Lashers Simple livin Chapter 1 (Ramen noodles)

Tuna Ramen casserole

1 can Cream of mushroom soup 1 can green peas 1 can of Tuna in water 1 package of ramen noodles 1. Remove ramen from package do not use seasoning 2. Heat ramen in pot of 8 cups boiling water and drain 3. Pour cream of mushroom soup in pot with noodles 4. Drain Liquid from peas and place in pot 5. Place tuna in pot and turn on medium 6. Heat till boiling stirring occasionally 7. Let cool about 5 mins. And serve End product 910 calories Chinese Ramen Chicken 8 cups boiling water 2 Package of ramen noodles 2 boneless/skinless chicken breasts 1 ramen noodle season package 1 tbsp of rice vinegar 1 tsp of ground ginger 2 tsp Soy sauce half of a small onion 1 tsp garlic powder 2 tsp crushed red pepper 1. 1 tsp Place ground ginger, 1 tsp garlic powder and 2 tsp crushed red pepper in gallon zip lock bag 2. Fry chicken breast in wok or griddle and then cube 3. Place chicken in gallon bag and shake till well coated 4. Cook ramen with season packet on stove top, drain 5. Add cubed chicken to ramen 6. Add half of onion diced, 1 tbsp rice vinegar and 2 tsp soy sauce to separate skillet cook till onion caramelized 7. Place ramen, chicken on plate and drizzle with caramelized sauce and serve.

Thai Shrimp Ramen 8 cups water 3 green onions, minced 2 carrots, thinly sliced 2 tablespoons fish sauce or soy sauce 1 tablespoon Thai hot chili sauce 2 cloves garlic, finely minced 2 tablespoons peeled and very thinly slivered fresh ginger 1 teaspoon chopped fresh basil 4 packages oriental- or chicken-flavor ramen noodles, slightly broken 8 ounces medium-size shrimp, peeled and deveined $ 2 cups coarsely chopped fresh spinach 1 cup sliced mushrooms Juice and grated zest from 1 lime 1. 1. Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot. Add 2 ramen noodle seasoning packets (if you add all 4 packets, the soup will probably be too salty). Boil 5 minutes. 2. 2. Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve.
Chicken Noodle Ramen Soup

8 cups water 2 tablespoons oil (I like to use sesame oil) 2 boneless, skinless chicken breast halves, cut into bite-size pieces $ 1 carrot, shredded 1 cup thinly slivered cabbage (like for coleslaw) 2 cloves garlic, minced or crushed 1 teaspoon peeled and grated fresh ginger (optional) 4 packages chicken- or oriental-flavor ramen noodles Soy sauce to taste 1. Bring water to a boil in a soup pot. While water comes to a boil, heat oil in a large skillet over medium-high heat until hot. Saut chicken until browned on all sides and cooked through. 2. Once water comes to a boil, add sauted chicken, carrot, cabbage, garlic, and ginger to pot. Cook 2 minutes, then add ramen noodles along with only 2 of the flavor packets that come with the noodles. Cook 3 minutes and not a second longer ramen is best when not cooked to death. Taste, then add a slosh of soy sauce if you like

Chapter 2 (M.R.E) Pot Luck Pie 1 pouch Beef Stew packet Cheese Spread 4 dashes Hot Sauce (optional) pack Crackers (crumbled) Heat Beef Stew and Cheese Spread in heater Then combine Stew, Cheese, Hot Sauce and top with Cracker crumbles Cheese Burger 1 pack Cheese Spread (does not need heating) 1 pack Snack Wheat Bread 1 pouch Beef Patty (Heated) Hot Sauce (optional) Spread Cheese on Snack Wheat Bread Top with heated Beef Patty Add Hot Sauce to taste Serve open-faced Loaded Baked Potato 1 package of Mashed Potatoes 1 package of Cheese & Bacon Spread 1 bottle of Hot Sauce 1 package of salt 1 full cracker, crumbled Warm the mashed potatoes as you normally would. Include the cheese pack for easy mixing. Once warm, add the cheese and bacon spread, hot sauce, and salt to taste. When everything is mixed, sprinkle crumbs from the cracker to the mixture and enjoy. Philly Cheese Steak MRE Style 1 pouch meatloaf w Gravy (Heated) 1 pack Cheese Spread 1 pack Wheat Snack bread Hot Sauce to taste

Combine Meatloaf and Hot Sauce Place Meatloaf on Bread, top with gravy Drizzle Cheese Spread on top

Baghdad Chili Ingredients: 1 Grilled Beef Steak package (heated) 1 Western Style Beans package (heated) 1 Package of Crackers 1 Package of Red Pepper Directions: 1. Break Beef Steak into desired chunks then add western style beans. 2. Mix, but do not pour out Beef Steak sauce before mixing. 3. Crush crackers and add them to the dish. 4. And to complete your creation, add red pepper and seasoning from accessory pack to taste. Enjoy.

Chapter 3 (Weird foods) Bacon Wrapped Squirrel legs 24 squirrel legs 1 can of beer Garlic powder Black pepper Salt Minced onion Hot sauce 24 slices hickory smoked bacon Soak legs in beer for 2-3 hours, Sprinkle leg with garlic powder, black pepper, salt, and onion Wrap legs in bacon 1 slice per leg Cook on grill on medium heat until well cooked and dab on favorite hot sauce while grilling

Headcheese:
1 hog's head 1 hog's tongue salt and pepper sage or chili powder Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from the bone. Drain meat, shred, and season. Pack tightly in bowl, cover, and weigh it down. Let stand 3 days in a cold place. Slice. Makes 6-8 pounds.

Chocolate biscuits and gravy 3 tablespoons of flour 2 tablespoons of cocoa powder 4 tablespoons of granulated sugar 2 cups of milk 2 tablespoons of butter 1 teasoon of vanilla 1 can of biscuits Mix dry ingredients in shallow pan on stovetop until they're completely combined. Add milk and stir. Cook on medium to medium high heat until it bubbles and thickens. Add butter and vanilla. Stir. Chunk up biscuits and pour chocolate gravy over the top. Enjoy!

BBQ Coyote 2 cups water 2 tablespoons Creole seasoning 2 bottles bbq sauce 2 tablespoons lemon pepper garlic powder to taste 1 can of coke 2 tbsp brown sugar 2lbs of fresh thawed coyote meat - pounded to 1/2 inch thickness Coat coyote with all seasonings and pour on bbq sauce and place in crock pot on high for 8 hours Once done cooking pour can of coke, brown sugar in pan while on simmer. Pull meat apart with fork and serve on bread like pulled pork.

Chapter 4 (German Foods) Falscher Hase(False hare) german meatloaf

1 lb. ground round or half beef, half pork, ground 1 c. chopped onion (about 1 medium) 1/2 c. bread crumbs, divided 2 eggs 1/2 tsp. salt 1/4 tsp. ground black pepper 1 tsp. ground paprika 1 tsp. prepared mustard 3 T. chopped parsley 3 hard-boiled eggs, peeled 4 strips of bacon 1 c. beef broth 1/2 c. hot water, divided 1 tsp. cornstarch 1/2 c. sour cream (low fat is not recommended) Chop onions very fine for even cooking. Mix the meat, onion, 3 tablespoons of the bread crumbs, the 2 raw eggs, salt, pepper, paprika, mustard and parsley thoroughly. Sprinkle the rest of the breadcrumbs on a cutting board and flatten out the meat mixture in a rectangle about an inch thick. Arrange the whole, hard-boiled eggs in a row down the middle. Fold the sides of the meat patty over the eggs. Form the meat into a nice, free-form loaf shape. Coat liberally in bread crumbs. Preheat oven to 350. Chop 2 strips of bacon into small pieces and brown in a Dutch oven on the stove. Remove bacon pieces (reserve) and brown meatloaf on all sides in the bacon grease. Lay the remaining strips of bacon over the meatloaf, pour half the beef broth into the pan and place the Dutch oven in the preheated oven. Bake, basting occasionally with the remaining broth for about 45 minutes. Remove meatloaf to a serving platter, cover with aluminum foil and keep warm. Place Dutch oven back on stove top and add 1/4 cup of hot water. Scrape all browned bits from the bottom of the pan. Mix cornstarch with 1/4 cup hot water and add to pan. Bring just to a boil, reduce heat and stir in sour cream. Try not to boil after sour cream has been added. Season with pepper and reserved bacon bits, if desired. Taste before adding more salt.

(Ash Mittwoch Fische) Ash Wednesday fish 1 1/2 lb. fresh or thawed sole or White fish (with or without skin) 2 T. vinegar or lemon juice 1 T. melted butter 4 T. freshly grated horseradish, or 3-4 T. bottled horseradish or to taste 1 tart apple, grated 3/4 c. sour cream Salt Sugar Preheat oven to 350. Butter a casserole dish large enough for the fillet or fillets. Rinse and pat the fish dry. Sprinkle with vinegar and brush the melted butter over the top. Place the fillets in the buttered dish. Bake fillets for 5 minutes. Meanwhile, mix the rest of the ingredients together, seasoning to taste with the salt and sugar. Spread the sauce over the fish and bake for another 30 minutes, or until the fish flakes easily with a fork and sauce is bubbly.

(Blechkartoffeln mit Kraeuterquark) baked potatoes with caraway 8 medium potatoes, washed and halved lengthwise 3 T olive oil 1 T butter, melted 2 T caraway seeds Salt and pepper to taste
Pre-heat oven to 350F and grease a cookie sheet large enough for your potatoes with a little of the olive oil. Brush the cut-side of the potatoes with a mixture of butter and olive oil and lay them, cut side up, on the cookie sheet. Sprinkle with caraway, salt and pepper. Bake for about 40 minutes or until a fork pierces them easily.

Chapter 5 (Irish Foods) Potato Farls

3 oz plain flour teaspoon baking powder Pinch of salt 1 oz butter 8oz mashed potatoes 2 tablespoons milk Butter to serve Handful of scallions if desired Mix together the flour, baking powder and salt in a bowl, rub in the butter using the fingertips until the mixture resembles breadcrumbs. Add in the scallions now if you are using them. Stir in the mashed potato and enough milk to make soft but not loose dough. Roll out onto a floured board into a round approx inch thick and mark into quarters without cutting right through the potato farl. Place on a greased baking tray and bake in the oven at 200 degrees for about 20 minutes.
Irish Potato soup

2 tablespoons of butter 2 medium sized onions 3 large potatoes, washed & peeled 1 cube chicken bouillon 2 cups of milk 1 clove garlic, crushed 1 teaspoon dried parsley 3 pieces of celery, chopped 1 pinch ground black pepper & salt 1 cup of grated cheese Thinly slice the onions and potatoes and add to a pan with melted Irish butter. Add the chicken bouillon, celery, dried parsley, garlic and season with salt & pepper. Cover the pan allowing the vegetables to soften under a low heat, do not let them brown. Add milk and mix until soup becomes thick then stir in cheese until fully melted. Serve piping hot with a few slices of buttered bread and enjoy. Irish potato soup is extremely cheap and easy to make which makes it a great dish to cook and serve to family and friends.

Bacon and cabbage stew

2 Pounds of bacon 1 Fresh white cabbage 1 onion black pepper 1 tablespoon breadcrumbs tablespoon brown sugar Cut cabbage into quarters wash well and remove the tough stalks. Place cabbage into a pan of boiling water. (If you place a skinned onion in the pan as well it will counteract the smell of the cabbage) boil fast for 5 minutes. Add 2-3 cupfuls of the water that you boiled the bacon in. this will salt the cabbage and give it a lovely bacon flavor. Cook until cabbage is tender. Drain well and season with black pepper. Place bacon in pan and cover with the breadcrumbs. Brown in the oven and serve on a bed of cabbage. Serve with potatoes boiled in their skins.
Irish colcannon

1 lbs potatoes 1 cups of milk 1 cups of boiled green cabbage or curly kale 1 tablespoon butter Salt and pepper to taste Boil the potatoes until tender. Drain well. Mash the potatoes well. Toss the cooked cabbage in the melted butter. Add the cabbage and butter to the potatoes and fold well. Season with the salt and pepper to taste.

Chapter 6 Desserts

Sweet Tater Pie

2 (29-ounce) cans sweet potatoes or yams, drained 1 (12-ounce) can evaporated milk 2 tablespoon butter, softened 2 eggs 3/4 cup packed brown sugar 1/2 cup biscuit baking mix 2 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray. In a blender, combine sweet potatoes and evaporated milk; blend until smooth. Pour into a large bowl and set aside. Add remaining ingredients to blender and blend until well combined, scraping down sides as needed. Add to sweet potato mixture; mix well then pour into prepared pie plate, mounding mixture in center. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack before serving.

Awesome Pecan Pie 1 cup light corn syrup 3 tablespoon butter 1/2 cup firmly-packed light brown sugar 2 tablespoon all-purpose flour 1/4 teaspoon salt 3 eggs, lightly beaten 1 1/2 teaspoon vanilla extract 1 1/2 cups coarsely chopped pecans 1 (9-inch) frozen ready-to-bake deep-dish pie shell, thawed Preheat oven to 350 degrees F. In a large saucepan, over medium heat, combine corn syrup, butter, brown sugar, flour, and salt; stir until butter melts. Remove from heat and add eggs and vanilla; mix well. Stir in pecans and pour into pie shell. Bake 55 to 60 minutes, or until firm. Serve warm or allow to cool before serving.

German Chocolate Pie 1 (4-ounce) package sweet baking chocolate 1/4 cup butter or margarine 1 (12-ounce) can evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 2/3 cup flaked coconut 1/3 cup chopped pecans 1 cup sweetened whipped cream Prepare Pastry; place in a 9 1/2-inch deep-dish pie plate. Set aside. Combine baking chocolate and butter in a medium saucepan; cook over low heat, stirring until chocolate melts. Remove from heat, and gradually stir in evaporated milk; set aside. Combine sugar, cornstarch, and salt in a large bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour mixture into unbaked pastry shell, and sprinkle with coconut and chopped pecans. Bake at 375 for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours. Top pie with whipped cream Pork and Bean Spice Cake 2 cups sugar 2 teaspoons baking powder 2 teaspoons cinnamon 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup vegetable oil 4 eggs 16 ounces pork & beans 8 ounces crushed pineapple
Frosting:

8 ounces cream cheese 2 teaspoons vanilla extract 1/2 cup butter 1 (1 lb) box confectioners' sugar (10x Small Box) 1 (16 ounce) bag pecans, chopped

Preheat oven to 350F. Combine flour, baking soda, baking powder, cinnamon, and salt together. Combine the above mixture with eggs, sugar, and oil in a large mixing bowl. Beat at medium speed for 2 minutes. Mash drained beans and pineapple to the mixture. You could use a blender for this part and

probably would be better to get a smooth bean mixture. Bake 30-35 minutes until toothpick test comes out clean. Cool for 25 minutes. Topping: Mix all ingredients except 1/2 of the pecans; spread between layers, or if a bundt cake style, over the whole thing. Once icing on top, sprinkle remaining pecan