[Jeff Hail]

Gourmet welding.....gourmet bodywork.........gourmet projects.........awe what the hell


Chicken Tits in Mushroom Sauce

3 cans cream of mushroom soup
1 can cream of broccoli, or cream of chicken soup
1 bunch green onion, diced
1 cup sliced fresh mushrooms
3 cups grated cheddar cheese
1 ½ tsp. Garlic powder
Chicken breasts, boned, enough to fit in 9x13 pan

Mix together soup, onion and garlic powder. In pan place chicken, pour soup mixture over top. Do not cover. Place in 350 oven bake 1 hour.
Serve over, baked potatoes, noodles or rice

You can add fresh broccoli, cauliflower or any fresh veggie you like. You may want to par boil these first then add to mixture.




ALBONDIGAS SOUP

2 Large cans Chicken Broth plus 1 small can
4 Cans Beef Broth
1 Can Beef Consume
1 Sm. Bottle wine (red or white)
1 Can chopped tomatoes
4 Bell peppers-chopped
3-4 Stalks celery-sliced
1 ½ pounds carrots-chopped
1 large Onion-chopped
Oregano, cumin, garlic powder-all to taste (I add lots of garlic powder!)
1 large handful uncooked rice
½ T. Chili de arbol-ground

I chop my veggies course.
Place all ingredients in pot, bring to boil and simmer until veggies are about done. Add frozen meatballs and finish cooking. You can make your own meatballs.


CHILI RELLENO CASSEROLE

7 oz. Can whole green chili’s
½ lb. Cheddar cheese – grated
¼ lb. Jack cheese – grated
2 eggs – Separate and beat whites until medium peaks form
1 T. Flour – heaping
¼ tsp. Salt
Small can of evaporated milk.
1 8oz. can Tomato sauce

Combine ingredients except tomato sauce. Pour into baking dish and bake at 350 for 35 minutes. Pour tomato sauce over top and bake 10 minutes longer.


DEATH BY CHOCOLATE

1 box (19.8 oz.) fudge brownie mix
¾ to 1 Cup coffee liqueur
3 packages (3.5 oz. each) instant chocolate mousse
8 chocolate covered toffee candy bars (1.4 oz each, Skor or Heath)
1 container (12 oz.) froze whipped topping – thawed.

Preheat oven according to brownie directions. Bake brownies according to directions, let cool. Prick holes in tops of brownies with a ford and pour coffee liqueur over brownies. Set aside. Prepare mousse according to directions. Break up candy bars into small pieces in food processor. Break up half the brownies into small pieces and place in the bottom of a large glass bowl. Cover with half the mousse, then half the candy, and then half the whipped topping. Repeat layers with the remaining ingredients.

Note: Instead of the coffee liqueur, you may substitute a mixture of 1 tsp. Sugar and 4 tbl. Leftover black coffee or just leave out the coffee flavoring entirely.

ENCHILADA PIE

¼ C. Oil – if hamburger is not fatty enough
1 ½ lb. Hamburger
1 lg. Onion- chopped
1-2 Cloves garlic – chopped
2 T. Flour
1 C. Water
2 Cans tomato sauce (8 oz. each) you can use El Pato and not use the chili powder
2 T. Vinegar
1 C. Olives – sliced or chopped
2 T. Chili powder
Cheddar cheese – grated
6 Corn tortillas – broken into pieces
Salt & pepper to taste

Brown hamburger with onions and garlic until browned. Sprinkle flour on top of meat. Add tomato sauce, water, vinegar, olives, chili powder, salt and pepper. Simmer 20 minutes, stirring occasionally. Cover bottom of greased casserole dish with some of the meat mixture. Place broken tortillas on top, meat, cheese. Layer these until all is gone. Make sure cheese is the top layer. Bake for 45 minutes at 350.

FRENCH ONION SOUP

3 Large Onions – Sliced
¼ C. Butter
2 T. Flour
6 C. Beef broth
1/3 C. White wine
Salt & pepper to taste
Sliced French bread – toasted
Grated Swiss cheese

In saucepan sauté onion very slowly in butter. Stirring frequently. When they are caramel color sprinkle flour on top. Stir until flour is slightly browned. Slowly pour in beef broth and simmer for 15 minutes, or longer if you like. Stir in white wine. Toast French bread, place in bottom of soup bowl, ladle soup over bread top with Swiss cheese and place under broiler until cheese melts and browns. Serve.


ITALIAN STUFFED PEPPERS
1 Cup uncooked rice
1 lb. Italian sausage
1 tbl. Olive oil
1 ½ Cups chopped onion
1 tsp. Garlic salt
1½ Cups fresh tomatoes chopped
½ Cup Parmesan or Romano cheese
1 Cup Mozzarella grated
1-15 oz. can tomato sauce
4 Green peppers

Cook rice according to directions and set aside.

In medium sized pan cook the sausage, onion and garlic salt in the olive oil until done.
Add the sausage and onions to the rice along with the tomatoes, parmesan cheese, mozzarella, and add 1 cup tomato sauce.
Mix all the ingredients together.
Fill the pepper with the rice mixture and place in baking dish.
Spoon the remaining tomato sauce over the tops.
Heat oven to 350. Bake for 45 minutes.


Ahi Tuna and marinade

¼ cup of olive oil
Fresh garlic or powder
¼ cupf of lemon juice
pinch of salt
Red chile flakes
Black pepper

Let Ahi steaks sit overnight in maranade .

Broil in foil or BBQ



Vegetarian Clam Chowder (sort of)

Ingredients
16 Oz. Clam Juice
13 Oz. of canned clams (drained) or fresh clams
1 ¾ cups of vegetable broth (or chicken broth)
3 small potatoes (baked)
2 stalks of celery (chopped)
1 Tbsp. of minced dry onion
1 pinch of parsley flakes
2/3 cup of white all purpose flour (wheat flour is good too)
1 cup of rice or soy milk

Bake the potatoes (6-8 minutes in the microwave or until done and set aside)

In a blender, mix up the clam juice, vegetable broth, soy/rice milk If you don’t have a blender but have a friend standing around doing nothing put them to work

Pour into a 2 ½ Qt saucepan and simmer/ reduce under medium-high heat for about 15 minutes (until thickens) Don’t let it boil.

Reduce heat to low, dump or stir the celery, onion, clams,parsley and potatoes
into the pot and stir it up. If that friend is still standing around doing nothing you know what to do.

Simmer for 45-60 minutes (low heat) Guys go watch NFL Football , girls go read Cosmo.

Season with salt and pepper to taste-
A little shot of Tabasco sauce and Oyster crackers optional.

Makes about 6 guy size servings or 10 chick size.



MOM’S STUFFING
1 Box Mrs. Cubbisons Dressing
Salt and pepper to taste
2 eggs, add to above

Sauté in 1 cube margarine or butter.
Chop onions, celery add to butter with poultry seasoning. After done pour into dry mixture. May add more poultry seasoning if needed. Add 1 can tomatoes. Pour about ¼ C. juice from can and then squish the tomatoes into mixture. Don’t pour all the juice into mixture, it makes it to soggy. Stir together. After COLD place in bird