From the kitchen of: Scott Barnes
Crush cookies, sprinkle 1/2 on bottom of 13 x 9 dish. Beat together the milk and pudding until the mixture thickens. Beat together margarine, sugar and cream cheese, add whipped topping and pudding, stir well. Pour mixture over crushed cookies, sprinkle remaining cookies on top. Refrigerate 4 hours.
Directions: pretty obvious; just make a peanut butter sandwich and put a layer of pickle chips in there.
The important thing is to get the right pickles, and they’re hard to find anymore. Bread and Butter pickles (the kind with the little yellow floaty things) don’t taste right. You need real sweet pickles, and they usually only make them in midget size anymore, not as chips. I like to toast the bread lightly, but it’s not necessary. The cool thing is that the pickles keep the peanut butter from sticking to the roof of your mouth, so you can load up on peanut butter if you want.
My dad used to make this for us when we were little kids. I know it sounds strange, but give it a try; it’s great. One of my all-time favorite comfort foods, second only to apple sauce and cottage cheese mixed together.
This is my mom’s signature chocolate chip cookie recipe, and the way our family prefers them. Your mileage may vary; but if you’re cooking for a Mineart, try this out.
Cream margarine, oil, sugar and brown sugar. Beat in egg, vanilla, coconut flavoring. Then add salt, baking soda, flour, cream tartar and mix thoroughly. Mix in by hand: oatmeal, coconut, rice krispies, chocolate and peanut butter chips.
Bake on lightly greased cookie sheet 12 minutes at 350 degrees.
Makes 36 cookies.
I’ve made this casserole several times and it’s really great. The soup that you add is really yummy. I add a bit more water than it calls for here, because it can dry out a bit while baking. We also cut the tortillas really small, because otherwise it’s hard to dish up servings.
Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 qt. shallow baking dish. Top with cheese. Cover. Bake at 350 degrees for 25 minutes or until hot. Serves 4.
Stir in mixing glass with ice & strain
2 oz gin (6 cl, 1/2 gills)
1/4 oz blue curacao (6 dashes, 1/16 gills)
1 dash Angostura bitters
Add lemon twist, cherry
Serve in a cocktail glass (4.5 oz)
Brown the meat and diced onion in your cook pot. Drain excess fat, stir in spices and let simmer for 5 minutes. Add the beans, hominy and chilies. Add just enough water to cover the mixture. Cover and cook over medium heat, stirring occasionally and adding more water when necessary, 45 minutes to one hour until the beans are soft and the chili is thick. Add more spices if necessary.
Cube the cheese and drop it into the pot. Stir until cheese is well-blended. Serve with corn chips.
You’ll need the following:
(Sample the whiskey to check for quality).
Take a large bowl.
Check the whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat.
Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.
Add 1 tsp sugar and beat again.
Make sure the whiskey is still OK – Cry another tup.
Turn off the mixer.
Break two legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Who cares.
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven.
Turn the cake tin 350 degrees.
Don’t forget to beat off the turner.
Check the whiskey again.
Go to bed. Who the hell likes druitcake anyway?
Note from Ron: This is my favorite recipe for Perogies which does spice them up a bit and makes them very tasty.
Dough Ingredients:
•
Mix all ingredients together until dough leaves side of bowl. Roll out on a well floured surface until 1/8 inch thick. Cut into 3” squares, fill with potato mixture and fold into triangles from corner to corner, press edges to seal. Place on brown paper to dry for at least 2 hours. Place perogie in boiling salted water and when they rise lift out and place on dish. Cover with melted butter or ketchup and eat. Fry leftovers.
Perogie Filling:
•Mash boil potatoes until they are chunky, NOT Smooth. Cut up bacon and fry with diced onion until crispy, place in small bowl. Brown down small chunks of Spicy Pork Sausage, add Garlic. Use all together, or separately with potatoes for filling.