TUESDAY

I call it

HEART ATTACK ON RYE

numbers are sorta vague, adjust to suit.....

1/4lb Pastrami
1/4lb Corned Beef
1/8lb Chopped Chicken Liver Pate
Onion Slices
Sauerkraut
Horseradish Paste
Rye Bread (Two Slices)
1 Egg, Over Easy or Fried
Large Slice Swiss Cheese

To assemble:
Take one piece rye bread, put half pastrami on it, put corned beef on
top of half pastrami, put liver pate, put other half pastrami, put
egg, put onion, put sauerkraut, put slice of swiss, spread horseradish
paste on other slice of rye, put top on sammich (other slice).

Eat up!

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Dear Todd,

Here is a yummy recipe that's soooooooo easy no one will believe you made it yourself. It's a good idea to have someone watch you and verify, or video tape the procedure--it's that good.

I am from Los Angeles, California, and I love to make fried chicken because no one from the West Coast knows how to make it worth a damn...except Mary.

My peeps request this all the time and I think yours will too. ENJOY~!

XO~Agent 34-24-34

a.k.a. Robyn

SECRET AGENT FRIED CHICKEN

About 3-or-4- pounds of drumsticks / and or / chicken thighs (with skin & bones)

2 cups buttermilk (you can use 2 cups milk stirred with 1/4 c. vinegar instead)

Rinse chicken and dry with paper towels. Put into a large resealable baggie & cover the pieces with the buttermilk and zip closed--refriegerate for 4 hours, or overnight if necessary.

Meanwhile mix up:

2 cups flour

1 package (DRY) GOOD SEASONS Italian Salad Dressing & Recipe Mix (0.7 oz)

1 Tablespoon garlic powder

2 Tablespoons paprika

1 teaspoon black pepper

1 (32 oz.) bottle vegetable oil, for frying

Remove chicken pieces, one at a time from milk, dipping into flour and pressing to coat flour to chicken. Repeat, using all the chicken. Heat oil until very hot, but not smoking--fry chicken several pieces at a time, turning often for about 13-to 15 minutes until dark golden brown. People will LOVE you.

*after cooking you can cover and refrigerate this for a cold picnic chicken that rocks the next day. @RKH

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Smoothered Burritos

A lot of people worry that this recipe is too spicy (because I’m originally form Texas and like my stuff hot), but it really is just got a good kick to it and that’s about it. For those that are afraid it might be too hot for them, you can delete the additional can of diced green chilles.

Additionally, this is a kid favorite. My friends’ kids LOVE this recipe! They even eat the olives and avocado.

1 lb. ground beef (or turkey if you’d like)

1 pkg taco seasoning

½ white onion chopped

1 pkg large flour tortillas (you’ll probably only use 8 of them, but get twelve just in case)

2 cans Rotel Original (diced tomatoes w/ green chilles)

1 can diced green chilles (4 oz can)

1 can cream of mushroom soup

1 small can of sliced black olives (drained) (optional)

1 pkg shredded cheese – about 2 to 2-1/2 cups ( I like the Monterey Jack/Colby mix)

1 empty soup can of milk

1 avocado – sliced (optional)

Step 1:

Fry the meat up with the chopped onion until completely browned & drain grease.

Follow the directions on the taco seasoning for preparation and add to meat.

Let simmer on low heat for about 5 minutes.

Step 2:

Take a tortilla and put about 1/3 cup of meat in middle, sprinkle lightly with cheese, roll up like a burrito w/ the bottom closed. Place in 9 x 13, greased baking pan (glass is best)

Step 3:

Mix Rotel, green chilles, soup, olives, the rest of the bag of cheese and milk together.

Step 4:

Pour over prepared burritos evenly. Place slices avocado over the top in decorative manner.

Step 5:

Bake @ 350 degrees for 20 to 30 minutes (or until bubbling).

ENJOY!

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