My recipes

  BRUNCH: My own creation of. hashbrowns/veggies/cheese. only I use POTATO CHIPS for the potatoes. those MEMBERS MARK from sams club. ingredients: IDAHO potatos, SEASALT, VEGETABLE OIL.... PERIOD.... so they are REAL FOOD... i keep a cannister of cubed veggies tomatos/onion/dell/garlic steeped in italian herb mix. platter of chips, sprinkle on veggies, cover with CHEESE ( i like shredded five cheese ) a twist or two of fresh black pepper on the cheese. heat until cheese well melted. MAKE a LOT because they are very popular. kids luvum. go great with BEER. the herbs preserve the veggies. keep them in a airtight container but DRAIN THEM REGULARLY. the liquid they make is INCREDIBLE in soup or gravies or even a salad dressing. my favorite way to use it is in a glass of hot V8 juice, with a tablespoon of the veggie mix. you can use other flavoring instead of italian, like cajun, mexican etc.for other uses like ramen noodle soup etc. enjoy

  Gaulette Every breakfast of my early life was GAULETTE and bacon. We never knew where it came from, only that it had been breakfast for GENERATIONS of Lafontaines. With the advent of the internet we learned it was the main staple of the FRENCH NAVY. As the family geneologist I instantly knew how we came by it. The VOYAGEURS, the guys who pioneered the CANADIAN wilderness in large cargo canoes, were mostly FRENCH NAVAL VETERANS. They later started canada when they founded Quebec. My family is direct decendents of HIPPOLYTE Lafontaine, the "george washington" of Canada. we would fry the bacon and cook the GAULETTE in the grease. For many years of adulthood I still ate it often but have gotten away from it lately. NOW it is a treat!I hope you enjoy it too. SERVE WITH your favorite SYRUP as a DIP. Molasses, maple syrup, Honey etc. as well as bacon and coffee. we like coffee and chicory sweetened with RAW SUGAR to complete the experience. Gaulette in mixing bowl ½ cup whole whea

  V8 soup recipe Lunch : Soup: can of V8 juice, throw in a handful of diced veggies ( onions, garlic, tomatos, dell pepper, herbal mix ) that I have pre-cut, Chicken ramen, sliced roasted garlic stuffed turkey sausage. I like to burn all meat for the grilled flavor. I use a QWIK COOK GRILL that uses NEWSPRINT to cook with QUICKLY. add some water for the noodles. simmer until noodles ready. chopped boiled egg in bottom of bowl when served. sprinkle with cheese. eaten with potato chips crumpled on.

  Aussie bites I LOVE THESE ! and they are GOOD 4U Aussie Bites 1. Makes about 50 mini muffins. Ingredients: 2 cups Regular or Toasted Oats 2 cups Whole Wheat Flour 2/3 cup Brown sugar 1 3½oz can of coconut (unsweetened) OR 1-1/4 cup flaked ½ cup sunflower kernels 1/2 cup of pecans 1 cup finely chopped dried fruit (apricots, raisins, dates, figs, cranberries, etc)— I use a mixture of apricots, raisins and cranberries ¼ cup honey 2 sticks unsalted butter** 1 teaspoon baking soda 2 tablespoons hot water 3 eggs, beaten Method: 1. Preheat oven to 350 degrees. 2. Mix first six ingredients in a bowl. 3. Melt honey and butter together in microwave. 4. Mix baking soda with hot water and add to butter mixture. 5. Pour butter mixture into dry ingredients, add eggs and mix well. 6. Place tablespoons of mixture into non-stick mini-muffin pans (lightly greased) and flatten mixture slightly. Bake 10 minutes at 350 degrees or until golden. Cool on wire racks.

  corn on the cob how do you like yours? I have tried it every way I heard of. my favorite is to microwave the whole ears.  microwave them, leaving the husk on. not only does the husk seal in the moisture but imparts the corn flavor to the ears. they clean up easily after cooking. cut off stem end and squeeze from silk end. ear squirts out clean as a whistle.  just put as many ears as your microwave will hold on a tray. zap for four minutes or so on one side and rotate flip them over for another 4-5 minutes or so. let them cool enough to handle

  grits and eggs Most people don't like grits because they don't know how to fix them. Made according to instructions on the package I don't like them either. But my way they are delicious. For every serving put in the water a chicken bouillion cube or use chicken broth instead of water. Three finger pinch of seasalt. Bring to a boil and add grits. Simmer until firm and stir in a handful of shredded cheese then pat of real butter per serving and lastly a twist from the peppermill per serving. Serve on top of sunny side up egg. Garnish with crumbled bacon.