~ Breakfast of Champions ~

Wheaties Muffins Ingredients:
1 cup sifted all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
¼ cup softened shortening
1 egg
½ cup milk
2 cups Wheaties cereal
Directions:
Preheat oven to 400°.
Grease muffin tins.
Sift together the dry ingredients
(flour through salt).
Add the shortening, egg and milk.
Fold in the cereal.
Bake about 20-25 minutes.
Serve hot with butter and a tall glass of cold milk!
~ Chef ~

~ Potato Cakes ~

Ingredients: 2 cups of stiff mashed potatoes (left over is best) ~ 1 small onion chopped (optional) ~ black pepper ~ 1 cup all-purpose flour ~ 1 cup oil for frying
Directions: Mix all ingredients except the oil into the potatoes. Form into patties. Fry in hot oil until golden brown on both sides. Makes about 12 medium sized patties. ~ Chef ~

~ Campfire Chicken & Potatoes ~

Who needs electricity?
A pit, match and wood ...

that's all I need to prepare a

mouth-watering meal

you won't soon forget!

~ Chef ~

~ Homemade Onion Bread ~

INGREDIENTS: 2 cups water * 1 package dry onion soup mix * 2 tablespoons sugar * 1 teaspoon salt * 2 tablespoons Parmesan cheese, grated * 2 tablespoons shortening * 1 envelope dry yeast * 1/4 cup warm water * 5 1/2 cups flour (more if needed)
DIRECTIONS: Simmer water and onion soup mix for ten minutes. Add sugar, salt, cheese and shortening. Remove from heat and let cool to lukewarm. Dissolve dry yeast in warm water. Mix soup and yeast mixtures. Gradually stir in flour for a dough that can be kneaded. Knead until smooth. Let raise in a bowl until doubled. Turn out onto floured board and punch down. Divide in half. Shape into loaves for a 9 x 5 x 3 inch loaf pan. Let raise until double. Bake at 400 degrees F for 30 to 40 minutes or until brown. If you want to make rolls instead divide and place into 24 muffin tins. Bake at 400 degrees F for 25 minutes or until golden brown. ~ Chef ~

~ No Words Needed ~

Just a Napkin.

~ Chef ~

~ Homemade Deli-Style Roast Beef ~

Ingredients: 1 beef eye round roast * olive oil * freshly cracked black pepper * kosher salt * garlic powder * onion powder

Directions: Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside. Now take your roast out of the fridge. Rinse under cold water. Pat it completely dry. Pour a little olive oil over the roast and using your hands coat the roast completely on all sides. Sprinkle evenly on all sides with freshly cracked black pepper. Do the same with the kosher salt. Do not forget the ends and underneath. Dust all sides with the garlic powder and onion powder. When your roast is completely seasoned, pat it down with your hands to help the spices adhere. Now place your roast on the rack in your prepared pan. Place into the preheated oven. Roast at 500 degrees for 20 minutes. Then drop the temperature to 300 degrees for another 30 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it more well done, leave it in a little longer. Using your meat thermometer and this chart should help you obtain the doneness you desire. 120 F = rare * 126 F = medium-rare * 134 F = medium * 150 F = medium-well * 160 F = well done

The roast pictured here registered 126 degrees. When your roast comes out of the oven loosely tent a piece of foil over it for about 20 minutes. After it has rested for 20 minutes it is ready to slice. Remember to slice it across the grain thinly as you can with a very sharp knife. Wrap the roast beef tightly and keep it in the fridge. Best if used within 4-5 days. Grab the bread and let's eat! ~ Chef ~

~*~ Fat Tuesday ~*~

Crab Cakes with Creole Tarter Sauce

Ingredients for the Tartar sauce:
1/2 c. Hellmann's mayonnaise * 3 T. sweet pickle relish * 2 T. capers, drained and rinsed * 1 teaspoon Creole mustard * 1/4 teaspoon salt-free Cajun-Creole seasoning * 1/4 teaspoon Hot Tabasco pepper sauce
Ingredients for the Crab cakes:
4 slices of white bread * 1/4 c. finely chopped onion * 1/4 c. finely chopped red bell pepper * 1 T. chopped fresh parsley * 1 T. fresh lemon juice * 1 T. Hot Tabasco pepper sauce * 1/4 teaspoon freshly ground black pepper * 1 pound lump crabmeat * 1 large egg, lightly beaten * 1 large egg white, lightly beaten * 4 teaspoons vegetable oil, divided
Directions: To prepare the tarter sauce combine the first 6 ingredients, stirring with a whisk. Let stand 10 minutes. To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup of breadcrumbs, onion and the next 8 ingredients (through the egg white); mix well. Divide the crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup of the breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. TIPS: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results. ~ Chef ~