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summery! Send in your bbq! bbq sauce! summer drinks! summer desserts!
oddtodd7@hotmail.com
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The Belly Buster Breakfast
Sub
(AKA The Breakfast Bypass Sub)
Makes 6 subs (which can be wrapped in
plastic wrap and reheated)
1 dozen Jumbo Eggs
1 lb Bacon
1 lb Pork Roll (or taylor Ham, or
canadian bacon)
4 Russet Potatoes (diced in 1/4" cubes
of equal size)
1 small onion (Sliced in 1/4" strips)
Salt and Pepper
18 slices of American Cheese
6 8" sub rolls
The whole magic of this is the order of
cooking. In a Large Skillet, Fry the Whole pound of bacon, then in the
bacon fat, fry the Pork Roll (or whatever ham type thingy your using). Now
at this point you fry the eggs in the remaining fat (I prefer to cook my
eggs over hard, but scramble would work too. Runny eggs have no place on a
sandwich, in my opinion) Then add the potatoes and onions to the pan, salt
and pepper to taste and fry till golden brown and fork tender, yet with a
bit of firmness still. The potatoes should soak up most of the fat (The
Magic part, also the bypass part....lol) Open each roll, place 3 slices of
american cheese on each (This forms a sorta fat grease barrier so you don't
end up with a soggy roll) then add equal amounts of potatoes, bacon, ham
type product and eggs
Yet most may think this sounds unhealthy
(probably is) and just nasty tasting, all that fat will make some of the
best home fries you've ever had.
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Todd,
Don't know if we choose a font ahead of time or not.
I tend to stick to Google's Normal, but go wacky on me.
-Alex K, California
Honey Mustard Chicken
Tastes great as a lunch, snack, dinner, or breakfast
(if you're feeling particularly adventurous). Serves well with mashed
potatoes and vegetables. Much simpler than it sounds, and easily adaptable
for different serving sizes. Don't hesitate to use the honey mustard sauce
as a beverage -- it's quite tasty.
Serving Size: 4
Cook Time: 20 minutes - 30 minutes
Ingredients:
8 Thinly-sliced chicken breasts (about 1/2-1 inch
thickness)
1 tbs oregano
1 tbs seasoning salt
10 pieces of bacon (optional)
1 cup shredded Monterey jack cheese (optional)
1 cup Mushrooms (optional)
1 tbs Vegetable oil;
1/2 cup honey
1/4 cup french's mustard
1/4 cup dijon mustard
1/4 cup light corn syrup
1) Preheat oven to 400. Heat oil in large skillet or
saucepan. Combine ingredients for honey mustard sauce in a separate bowl.
Clean chicken; pound to approx 1/2 inch thickness if necessary.
2) Season chicken with oregano and seasoning salt,
enough for each side. Saute each side in skillet for 1-2 minutes or until
lightly browned. If you're cooking a lot of chicken, sometimes you might
need to do the chicken in two loads. Take off the skillet, dry the oil, and
put chicken on baking dish.
Optional step: Cook bacon and chop
mushrooms. Apply honey mustard sauce on top of the chicken, and then
crumble bacon and chopped mushrooms on top, layering with Monterey Jack.
Don't worry about it getting messy. Although this takes a bit more time and
energy, I recommend this step. If you aren't going to layer it with bacon or
mushrooms, I recommend just skipping the Monterey Jack all together, and
serving the honey mustard sauce on the side (like a dipping sauce).
3) Cook chicken for 15 minutes, or until meat is
white. If you're feeling particularly artsy, you can sprinkle parsley on the
top. Serve and enjoy.
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Dear tOdd:
Love your site! This isn't very summery but it's tasty, and good on a
budget. Hope no one has sent you this recipe already! It sticks to the
ribs, as my Dad would say.
Shepherd's
Pie
*6 potatoes, peeled and cubed
*1 lb. ground beef
*1 1/2 cups frozen veggies (I like to use corn or peas)
*1/4 cup cheddar cheese (optional)
*2 (10.5oz) cans of brown or beef gravy
1. Preheat oven to 350.
2. Put potatoes into a pot with water and some salt, boil until potatoes are
soft. Mash or whip potatoes to your liking.
3. Cook veggies according to package instructions.
4. Brown beef in skillet, spice to taste.
5. Combine gravy and veggies with meat.
6. Apply grease or non-stick spray to 13" x 9" glass or metal baking pan
7. Spread beef/vegetable mixture evenly over bottom of pan. Cover with
mashed potatoes, dot with butter. Add cheese, if desired.
8. Bake at 350 for 25-30 minutes or until top is lightly browned.
(There are a million variations to this recipe, so experiment for fun!)
Melissa
Jacksonville, FL
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Hey Todd,
On the tuna front, see If you can find a
store that sells Heinz Salad Cream. It’s an English product so it could be a
little tricky to find, but well worth the effort. You mix the tuna and salad
cream up and then you could either chop up some little chunky cucumber cubes
and mix in as well… or put some cucumber slices on the top, totally up to
you, both are good.
Salad cream is also great for making potato
salad, or just as an accompaniment in any sandwich situation.
Good luck finding some
Barry in Dallas
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