Feed The Clown

Just Wing It….adjust quantities to personal preference!

Caesar’s Salad from Launa’s Kitchen

1 Can Anchovies
4 Large Garlic Cloves Smashed
(using the backside of two forks smash minced garlic into anchovies until pasty)
1 Heaping Tablespoon Dijon Mustard
¼ Cup Balsamic Vinegar
½ Cup Extra Virgin Olive Oil
Juice From 2 Large Lemons
3-5 Shakes Tabasco (or to taste)
4 Shakes Worcestershire Sauce

½ - ¾ Cup Parmigiano Reggiano, Coarsely Grated, to taste.

1 head Romaine Lettuce (washed and torn into bite size pieces)

Toss Dressing with Lettuce and Parmigiano Reggiano, Garnish with more cheese, cracked pepper and croutons, if desired

Mangia! ~Enjoy

8 oz Butter Softened
1 1/2 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
2 Eggs
1 tsp Pure Vanilla Extract
1 Cup Brewed Coffee (reduced to 1 ounce)
1 1/2 Cup + 2 Tbsp Flour
1/2 Cup + 1 Tbsp Cocoa Powder
3/4 tsp salt
1 tsp baking powder
1 C Chocolate Chips
1/2 White Chocolate Chips
3/4 C Walnuts Toasted Chopped Fine (toasted)

Refridgerate dough for at least 30 minutes, prior to baking. Bake for 7 minutes @ 375*

Saute ground beef with chopped onion. Drain grease set aside. meanwhile cook brown rice ( bring 4 cups water + 2 cups brown rice to boil, reduce heat and simmer until all water is evaporated -about 35 minutes). Saute choice of veggies ie: chopped carrots, celery, zuccini, in little olive oil until tender. add meat and rice, stir in one large can chopped tomatoes (and/or a bit of kethcup). and grated cheese (cheddar, jack or both). mix well. Cut tops off peppers, clean away membrane, rinse. Squirt bottom with catsup, fill with meat/veggie mixture. squirt catsup on the inside of the pepper “lid” top pepper with lid. Bake covered with foil at 375 for 1 hour. While peppers are cooking, clean kitchen. ; ) Yummy served with baked potatoes or alone. Set the table, light a candle, smile, relax, enjoy!

1 1/4 Cups Sugar; Browned
1 Cup Whipping Cream
1/2 Cup + 2 Tablespoons Sweetened Condensed Milk
3 Eggs + 2 yolks
2 Cups 1/2 and 1/2
1 Tablespoon Vanilla

To brown sugar, heat in a heavy saucepan until melted and golden brown. Coat 6-8 custard cups with browned sugar. Simmer milks, whip eggs pour milk into eggs. Pour mixture into custard cups. Bake at 300 degrees for 40 minutes in a water bath. Chill overnight or longer. Serve cold.
mmmmmmm… GOOOD! and no calories, too! ; )

Wrap half piece of bacon around a large pitted date. Back at 350 degrees turning about every 5 minutes until crisp on all sides. Put baked dates in a chafing dish with one can of chunk pineapple with juice. Delicious!! Enjoy!

Boil water for and cook favorite pasta. Meanwhile, saute onions, celery, zuccini and carrots in small anount of olive oil. When tender, add ground beef and season with garlic powder and lawry’s seasoning salt to taste. Cook through (drain any excess oil). Toss with cooked pasta. Add stewed tomatoes, canned kidney beans, canned corn and grated cheddar cheese. Stir to heat through and melt cheese. Enjoy!!

3 lbs. Pork Tenderloin
Red and Green Cabbage (to taste)
1 Bunch Green Onions
Peanut Sauce (to taste)
Bean Sprouts

2 Tbps. Seseme Oil
2 Tbps. Soy Sauce
2 Tsps. Sugar
4 Tbps. Water
4 Cloves Garlic

Flour Tortillas
Hoisin Sauce

Chop pork into bite-sized pieces. Mix together marinade. Add pork to marinade. Cover and refrigerate for half an hour (up to 4 hours).

Brown 1/2 meat. Add other half and brown. Add onions, cabbage, sprouts. Salt and pepper to taste. Stir with LOTS of LOVE!!!

Heat tortillas. Add hoison sauce and meat. Fold and serve.

2 Chicken Breasts, Lean
2 stocks Celery
1/2 an Onion
1/2 head Lettuce
1 can Pineapple Chunks
Teriyaki sauce
3-4 Flour Tortillas

Chop celery into 1/4″ pieces and sauté. Chop and sauté onion. Cut breasts in half lengthwise and chop into 1″ pieces. Sauté. Slice lettuce into 1/2″ strips. Drain off most of the pineapple juice. After the celery, onions, and chicken are mostly cooked, add in the pineapple and lettuce. Heat tortillas in separate skillet. Fill tortilla and drizzle with teriyaki sauce. Serve and enjoy! =)

1 cup Mayonnaise
1/4 cup Sugar
1 cup Raisins
1 tbsp. Cider Vinegar

Mix and let set overnight.

Broccoli Flowerettes
1 lb. of Seedless Red Grapes, cut in half
1 stock Celery, cut into 1/4″ pieces
1 lb. Bacon (crisp)
2 bunches Green Onions, cut into 1/4″ pieces
4 oz. Slivered Toasted Almonds (enjoy)

2 lbs. Ground Beef
1 pkg. Lipton Onion Soup Mix
1 can Cream of Mushroom Soups
1 cup Old Fashioned Quaker Oatmeal
1 Egg
Ketchup (to taste)
Sliced Cheddar Cheese

Bake 375° for 1 hour

Knead ingredients together in bowl, excluding the cheese. Place 3/4 of meat mixture into loaf pan. Carve a trough in the center. Fill the trough with cheese. Seal the cheese in with the remaining meat.

Serve with veggies and ketchup, and enjoy!