TUESDAY

Modular Pot Pie

One of my personal favorites, pot pie is easy to improvise with, making it easy to maintain the illusion theat you know what you are doing in the kitchen. You can put just about anything in there and it'll still be edible.

Ingredients:

2 cans cream of mushroom soup

18 oz. bag frozen vegetables

1 cup shredded cheese

1 pre-made double pie crust

Whatever else you think would be good

Directions:

Mix ingredients. Pour ingredient mixture into pie crust. Put top on.

Bake 45-60 minutes at 350 degrees. It's done when the upper pie crust is flaky and lightly browned around the edges.

Serves 4-6, depending on how hungry they are.

I usually make it this way:

Senor Jonah's Mexican Pot Pie

Ingredients:

2 cans cream of mushroom soup

18 oz. bag frozen mexican style vegetables

1 can black beans, drained and rinsed

1 cup shredded pepper jack cheese

Jonah from Orange County, CA

Siobhan's Mayo-riffic eggers on bread!

I love it cause it's cheap, nutritious, and delicious!!
So, ya take a half loaf o bread. Boil about four or five eggs. I like five.
Cut em up real good, and mix them with 2 1/2 cups of mayonasse, salt,
pepper, mustard, and 2 boilt hot dogs (chopped) Spread on bread, and stack
to perfection~ great for parties.

From Siobhan, New Jersey, currently lacking employment.

This recipe is called graham cracker toffee bars.
It tastes a lot like Golden Grahams and I cannot keep it for more than a day in my house.

You will need a jelly roll pan (kinda like a cookie sheet but with higher
sides)
wax paper
PAM
aluminum foil
graham crackers
1 stick of butter
1 stick of margarine
1/2 cup sugar
1/4 cup chopped walnuts (or pecans)

Preheat oven to 350 degrees
Line the jelly roll pan with foil and cover with a single layer of graham
crackers
Heat the butter sugar and margarine to a boil let it boil for five minutes.
Pour the mixture over the graham crackers.
Sprinkle the nuts over the graham crackers.
Bake in the oven for 10 minutes.
Place the graham crackers on a flat surface to cool. ( I use wax paper
sprayed with PAM)
When the graham crackers are cooled, break on the dotted lines and enjoy!

Niecey in Evansville Indiana

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ok i have a simple recipe but it's rrreeeally good. i call it

mac, ketchup and tabasco cheese

ok so what you will need is
1. a box of mac'n'cheese
2. a bottle of tabasco sauce
3. a bottle of ketchup

ok first do what the box of mac'n'cheese says and when you're at the stiring
part of the process, add a toutch or tabasco sauce then stir some more then
add a bit of ketchup and stir some more then once its nice and mixed up, put
it in a plate or bowl or eating surface of any kind and enjoy!

Joel from Toronto, Ontario

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Hey tOdd. I couldn't resist sending this recipe. The orignal version was my Mom's, but I've adjusted it to my taste. Hope everyone enjoys. Mark (USN retired), Saint Louis

Beef Stroganoff

The ingredients

1/3 cup each portobello, shitaki and crimini mushrooms (finely chopped)

1/2 cup onion (diced)

1 pound good cut of steak (I use sirloin), cut in small cubes

1 package of extra wide egg noodles

Sour cream

2 tablespoons butter

Salt

Pepper

2 cans Campbell's mushroom soup

The fun

Mix mushroom soup and enough water to thin the soup (about 1 and 1/4 cup water) and set aside

Cook noodles to desired doneness

In a saute pan over medium heat, melt butter and cook onion until translucent. Add mushrooms and cook for a few minutes, no more than five. You don't want the mushrooms to be mushy, so watch them carefully. Set aside.

In a large pan over medium heat, add steak and salt to taste and brown until medium rare. Drain meat and add back to pan. Reduce heat to medium, add onion and mushroom mixture and mushroom soup. Give several turns of fresh ground black pepper and simmer mixture until meat is cooked through. Remove pan from heat and add sour cream to taste. I add enough sour cream to taste it, but it doesn't over power the dish. Serve over noodles and enjoy with Pillsbury crescent rolls and your favorite veggie.

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