TUESDAY

Leeky Chicken

Ingredients

2 Chicken Breasts

1/2 Onion

1 Leek (it looks like a big green onion)

1 Boil-in-bag rice bag

Olive Oil

Soy Sauce

1 Lemon

Garlic

Siraracha Hot Chili Sauce (preferred)

Cut up chicken into bit sized chunks (nugget size) and put in bowl with a couple splashes of olive oil, soy, lemon juice, garlic and siraracha sauce (or whatever you like to heat it up - that one is the best though).

The leeks. If you haven't bought these before you only eat the bottom half. Cut into rings like you would a big green onion. Keep them on the side.

Cook chicken until almost done and remove from pan. Add leaks to remaining sauce, set on simmer. Put chicken on a baking sheet with chunk cut regular onion and bake for about 5 minutes at about 450 degrees.

This will put a char on the chicken and onion. (if you like it extra spicy, splash again with hot sauce before you bake. Plop some rice down, cover with chicken and top with leeks and remaining sauce.

It's totally good.

Tim T.

San Diego

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Kick Ass Cookies!

1 box devil's food cake

2 eggs

1/3 cup veggie oil

3/4 c. sugar

1 tablespoon butter

A bit of brown sugar to taste.

The night before, or the hour before put the butter in a frying pan and add the sugar (both kinds) Watch and stir until it starts to turn a deep amber color. Pour into a flat pan lined with foil. Freeze or let dry until hard. Then smash it with a hammer! Fun fun! You can make your own toffee like this, or you can smash up a toffee bar or whatnot. Heath bars are hard to find here, so I make my own. Either way.

Now add the rest of the stuff, cake mix, eggs, & veggie oil. Add the toffee crumbles and divide onto a cookie sheet. Bake for 11 minutes. Let cool and devour. These cookies rock because the cake mix keeps them moist. Make them!

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Bob's Best Breading

For Fried Fish, Chicken, Pork Chops, Veggies:

Flour your items in a shaker bag & then dip in egg wash & drain.
Now the secret recipe. Run some pretzels through your food processor to make
the breading. (chop 'em fine)

Dump out the flour from your shaker bag & put in the crushed pretzels.
Shake your items in the crushed pretzels 'til coated.

Cook in your pan of hot oil. Amazingly tasty crust.

Bob in Peru, Illinois
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Here's another recipie for you! This is called aglia oglia, which is
pronounced AH-ya OY-ya. In my family, it's considered a "first dish": the
either pasta ("macaroni") or soup dish you eat before the "regular American
food". It's easy to make and impresses folks who don't know any better.
And cheep. Cheep is good.

Ingredients:
1. package of angel hair pasta
2. olive oil
3. few cloves garlic
4. salt
5. parsley

Ok, so first of all boil a big pot of water. Make sure you dump some salt
in (about a Tbs probably). If you don't salt the water it won't taste
right. Make sure you toss in a little olive oil too; keeps the macaroni
from sticking together.

While the water is boiling, get out your smallest frying pan. I use the 3
and 1/2 inch diameter cast iron pan. Chop up the garlic very very small.
You can crush but the sugars in the garlic are more likely to carmelize if
you crush; not a bad thing, but makes it taste a little sweeter. Fill
small fry pan with olive oil, so it's about a 1/4 inch deep or so, and heat.
Brown garlic in oil slowly. Slow and steady wins the race on this one. When
brown, turn off gas.

While that's going on, the water should be boiling. Toss in the macaroni
and cook. When the macaroni is ready, reserve about three or four cups of
the macaroni cooking liquid. Then, strain the macaroni and dump into a big
bowl. Add the liquid. Then add the contents of the little fry pan. Mix
up. Sprinkle with the parsley! Yum!

If you wanna get fancy-schmancy with it, you can throw in some steamed
veggies with it. But I like it the old-fashioned way: plain and soupy.

J

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