Place crackers in a food processor (or just smash the bejesus out of them) until finely chopped. Combine cracker crumbs, turkey, pork, green onions, 1/4 cup hoisin, and remaining ingredients except cooking spray in a large bowl.

Form into loaf and put into lightly greased bread pan. Spread remaining ¼ cup of hoisin sauce across the top. Bake at 350° for 30-35 minutes or until a thermometer registers 165°. Let stand 5 minutes. Serve with mashed potatoes or rice.

Then just chop in little cubes the fresh salmon (don’t use the smoked sliced one, it can become a disaster) use the pepper, dill and a bit of onion salt, the put it on a pan with the olive oil at medium temperature for about 4 minutes -fish doesn’t take a lot of time for cooking, besides it’s chopped- then set temperature to low, add the evaporated milk and a small amount of powered cinnamon, stir for 2 or 3 minutes, and only then at the salt, set aside.

The farfalle pasta is made just adding it to boiling water, if itÅ› a good pasta won’t take more than 4 or 5 minutes to be al dente, just follow the instructions on the package.

You may serve it with a little of grated gouda or tilsit cheese….and bon apetit

SUPER-SIMPLE BAKED ZITI

Ingredients:

1 lbs. ziti pasta
1/2 lbs. (8 ounces) of shredded mozzarella cheese
1/2 lbs. (8 ounces) of shredded mild chedder cheese
1 jar of pasta sauce (try and avoid those with cheese in it)

Directions:

Preheat oven to 350 degrees. Prepare pasta as instructed and drain. Place pasta in a mixing bowl and add the jar of sauce, all of the chedder and half of the mozzarella cheese. Combine, do not stir (difference being that if you stir you’ll break up the noodles).

Pour mixture into an appropriate sized backing dish or casserole dish. The mixture should be a couple inches thick after pouring into dish. Add the remaining mozzarella cheese to the top of the pasta. Bake for 25 minutes. Let rest for 5 to 10 minutes and serve.

Serves 4 to 6, depending on how healthy your appetite is. In my house it serves 3 to 4 people.

Using your pocketknife cut off 4 to 5 inch length of sausage. Peel excess casing off sausage (if necessary). Impale on stick. Roast over fire until crackily and juicy. Slice lengthwise with pocketknife (note this can also be done before cooking – butterflied sausage!). Break open bun (DO NOT SLICE – I don’t know why this makes a difference, but it does) and place sausage in bun. Cover with mustard. Enjoy. Best on days when weather is drizzly – the fire is more smokey that way.
Recipe variations – kids can be eased into this culinary delight by giving them hotdogs. Heck, they can even roast them themselves!

What you need:

*3lbs. of ground beef or ground turkey
*Taco seasoning ($.68 at your local grocery store)
*Slice bell pepper and/or onion
*Salsa of choice
*Sour Cream
*Cheese
*Large pot and stirring spoon
*Oven or grill
*Water

Step 1:
Place large pot on grill or oven top (Medium Heat).

Step 2:
Throw 3lbs. of ground meat into large pot.

Step 3:
Brown meat in large pot, using spoon to break up chunks and turn meat periodically.

Step 4:
Once meat is browned, add taco seasoning and water; the back of the packet of taco seasoning should give you specific proportions, but generally one packet seasons one pound of meat with one cup of water added. For this recipe, I use 3 packets of seasoning and about 2.5-3 cups of water.

Step 5:
Continue stirring the browned meat/taco seasoning/water concoction until seasoning is evenly distributed throughout pot, and the water is just about boiling.

Step 6:
My favorite part: Add as much sliced bell pepper, onion, and salsa as you like. I usually use about 3 tables spoons of salsa and just throw in my vegetables until I think it looks good. Stir thoroughly.

Step 7:
Let it all boil for a few minutes–just long enough that the veggies start to soften on the outside without softening all the way through.

Step 8:
Dish it out into your favorite bowl of choice. Top it off with some sour cream, cheese, and additional salsa, and enjoy ’til your heart’s content.

Total time from Step 1 to Step 8: Less than 30 minutes. Whether you’re whipping up something quick after work or entertaining guests on the weekend, this recipe rocks.

It also can be adjusted to fit any quantity simply by changing the ratios of meat and seasoning, and, although I haven’t tried yet, I’m sure you could cook it in an open dutch oven while camping.

Cheers!

2lbs. ground beef, lean
2 packets onion soup / recipe mix
2 eggs
1/2 cup oatmeal
1/4 cup teriyake sauce
1/4 cup BBQ sauce

Mix all ingredients (except the BBQ sauce) in a bowl thoroughly.
Transfer to metal bread-loaf pan and press it down so that fills the corners of the pan
Spread the BBQ sauce on top.
Bake at 350 degrees for 1 hour, or until internal temp reaches 165 to 170 degrees.
Let rest on counter about 15 minutes. The temperture will continue to rise and reach serving temperture, 180 degrees.

Darren
Massachusetts