SLOT CAR COOKING & RECIPES

[bkrownd]

I believe in (nearly) instant gratification:

Pour a glass of Rex Goliath "Free Range Red" wine (or wine of choice) - begin sipping immediately.

Microwave 1-2 cups pinto beans 2 minutes.

8-10 corn tortillas arranged around the edge of a big bowl, cover with plate and microwave 2 minutes, then flip the steaming pile onto the plate.

Collect a row of: South Point Salsa, Tapatio, Mezetta chimichurri sauce, Extra Virgin Olive Oil, and Kikkoman soy sauce.

Assemble tacos to taste and consume immediately!!!!

[moparjenny]

Man, I came back to this thread to see if I should try something new (planning for a grocery trip this weekend), and I realized I never added my baked spaghetti to this list.

So, here it is. Rob loves this stuff.

BAKED SPAGHETTI

12-oz. spaghetti
1 cup chopped onion
1 cup chopped green bell pepper
1 lb. lean ground beef
1 14.5-oz. can diced tomatoes
1 4.5-oz. can mushrooms
1 tsp. dried oregano
2 cups shredded mild Cheddar cheese
1 10.75-oz. can condensed cream of mushroom soup
¼ cup water
¼ cup grated Parmesan cheese

1. Cook spaghetti according to directions on box or until al dente. Drain and set aside.
2. Saute onions, green peppers, and ground beef in a large skillet over medium-high heat. Once beef is brown, add tomatoes, mushrooms, and oregano. Simmer uncovered for 10 minutes.
3. Preheat oven to 350 degrees F. Grease a 9”x13” baking dish.
4. Place half of cooked spaghetti into the prepared baking dish. Top with half of meat mixture. Sprinkle 1 cup of Cheddar cheese. Repeat.
5. In a small bowl, mix together cream of mushroom soup and water until smooth. Pour over casserole and sprinkle with Parmesan cheese.
6. Bake in preheated oven for 30-35 minutes. Let stand 10 minutes before serving.

[waaytoomuchintothis]

Ooooooo baaaabee! You know how to call out the animal!

ROWF!

[GENERAL MY WAY]

Tator Tot Casserole

I do not have an exact recipe.

1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel tomatoes (your choice on heat level)
1 can chopped green chiles
big bag of tator tots
1 lb of thick sliced bacon
green onions (chopped)
1/2 large yellow onion finely chopped
4 cups shredded cheese (your choice on flavor) I usually use cheddar
1 envelope taco seasoning
1 lb hamburger

Brown hamburger season with salt, pepper, few onion, garlic powder and taco seasoning. Drain and set aside
cut bacon into about 1/2 inch long pieces
fry, drain and set aside
in large bowl mix soups, sour cream, rotel, green chiles, 1/2 of onions, green onions, and cheese mix well add hamburger and 1/2 the bacon stir well.
Add tator tots and mix all well.
Spray bottom and sides of large baking dish or aluminum pan whatever you need to hold it.
Add everything into baking dish and cover with foil.

Bake at 350 degrees for about 30 minutes until tator tots are soft and it is bubbling in center.
Take out and cover with remaining cheese, green onion and bacon.
Put back in oven long enough to melt cheese.

ENJOY

Please remember this make a lot, since I usually make it for race events it gets eaten.

[Ember]

Sorry Ma'am, I just have to ask. What are "tater tots"? I'm guessing they have something to do with potatoes. And "rotel" tomatoes?

I am getting better at interpretation into our local dialect, but these two have me stumped.

[waaytoomuchintothis]

[Ember]

OK. Ta. It's all making sense now. Tater tots = potato gems or pommes noisette

Not sure a Rotel replacement exists down here, but now I know what it is I can sub it. :)

I'm a happy girl now. I've learned my new thing for the day.

[Slotmanmoss]

Fried Mush on p 1. Do that with left over grits. Put leftovers in fridge, then when want them slice 1/4" thin and fry. Very good with brown crust.

Alan

[waaytoomuchintothis]

That's the right way to do it, and do it with bacon grease. Sometimes people try to coat the grits slabs with seasoned cornmeal, and that's okay, but I always feel like I'm eating catfish that somebody stole the fish part out of.

[waaytoomuchintothis]

Rob's Deeply Twisted Bagged Chicken

Okay, I admit it. I love roast chicken from the supermarket. But I don't think a lot of the quality of their birds. I also don't have almost two hours to wait for a chicken, even with vegetables, when I cook it at home. So, when Barbara said her friend in Scotland had cooked a chicken in a roasting bag in her microwave, I started experimenting. The first try was gratifying, using a small bird (5.3 pounds), and a bit of salt and pepper with an envelope of onion soup mix, and it was good, but it could be a lot better. The second was perfection. Here it is. And its fast.

6 pound (plus or minus) bird

I large roasting bag with tie

1 tblspn flour for the bag (physics-- trust me and don't worry about how weird that is)

2 tblspns Paul Prudhome Poultry Seasoning Magic (my favorite), plus anything else you want, like lemon pepper, BBQ, savory, rosemary, onion soup, herbs de provence, Tuscan, Mexican Mole, etc. Any style you want, just throw it in the bag with onions, carrots, small potatoes, celery, enough to feed how ever many folks you're feeding. It doesn't really matter to the cooking time at all. You can cook the bird just as well with no vegetables at all. I made the Mexican Mole with poblano, jalapeno, and chili peppers with onions, but the peppers had to be roasted in the oven first, and skinned.

Put the flour and seasonings in the bag, shake it around, put the washed and patted dry bird in (I trust you have removed the crap they include; guts, liver, gizzard, lizard, heart, lungs, etc), followed by the veggies. Shake it around again. Twist the open end of the bag and fold it over, then tie it tight. Leave a lot of air in, its doesn't matter. Place the whole business in a microwave dish that will hold the chicken, legs and breasts up, with veggies all around. Make certain to tuck the corners of the bag under the bird so they don't flop out and drain the juices away from the bird. Cut small slits in the top of the bag. This will keep the corners from flopping out better than anything.

Check the sticker on your microwave door opening. For 1000 watts, cook a 6 pound bird for 45-50 minutes. For 1200 watts, cook a 6 pound bird a bit less. The skin with brown nicely all by itself. Even if the skin isn't brown as much as you would like on a large bird, the inner thigh will still exceed 165 degrees, which is minimal for chicken. You won't believe the taste. One caution- if you let the temperature deep in the breast exceed 190, the breasts will dry fast on the plate.

You can adjust the timing for smaller birds, etc. Trust the thermometer and enjoy.

[2FER SLOTS]

We like our Mexican here :D
Take your favorite combo burrito recipe, make up a batch and throw them on a hot Weber for 1-1.5 min per side. Just right when you smell the tortilla starting to scorch.
Add a little shredded lettuce,leftover salsa(that you didn't put inside) and quacamole.
You've got NOM!
Still her favorite meal so we have to ration it :lol:

[dreinecke]

I think my blood is finally moving again after last summers visit to HRW HQ!

Johnny - I'm in good shape. I mean, I'm no Bibbster, but who is?

[waaytoomuchintothis]

Quote from "Two Weeks Notice" a movie from a few years ago... "Your cholesterol is too high- you're basically a solid!" My wife gave me a dirty look when that line came up on screen. I've heard it about a thousand times since then, but last week, when I finally allowed my cholesterol to be checked along with hers... Mine is fine! Hers sucks! Its all in the genetic hoohah you are made from.

[TsgtRet]

[waaytoomuchintothis]

Aha! but will you be able to say that at 62? I just did. Of course, that doesn't count arthritis, heart muscle damage (bad docs in Tx), and weighing 340 pounds! But the doc last week said, "Okay, everything checks out fine, but 340 pounds is going to catch up with you sooner or later." He's right, of course, but I love the look on his face when he reads the lab work and nothing's wrong yet. Its all genetics, anyway. Everything from white teeth to flat feet, from good teeth to good vision, teenage acne to baldness and long life, its all genetics, no matter what you do, the strong tendencies toward one way or another was programmed into your DNA from conception.