TUESDAY

Jani
From: New Orleans but living in Baltimore

Why I like it: It is good and good for you

Here is how I make

chicken soup

Chicken breasts...de-skinned and de-fatted (otherwise
you have to skim more goop and fat off the top)
Equal amounts Chicken stock and
Water
Carrots...sliced up into bite sized pieces
frozen peas
frozen corn
noodles or rice
salt and pepper
garlic powder
Tony Chachere's and Lowry's
Fresh parsley all chopped up

Boil chicken in seasoned chicken stock and water until
done. Remove. Skim the scum off. You might need to add
more seasoning because the skimming removes part of
it. Taste it and see.
Put in carrots and boil for awhile
Add peas and corn
Meanwhile tear up the chicken
Put the chicken back in
When the carrots are done add the noodles or rice and
cook until they are done. 20 mins for rice, less time
for noodles.

Put it in a bowl sprinkle chopped up parsley on top
and eat it. Usually I make yeast rolls to have with
it, but biscuits are good, too.

You can vary the amounts depending on how many you are
and how hungry you are...and it freezes really well. I
don't like to freeze the rice or noodles (because they
can get mushy) so I usually just freeze it and then
add the other stuff upon re-heating. You can change or
add other vegetables depending on what you like or
have. You can also add onions if you like them, but I
hate onions. Really really a lot. The only thing I put
them in is pepper steak, but I pick them out.
If you have a cold, make sure you put extra pepper in
it. It makes you breathe better.

Greetings! So, here's a recipe that's quick and easy - it tastes pretty
damn good as well. Preferably, you should make this after a crappy day at
work...or a crappy day in general will suffice. Makes an awesome
accompaniment to multiple beers, a couple bottles of wine, vodka and ice, or
whatever else may help you forget about your day.

LUMPY BUMPY PIZZA

1 can of flaky biscuits (8-count can found in the refrigerator section of
grocery store)
1 jar of pasta sauce - whatever kind you prefer (we recommend spicy if you
like it hot, baby!)
1 package of shredded mozzarella cheese (at least 3 cups)
1 package of sausage (we use Hillshire Farms all beef smoked sausage - comes
in a "U" shape)

Preheat oven to 375 degrees.

1) open the can of biscuits and separate each one into two or more sections
- the smaller the sections, the easier to work with
2) put biscuits in a large bowl, add pasta sauce to cover and about 1 cup of
mozzarella cheese - stir mixture together until blended
3) cut sausage into small, bite-size pieces and brown in a frying pan -
drain fat
4) layer bottom of glass cooking dish (9x9 or similar) with
biscuit/sauce/cheese mixture
5) put a bit more pasta sauce on top of biscuit mixture and spread evenly
6) add sausage and spread to cover
8) sprinkle remaining mozzarella cheese on top - covering completely

Put dish in oven and cook for about 20 to 25 minutes or until cheese is
melted, bubbly, and turning gold on top.

This is a super-easy dish that makes awesome leftovers. You can substitute
pepperoni, sautéed veggies, or whatever in place of the sausage. We have to
give credit to Betty Crocker - this started with her recipe but we morphed
it into my own: simpler ingredients, changing the name, providing options,
etc.

Cheers!
-Clint and Adam
Albuquerque, NM

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