Please share your recipes

[Davy Crockett]

We are going to compile some TOL cookbooks to see if we can use OPM (other people's money) to help defray the costs here.

Feel free to share your favorite goodies and possibly be included.

[Chaplain Chuck]

well... You Asked for it!

Chuck’s Favorite Spaghetti Sauce:
3- 16 OZ cans of Diced Tomatoes
1- LB Ground beef (1/2 kilo)
1- LB Hot Italian Sausage
1- LB Chopped white onion
1- Teasp Thyme
1- Teasp Rosemary
3- Teasp Greek Seasoning
1- Tblsp Oregano
1- Tblsp Season Salt
2- Tblsp Italian spices
2- Tblsp Fresh chopped Garlic
(Optional items: Occasionally I will add a can of sliced Olives and one of sliced Mushrooms)
(Serves 7 to 9)
DIRECTIONS

Brown all meat and onion then add meat, tomatoes, and spices to large pot. Place on stove and bring to boil. Cover and turn down to simmer for 45 minutes, stirring occasionally. Serve over Pasta or as a sauce for Eggplant or Chicken Parmesan

Eggplant Parmesan:
Use Chuck’s Spaghetti sauce (above).
3- Med. Eggplants
1- Lbs Parmesan cheese shredded.
3- Lbs Mozzarella Cheese shredded
6- Eggs
¼- cup milk
1 large container of Italian flavored bread crumbs.
1- Cup Oil (Olive or salad).
DIRECTIONS

Peel egg plants and cut into thin round slices (less than ¼ inch thick). Mix eggs and milk in one bowl and empty bread crumbs into another bowl. Heat oil on medium flame or temperature. Dip eggplant into egg mixture, then bread crumbs and place in hot oil. Cook until brown then flip over and cook other side. Take 9 X 13 pan and grease bottom. Place 1 layer of cooked eggplant on bottom of pan. Ladled thin mixture of spaghetti sauce over eggplant then spread out thin layer of cheeses. Place another layer of eggplant, sauce and cheese in pan. Continue until you run out of eggplant and sauce and top with the rest of the cheese. Place in oven at 350 degrees for 45 minutes until cheese is golden brown.
Serves 9-12 depending on how you slice it and what you serve with it.

Chuck’s Bourbon Whiskey BBQ Sauce:
½- onion, minced
2- Cloves garlic, minced
¾- cup bourbon whiskey (I prefer Crown Royal or Jack Daniels Bourbon Whiskey)
½- teaspoon ground black pepper
½- tablespoon salt
2- Cups ketchup
¼- cup tomato paste
1/3- cup cider vinegar
2- Tablespoons liquid smoke flavoring
¼- cup Worcestershire sauce
2- Tablespoons Molasses
½- cup packed brown sugar
1 to 3- teaspoons hot pepper sauce (I prefer Tabasco) to taste.

DIRECTIONS
1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.


Chuck’s BBQ Baked Beans
1 Can Pork and Beans
1 Can Pinto Beans
¼ Cup BBQ Sauce (I prefer my own but will use others for speed or cost effectiveness)
4 Tablespoons Molasses
2 Tablespoons Brown Sugar
2 Tablespoons Liquid Smoke (Wrights or Stubbs)
1 tablespoon Worcestershire sauce
4 strips of Bacon (Crisp and crumbled)

Add cans to pot and stir then stir in all ingredients, bring to boil then simmer 30 minutes

Chuck’s Chuckwagon Stew:
This is a super easy and tasty Dutch oven dish. Other than hamburger, onions, and potatoes, everything else is from canned goods. There is a lot of liquid in it, so it won't burn easily at all. Try and see if your family or group doesn't just love it!

Ingredients
1 lb ground beef
1 medium onion, diced
1 can of corn
1 can of peas
1 can of stewed tomatoes
1 can of green beans
1 can of baked beans
1 can of tomato soup
1 Bay leaf
potatoes, cut into 1 inch pieces
Prepare your briquets and Dutch oven. Put about 15-20 briquets underneath the Dutch oven
Brown your ground beef and onion together. Then add the rest of the ingredients and stir them together. Cook until Potatoes are tender

Chuck’s Three Meat Chili:

• 4- Tablespoons Chili Powder
• 1- Tablespoon Cumin
• 1- teaspoon Garlic Powder
• 2- teaspoons Spanish Paprika
• 1- Tablespoon Sage
• 1- Tablespoon Season Salt
• 1- Tablespoon Greek Seasoning
• 2- Tablespoons Hot (Pepper) Sauce
• 3- (32 ounce) cans Diced Tomatoes
• 8- Medium Fresh Tomatoes
• 1- Pound Smoked Sausage
• 1- Pound Smoked Beef Brisket
• 1- Pound Ground Beef
• 1- cup chopped onions

Place cans of tomatoes with spices in pot on stove to simmer. Dice fresh tomatoes and onions and add to pot. Cut up Smoked Sausage and Smoked Beef brisket and add to pot. Brown ground beef. Put ground beef in pot with tomatoes, onions and other meats. Place on low heat and simmer for 30 minutes. Stir occasionally. This goes well with Cornbread.

• Serves 9-12.

Onion Swiss Steak
Ingredients
◦3 lb round steak, 3/4" thick
◦2 pkg onion soup mix
◦1-1/2 tsp salt
◦2 cans (10 oz) tomatoes
◦1/4 tsp pepper

Instructions
1.Cut steak into serving pieces, season with salt and pepper and place into Dutch oven.
2.Sprinkle onion soup mix over top and pour tomatoes over all.
3.Cover and cook over a slow fire or set of coals for 2 to 3 hours or until meat is done and tender.

Grilled Spicy Chicken:

• 4 Chicken breast -- boned & Skinned
• 3/4 cups Salsa -- divided
• 3/4 cup Italian salad dressing -- Divided
• 4 slices Mozzarella cheese

Instructions:
In plastic bag combine 1/4 cup each of salsa and Italian dressing; add chicken. Marinate for 1 to 2 hours in refrigerator. Remove chicken and discard marinade. Heat remaining salsa and dressing. Place chicken on gas
grill over medium flame cooking 5 to 8 minutes per side. After turning chicken, top with cheese and cook until melted. Serve over rice or pasta and top with heated sauce...
Serves 4 (so double the recipe to serve

Chuck’s Dutch Oven Taco Pie:
Ingredients
◦1 1/2 lbs. Ground beef
◦1 medium jar of taco sauce
◦6 large corn tortillas
◦8 oz shredded cheddar cheese
◦8 oz can of tomato sauce

Instructions
1.Preheat the Dutch oven and then put the ground beef in. Brown it, and then drain when done and remove from dutch oven.
2.Mix the taco sauce and tomato sauce.
3.Put 3 tortillas in the bottom of the Dutch oven.
4.Put ½ of the ground beef on the tortillas.
5.Put 1/2 of the sauce on the ground beef.
6.Continue with 3 more tortilla shells on top, and then put the remaining ground beef and sauce on top of those tortillas.
7.Sprinkle the cheese on top.
8.Cover the Dutch oven, put 6 coals underneath, 10-12 on top, and bake until the cheese is melted.

Chuck’s Creamy Chicken Enchiladas:

• 1- tablespoon butter
• ½- cup chopped green onions
• ½- teaspoon garlic powder
• 1- (4 ounce) can diced green chiles
• 1- (10.75 ounce) can condensed cream of mushroom soup
• ½- cup sour cream
• 1- 1/2 cups cubed cooked chicken breast meat
• 1- cup shredded Cheddar cheese, divided
• 6- (12 inch) flour tortillas
• 1/4- cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, and then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Serves 6 to 8

Chuck’s Chili:

2- LB Kidney Beans (Canned, OK)
½- LB Pinto Beans (dry)
¼- Cup Water
1- 16 OZ Can Pork and Beans
1- LB Ground Beef
2- 32 OZ Cans of Diced Tomatoes
2- Tablespoons Chili Powder
1- Tablespoon Garlic Powder
3- Tablespoons Tabasco Sauce
1- Teaspoon Cumin
1- Teaspoon Salt

DIRECTIONS
After soaking dry beans for 24 hours and then draining them, in large pot place all beans and cover with water. Bring to boil then simmer for 4 hours. Check that pot doesn’t run out of water while simmering. Drain water and add spices and tomatoes and water. Place on low heat to simmer. Brown ground beef. Put ground beef in pot with beans. Place on low heat and simmer for 30 minutes. Stir occasionally. This goes well with Cornbread.
Serves 9-12 when served with Corn on the cob, salad and Cornbread.

Chuck’s Chili Pot Pie:
(Use Chuck’s Chili recipe to make the chili.)
DIRECTIONS

Place Chili in Dutch Oven or 13X9 baking dish. Cover with Cornbread mixture made from packaged Cornbread mix. Place in 400 degree oven for 15-30 minutes until cornbread is golden brown on top.
Serves 8-12.

Chuck’s Salmon Bake:
1 ½ Lbs Salmon
½ Lemon
1/8 cup Olive oil
1 teaspoon Season salt
1 teaspoon pepper
2 teaspoons Chopped Garlic
DIRECTIONS

Spread out half of oil on a 11X27 inch sheet of aluminum foil. Place Salmon in center of foil and pour rest of oil on top. Sprinkle seasonings and squeeze lemon on Salmon then fold foil into pocket shape around Salmon. Place on baking sheet in oven set at 350 degrees for 45 minutes. Serve over rice with green vegetable.
Serves 4-6.

SPARE RIBS WITH SAUERKRAUT
(SCHWEINERIPPEN MIT SAUERKRAUT)

2 1/2 lbs. pork spare ribs
2 16 oz. cans sauerkraut
3 tablespoons shortening
1/2 cup white wine
1 1/2 cups water
1 medium onion (diced)
1 apple (grated)
1 medium potato
1 bay leaf
3 whole cloves
salt, pepper, Brown sugar to taste

Place ribs in a large pot, cover them with water and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the water and cool the ribs until you can touch them. Cut them into 1 or 2 rib portions. Sprinkle with salt and pepper and set them aside.

In a large Dutch oven (or large oven ready pot) sauté the onion in shortening until glassy. Add the ribs, reduce the heat and cook for 15 minutes, stirring occasionally. Drain sauerkraut and add it to the ribs. Pour water and wine over the ribs. Add the apple, bay leaf and cloves, turn up the heat and bring to a boil. Turn down heat to low, cover the pot and simmer for 1 1/2 hours.

Peel, wash and grate the potato and place into the sauerkraut mixture. Add a little water if needed. Stir and simmer another 1/2 hour. Season with salt and pepper and a dash of brown sugar. Makes 4 servings

Chuck’s Beef Stew

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 1-½ cup Red Wine
• 5 1/2 pounds pot roast
• 6 Carrots
• 4 Small Turnips
• 2 Medium Rutabagas

DIRECTIONS

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
3. Add peeled and cut up vegetables while cooking 2 hours before serving time.

Serves 6 to 8.

Carolina BBQ Rib Rub

4-6 Lbs Country Ribs (Not those wimpy, thin, little baby back ribs. We want Meat!)
4 Tablespoons Non-iodized salt – heaping
2 Tablespoons Garlic Powder – heaping
2 Tablespoons Onion Powder – heaping
2 Tablespoons Paprika - powder, heaping (Hungarian preferred)
1 Tablespoon Season Salt- heaping
1 teaspoon Thyme - ground, heaping
1 teaspoon Sage - ground, heaping
1 teaspoon Bay Leaf (lauris nobilis)- ground, heaping
1 teaspoon Celery Seed – heaping
1 teaspoon Black Pepper - ground, heaping

Sprinkle approximately 1/3 of mixture on ribs, rub in and refrigerate for 1-5 hours.
For a basting sauce, mix the remaining with 1 Cup water, 1 cup vinegar, 1/4 Cup Worcestershire sauce and 1/4 cup oil and bring to a boil. Add the juice of 1 lemon.
Prepare the grill for long term low temp. cooking. Baste the ribs with the basting sauce and let them dry while they reach room temperature.
Baste again and place on the grill. Baste and turn at 30 minute intervals for 5-8 hours until tender. Do not let the temperature rise above 225 for extended periods.
Finish off with Chuck’s Bourbon Whiskey BBQ sauce. Apply when the ribs are nearly done and coals are cooler; approximately 15-20 minutes before serving.

SOUTHERN FRIED CHICKEN
1 frying chicken, skin removed if you want lower fat. (I leave the skin on for the flavor it gives.)
3 teaspoons Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
2 1/2 cups vegetable oil

1. Mix in Paper sack or large Ziploc Bag flour with all seasonings.
2. Heat Oil in large frying pan.
3. Shake chicken in Bag until covered. Shake off excess flour. Sprinkle additional seasoning.
4. Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a little longer
than most.

You can start out with the oil very hot and then reduce it later. This seals in the moisture and
flavor, then cooks it.
Serves 6 to 8 depending on side dishes.

Orange Chicken:

• 2 lb boneless chicken pieces, skinned
• 2 tsp minced zest (Grated Orange Peel)
• 1/4 cup juice from a large Orange
• 1/2 tsp sugar
• 2 tbsp chicken stock
• 1 tbsp light soy sauce
• 1 ea egg
• 1 1/2 tsp salt
• 1/2 cup plus 1 tbsp cornstarch
• 1/4 cup flour
• 1 tbsp minced ginger root
• 1 tsp minced garlic
• 1/4 cup chopped green onions
• 1 tbsp rice wine
• 1/4 cup water
• 1 tsp sesame oil
• dash white pepper
• oil for frying
• dash crushed hot red chilies

Instructions:

1. Combine all ingredients for sauce such as: Minced zest, orange juice, sugar, chicken stock, light soy sauce in a small bowl and set aside
2. Cut chicken pieces in 2" squares and place in large bowl
3. Stir in egg, salt, pepper, and 1 tbs. oil and mix well
4. Stir cornstarch and flour together. Add chicken pieces, stirring to coat
5. Heat oil for deep-frying in a wok or deep-fryer to 375 degree F, (190.5 C). Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
6. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside
7. Clean wok and heat 15 seconds over high heat. Add 1 tbs. oil. Add ginger and garlic and stir-fry until fragrant
8. Add and stir-fry crushed chilies and green onions
9. Add rice wine and stir 3 seconds
10. Add Orange Sauce and bring to boil
11. Add cooked chicken, stirring until well mixed
12. Stir water into remaining 1 tbs. cornstarch until smooth. Add to chicken and heat until sauce is thick
13. Stir in 1 tsp. sesame oil. Serve at once.

Southern Style Ham and Pintos
Ingredients

• 3 lbs. smoked Ham hocks
• 2 lbs. dried pinto beans
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 teaspoon hot sauce (more or less to taste)
• 1/2 medium chopped onion

Directions
To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Rinse and then place in pot with 1 cup water.
Boil pinto beans and ham hocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add, hot sauce, and onion. Boil on medium heat until beans are done to taste.
Serve with rice and a meat side dish. You can also use the ham hocks as your meat side dish.
Chicken Broccoli Casserole

• 3 cups Broccoli florets (about 1 1/4 lbs)
• 2 cups Cubed cooked chicken or Turkey
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup Mayonnaise
• 1/2 cup Grated parmesan cheese
• 1/2 teaspoon Curry powder
• 1 cup Cubed fresh bread
• 2 tablespoons Butter or margarine, melted

Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11-in x 7-in.x 2-in. (2-quart) baking dish; set aside. Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350° for 25-30 minutes or until heated through.
Chicken casserole serves 4.

Chicken Stew

4 boneless chicken breasts, skinless
1 teaspoon minced garlic
1 onion, sliced
3 carrots, sliced
2 celery ribs, chopped
1 cup fat free chicken broth
1/2 teaspoon white pepper
1 cup cooked peas
20 ounce can kidney beans, drained
1/8 cup fat free chicken broth

Directions:
1. Preheat oven to 350º F.
2. Cut chicken into 1" stripes.
3. In large nonstick baking dish, combine chicken, garlic, onion, carrots, celery, broth and pepper.
4. Bake for 1 hour. Remove from oven. Add peas and beans to stew.
5. In blender, combine broth and flour; mix on high for one minute. Pour flour mixture into chicken mixture and stir.
6. Cover and cook for 15 minutes longer. Serve hot;
Serves 4-6.

Texas Pecan Chicken
Ingredients:
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley

Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.
Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.

Chicken Cacciatore

Another of my favorites - a hearty Italian classic. I like it with pasta of course! If tomatoes are not in season, I use a 19 ounce can of tomatoes, drained, in place of fresh tomatoes.


Ingredients:


2 pounds chicken parts
1/4 cup flour
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 green pepper, sliced
1 cup mushrooms, sliced
3 tomatoes, peeled and chopped
1 can (5 1/2 ounces) tomato paste
1/4 cup white wine
1/2 cup chicken stock
1 bay leaf
1 teaspoon basil
Salt and freshly ground pepper


Directions:



Coat chicken parts with flour. Heat oil in a large pan and cook the chicken until golden brown all over - about 10 minutes.
Add the onion, garlic, green pepper and mushrooms and cook for 3 more minutes. Drain excess fat from the pan.
Add the remaining ingredients. Cover and simmer over low heat for 30 to 40 minutes, until the chicken is tender. Remove bay leaf and serve. Makes 4 servings.


Creamy Alfredo Sauce
1/4cup butter
1 cup heavy cream
1 clove Garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions:
Melt Butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add crushed garlic and cheese and whisk quickly, heating through. Stir in Parsely and serve.

Chuck's simple Chuicken and Rice Casserole Bake
Ingredients:

• 1 cup uncooked white rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 7/8 cups water
• 1 (1 ounce) package dry onion soup mix
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Serves 4-5

Chuck's Homade Blueberry Pie
Ingredients
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

[Davy Crockett]

Chuck, you just made me hungry

[bbkaren]

Aunt Pris' Thanksgiving Chicken

13x9 Pan
4-5 Boneless Chicken Breasts
8 oz Swiss Cheese (block or shredded)
1 pkg Seasoned Stuffing
1 jar Chicken Gravy

Arrange chicken breasts in single layer in pan.

Top breasts with cheese (use slices or pile on shredded)

Cover with stuffing.

Pour gravy over the whole thing.

Cover with tinfoil and bake at 375 for...eh, an hour or so (I cut into the chicken to make sure it's done).

Serve with cranberry sauce - one of our favorites. The chicken comes out so moist, and it's SO easy!

[BugoutBear]

Wondering what to do with all those cans of diced tomatoes and beans in your prep stash?

I put this together through Weight Watchers and is one reasons I've lost 87 lbs. It's filling, and a quick hot meal. [It comes to about 3-4 points plus values per serving.]

For a 6 qt crock pot:

1 can diced tomatoes (I use jalapeno or green chili flavored)
1 can black beans (strained)
1 can red kidney beans (strained)
1 can mushrooms
1 can chopped green chilies (optional)
1/2 cup frozen pearl onions
1/2 cup frozen peas
1 cup barley (or 2-3 cups diced potatoes)
1 cup frozen whole kernel corn
1 cup fresh chopped carrots
1 cup fresh chopped celery
1-2 T chili powder (or to taste)
1 T crushed red pepper flakes
1/2 T black pepper
1/2 T garlic powder
1 to 1 1/2 lbs stewing beef, chicken or even chunks of fish like cod (whatever can fit) and set on warm/low overnight.

[BugoutBear]

Slow Cooker Brisket
Brisket
1 can of 'jellied' cranberry sauce
1 packet onion soup

Slice the jellied cranberry sauce about 1/2 inch, lay half on the bottom of the slow cooker, add the brisket and the place the other cranberry slices on top of the brisket.

Pour the onion soup on top.

Set the slow cooker on low and walk away until the following day.
So easy even a Bear can do it!

[therosery]

****Taco Dogs****
take one pack of flour tortillas
one pack of hot dogs
your favorite cheese..I like sharp cheddar but it's good with monterey jack, or pepper jack..if you like some spice.

Take a hot dog, cut it lengthwise, but not all the way through.
shred or slice cheese and put the cheese in the middle of the hotdog, closing it up. Place the stuffed dog in the tortilla and roll the tortilla around the hot dog, holding the tortilla closed with a toothpick. Then
fry slowly in a little oil or pam, until the cheese is melted, and dip the dog in hot sauce..cheap, yummy and the kids love 'em.

**** Frank's Delight****

one package of hot dogs (or use half, if you want to use the other
half in something else.)
one can of french onion soup (or you can make your own)
cubed potatoes, pre cooked
any leftover veggie

Take your hotdogs and slice them into coins, and saute them in a pan with a bit of butter. Once browned, pour off any grease that renders down then add the potatoes, veggies and soup, plus a can of water...cook and add flour to make a roux to thicken the soup. It's tasty, fast and the kids love this.

[Disastercat]

I just spend an hour adding my bread recipe and the Internet ate it, I will have to try again later...this time I'll do it off line first.

[goatlady]

Maybe also keep in mind more recipes like BOB posted - using food storage items and also consider fixing "meals" having to use alternative cooking methods - no power available for those crockpots so how to fix that dish in a Dutch Oven on a wood stove or open fire? Even a solar oven maybe? Not sure which direction the cookbooks are aiming at yet. Maybe not the direction at all, but who knows at this point in the beginning. Think adventure!

[AlaskaSue]

Stuffed Jalapenos Serve hot or cold, these are great

20 Jalapeno Peppers (cut in half and deseeded)
1 lb sausage or bacon (I like sausage & bacon mixed) - cooked and drained
1 cup parmesan cheese
8 oz cream cheese, softened

Combine meat and cheeses; stuff peppers and bake @ 425 (or grill ) for 15 – 20 minutes.