Ingredients:

• 1 can of ragu
• 1 pound of fried beef

Fry beef in pan. Add ragu. Pour over noodles. Enjoy!

Ingredients:

• 3 Tablespoons granulated sugar
• 3 Tablespoons lemon pepper
• 3 Tablespoons paprika
• 3 Tablespoons dry barbecue seasoning
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Directions:
Mix all ingredients together and store in airtight container. Best used on pork can also be used on thick cuts of beef.

Serve with a one liter bottle of Don Pedro Mexican Brandy, a pop tart, and a chalupa. Then visit Rio Baño.

Ingredients:

• 1 ½ cups olive oil
• 4 fresh jalapeno peppers coarsely chopped
• 2 poblano peppers coarsely chopped
• 1 Tablespoon crushed red pepper
• 1 teaspoon salt
• 8 turns freshly ground black pepper
• 1 Tablespoon minced garlic

Directions:
Combine all ingredients except garlic in a saucepan over medium high heat. Cook, stirring frequently for 4 – 5 minutes (after it has reached a boil). Stir in garlic and remove from heat.
Allow to cool to room temperature.
When cool, pour into food processor and pulse 16 times. Store in a glass airtight container for 1 week.
Keeps up to two months.

I guess you just keep it in a jar and put it in a curio cabinet.

Brad or John didn’t tell me what to do with Piri Piri once it is produced. Maybe it kills fire ants.

Serve with an inexpensive Champagne and drink it with 2 or 3 couples who like to wear sweaters around their necks. You know, to look preppy. WARNING!: Don’t get in the hot tub with them after they drink the Champagne! No matter how many times they ask. Enjoy! Be responsible! Keep your laws off my body?

Last time I visited Pen island with my girlfriend, she was hungry for some beef. Make this dish and your girlfriend will want the beef bad!

Ingredients:

• One pack of mushrooms whole or sliced
• One can of tomato paste.
• One or two lite beers.
• Six cloves of garlic.
• One pack of baby carrots.
• Six large beef short ribs.

Directions:
Fire up your grill–preferably a charcoal grill. Get it to medium hot. Put an iron skillet on the grill and get it hot. Insert the beef short ribs onto the grill to brown them (3 minutes a side.) Set aside beef short ribs on a plate. Take the iron skillet off the grill and pour a mixture of tomato paste and the beer into the iron skillet. Put the beef short ribs back in the skillet and dump the mushrooms and carrots into it. Mince the 6 cloves of garlic and put it into the skillet.

Cover the iron skillet with aluminum foil and place onto medium-hot grill. Cook for two or three hours, making sure that the liquid does not boil away. If you need more liquid, add water or beer.

Ribs are done when meat falls apart when picked up with a fork.

Note: if you have a iron dutch oven, that works better than the iron skillet and foil.

Serve with a room temperature grain alcohol mixed with purple Kool aid (don’t add water, just the powder). Keep drinking the alcohol and eat nothing but Twizlers and EZ Cheese for a week. Once the boundary between your conscious and subconscious mind blurs, steal a male donkey from a local farmer. Ride the donkey (only stop for extra Depends undergarments, vienna sausages, and pickled eggs) until you reach Jonesboro, Arkansas. Go inside the nearest John Deere dealership and order a 5003 Series Tractor and a bowl of sheet metal strips. When the salesman says “What tha hell?”, tell them your name is Optimus Prime and punch that stupid donkey in the mouth!

After a long time of drinking red wine at Dante’s for our Lenz Christmas party, I convinced the server to give me the recipes for their dipping sauce. Yum.

Ingredients:

• 1 cup mayo
• 1 egg (hard-boiled and finely chopped)
• 1 tsp. dry mustard
• 1 tsp. anchovy paste
• 2 tsp. capers (small size)
• 1 tsp. chopped tarragon leaves
• 1 tsp. minced garlic

Directions:

Add mayo to mixing bowl and stir in hard-boiled chopped egg. Stir in dry mustard, anchovy paste, capers, tarragon leaves, and garlic. Stir until anchovy paste disappears.

Serve with a fine liquor dispensed from a flask shaped like a cell phone. Play a round of golf with a stranger. You know… someone who you get paired up with because you showed up by yourself. And they need a partner. You might get killed on hole 12, or you might make a life-long friend. Enjoy!

The rest of the sauces’ recipes are just the ingredients… until I experiment, you’re on your own…

I’d heat them up though.

Dante’s Horseradish Sauce

• Mayo
• Sour Cream
• Horseradish
• Onion Salt
• Worcestershire sauce

Dante’s Teriyaki Sauce

• Soy sauce
• Ginger
• White sugar
• Vinegar
• Finely chopped green onions

Dante’s Sweet & Sour Sauce

• Crushed pineapple
• Pinapple juice
• Brown sugar
• White sugar
• Ketchup
• White vinegar
• Worcestershire sauce
• Soy sauce
• Tabasco sauce
• Salt
• Corn starch

Ingredients:

• 1 package Deer Burger Ground Beef or Ground Turkey works)
• 1 Can Red Kidney Beans
• 1 Can Light Red Kidney Beans
• 1 Can Black Beans ( I like to double the black beans)
• 1/2 - 3/4 White or Yellow Onion (diced)
• 1 Green Bell Pepper (diced)
• 1 Tablespoon Minced Garlic
• 1 Package Chili Mix (McCormick’s Chili Seasoning is what I like)
• 1/2 Cup Sliced Jalapenos
• 8-12 Whole Jalapenos (optional, be sure to remove the guts if you don’t want the fire)
• 1 Can Whole Stewed Tomatos (14 oz)
• 1/2 - 1 Can Sliced Tomatos (14 oz)
• 1 Can Tomato Paste (8 oz), 4-8 oz water
• Red Cayenne Pepper, Black Pepper, Salt to taste

Directions:

In a medium-large sized pan:

1. Brown deer meat, drain fat
2. Stir in One can Whole Tomatos (undrained), and One 8oz can tomato paste, (and 4-8oz water if necessary). (Add 14oz can sliced tomatos if you like chili w/a little more tomato - good stuff). Stir in Chili Mix. Bring to a slow boil, then reduce heat to medium and add 3 cans of beans (drained), diced green pepper, and diced onion. Throw in at least one big spoonful of minced garlic.
3. If you like it a little spicy, shake in some red cayenne pepper (liberally) to get a nice slow burn.
4. If you want an even better slow burn, add 1/2 cup sliced jalapenos (Old El Paso aren’t very hot and taste good). Add in 8-12 whole jalapenos (pickled) for looks. Try to pull out the vein and seeds first or they’ll burn your ass.
5. Let simmer for 10-15 minutes, adding a little beer if it looks pretty thick.Add black pepper, garlic salt/salt, etc. to taste.
6. Throw in some oyster crackers, cheese, and sour creme! Eat it!

Serve with 16 ounces of Meister Brau beer learn how to catch a catfish with your hand! Enjoy!

Ingredients:
2 8-oz. packages softened cream cheese
3/4 cup light cream
1/3 cup grated Parmesan cheese
1/4 tsp garlic powder
1 16-oz. bag frozen cut leaf spinach, thawed and well drained
1 13 3/4-oz. can quartered artichoke hearts, rinsed
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa mixture, canned or fresh

Directions:
In a food processor, process the cream cheese, cream, Parmesan cheese and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process until coarsely chopped. Spoon the mixture in to the stoneware. Cover cook on High for 1 to 1 1/2 hours until hot in the center. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa in a ring around the inside edges of the stoneware. Cover and continue heating on High 15 minutes longer, or until the cheese is melted.

Serve with milk, fresh from a goat’s teat. Enjoy!

This is Matt’s mom’s recipe. It won the blue ribbon at the 1998 University of Georgia Graphic Design School Macaroni and Cheese-off!
Ingredients:

• 1 (8 oz.) box elbow macaroni
• ½ lb. medium cheddar cheese
• 1 can cream of mushroom soup
• 1 small jar chopped pimiento
• 1 small chopped onion
• ¾ cup mayonnaise

Directions:
Cook macaroni according to directions on package. Drain and mix with other ingredients. Bake at 350 degrees until cheese is bubbly (approx. 20-30 min.)

Serve with a side of fatback and a nice bowl of Mrs. Butterworths maple syrup. Implode!

Ingredients:

• 2 cups of diced cooked chicken (I boil mine)
• 1 medium onion, chopped
• 4 boiled eggs, sliced
• 3 small cans of Veg-All, drained
• 2 cans of Cream of Chicken soup
• 1 can of Cream of Celery soup
• ½ cup of your chicken broth

Crust:

• 1 cup of sweet milk
• 1 cup of mayonnaise
• 1 cup of self-rising flour
• Note: It is easier to mix the mayo and flour before adding the milk!

Directions:

1. Mix the chicken, onion, veggies, broth and soups together in a large bowl.
2. In a lightly greased 9×13 inch baking dish, pour ½ of this mixture.
3. For a second layer, add the sliced eggs, then add the remaining mixture.
4. Mix your ingredients for your crust and pour over the top. I usually take my spoon or spatula and slightly run it along the edges of the dish.
5. Bake at 350◦ for 1 to 1½ hours or until the crust is golden brown.

Serve with vienna sausages and Piggly Wiggly brand ginger ale. Enjoy!

Ingredients:

• 4-6 chicken leg quarters
• 1 cup water
• ¼ lb. margarine
• 2 cups vinegar
• 2 T. sugar
• 2 t. salt
• 1 t. chili powder
• 1 t. pepper
• 1 t. paprika
• 2 t. garlic powder
• 1 T. Worcestershire sauce

Directions:

Except for the chicken, combine all ingredients in a medium saucepan. Bring to a boil, then quickly reduce heat to low and simmer for 10 min. Wash chicken and place in a bowl. Pour sauce over the chicken, cover the bowl and let chicken marinate overnight in the refrigerator.

Chicken may be barbecued on a grill for 1½ hours, basting every 15 min. Or, wrap chicken in foil and bake in the oven at 450 degrees for 45 min. – 1 hour.

Serve with a Big Gulp sized Hot Toddy with powdered asprin on the rim of the cup. Actually… don’t do that. Enjoy!