S.O.S---Sounds gross but ya can't knock it till ya try it! 1.Toast slice of bread 2.Add peanut butter 3.Fry slice of bologna 4.Add to toast 5.Large glass o' milk 6.Mmmmm repeat process
Hmmmm definately not enough interest in this to do a second book. That's cool I can just do a update on the Hokey Ass Cookbook and add what i've received so far.
That's cool man. If I get enough (yes I do realize that it takes some time) we'll do a second cookbook. If not I'll just update book one. Either way I want to have it in print a month or two before the HAMB drags.
Time to step up. I am good for 10 or so new creations. Look forward to some interesting "contests" for the new cookbook. Come'on what kinda recipes do you have? Proceeds go back to feeding drag folks and the HAMB! Plus you get a cool cookbook...............
Pork Tenderloin with Apples 1 – 3.5 lb. Pork Tenderloin (don’t trim, the fat tastes good) 4 – Granny Smith apples – cored and cut into 8ths 5 – Stalks of celery – cut into 1” lengths 1 – Yellow onion – rough chopped 1 - Stick of butter Apple cider Chicken stock Brown sugar 1/2 - Teaspoon rosemary White wine Olive oil, about ½ cup Salt & pepper Season the pork with salt and pepper. In a Dutch oven, heat enough olive oil to cover the entire bottom. Once the oil is HOT pop the pork in and brown both sides. (No grate). Remove the pork and insert the grate into the Dutch oven. Re-insert the pork. Fill the oven about halfway up the sides of the meat with half cider and half chicken stock. Crumble about a handful of brown sugar over the top of the meat and into the liquid. Slice the stick of butter long ways and place the halves on top of the pork. Sprinkle the rosemary over the pork. Simmer for 2 hours. Don’t be tempted to look into the oven, unless you want to. Put the veggies and fruit into the oven. Don’t mound them over the meat. Pour about a cup of your wife’s favorite white wine over the meat. Simmer for another hour. To serve, remove the pork and place it onto a platter. Slice the pork into ½” slices. Drizzle some of the broth (a lot) over the meat and add a few of the squishy apple slices. Pour more of the broth over the mashed potatoes (you made some mashed potatoes, right?) Joe Poutous.
Denise.....YEAH!!!! I was afraid your cookie recipe was in the first cook book and I missed it. You told me what it was once but, p'shut like I remember?!?!? Can't wait!!
Chocolate Peanut Butter Pie 1 pie crust (I'm lazy and use the little white dough guy brand) 1 box of chocolate fudge and 1 box french vanilla INSTANT pudding mixed together in a bowl (I use that brand gelatin that makes some fun) 1 tub of non-dairy whipped topping (it's cool) 2/3 cup of powdered sugar 1/3 cup of peanut butter (I'm choosy) 2 3/4 cups milk (2% is fine) Prepare pie crust as directed. Let cool. Mix peanut butter and powdered sugar using a fork or like device until crumbly. Spread into bottom of pie crust saving a tablespoon or so for a topping. Mix pudding mix into milk for about 2 minutes (don't pour milk into pudding or you get little clumps in your pie like metal shavings in your oil, not a good sign) Pour pudding into pie crust over top of ps/pb blend. Top with 1/3 to 1/2 tub of that whipped topping. Sprinkle with remaining ps/pb stuff. Refridgerate for 2 hours Remove from fridge for 15 minutes to get tasty and serve Variation: Substitute for Chocolate Fudge/French Vanilla: 2 boxes regular chocolate instand pudding or 1 reg choc/1 reg vanilla or 1 any type choc/1 white chocolate or whatever you want to try Or prepare each type according to pie filling instructions on box and pour one on top of the other for a two layer effect. Total cooking time: 20 minutes Total clean up time: Never tried it Suggestion: Make 2. They are really good.
REMINDER!!!!! PLEASE "EMAIL" ZEKE THE RECIPES! its easier for him to keep them in line that way! zeke, i might have 30 now by the end of the week!ive told some gals at our restaurant to come up with recipes you can make while drunk!!!!hope that helps!
Sweet Breeder!! More the merrier. Thanks for the art. I plan to use it some way or another. And teah email the recipes to me. Much easier to track and give credit that way.
What freakin part of EMAILING the recipes to Zeke can't you rummys figure out? (said in my best Drill Sargent voice) To make this work the recipes should be sent to Zeke, NOT posted here. This is a fundraiser for the food at the HAMB drags. None of us have ever profited from it. I would however, like to see enough proceeds to keep the food bank account stocked AND be able to hand some cash over to Ryan after the drags.
Zeke, E-Mailed you a couple of my recipes. Good luck with this cook book. Let us know when they are available. 41 Dave
well, itll be later this weekend for she gets them all. but i have a couple others workin on some also!!!! and KROPDUSTER says sorry for pming them insted of emailin them!!!!he's only on step 1 of the 12!!!
Thanks guys, I really want to thank everyone for the help so far and for the recipes and art to come.
hey ya z!!!we got swamped all weekend and then went to a food show the last 2 days!!!oddly enough, i think i might have gotten food poisoning the night before! how ironic! anyway, scouts honor, i will get them emailed by the end of the week!!!!sorry for the delay!
Hey Zeek I will send you the family cookbook we made up for the family for Christmas. I already sent you my favorite one for Bacon Grease Gravy. Gumpa
The Jalopy Journal
