apple juice-concentrate

Y cup low sodium tamari sauce 14/ cup rice vinegar

% cup fresh juice (4 (e))

1 tbsp garlic-minced

1 tbsp fresh ginger

1 tbsp — red pepper

1 Ib Salmon fillet (cut into 4 equal pieces) 1 tbsp sesame seeds

1 tbsp black sesame

% tsp Sea salt

1 tsp — sesame oil

Combine ingredients for marinade

Place salmon in glass baking dish

Pour marinade over salmon

Refrig 10 min —minimum or up to one hour

Heat sesame seeds in a pan set at med-high Approx | min and shake and cook 1 min more Coat Salmon with sesame seeds

400 degree preheated oven

Place salmon baking dish in and cook for 5-10 min According to how you like them cooked.

Suggested to serve with asparagus/salad/ red wine

Salmon is great for snacks/dip/.

Mrs. Brown has been cooking since 1958; not continuously. She told me what a wonderful job she had. “The best ever,” she said. “I love coming to work.” Her kitchen is in the Godfrey Schunck’s at the entrance of the fresh food area… She has a few pots, and pans, utensils, a cook-top, a tiny refrigerator, and a pantry the size of the store. She cooks and serves her delectable fare with efficiency and pomp. Her talents combined with great recipes are served sample size to shoppers, her friends. I look forward to seeing her and the meal-of the-day. UMM! Sometimes I try to duplicate it at home. Isn’t that the idea?

It wasn’t always that way. Brenda worked for a restaurant for more than 25 years. It was a job. Then one day the owner died and Brenda was out of a job with dim prospects to land one. A friend suggested that she apply at Schnuck’s. The interviewer recognized Brenda’s experience and personality as important ingredients for a cooking receptionist and hired her.

It was Brenda’s determination and courage that helped her find a job she loves. “I never thought it would happen to me,” she told me. “I get to cook great food at a place I love and the people I meet are just wonderful.” Well said.

People like Brenda, doing what they want for people they care about is as good as it gets. Let’s put our hands together for Brenda Brown — the Schnuck’s cook.

257

BRENDA – the Cook at SCHNUCK’S

Mrs. Brown has been cooking since 1958; not continuously. She told me what a wonderful job she had. “The best ever,” she said. “J love coming to work.” Her kitchen is in the Godfrey Schnuck’s at the entrance of the fresh food area. She has a few pots and pans, utensils, a cook-top, a tiny refrigerator and a pantry the size of the store. She cooks and serves her delectable fare with efficiency and pomp. Her food, combined with great recipes is served sample size to shoppers — her friends. I look forward to seeing her and the meal-of-the-day. UMM! Sometimes I try to duplicate it at home. Isn’t that the idea?

It wasn’t always that way. Brenda worked for a restaurant for more than 25 years. It was a job. Then one day the owner died and Brenda was out of a job with dim hopes to land one. A friend suggested that she apply at Schnuck’s. The interviewer recognized Brenda’s experience and personality as important ingredients for a cooking receptionist and hired her.

It was Brenda’s determination and courage that helped her find a job she loves. “I never though it would happen to me,” she told me. “I get to cook great food at a place I love and the people I meet are just wonderful.” Well said.

People like Mrs. Brown, doing what they want to do for people they care about, are as good as it gets. Let’s put our hands together for Brenda Brown — the SCHUNCK’S COOK.

ASTA & the greenery in Godfrey

Her face is tanned by the sun and wind. Her eyes hint of humor and her wispy grey streaked hair moves with the slightest breeze. She wears blue denim gallowsed dungarees, a white tee-shirt and 7-inch heavy leather boots. Often a colorful kerchief, flip-wound, is knotted around her neck. She is unmistakably “in charge” of her blooming (pun intended) nursery named the greenery, located on West Delmar in Godfrey.

Rustic wood signs have been painted and lettered by Asta, the artist. We sell Beauty; Park Here; Free Mulch; Trees; and Hostas adorn a few of the signs. The greenery has more hostas that you can imagine and all have creative names.

Mulch (free for anyone) is in a pile outside the gate; sacks of top soil are lined up near the parking area, a cane fence is on the west edge of the 2-acre parcel, and a tomato garden is in the rear. A Quonset hut is for new plants and flowers. Bull frogs are in the lily pad ponds just outside the hut.

Asta welcomes customers to sit a spell on a cushioned bench near her office. She solicits thoughts and opinions of friends, and will listen attentively. Conversations end with a sense that it will continue.

Success, she believes, is measured by the endeavors of committed people who love what they do for others. The earth is better off by having someone like Asta taking care of plants that are important to people.

Guest Colum Submission for Oct. 5, 2013 John Casey

435 % Bluff St.

Alton, IL 62002

618-670-5646

Jrc134@gmail.com

The process is relatively easy

A large stock pot will be needed for stove top cooking. More than one pot is recommended. A large (black) kettle over a wood fire is traditional and may be an excellent way to cook the burgoo. A wood pile needed. A new 2X4 stud can be used to stir the kettle. A large spoon or paddle can be used for the stock pot. Meat (I have a source for ham, mutton, chicken, veal, beef). Local farmers or a farmer’s market is the source of most of vegetables (celery/okra/lima beans may be exceptions). Seasonings can come from my pantry or picked up a day or so ahead. Plastic or foam cups and plastic spoons are all that is needed to serve the burgoo. Bread by the loaf and of a variety can be used — also cornbread. Salt, pepper, Tobasco or other sauces can be set on a table along with paper napkins and cups/saucers.

While the meat is cooking, the vegetables would be peeled and cut up (need large pans) And ready to add to the burgoo. When serving, transfer burgoo to stock pots and bring to the serving table. Large ladles are used to serve the burgoo.

Needed: beverages (ice) — pickles – keep it simple

The recipe is endlessly adjustable to individual taste. No two cooks prepare it the same way. One tradition says that burgoo came from Wales and found its way to the Kentucky frontier through Virginia. The evolution of burgoo and its contents seem similar to those of Brusnswick stew. It was first served to crowds at political rallies and later at church picnics.

Putting bone-in meat into a large kettle set over an open fire and pouring water over the meat is the first step. Next comes peeling and chopping the vegetables. When the meat has cooked about three hours the bones are removed and the vegetables and seasonings are added and it continues to cook another period of three or more hours. About this point the guests are ready to eat it. It is served in simple bowls with bread or cornbread.

Burgoo – Goes something like this:

5 pounds of bone-in-pork (hickory smoked ham would do nicely)

2-3 pounds of mutton (mutton gives a bit of wild game-like flavor)

2 whole chickens — skin-on

(Burgoo typically has three kinds of meat. Can use pork, beef, chicken, lamb…squirrel) 12 quarts cold water

5 pounds potatoes

2 pounds of onions — yellow

2 bunches of carrots

4 green peppers (or two green and two red)

One head of cabbage (red or green)

6 — 10 % oz tomato puree (some folks like fresh tomatoes — about 2 dozen) 2 quarts of whole kernel corn (or shoepeg corn) or use fresh corn from ears 2 pods of red pepper — pods do not have to be broken

One quart of fresh okra – okra is tradition

2 bunches (clusters) of celery

Juice of one lemon

cup distilled cider vinegar

Salt, (2-3 tablespoons);

black pepper — 2 tablespoons

Worcestershire sauce, (1/2 cup);

cayenne pepper, (1 tsp); Tobasco, 2 tsp; to taste

I have omitted lima beans, green beans, peas, garlic, but these could be added as wanted.

Place all the meat (no need to chop it up) into a large pot or kettle. Cover meat with cold water. Bring to a boil, and simmer until the bones slid out easily, and the chicken fully collapses. This should take about 3 hours. Remove all the meat and bones from the stock, discard the bones and chicken skin, and chop the meat into bite- sized pieces once it is cooled. Reserve the broth. (It may be wise to have additional vegetable broth available.

In advance of cooking the meat, peel and dice the onions, potatoes, carrots, peppers, cabbage, celery, okra, and add them to the stock along with the chopped meat. Simmer until thick, stirring often. 2X4 studs are used to stir the pot. As it gets thicker, stirring should become more frequent to prevent the bottom from burning. The cooking may take another 3-4 hours to complete, and the objective is to break down the meat and vegetables until the consistency is uniform. Adding fresh corn at the very last (20-30 minutes before finishing) is recommended

Once it’s to this state, pull out the pepper pods (if you can find them) and season with cayenne, and Tobasco to taste. It is wise to under-season a little, heat-wise and allow guests to apply hot sauce as liberally as they desire.

This recipe will make enough for 40 + servings

Serve in bowls with bread, but crackers and cornbread are also good with burgoo.

The jars were carefully arranged on a metal rack and the rack was lowered into the softly bubbling water in the black iron kettle sitting on its three legs with the small fire underneath it. The fire was small and had to be tended often. I was not a large hot fire, but it was enough to keep the water just at boiling.

Twelve to fourteen minutes later the rack was raised and gloved hands took the jars off of the rack and carefully placed ona long smooth plank to cool. ‘The peaches were pretty in the jars and were a source of pride for everyone at the canning. A count was always made and reported to the peelers. It seemed to be the right thing to do.

Because of my small hands (they fit my small size) I was a regular canner with specific duties. I packed the peaches into the jar. I also tended the fire, boiled jars and lids and did what was needed. I moved around a lot and knew every job in the process and was pretty fair with a paring knife.

Firm peaches were what I liked. Almost green, but not quite. Some of these peaches would be initialed and be the top peach in the jar. The last peach half in the Jar was at the neck and I would carve initials of myself, and brothers and sisters: EMC, TWC, EAC, JLC, WRC, MLC, GRC and, of course, JRC were on the peach half. Later, when the jars were opened they would stand for us kids. Sometimes a face was cut into the halves. [ carved peaches for years and looked forward to the canning process.

It was work, but it was cheerfully done. The women were wonderful to each other, the Kids of all ages were there doing what kids did and when the canning was done, the mess cleaned up, there were jars of beautiful peaches that would be enjoyed that winter. And when a new jar was opened one of us kids would get their peach with their initials on it. It was a treat for cach of us. I liked that a lot.

John Casey 10-30-2001 (my birthday)

CARMELIZED ONION & GOUDA QUESADILLAS

2 tbsp butter

2 cups onion, sliced

1 tbsp sugar

1 pkg soft tortilla shells

8 oz smoked Gouda, grated

Melt 1 tbsp butter over med heat. Add the onions and sugar, And sauté until brown, about 20 min. Melt remaining butter And brush tortillas on each side. Add onion and cheese on

A of tortilla shell. Fold over and bake at 350 degrees for 5 min Or until cheese melts. (Can pan fry or grill). Cut into wedges And serve warm.

PEPPERONI BREAD

1 loaf of French bread

Y2 pound of pepperoni (salami will work too)

% pound sliced brick cheese

% pound sliced provolone

Slice the bread and place pepperoni and cheeses on top Push in the ends of the bread and bake/toast for 5 min. Let stand for 3 min and serve.

Chicken/Lemon Soup

1 can 28 oz can of Chicken broth

1/3 pound of angel hair pasta

1 egg beaten

Y_ lemon

Salt and pepper to taste

Bring broth to boiling and cook pasta in sauce. Remove pot from heat and set aside for 5 minutes. Beat the egg and lemon juice together. While Beating, slowly add 2 ladles of broth. Be careful Not to curdle egg. Add mixture back into pot of broth. This recipe puts a little zip into chicken soup, and Also cures colds, aches & pains.

CHICKEN NOODLE SOUP

2 — 48 ounce can chicken broth

2 stalks of celery, chopped

1 can (9 0z) of chicken meat

1 tbsp dried parsley

8 oz thin egg noodles

Bring first four ingredients to boil, reduce heat And cook 15 min. Add the egg noodles and bring to boil. Reduce heat and cook additional 15 min. It’s easy to double this recipe.

Chicken Soup

1 whole chicken / -4 carrots halved / 4 stalks celery halved / 1 large onion halved 1 tsp chicken bouillon (optional); two bay leaves (optional); 4 tsp of black pepper. Put chicken & stuff above in a large pot, cover with cold water.

Cover pot, heat and simmer until the meat falls off of the bones

(skim foam now and then). Take everything out of the pot;

strain the broth & set aside, debone the meat, ( & cut into small pieces);

chop the vegetables, season with salt and pepper and bouillon

to taste, return the chicken & vegetables, stir together and serve.

That’s it!

Sometimes I will do the above and strain the broth, and

set aside, and remove the vegetables altogether. Fresh broth will make your soup taste great.

Then I chop fresh carrots and celery (same amount for each) to add back to the broth; When you add the vegetables back to the broth add a cup of

dry noodles/pasta if you like. Heat the broth back up to a boil then turn

down the heat and simmer for 10-15 minutes before adding the

cut up chicken to finish the soup. You can have a fresh bowl of crunchy

vegetable soup at this time because the veggies will be almost crunchy)

Extra chicken broth can be added if the soup is too thick.

A variety of this is to use chicken breasts (2-4)-for white chicken only soup.

Put 6-7 cups of water in a large pot (enough to cover), add 4 tsp black pepper, two bay leaves, bring to boil and reduce heat. Simmer for 15 minutes, take out chicken, (reserve broth in pot) and cut into small pieces. Set chicken aside.

Add diced carrots (4) and celery (4 stalks); add chicken stock (28 oz) and or bullion cubes (3). to the pot. Bring to a boil, simmer for 15 min, add cut up chicken and continue at simmer for a few minutes. A cup or two of noodles can be added to the pot.

You can add frozen peas (or green beans or whole kernel corn) during the last few (5) minutes before serving.

Chicken wings

2 lb wings — separate into drummies/wings (remove ends) Mix 2 TBSP Brown sugar with 2 TBSP Cajun mix in a plastic bag

Add chicken and coat. Place on a shallow pan, and bake 40 min at 375 degrees.

They are great hot or cold. Can be frozen too. Reheat in oven, Or on the grill.

Add BBQ sauce when finished.

Eggs & Cheese bread with ham

French bread loaf — Remove center (use % or full loaf & adjust other ingredients)

2 TBSP olive oil — spread over the bread.

2-4 eggs beaten – % tsp b. pepper/pinch of salt

Ham — about % Ib shaved or cubed

1/4 +- cup cheddar cheese grated

% tsp Paprika, 2 TBSP mushrooms/ 2 TBSP bell pepper. & herbs are options…..

Place ham in the hollow of the bread,

Pour in egg mixture, sprinkle with cheese/paprika

Place bread in a shallow lightly oiled pan

In the oven at 375 degrees for 3-5 min

Until the eggs have cooked and cheese

Has melted. Remove, slice bread into serving size

Add salsa or other topping – optional

Chocolate Bark with Peppermint

1 % Lb – Bitter sweet, semi sweet, milk chocolate, or dark chocolate — your choice.

Two 8 oz. packages of morsels — or chop a block of chocolate into small pieces % cup of shortening (not oil, or butter) — If you don’t have shortening, skip it. Pistachios — one cup. Chop % cup in small pieces, break the other 2 into larger pieces Mint patties — Like Jr. Mints, or small size Peppermint Patties

Line a shallow baking pan with parchment paper allow edges to extend beyond the edges of the pan.

Place chocolate in a 2-Qt. bowl, add shortening and stir to coat chocolate (Spatula or wooden spoon). This insures that the chocolate keeps its shiny appearance and smooth texture.

Pour very warm tap water (110 degrees) in a large bowl to 3/4 full. Place the bowl with the chocolate inside the bowl with the warm water, Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. When the water cools, discard the water and add more warm water and continue to stir the chocolate until it has melted completely. (I admit that this is much slower than micro waving for 2 min on high, remove, stir every 30 seconds. I have used this way successfully.)

When the chocolate has melted, quickly pour about / of the mixture into the pan and spread it to the edge of the pan. Add % cup pistachios (sm. pieces), mix; then, arrange peppermint patties on the layer of chocolate leaving a one inch border. Spread on the remaining chocolate, spreading to cover the patties. Spread the remaining 2 cup of larger pieces of pistachios on top.

Cool in the fridge. Cooled chocolate can be cut or broken into smaller pieces.

The chocolate bark can be frozen (use tins) and will keep for a long time. .

Options: Use broken or chopped nuts (pistachios .are my choice). You can also add broken pieces of candy cane or red hots (cinnamon) for a Christmas theme.

. I believe the chocolate can be melted with a double boiler and I have used a micro wave on high heat for one minute, remove stir and add chopped nuts, return to micro wave and heat one additional minute and stir again before pouring it into the pan.

The original page will appear here.

To my son, Shan, thank you for your patience, humor, love and advice. Like, follow your own path, but always be there for others. May the steps you take lead to happiness and a more just world. You have always believed in me and lifted me up. I can not imagine a better person to work with through this life than you. Writing is not a penalty. As I struggled to write, I learned it is a gift. Talking writing and science with you is one of my favorite parts of writing this book. I have written an introduction to the book, and a middle, and the ending. Now I will write about the in between time.

Croutons — 3 ingredients — Bread — stale is ok — any kind — baguettes — Italian bread — broken into small pieces. 3 cups + 1/4 cup (1) olive oil (2) garlic powder (3) salt Sea 1/4 Butter, garlic powder, sunflower seeds (chia seeds), parmesan… Spread on a baking sheet → bake. 10 min — 375°. Turn after 5 min. Refrigerate — up to 3-4 days. (Can be frozen.) Italian seasoning. Parmesan cheese — grated fine. Pinch (3 mo) *Options — a little bit of this, a little bit of that. I'll add sesame seeds, 1/4 tsp pepper, drizzle/sauce, 1/2 tsp. But also — Add to salads. Toss to coat with seasoning. Bread with — especially. Romaine hearts. Hearts — chicken chunks, fried or baked chicken. Add walnuts — pieces. Cream cheese — apples — diced.

DINNER

Make a dinner from scratch for a friend or lover. A dinner that includes: e An appetizer

e Salad

e Entrée’

e Side dish ¢ Dessert

Anything more is up to you. Be your own server, but dine together. Gather and stack the dishes when you are finished with dinner, but don’t wash them until later – much later.

SWINGS

Get in a swing and swing every chance you can. Kick your shoes off. Feels good don’t it? Share your swing with someone you like that likes to swing too.

SONGS

A song that always comes to your mind just might be your favorite one – or not. Ask yourself, “If I could only hear one song it would be __ ___ *(fill in the blank).” Learn the lyrics and the melody and your favorite artist who has sung that song. Don’t sing it if you can’t sing. Humming is OK *High Noon…Raindrops…Good Morning Vietnam…Lean on Me… (I change often)

GOSSIP Don’r Dorr! WELL… talk softly.

FISH

Y2 cup butter —melted

3 TBS lemon juice

2 TBS sliced almonds — toasted

1 Ib fish filet – any kind

Pinch of salt and fresh pepper Combine butter & lemon juice,— add almonds to batter mixture; set aside. Broil fish —3-5 minutes, basting with mixture (check for flaking Serve with remaining almond sauce. add herbs (dill weed, oregano, cilantro)

Oven Fish

Use a shallow banking dish or pan

2 cups Panko bread crumbs (Panko = Japanese fine grain bread crumbs)

% cup grated par. Cheese

2 tbsp parsley

’ cup Mayo or salad dressing

% cup lemon juice

1 LB of fish 400 degrees — combine B. crumbs, cheese, parsley, In a bowl, combine mayo and 2 TBSP lemon juice Dip fish in mayo mixture, then crumb mixture Bake 5-10 min — until fish flakes

SCAMPI

1 Ib raw shrimp

2 TBSP sliced green onion — Mainly the tops

4 cloves garlic — minced

2 TBSP butter

2 TBSP olive oil

1 LB raw shrimp

% cut lemon juice

1/8 tsp salt Skillet, med-high. Add oil to skillet Cook /stir onion & garlic, minced cloves in oil 1 min. Add shrimp; cook and stir until shrimps are pink Add lemon & salt; heat thoroughly garnish with parsley

Five-Way Chili (A variation of Cincinnati Chili)

1 Ib lean ground beef

2 medium onions – chopped

2 garlic cloves – chopped

1 cup BBQ sauce

Y, cup water

Y2 oz unsweetened chocolate — grated (I use, but this is an option) 1 tbsp chili power (combine the spices in one bowl) 1 tsp ground black pepper

% tsp cumin

% tsp turmeric

Y%/ tsp all spice

% tsp cinnamon

% tsp cloves

¥% tsp coriander

¥% tsp cardamom

Y, tsp salt

Tomato juice as needed — add a little at a time To thin the mixture

9 oz of spaghetti, cooked and lightly buttered ( 1 16 oz can kidney beans, drained and heated 1 Ib cheddar cheese — shredded

Brown the meat with half the onions and garlic,

Stirring well. Drain any fat, add bbq sauce and water

And bring to a boil. Add the chocolate, spices

And salt. Cover the pan and reduce the heat to low.

Simmer for 30 minutes, stirring occasionally. Add

tomato juice as necessary to create a brew.

Allow chili to rest for at least 30 minutes

In a covered pan at room temp.* Reheat over medium

heat until warmed through.

To make each plate, put down a layer of spaghetti,

Top it with hot chili, then a few beans, then the reserved onions to taste. Sprinkle on the cheese so the chili’s heat begins to melt it.

Serve with oyster crackers.

Serves 4

Can be doubled/tripled/etc.

Beans can be cooked separately — you can use different kinds of beans. *Resting the chili lets the spices work and flavor the chili

Adding one can of diced tomatoes is also an option — (I do)

Food Rules

The following written rules for eating describe how I usually feel about food. I started writing down the rules as I was finishing supper and watching TV. I had the channel changer in my one hand and a fork in the other, both bad habits. A hugely (pun) popular TV show – THE BIGGEST

LOSER – was on and before I changed it to another boring football game the

contestants on the show were being interviewed. Each individual in the

group was big. Enough said. Here goes on the rules: 1. Eat food – real food, not edible food like substances. * 2. Avoid food products that make health claims. 3. Avoid food that is pretending to be something they are not, like mock meats, artificial sweeteners or imitation butter. 4. Avoid foods you see advertised on TV – there are exceptions.

Shop at the farmers market when you can.*

6. Shop the edges of the supermarket. Avoid the middle, that's were the processed food is located.

7. Eat foods made from ingredients you can picture in their raw state or growing in nature.*

8. Food shop every week. You are more likely to cook healthy meals.

9. Eat only food that has been cooked by humans, not corporations.

10. If it came from a plant eat it; if it was made ina plant, don't.

11. Instead of 8 oz of steak and 4 oz of vegetables, eat 4 0z of meat and 8 oz of veggies.*

12. Eating what stands on one leg (mushrooms, plants…) is better that eating what stands on two legs (fouls), which is better than eating what stands on four legs (mammals).*

13. Eat your colors.

14. Eat animals (if you must) that themselves have eaten well.

15. Eat well grown food from healthy soil.

16. Eat wild foods when you can.*

17. Don't overlook the oily little fishes.

18. Sweeten and salt your food yourself.*

19. Eat sweet foods as you find them in nature.

20.Eat fruits rather than drinking its juices. There is no such thing as a healthy soda.

21. People who eat lots of whole grains tend to be healthier and live longer.

22.Favor the kinds of grains that have traditionally been stone ground.

23.Eat all the junk food you want as long as you cook it yourself.

24.Love your spices.*

25.Enjoy drinks that have been caffeinated by nature, not food science.

26.Have a glass of wine with dinner.*

27.Pay more, eat less.* A meal is a quotient of pleasure, not necessarily measured in calories. If you spend more for food you will probably eat less of it and enjoy the flavor more.

28.Stop eating before you are full.* Ask yourself not, am I full? But, is my hunger gone?*

29.Eat when you are hungry, not when you are bored.*

30.Serve the vegetables first.

31. Eat slowly: appreciate what is in your mouth. Put your fork down between bites.*

32.Spend as much time enjoying the food as it took to prepare it.*

33.Use smaller plates and glasses.

34.If you go back for seconds wait several minutes before doing it.

35.Order the small. McDonalds – then (1950's) one size = 7 oz (no mediums or large)

Now Small = 16 oz; Med = 21 02; LG = 32 oz Burger King (1965) then Small = 7 0z; now it's 16 oz

36. Eat meals together – at the table.*

37. Don't get your fuel from the same place your car does.

38. Place a bouquet of flowers on the table and everything will taste

twice as good.*

39. Leave something on your plate.

40. Treat treats as treats.*

41. Cook. Cooking for yourself is the only sure way to take control of

your diet. Cooking matters.*** 42. Break the rules once ina while. All will not be lost.*

* Rules I especially like

Fried Chicken

One chicken cut into pieces that you like

Y2 tbs. kosher salt

1 quart buttermilk

2 cups whole purpose flour

1 % tsp. ground b. pepper

Place chicken in a large bowl, sprinkle with salt and pour over the buttermilk to cover. Sit for at least 1 hour and as long as overnight. In a large heavy frying pan, heat a little less than 72 inch of oil over medium-high heat to 365 degrees.

Place the flour in a large plastic bag; add ¥2 tsp. salt and pepper to the flour and mix. Lift one piece of chicken out of the buttermilk and allow it to drain for a few seconds before placing it in the flour and move the bag around until it is coated, repeat until all of the chicken is in the bag. Remove the chicken from the bag, tap off any excess flour and place it in the hot oil,

Fry half of the chicken, turning it once or twice, about 20 minutes. Wings and drumsticks finished first, then the thighs and breasts.

Parmesan Cheese crisps Its simple to make, but you might not share the first batch. Good with soup, salad or by themselves

Preheat oven to 400 degrees. Lightly oil a shallow pan or cookie sheet.

1. 4 tablespoons of finely grated Parmesan cheese (use good quality chunk cheese — not the kind in a green can)

2. 2 tablespoons all purpose flour (sometimes I add a bit more)

3. ‘ATSP of sea salt or KOSHER SALT

4. ‘A TSP FRESHLY GROUND B. PEPPER

Mix ingredients together. Put a TBSP of mixture on the cookie sheet and shape into a round mound. Repeat until finished. Place the sheet into the oven — middle rack — and cook for 3-4 minutes or until the edges and top brown. The crisp will be fragile. Eat-em hot or let cool. Great for snacks with Red/white wine.

Ihave added chopped green onions, parsley, and other herbs on the rounds and all have turned out great.

Jack Daniels Bean Dip

Two TBS oil /1 onion chopped, 2 cloves garlic, 2 cans Black beans, 2 cup Jack Daniels, 1 tsp cumin 2 TBSP lemon juice. Hot pepper to taste. Sauce or dried.

Heat oil in large sauce pan, stir in onion, garlic and cook until tender — 5 min — stir

In beans, add Jack D and cumin, cook until bubbly, mash beans with a wooden spoon or fork. Stir in lemon juice & hot pepper sauce. Serve warm — 2 ¥ cups.

with bacon, broccoli & cheese

1 large (18 oz can of Progresso Loaded Potato Soup

| can of evaporated milk

5 small Yukon potatoes

S&P to taste (ABOUT 1/4 TSP)

1 cup of broccoli florets chopped

2 strips of bacon – fried crisp, or microwaved and broken into small pieces.

1/2 cup of grated cheese – ( These work: Colby, pepper jack, cheddar)

Place the potatoes in a medium sized pan and cover the potatoes by 1 inch of water and heat on medium hot until the water ripples. lower the heat to medium and continue to heat for 10 minutes. Check doneness with a fork – if the potato slides off of the tines, it’s ready to take the potatoes out and place them on a cutting board. Cut them into quarters. The skins will be easy to peel. Use a fork to start the peel and either with your fingers or a peeler, remove the skin. Discard the peel.

Using a thin knife, slice the potatoes into thin pieces and place in a bowl until finishing all of the potatoes.

In a medium sized pan pour in the Progresso Soup and heat at medium until the soup is warm. Lower heat and add the evaporated milk (Use 1/2 cup to start) and check for how thick you like it. Add more milk if you like.

Add shredded cheese

Add bacon pieces

Add broccoli pieces

Heat on low for 8-10 minutes. Continue to stir often to prevent sticking to pan. It’s ready to serve.

for crunch, serve with any of these – pretzel sticks, pieta crackers, croutons,

Use one of the mentioned items in small portions: parsley, cilantro, chives, celery, frozen whole kernel corn, frozen green peas, sliced mushrooms, etc. to change the recipe. Cream cheese or half and half, instead of Evaporated milk.

MAC & Cheese

2 cups elbow pasta — cooked and drained. Put in 3 Q.

Casserole pan or dish.

3 oz unsalted butter (I used reg. butter)

3 TBSP whole flour

3 cups whole milk

3 cups American cheese — coarsely shredded — divide 2 % and

3 TBS grated parm. Cheese

1 % tsp mustard powder

Ya tsp black pepper

Paparika In a med pan with med heat, melt butter; add flour gradually stirring all the time About 2 min. the mixture will turn golden brown; add milk and continue to stir To simmer, add 2 % cups A. Cheese and 3 TBSP P. Cheese, stir until smooth. Add mustard powder, B pepper and stir until smooth. Pour mixture over pasta and toss to coat thoroughly; sprinkle % cup A. Cheese Over mixture, sprinkle paparika on top and place dish/pan in 350 degree preheated oven Bake about 45 min or until browned. Serve. Thave added diced ham (1/2 cup… and 2/3 TBSP green/red bell pepper

MEAT LOAF – (on a grill or can be oven baked) 1 LB beef (80/20) (1 and 4 LB is recommended, likewise, the sausage) 1 LB pork sausage (Deer meat can be substituted) One onion — chopped / ¥2 bell pepper / 2 cups Panko bread crumbs (key) One large egg\ 1 tsp tarragon 1 tsp garlic powder 1 tsp black pepper 1 tsp K salt 1 tsp — Worcestershire sauce In a large bowl, Combine ingredients, mix with hands, and Form into two loaves (if grilling); one if baked in the oven SAUCE: % cup ketchup; 4 cup BBQ sauce — mix Spoon on part of the sauce over the loaves: reserve the rest To serve when the meat loaf is finished.

Grill: indirect heat (med — 160 degrees); 50 min —

slice off the orange peel and chop into small pieces. 1 TBSP corn starch

In amed. pot, add juice, sugar, vinegar, soy, ginger, garlic and red pepper flakes. Gives a small kick of heat. Optional.

In a small bowl add 1 TBSP cornstarch & 2 TBSP water and mix paste. Add to orange sauce and whisk together

Cook for 5 minutes (med), or until sauce thickens. Remove from heat and add orange zest.

YOU ARE NOW READY TO FINISH COOKING and serving. Toss chicken with orange sauce. Place in a large plastic bag, add chicken pieces, add sauce and shake till chicken is coated.

Suggestions: Serve with white rice and sliced green onions.

I used one large chicken breast and cut it into pieces and set aside while I prepared the coating of whipped eggs, flour and cornmeal.

I heated a deep fryer before adding canola oil to 3/4 full and tested it when it began to simmer – I used a dollop of egg/flour/cornstarch mix and counted the time it turned golden brown.

I added a small batch of coated chicken to the fryer and turned them often. They turned light brown and after 2/3* minutes were deep golden brown. I removed them and added a new batch. It took only a few minutes for the chicken to reach golden brown. I let the chunks

slice off the orange peel and chop into small pieces. 1 TBSP corn starch ======================================================= In a med. pot, add juice, sugar, vinegar, soy, ginger, garlic and red pepper flakes. Gives a small kick of heat. Optional. ======================================================= Heat 3 min – med high. Remove and set aside. ======================================================= In a small bowl add 1 TBSP cornstarch & 2 TBSP water and mix paste. Add to orange sauce and whisk together ======================================================= Cook for 5 minutes (med), or until sauce thickens. Remove from heat and add orange zest. ======================================================= YOU ARE NOW READY TO FINISH COOKING and serving. Toss chicken with orange sauce. Place in a large plastic bag, add chicken pieces, add sauce and shake till chicken is coated. Suggestions: Serve with white rice and sliced green onions. ======================================================== I used one large chicken breast and cut it into pieces and set aside while I prepared the coating of whipped eggs, flour and cornmeal. I heated a deep fryer before adding canola oil to 3/4 full and tested it when it began to simmer – I used a dollop of egg/flour/cornstarch mix and counted the time it turned golden brown. I added a small batch of coated chicken to the fryer and turned them often. They turned light brown and after 2/3* minutes were deep golden brown. I removed them and added a new batch. It took only a few minutes for the chicken to reach golden brown. I let the chunks

rest a few minutes before adding them to the plastic bag to coat them with orange sauce.

I had two plus meals with the one breast. Add to the recipe if you use more than two. I reheated the chunks in a sauté pan. They were also good as a cold snack.

Rice is a good side. Also, Cheesy broccoli. sliced green onions.

rest a few minutes before adding them to the plastic bag to coat them with orange sauce. I had two plus meals with the one breast. Add to the recipe if you use more than two. I reheated the chunks in a sauté pan. They were also good as a cold snack. Rice is a good side. Also, Cheesy broccoli. sliced green onions.

Orange chicken

I made this one rainy day when I had plenty of time. I gathered utensils, selected pots and pans, a cutting board, knives, measuring spoons, paper plates, paper towels, plastic bags and ingredients.

Use one or two boneless chicken breasts. Pat them dry with a paper towel, but do not wash them. Slice the breast into chunks about half the size as your thumb, be careful, don’t slice your thumb.

Put a paper towel on a plate and place the chicken on it. On another plate separately, place flour, corn starch and a pinch or two of salt.

Whisk eggs in a Shallow dish. (I added a TBSP of water). Dip pieces of chicken in the egg batter, then into the flour and then into the corn starch. Let the batter drip back into a small dish.

Place the coated chicken on a plate.

Heat on med high (or high) add 8-3 inches of oil in a cast iron skillet or heavy bottom pan. Work in batches – add the chicken and cook for 2 minutes turning the chicken pieces often. When they turn golden brown remove them and place them on a paper towel (on a plate)

ORANGE SAUCE INGREDIENTS -i used one large chicken breast. 1 cup of orange juice (Add ingredients by 1/2 or 1/4 if you use two. breasts)

1/2 cup sugar

2 tbsp white vinegar *

2 tbsp soy sauce *

1/4 Tsp of ginger

1/4 Tsp of garlic powder

1/4 Tsp red pepper flakes ?

Zest of one orange

(you can use a potato peeler to

Orange chicken I made this one rainy day when I had plenty of time. I gathered utensils, selected pots and pans, a cutting board, knives, measuring spoons, paper plates, paper towels, plastic bags and ingredients. Use one or two boneless chicken breasts. Pat them dry with a paper towel, but do not wash them. Slice the breast into chunks about half the size as your thumb, be careful, don’t slice your thumb. Put a paper towel on a plate and place the chicken on it. On another plate separately, place flour, corn starch and a pinch or two of salt. Whisk eggs in a shallow dish. (I added a TBSP of water). Dip pieces of chicken in the egg batter, then into the flour and then into the corn starch. Let the batter drip back into a small dish. Place the coated chicken on a plate.

Heat on med high (or high) add 2-3 inches of oil in a cast iron skillet or heavy bottom pan. Work in batches – add the chicken and cook for 2 minutes turning the chicken pieces often. When they turn golden brown remove them and place them on a paper towel (on a plate) ============================================================== ORANGE SAUCE INGREDIENTS – i used one large chicken breast. 1 cup of orange juice (Add ingredients by 1/2 or 1/4 if you use two. breasts) 1/2 cup sugar 2 tbsp white vinegar * 2 tbsp soy sauce * 1/4 Tsp of ginger 1/4 Tsp of garlic powder 1/4 Tsp red pepper flakes ? Zest of one orange (you can use a potato peeler to

Orange sauce 1/2 cup of orange juice— 1 TBSP – white vinegar 1 clove crushed— 1/4 cup sugar 2 TBS Soy —-1/8 Tsp Ginger 1/4 Tsp chili powder Zest of one orange Mix together – set aside In a non-stick pan add 1 1/2 TBS of oil I used canola) cook temp-med high — when heated add the orange mix to the skillet Stir often – cook 2 to 3 minutes remove and place in a bowl to cool. Orange chicken 1 or two boneless chicken breasts – if large add a bit more ingredients Slice in strips cut it into bite sized pieces Chicken coating add 2 eggs and 1/2 cup of milk to a small bowl and mix well 1/4 cup cornstarch – place on a saucer 1/4 cup all-purpose flour- place on a saucer Dredge the chicken chunks in the egg batter, then into the corn starch, then into the flour. Place the chunks on a clean plate. In a deep fryer add oil to 3/4 deep and heat on high when heated , add dredged and coated chicken to the fryer in batches. Turn chicken chunks over after 1 min and check the color they should be a light brown. turn again in 1 min – cook to desired color – darker or dark brown. Remove and place on a paper towel (on a plate) Add the bowl of orange sauce to a plastic bag and add the chicken chunks. Shake the bag to coat.Repeat until all of the chicken has been coated. It’s ready to serve. Flavored rice or just plain rice compliments orange chicken. It can be stored n the fridge for up to three days. I can be heated in a shallow pan or skillet or as a snack.

Oven: middle rack — 375 degrees — 45 min.

When cooked, remove the loaf and let it rest for 10 min. Serve with sourdough bread, and provolone cheese. Add sauce.

Parmesan green beans 1 LB green beans 2 TBS olive oil 1 1/2 TSP Greek seasonings 2 TBS shredded Parmesan cheese Place prepared beans in a shallow baking pan coated with cooking spray drizzle with oil sprinkle with seasonings stir to coat pre-heat oven to 425 Degrees bake 12-15 min – stir once Sprinkle with cheese They are at it again. They are everyone except you. When you don’t agree with them, they become your target. You want to punish them for their way of doing things. Do you want to get rid of them? I opened Facebook and stared at a post written by someone I know who was blaming them for riots, burning buildings, stealing, and banning people to attend school board meetings. They were uncaring about children. Are school board meetings open to the public? To parents? To Democrats? To Republicans? To adults of any race? Do you have to be approved to attend, or can you just go to a school board meeting? They become the other side of what you believe is right. But how do you know what is right? Is it a gift you have to judge someone? Did you do research for accurate information about what you post? Can you back up what you say or write? Did you, without knowing it was true, snatch your words and writings out of the blue sky? Are they criminals? Are they a different color than you. An immigrant perhaps? Will they rot in hell? Do they have a different religion than you? “Mr. Pence, they were going to kill you on January 6, 2021.” Why did they want to kill you? They were going to destroy the capital building. Why? I wrote a poem/song years ago that rings true today: “YOUR CAN’T BE ONE OF THEM IF YOU’RE ONE OF US.” When nobody is right is everybody wrong? Is it true that when a colostomy was scheduled, HE went to the hospital and the test doctor met HIM. BEFORE THE PROBE, The doctor said – “You look huge and too big for your britches.” He added, “ You need a big dump, you’re full of shit” He added, “How’s the wifie.”

Pasta with Cherry tomatoes

This is a very simple dish and quick to make. It’s impressive when you mix the tomatoes with the pasta at the table. Fix your own pasta.

2 cups of pasta

1 pint of ripe cherry tomatoes — rinsed

'% tsp sea salt

% tsp b. pepper

\% tsp oregano

Y tsp parsley — reserved

¥ cup finely grated P. cheese

Preheat oven to 400 degrees. Lightly oil a shallow pan with edges

Stem the tomatoes and place them stem side down in the pan.

Hint: I oil my hands and roll the tomatoes to coat so that the mixture of herbs will stick Sprinkle tomatoes with the salt/pepper/oregano mixture

Place pan on the middle rack. Cook for 30 minutes — check progress.

The tomatoes will swell and pop at first then cook and become wrinkled. That’s what you want

Cook pasta according to directions of the package. Usually: bring a large pot of salted water to a boil (add a drop of two of olive oil to keep pasta from sticking together), add pasta and return to a boil. Cook 7-8 min and drain in a colander set in a large bowl. This will heat the bowl. Drain the bowl and add pasta to the warm bowl.

Put a serving of pasta on a plate or pasta dish — you can do this at the table.

Remove the tomatoes from the oven when done and place several tomatoes on top of the pasta. With a fork mash the tomatoes to coat the pasta. Sprinkle a small amount of P. cheese, and sprinkle with fresh parsley leaves.

The tomatoes will have a bright color and bursting with flavor. Parsley will accent it and provide a nice taste.

Variety: Add sautéed mushrooms with tomatoes & I have also put them into the pan with the tomatoes

Spinach salad — vinaigrette, red onion rings, blue cheese — to taste Red wine.

Perfect Chicken-Noodle Soup 8 stalks celery

7 carrots

1 whole chicken – ask the butcher to cut it up whole. 1 med onion

1 garlic clove cut in half

Ya bunch parsley

8 sprigs thyme

20 whole black peppercorns 2 bay leaves

1 tbsp salt

12 cups water

3 cups noodles uncooked

Cut 4 stalks celery and 3 carrots crosswise into 2-inch pieces. In large stock pot, combine chicken, celery and carrot pieces, onions, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water; heat to boiling, reduce heat and simmer, uncovered, 2 hours. This will be the pot to cook the chicken and make the broth. Cut remaining celery and carrots crosswise into ¥4 inch slices. Cook noodles as label directs; set aside.

Remove sauce pan, transfer chicken to pan, strain broth through colander into large bowl; discard solids. Skim fat and discard. Return broth to sauce pot, heat to boiling.

Remove skin and bones from chicken and discard; cut into ¥2 inch pieces. Set aside. I used boneless chicken and it worked well.

When broth boils, add celery and carrot slices; heat to boiling, reduce heat to med-high; cook uncovered about 10 minutes.

Remove from heat, stir in cooked chicken and noodles

I recommend having extra chicken broth (canned is OK) if you need it.

Chicken Soup

1 tbsp olive oil

2 small onions

2 med carrots

2 med stalks celery

2 cans chicken broth

1/8 tsp black pepper

3 cups water

2 skinless, boneless chicken breasts

4 qt pan, heat oil over med heat, add onion and cook about 5 minutes. Add carrots, celery, broth, pepper and water; heat to boiling; add chicken and reduce to low; cover and simmer about 8-10 minutes. Remove from heat, transfer chicken to plate, cool slightly and when cool enough to handle, shred chicken and return to soup; heat through.

For variety add 2 cups egg noodles; 1 cup frozen peas.

The original page will appear here.

ea | PORK STEAK PRIMER 7

the beginning. In the grocery store, when shopping for pork paks, look for cuts that are at least 1 inch thick. And while you e there, pick up a ham hock and your favorite BBQ sauce. You're

1g to make an incredible sauce , but you will do it without leach-

the flavor from your pork steak.

THE SAUCE—fill your slow cooker with a half-gallon of sauce, it to simmer and toss in the ham hock. A few hours later, the e will be finished, and you will be ready to step outside to the

THE SET UP—set up the grill for indirect grilling—coals on on and nothing on the other.

SEASONING—season both sides of the thick port steaks with and pepper and follow up with a good coating of your favorite

Smoke "EMI!- place the steaks on the side of the grill with no s underneath and toss some smoke wood into the coals—like ap- cherry, or hickory. Smoke at 250 degrees for an hour or until internal temperature of the meat reaches 160 degrees F.

CHAR ‘EMI- Move the steaks to the other side of the grill to

‘hat wonderful char on the outside. Searning both sides of the

‘s over hot coals will caramelize the proteins and create that

ful crust you love.

COAT 'EMI- next move them back to the side with no heat ana

em with a coating of that savory sauce you made earlier.

GRILL ‘EMI-toss in some more smoke wood and close the lid.

After 10 more minutes, slather on another layer of sauce.

e for 10 more minutes, remove the steaks from the grill and

.Wipe your chin with your fingers. .

This method yields very tender meat with a nice smoke ring, a wonderful flavor char and that gooey barbeque @auce we all love on our pork steaks. It’s a simple approach that makes for a complete and layered flavor profile.

Potato Broccoli Soup with bacon, broccoli & cheese 1 large (18 oz can of Progresso Loaded Potato Soup I can of evaporated milk 5 small Yukon potatoes S&P to taste (ABOUT 1/4 TSP) 1 cup of broccoli florets chopped 2 strips of bacon – fried crisp, or microwaved and broken into small pieces. 1/2 cup of grated cheese – ( These work: Colby, pepper jack, cheddar) Place the potatoes in a medium sized pan and cover the potatoes by 1 inch of water and heat on medium hot until the water ripples. lower the heat to medium and continue to heat for 10 minutes. Check doneness with a fork – if the potato slides off of the tines, it’s ready to take the potatoes out and place them on a cutting board. Cut them into quarters. The skins will be easy to peel. Use a fork to start the peel and either with your fingers or a peeler, remove the skin. Discard the peel. Using a thin knife, slice the potatoes into thin pieces and place in a bowl until finishing all of the potatoes.

In a medium sized pan pour in the Progresso Soup and heat at medium until the soup is warm. Lower heat and add the evaporated milk (Use 1/2 cup to start) and check for how thick you like it. Add more milk if you like. Add shredded cheese Add bacon pieces Add broccoli pieces Heat on low for 8-10 minutes. Continue to stir often to prevent sticking to pan. It’s ready to serve. for crunch, serve with any of these – pretzel sticks, pieta crackers, croutons, Use one of the mentioned items in small portions: parsley, cilantro, chives, celery, frozen whole kernel corn, frozen green peas, sliced mushrooms, etc. to change the recipe. Cream cheese or half and half, instead of Evaporated milk. Potato Broccoli soup.pages

Potato Soup — notes — Suggestions — The mix: * Rather than use water only as the recipe shows, use whole milk or half & half — or Evaporated milk. ½ water — ½ milk. * Add Broccoli (florets) — 1 cup, or ½–⅓. To blanch them, bring a half-full pan of water to a boil. Drop in Broccoli — 1–2 minutes. It will turn the Color of Broccoli — dark green. I use 1 min. * Add Crispy bacon — Break with your fingers. (2 Slices) — 4 Slices — I use 2. * Add 2–3 Small Yukon Potatos — over → * Add ½ Cup chopped Celery — tops are Excellent. * Sauté fresh mushrooms at med-high — Sliced/chopped. Olive oil 2 tbsp — not more — Butter, a 1 TBSP. 3–4 cloves of garlic — Smash them — separate the outer skin. Add ¼ cup of white wine. Reduce heat to medium. Don't stir it too much. Let the garlic become brown. I have used 2 or 3 Combinations.

I Like to use Baby Yukons — [East?] / parsley. I use 3, & if Smaller, (4). Wash & use fingers, and place them whole in a pan of water — bring to a boil & reduce to medium — Continue to cook — 10 min. Check doneness at 7–8 min. — Fork Tines — Ice Pick — Skewer. Remove whole Potatoes and place on a Cutting board. Split the Potato. Using a knife & Fork remove the skin. Slice thin (chunks are ok) and add to the soup. Stir gently into the soup — use a wooden spoon.

Kept in refrig — 3 days. Potato Soup can be frozen. Add ¼ cup Monterey Jack — Shredded — if desired. Parmesan — grated — also works. The mix in the Package is enough for several meals — as a main or Side. The added items make it easy to make Changes — I've used 3 at times, 2 is OK. Vegan, or — Broccoli & mushrooms / Broccoli, Cheese, Bacon / Parsley, Celery, Cauliflower, Sm. ham chunks. Sautéed mushrooms — Any type works — regular Olive oil or flavored — with wine & mushrooms — cook till tender — good with several kinds of meat — or pasta.

STEAK — Sprinkle with SALT. Press 1/2 tsp white pepper. Melt butter with olive oil & 1 tsp in heavy Skillet — Heat on high. About 5 min — until meat is brown — Transfer to plate. Add two TBSP Bourbon, 1/4 cup beef broth, (Worcester- [shire]). Cook till broth is thick. 3 min.

[Sketch/note:] "Steak — 8 oz / white pepper / Tylenol oil — Pain / O — Sleep"

CHICKEN SOUP — Broth. Carrots, Celery, Green Peas (Cook first). add chopped Chicken. 1/2 cup Noodles. S&P. add more broth & Noodles.

of quarters of an apple in the body cavity, peppered and salted them and put a piece of bacon on their breasts and cooked them at 350 degrees for about 2 hours. That’s exactly what I did. Mom did not venture into the kitchen.

When the cooking time ended and the oven door opened there were two tiny duck breasts. Taking only a knife and fork, I slowly ate those ducks. No bread, no dressing, no vegetables, nothing but duck. They were terrific and the only ducks 1 have ever had in my life. I never ate another duck. I don’t want to eat another duck.

My mom never locked in on me, never said a word and never told anyone that two very pretty ducks had been cooked and eaten in her kitchen by her son.

John Casey 11-08-2001

SOURKRAUT

WOW! Sauerkraut. WOW! Pickles. I liked cucumbers from the start. Little ones, medium ones and big ones. They made me burp. I liked them peeled with salt right from the garden. I liked them sliced and put in vinegar with onions and sweet peppers. I liked them chopped with tomatoes and onions as a relish. I still do. Cucumbers with the wax coating that are in the markets look good, but aren’t terrific.

Now Kraut is different. I didn’t understand kraut exactly. Cabbage was not my favorite vegetable. It had a grown up taste, I guess. Oh, I liked and still do, Cole slaw and prefer the vinegar base dressing. Sometimes the light creamy Cole slaw was great too. But, don’t cook cabbage for a kid, the taste for cabbage comes later in life, if at all. Trust me on this one.

I helped make kraut and I really liked the stuff with wieners. We started with a tub full of cabbages rolling around in the water. We shucked the big alll over leaves on the outer skin and got to the solid tight cabbage heads. The large shredder was a board about 8 inches wide and 18 inches long with a cutting blade about half way down the board. The board was placed in a large pan and the cutter used two hands to push and pull the head of cabbage over the cutting blade. Each pass created a fluffy mass of shredded cabbage beneath the board and in the pan. A few passes and you had to spread the shredded cabbage in the pan and continued to push and pull the cabbage head over the blade until you reached the cone that you tossed away.

Mounds of shredded cabbage were then put (stuffed) into large clay earthen jars. Some of the jars were slate grey, some tan, and some were brown. The shredded cabbage was gently tamped down with a tamping stick, a criss- cross-wooden attachment to the bottom of a cut off broomstick. Tamp, tamp, tamp, and the crock filled up.

Just how much vinegar and water plus salt was used to fill up the earth jars, I don’t know. It was filled to the brim and a rag tep lid was affixed to the top of the jar. A ragtop would let the mixture breathe.

Now the kraut would make. It was turning sour, fermenting, ripening, you know. How long does it take for this to happen? I don’t know, but my mom did and that’s what mattered. Sometime during the week the kraut was made and now the kraut had to be canned, right? Heat water in the big iron kettle, wash and sterilize the jars, lids, rings and caps. Kraut was stuffed into always-green 4 gallon jars and went through the 12-14 minute boiling bath to can the kraut.

I could barely stand the stench of the raw kraut when we canned. I knew it was rotten somewhat and it looked pale and unappealing. The transfer of cabbage to raw kraut to canned kraut was a process. When it was put into large pans with spare ribs, a bit of pork, or with wieners, kraut became wonderful.

John Casey 10-30-2001

SOURKRAUT

WOW! Sauerkraut. WOW! Pickles. [liked cucumbers from the start. Little ones, medium ones and big ones, T) p. Tliked them peeled with salt right from the garden. I liked them

peel sliced and put in vinegar with onions and sweet peppers. I liked them chopped with tomatoes and onions as a relish. I still do. Cucumbers with the way coating that are in rkets look good, but aren’t terrific.

Now Kraut is different. I didn’t understand kraut exactly. Cabbage was not my favorite vegetable. it had a grown up taste, I guess. Oh, I liked and still do,Cole slaw and prefer the v gar ba: dressing. Sometimes the light creamy Cole slaw was great too. But, don’t cook cabbage for a kid, the taste for cabbage comes later in life, if at all. Trust me on this one.

Thelped make kraut and I really liked the stuff with wieners. We started with a tub full of cabbages rolling 2round in the water. We shucked the big all over leaves on the outer skin and got te the solid tight cabbage heads. The large shredder was a board about 8 inches wide and 18 inches long with a cutting blade about half way down the board. The beard was placed in a Jarge pan used two hands to push and pull the head of cabbage over the cutting blade. Each pa: fluffy mass of shredded cabbage beneath the beard and pan. A few passes and y. spread the shredded cabbage in the pan and continued to push and pull the cabbage head over the blade until you reached the cone that you tossed away.

Mounds of shredded cabbage were then put (stuffed) into large clay earthen jars. Some of the jars grey, some tn, and some were brown, The shredded cabbage was gently tamped down with a tamping stick, a criss- cross-wooden attachment to the bottom of a cut off broomstick. Tamp, tamp, tamp, and the crock filled up.

were slate

Just how much vinegar and water plus salt was used to fill up the earth jars, I don’t know. It was

filled to the brim and a rag top lid was affixed to the top of the Jar. A ragtop would let the mixture breathe.

Now the kraut would make. It was turning sour, fermenting, ripening, you know. How Jong does it take for t happen? I don’t know, but my mom did and that’s what mattered. etime during

the week the kraut was made and now the kraut had to be canned, right? Heat water in the big iron kettle, wash and sterilize the Jars, lids, rings and caps, Kraut was stuffed into always-green 14 gallon jars and went through the 12-14 minute boiling bath to can the kraut.

I could barely stand the stench of the raw kraut when we canned. I knew it was rotten somewhat and it looked pale and unappealing. The transfer of cabbage to raw kraut to canned kraut was a process. When it was put into large pans with spare ribs, a bit of pork, or with wieners, kraut became wonderful.

John Casey 10-30-2001

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Stews and soups

Onion soup

4 tbsp butter

2 % pounds onions (6-7)

2/3 cloves of garlic – mashed Ya tsp salt

1 cup dry white wine

1 can- 14 oz chicken broth

1 can -14 oz beef broth

2 sprigs thyme

2 %2 cups water

12 slices French bread ¥2 inch thick 6 oz Swiss cheese

12” skillet, melt butter over medium-high, add onions, garlic, & salt and cook, stirring, until onions are golden brown (30-min) reduce heat to med-low and cook about 15 minutes longer.

Transfer onions to 4-qt pan; add wine to skillet, heat to boiling until wine is reduced, 3-5 minutes. Add reduced wine to onions, stir in broths, thyme, and water; cover and heat to boiling over high heat. Reduce to low; simmer, covered, 15 minutes.

Preheat oven to 450, arrange bread in 15 %2 X 10 2 pan; bake until golden brown and crisp (8-10 minutes). Transfer to plate. Shred Swiss; set aside.

Place six 1 72 – 2-cup oven-safe bowls in the same pan, discard thyme, spoon soup into bowls and top with bread slices. Sprinkle Swiss evenly over bread and bake until cheese has melted and begins to brown, 12-15 minutes.

Tacos — soft or crunchy

1 Ib ground beef/ 12 small Taco shells

1 pkg. Taco Mix/

1 med potato- cooked/ (this is a good touch)

One tomato diced,

4 med onion diced/

4 cup grated cheddar cheese/

Shredded lettuce — 4 head

4 cup grated cheddar cheese/

Taco sauce

Brown beef in a med skillet, add taco mix, onion, and potato, and continue to cook/stir

— turn heat down and hold mixture in the skillet. Warm taco shells in a med-hot skillet for soft tacos about 2 min — flip and cook 1 min.

To serve, Spoon 2 TBSP beef mixture on/in a shell, Add lettuce, chopped tomatoes and onions/Sprinkle cheddar cheese/salsa

Options: spread warmed refried beans on a soft tortilla, add beef mixture/tomatoes/etc = tostadas.

Hot sauce/salsa can replace fresh tomatoes.

‘The best meal was next day’s dinner. Fried food; chicken, shrimp, cornbread, fries, BBQ wings. _ Buddy’s, a pick up restaurant that was packed with customers.

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