REDNECK CASSEROLE

1 (28 oz.) Can Baked Beans

6 to 8 Hot Dogs
4 Cups Tater Tots
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 350. Spray a long casserole dish with cooking spray. Put teh baked beans into the dish. Cut up hot dogs and mix them in with the baked beans. Cover with tator tots. You can use more or less than 4 cups everywhat you like. Just make sure the beans and dogs are covered. Bake for 30 minutes and then turn off your oven. Sprinkle with cheese and place back in the oven it should be hot enough to melt the cheese. Can serve with sour cream, ketchup or mustard if you like. Very good.

EASY BBQ

1 Lb. Ground Chuck or Turkey

1 Small Onion, diced
1 Can Tomato Soup, not the family size
1 Tablespoon Ketchup
1 Teaspoon Mustard
1 Teaspoon Sugar

Brown the meat with the onion, drain. Mix in the rest of the ings and heat . Serve on mini buns or regular hamburger buns. Can top them with mayo, cheese and pickles.

FRYED MOZZARELLA DIPPED SANDWICHES

2 Eggs
Salt
Flour
Italian Bread Crumbs
Sliced Mozzarella Cheese
Bread of your choice(Texas Toast is good for this)
Oil for frying

Beat eggs and salt together in a shallow bowl. Set up two plates, one with flour and one with bread crumbs. Put the mozzarella chese on the one piece of bread and then put the top on. Dip in the flour, then the egg and then in the bread crumbs. Heat oil in a skillet over medium heat. Fry until they are golden on both sides, then remove to a paper towel-lined plate to drain. Can use marinara sauce to dip these in or can add sliced pepperoni to the sandwich if you like.

BAKED HOT DOGS

8 Hot Dog Buns
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese

Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...

SARDINES AND TRISCUTS

1 Can Sardines
1 Jar Mustard
1 Box Triscuts

Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.

PICKLED PEAS

11/4 Cups White Wine Vineger or can just use white
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like

Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.

ROASTED BROCOLLI

2 Lbs. Brocolli or 2 Large Bunches, cut into large florets
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon


Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.