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.

  yogurt you can love Make chocolate pudding using plain yogurt instead of milk. blend in flavored syrups. especially vanilla. blend in choc syrup

  shrimp biscuits Make biscuit mix add some TONES seafood herbal mix. Throw in some shredded cheese. Add a handful of cooked shrimp diced small. Bake until firm enough to remove from pan. Put on rack and swipe each with melted garlic butter. Finish cooking by toasting.

  crawfish cornbread Mardi Gras Crawfish Cornbread It’s Mardi Gras time, and so it’s time for crawfish. 2 cups yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon Creole or Cajun seasoning 6 eggs 2/3 cup vegetable oil 1 yellow onion, finely diced 8 ounces cheddar cheese, grated 1 (12-ounce) bag frozen corn, thawed 2 pounds crawfish tail meat, finely chopped 1 (4-ounce) can diced jalapenos Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed. Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

  lazy persons jerky i made jerky for a very long time. the way i did it was have TURKEY PASTRAMI LOAF thin sliced at store. it's already cooked and seasoned. it dries easily. i like it thin like potato chips. comes out crunchy not hard to chew. think turkey chips. like bacon. i have some test batches i vacume sealed in glass jars 30 years ago. it still looks fresh.

iced tomato soup What's for dinner ? Ice cold vine ripened tomato soup and hot garlic bread. Dice tomatoes mix with chunked cauliflour and dell peppers. Sprinkle liberally with sea salt and cajun powder. Let chill in reefer. Will make juice. Toss periodiclly for a couple hours. Serve sprinkled with fresh squeezed juice of half a lemon and grated cheese. Serve with hot garlic bread. Yum yum..

  rice krispy cookies i like to add a tablespoon of vanilla to the melted butter. brings out the marshmallow flavor. sometimes chopped pecans too... and once in a while M&M's...

  slop stew slop stew what's for lunch? 1 can V8 juice 1 can ro*tel 1 can chicken broth 1 can navy beans 1 handfull frozen onion/garlic/olive/dell mix 2 pre smoked organic turkey weenies cut up, mostly for flavor 1 handfull frozen grilled chicken breast strips 2 large handfuls cabbage cole slaw 1/2 bag of steamed new potatoes... cut up... the kind that comes in bag ready for steaming in microwave. put all in crock pot. since everything is pre-cooked all you have to do is cook until the cabbage is clear. serve with a pat of real butter on bottom of bowl. you can add shredded cheese or sliced boiled egg no salt, no pepper, no anything else. quick cheap simple and easy and delicious

my salmon cake recipe saute a few table spoons of my pre-mixed veggie mix in garlic butter. consists of diced onions/garlic/dell/tom/olive add to second mix one scrambled egg mixed into one 14 oz. can salmon well drained add a tsp of cajun powder or any other seafood seasoning powder crumble six saltene crackers add the two mixes together fry well in garlic butter makes 12 golf ball sized patties.

  my roasted cauliflower recipe put a couple oz.s extra virgin olive oil in a glass with a tbsb minced garlic. heat to boil. let stand cut all stems off cauliflower, dividing into quarter sized flowers. pour oil/garlic in large bowl. pour in the flowers and toss well coating all with oil. sprinkle liberally with cajun powder and seasalt. toss again. sprinkle again. spread in rectangular tray and put under broiler. when first side is edge burnt flip and do the other side. drain the drippings ( SAVE for a dip ) sprinkle lightly again with cajun powder seasalt. edge burnt the second side... it's done. drain remainder of drippings add to first. use the drippings as a dip. fantastic.

  upside down potato onion dish http://myfridgefood.com/recipes/salads-and-sides/upside-down-potato-onion i made this before but can't find the recipe on my page so putting here in notes. todays meal. i make it different. with dehydratd scalloped potatos and a little potato powder and start with fried bacon...

  cajun powder Ingredients 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Directions Combine all ingredients thoroughly and store in an airtight jar or container.

Dollies 24 hour fruit salad be the hit of any party. bring this. make sure it’s a big bowl of it because it’s gonna be popular. once you make it you are hooked. it is the defining element of our holidays. 24 hour FRUIT salad so called because it takes that long to make this delightful FRUIT SALAD that proves to be the hit of any fun gathering. COMBINE 3 egg  YOLKS , 2 tbp vinegar, 2 tbp sugar and DASH of salt. COOK over LOW HEAT in  DOUBLE BOILER  while stirring ocassionally until thick. Put aside to cool combine 1 #2 can pineapple tidbits 1 can dark sweet cherries ( pitless ) or you can substitute queen anne cherries 1 can fruit salad 1 small can Mandarin orange sections 2 cups marshmallow miniatures DRAIN WELL WHIP 1 pt carton of whipping cream MIX ALL TOGETHER WELL in large glass bowl cover with wrap and REFRIGERATE for 24 hours ( thus the name ) when served it should be FIRMLY SET UP to quiche consistancy. Make double batches ( it’s gonna be popular ) seperately you can’t just doub

  chicken cheese veggie tator tots lunch is served. was delish. huge amount. enough for three meals for both of us. whip can of cream of chicken soup and cream cheddar soup and can of chicken broth. use the broth to rinse out the soup cans. a few twists of fresh black pepper and float a couple tbsp real butter in it. pop in microwave along with a mixed veggie bag. one that is made to pop in microwave to steam them. bring all up to heat and whip the butter in. stir in a shredded can of chicken. stir in the veggies spread a bag of pre-cooked tator tots in bottom of dish. pour mix onto the tator tots sprinkle heavily with shredded cheese. bake at 350 for 50 minutes. broil for 10 minutes to brown cheese well. let cool enough to set up before serving.