Mustard Broiled Fish

2 lbs fish fillets
1/2 t salt
2/3 c mayo
3 T Dijon mustard
2 T parmesan
2 t chives

Preheat your broiler. Line your broiler pan with foil (cut slits in it, dummy) and spray with cooking spray.

Put fillets on prepared pan. Sprinkle with salt.

Combine mayo and mustard in a small bowl; mix well. Spread over fillets.

Sprinkle them with parmesan. Broil fillets until top is lightly browned and fish flakes easily with a fork. Sprinkle with chives.

Ham and Tater Casserole

1 pkg hashbrowns, frozen
1 c chopped ham
1 pkg sliced cheese
1 small onion
1 can cream of mushroom soup
1 c milk

Place 1/2 of potatoes in baking dish with chopped onion, 1/2 of cheese, 1/2 of chopped ham, and add a little salt. Add rest of stuff but put cheese on top. Mix soup and milk and pour over ingredients. Bake for one hour at 350 or until it bubbles.

Leg of Lamb

Get a 5-6 pound leg of lamb with the skin still on. Season with salt and pepper.

Place skin side down on a rack in a roasting pan.

Do NOT add water and do NOT cover.

Roast in slow oven (300 degrees) until a meat thermometer measures 180 degrees. Takes about 30-35 minutes per pound for roasting.

Ham with Honey and Brown Sugar

5 lb fully cooked ham
1 c pineapple juice
1 c brown sugar
1/2 c honey


Place the ham in a roasting pan. Preheat oven to 350. In a saucepan combine the pineapple juice, brown sugar, and honey. Stir and simmer for about 10 minutes. Pour the glaze over the ham.

Bake the ham uncovered for about an hour or until warmed through.

Parmesan Chicken

3 chicken breasts (boneless and skinless - we get the big chicken boobies from Sprawl-Mart)
2 T olive oil
1/2 t garlic powder
2/3 c parmesan
1 t Italian Seasoning
1/4 t black pepper
Salt to your likin'
Tomato paste
Spaghetti
Spaghetti sauce

In a bowl combine the olive oil, garlic, parmesan, Italian seasoning, and black pepper. Lightly grease a 9 x 13 pan and preheat your oven to 350.

Put your chicken in the pan. Rub some of the seasoning on it. Add some salt.

In another bowl combine the tomato paste with some water (til it looks right) and add a little seasoning if you want (at least some salt).

Put some on top of the chicken. Put foil over the pan. Put it in the oven.

Bake until the juices run clear.

Make your spaghetti according to package directions. Add sauce.

Eat.

Glazed Beef Patties

2 T butter
1 1/2 lbs ground beef
3 T chopped green onions
2 T dried parsley
1 clove garlic minced or 1/2 t garlic powder
1 egg
1 c bread crumbs
1/2 c beef broth
1/2 c tomato juice

Preheat broiler. Melt butter in a medium oven-proof skillet. Combine beef, green onions, parsley, garlic, egg, and bread crumbs in a bowl.

Form beef into patties. Add to skillet. Broil until browned - about five minutes on each side.

Add broth and tomato juice to skillet. Broil until beef is cooked through. Remove skillet to stove top.

Remove patties from skillet. Bring pan juices to a boil over high heat. Boil until reduced by half. Pour over patties.

White Trash Chili N Cornbread

1 lb ground pork sausage
1 t onion powder (or 1/2 c chopped onions)
1/4 t black pepper (or 1/2 c chopped green peppers)
2 cans red beans (drained)
2 cans tomato sauce
1/4 t salt
Dash of Italian seasoning

Brown sausage with onions and peppers in pan.

Combine all ingredients in slow cooker.

Cover and cook on high for two hours.

And remember

Beans beans
Good for your heart
The more you eat
The more you fart
The more you fart
The better you feel
So eat your beans
At every meal

Cornbread

1 c flour
1 c yellow corn meal
2/3 c white sugar
1 t salt
3 1/2 t baking powder
1 egg
1 c milk
1/3 c vegetable oil

Preheat oven to 400. Spray cake pan (or iron skillet if you have one big enough and it doesn't have a wooden handle) with cooking spray.

Mix ingredients in a bowl. Pour into pan. Put in oven for 20 - 25 minutes or until toothpick inserted comes out clean.

Jalapeno and Beef Cornbread Pie

1 lb ground beef
1 c yellow cornmeal
1 c milk
2 eggs
1/2 t baking soda
1 T bacon drippin'
1 (8 oz) can cream corn
3/4 t salt
1 large onion, grated
1 lb sharp cheddar cheese, shredded
5 jalapenos, chopped

Preheat oven to 350. Heat a medium skillet and add beef. Cook, stirring continually, until browned and crumbly. Drain.

Grease a 10" ovenproof skillet (read: cast iron) or baking pan. Combine cornmeal, milk, eggs, baking soda, bacon drippings, corn, and salt in a large bowl.

Spoon half the cornbread batter into prepared skillet. Spread beef over batter. Top with onion, cheese, and jalapenos.

Spread remaining cornbread batter over filling, covering completely. Bake until browned on top and cheese is melted. It takes about 50 minutes...or 1 whole episode of Cops, time to go pee, and grab another beer.

Monster Pot Pie

Brought to you by Mix.

Here we go:

2 cans Campbell's Chunky Stew or Chicken Gumbo
2 frozen 8" pie shells
1 spritz of cooking spray

Preheat oven to 350. Place one frozen pie shell on top of cookie sheet. Pour the two cans of Campbell's Chunky in to the pie shell.

Carefully remove the remaining pie shell out of the aluminum pan and place on top. Sealing sides with fork. Spritz a bit of flavored cooking spray. (I use Pam Butter flavored) on top to encourage browning. Bake for 45 minutes. Serves 6.

Total Cost: $4.57 approximately .76 cents per person.
Prep Time: 5 minutes

Beef Burrito Filling

Beef Burrito Filling

2 lbs hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce

Brown the hamburger meat. Drain it. Put it back in the skillet. Add the other three ingredients. Mix it all together to warm it through.

Whoa-la....beef burrito filling.

MacBubba Sloppy Joes

MacBubba Sloppy Joe

2 lbs hamburger
1 can 'mater sauce
1 bottle BBQ sauce of yo' choice
1 t mustard

Cook the hamburger until it is done and then drain it. Add the other stuff to it. Season to taste.

Mad Dogs

Mad Dogs

1 package hot dogs
1 package shredded cheese

Put a slit in each hot dog, but don't cut them all the way through. Stuff with cheese. Arrange on a cookie sheet. Put in oven at 400 degrees until cheese is melted.

K-so-dee-ahs

This is so simple... Ready?

Here's your grocery list...and yes, you can write it using lipstick and paper towel - after all...this is my quick, rednek version:

Boneless, skinless chicken breast
Cheddar cheese soup
Taco sauce
10 flour tortillas
Shredded cheddar

When you get home, put your chicken in a pot that you melted some butter in (or a skillet depending on how much you are making). Add what ever seasonings you want. Cook the chicken until it is done and chop it up. Add the soup (do not dilute it) and about half a cup (less if you want) of taco sauce. Mix it all up. Oh yeah, by now this should not be on hot stove.

Heat your oven to 350 and get your cookie sheet out...a cake pan works too. Warm up your tortillas by wrapping them in paper towel and microwaving them for a few seconds.

Add some of the chicken and cheese soup mix to a tortilla, add cheese, fold in half, and seal with a little water. Put it on the cookie sheet. Repeat until your cookie sheet is full. Bake them until the cheese is melted.

There you go.