Say THAT ten times fast!

2 c cooked peas,drained

2 tbsp butter

1/2 tsp onion salt

1 egg, beaten

1 c cottage cheese

1 tsp paprika

1/4 c sliced stuffed olives, optional

1) pour peas into 1 quart buttered casserole and dot top with butter. Sprinkle evenly with salts.

2) Fold the egg into the cottage cheese and our over peas. Sprinkle with paprika and arrange olives on top if using.

3) Bake at 350F about 20 minutes.

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

1/2 cup mayonnaise

2 tablespoons thawed frozen orange juice concentrate

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded cabbage (red or green)

1 cup shredded carrots

1/2 green pepper, thinly sliced

2 tablespoons golden raisins
Very simple!

1) Mix together mayonnaise, thawed frozen orange juice, sugar, salt and black pepper. Stir in cabbage, carrots, green peppers and raisins.

1 Can condensed cream of celery soup

1/4 Cup mayonnaise

3 Tablespoons prepared tahini

4 anchovies, de-boned fillets, chopped

1 Teaspoon lemon juice

1) Chill the can of soup in the refridgerator for about 4 hours.

2) Blend chilled soup and mayonnaise together; stir in the remaining ingredients.

There you go! Last minute, 2 steps, 1 if you’re really good. It’s easy to mess with this one to suit your tastes.

I won’t say the name, I don’t want to get sued. But those afficionados of boxed cheesey pasta goodness will know what I’m talking about. I don’t remember who E-mailed this to me, but whomever you are, you are and shall always be welcome in my home.

All hail the mac ‘n’ cheese!

8 Cups water

2 Cups uncooked elbow macaroni

1/3 Cup shredded cheddar cheese

1/2 Cup Cheeze Whiz

2 Tablespoons whole milk (whole milk for the most exact taste, 1-2% for a slightly thinner taste. Do NOT use skim. Trust me.)

1/4 Teaspoon salt

1) Bring water to a boil over high heat using a large saucepan. Add in macaroni and cook about 10 – 12 minutes stirring occasionally.

2) Make sauce by mixing cheddar cheese, cheeze whiz and milk in a small saucepan over medium-low heat. stir often so that it won’t burn. Add salt. Once melted and smooth cover saucepan and set to the side.

3) When the macaroni is done strain out the water, but do not rinse. Combine cheese sauce in the macaroni saucepan and mix very well.

Makes 1 12 inch pizza 

3 Cups cooked rice

1/2 Cup grated parmesan cheese

1 Egg, beaten

1 Medium onion, sliced into rings

1/2 Medium green bell pepper, sliced

2 Cups sliced mushrooms

2 Cloves garlic, minced

1 Cup tomato sauce (low-sodium works best)

2 Teaspoons oregano

1 Teaspoon  fennel seeds (optional)

4 1/2 to 5 Ounces Mozzarella cheese, shredded (Part-skim works best)

1) Grease or cooking-spray a 12 inch round pizza pan and preheat oven to 425F.

2) In a mixing bowl combine rice, parmesand cheese and egg. Press into pizza pan to make a crust, then bake for about 20 minutes. Make sure to keep an eye on it as it can burn fast!

3) In a nice sized skillet stir fry  onion and pepper until they’re tender, about 5 minutes. Add in sliced mushrooms and garlic. Cook until mushrooms are browned, about another 5 to 8 minutes.

4) Scatter veggie mix over rice crust; spread tomato sauce evenly over pie and sprinkle with oregano, fennel if used, and mozzarella cheese.

5) Bake 10 to 15 minutes or until cheese is nice and bubbly and browned. Makes 8 wedged servings.

1 Cup Heavy Cream

1 Tablespoon Sugar

6 Pre-made meringue shells or spoge cake cups

3 Kiwifruits, pared and sliced

1) Beat the cream until you get soft peaks forming then fold in the sugar. Spoon into meringue/cake shells.

2) Slice the kiwi slices in half and arrange them however you like over the whipped cream.

3) Enjoy!

This is such an easy and yummy treat you’re going to want to make it all the time. It’s always good to keep frozen shells on hand if you can find them. I’ve seen heavy cream available in long-life pantry storage, like boxed milk, but it seems a bit tricky to find it. Keep an eye on the links because I’ll try to post any to these ingredients if i can find it. 

PS – Of all the types of kiwi fruit I’ve found the best I’ve worked with is the Zespri.

Check this out for more info: http://www.zespri.com

No wonder New Zealanders are called Kiwis!

I think the original intro works best here:

“All measurements and jokes are completely Australian.. you might need to do some research”.

So, here we go…

1 Cup plain flour

1 cup desicated (dried shredded) coconut

1/2 cup cocoa (or enough to make it look REALLY chocolatey)

1cup Butter or margarine.

1 egg

1. Mix everything together in a bowl. If it isnt mixing.. get in there with your hands and kneed it together.

2. Turn oven on to moderate high temp

3. Take some trays (pending on size of the next step as to how many you will need) and do one of the following – grease it, spray it, or flour it.

Now…
getting your hands dirty part and why its called roo poo -

4. Roll the mix into smallish balls – whatever size suits you..

5. Place the balls onto the trays.

Once you have a tray full – admire the roo poo..

lol..

5. Take a fork and press it into the top of the ball to flatten into a
cookie.Bake for 10-15 min. (should feel crusty not soft)

Take from oven – eat warm, allow to cool… pour chocolate over the top even..

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Big thanks to one sweet woman…..who likes to eat roo poo

http://waki.lifewithchrist.org/index.html