Nonna’s Guacamole

Ingredients:

5 Medium Avocado(s)
1 Large Tomato, diced
8 – 10 Peperoncini(s), Minced
2 Tablespoon(s) Peperoncini Juice
2 Cup(s) Grated Cheese, Jack
1 Tablespoon(s) Juice, Lemon
1 Tablespoon(s) Juice, Lime
1/2 Onion(s), Minced
4 Clove(s) Garlic, Minced
1/2 Teaspoon(s) Pepper, Black
Salt to taste

Directions:

1: In a large non-metallic bowl, mash avocados, preferably with a non-metallic utensil.

2: Mix in remaining ingredients. Add salt to taste.

FOR STORING: Add several avocado pits and cover tightly with plastic wrap, with as few air pockets as possible.

Eggy Toast

Ingredients:

Butter
Bread
Egg
Mayonnaise
Lunchmeat
Cheese
Salt
Pepper

Directions:

1: Heat up skillet to medium-high; cast iron works the best

2: Toast Bread

3: Butter the pan; Cook egg, keeping rough dimensions to the size of your piece of bread. Salt and pepper to taste

4: Turn down heat. Add lunchmeat, then cheese, and cover till cheese is melted

5: Spread mayonnaise onto toast

6: Place cheesy meaty egg onto toast, cheese side down.

Optional Additions:
• Avocado
• Tomato and Basil
• Hummus

Ingredients:

Sauce:
2 Tablespoon(s) Mayo
2 Tablespoon(s) Ketchup
1 Dash Sriracha Sauce

Sandwich:
* Pastrami
* Slices of Cheese, Swiss
* Sauerkraut
* Tortillas

Directions:
1: Plug in panini press/ waffle iron/ mini grill; let it heat up

2: Mix together sauce

3: Coat tortilla(s) with sauce

4: Layer cheese, then sauerkraut, then meat over whole tortilla – fold in half (layers will be palindrome styled: tortilla, sauce, cheese, sauerkraut, meat, sauerkraut, cheese, sauce, tortilla)

5: Cook for 3-4 minutes

Ingredients:
1/2 Cup(s) Mayo
1/2 Cup(s) Sour Cream
2 Tablespoon(s) Sugar / Splenda
2 Tablespoon(s) Vinegar, Red Wine
1/2 Teaspoon(s) Mustard, Yellow
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper, Black
4 Cup(s) Cabbage, Green
1 Cup(s) Cabbage, Red
1 Cup(s) Carrot(s)

Directions:
1: Shred all veggies

2: Mix remaining ingredients together, then mix with veggies

3: Cover & chill for at least 30 minutes

Mulled Wine

Ingredients::
1.5 Liter(s) Wine, Red
1.5 Cup(s) Port, Tawny
4 Tablespoon(s) Mulling/Cider spices
4 Tablespoon(s) Brown Sugar
2 Stick(s) Cinnamon
2 Tablespoon(s) Sugar / Splenda
1 Tablespoon(s) Juice, Orange
1/2 Cup(s) Brandy

Directions:
simmer for at least 1 hour, but do not let it boil, or you will cook off the alcohol

Note: if you have loose spices, you can place them in a coffee filter and staple it up to make one large simmering bag

optional changes:
*use rum or whiskey instead of brandy
*throw in fruit slices while simmering

Hummus

Ingredients:
2 Cup(s) Beans, Garbanzo
4 Tablespoon(s) Liquid from cooking Garbanzo Beans
3 Tablespoon(s) Juice, Lemon
1.5 Tablespoon(s) Tahini
1/2 Tablespoon(s) Salt
1 Tablespoon(s) Garlic

Directions:
1: Cook beans in liquid from can(s) or rehydration and water till beans are soft enough to smash against the roof of your mouth with your tongue.
~*~*~*~SAVE THE LIQUID~*~*~*~

2: Mix all together- purée till smooth in a food processor or blender; about 10 minutes

3: Add more bean liquid as needed to make hummus smoother in texture

4: Drizzle with ~2 tablespoons olive oil before serving. Sprinkle paprika or dried herbs on as a flashy garnish.

* 1 cup dried beans, soaked overnight, = 2 cups rehydrated
* 1 x 15.5oz can of beans is roughly 2 cups

Meatloaf Patties

Ingredients:
1/2 Cup(s) Bread, Cubes
1/2 Cup(s) Milk
1.5 Pound(s) Ground Meat
1 Tablespoon(s) Parsley
2 Beaten Eggs
1.5 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper, Black
1/8 Teaspoon(s) Nutmeg
1/4 Cup(s) Parmesan Cheese
4 Clove(s), Minced Garlic

Directions:

1: Soak bread cubes in milk in a separate bowl

2: In other bowl mix all other ingredients

3: Once bread cubes have softened squeeze out milk and add bread to the bowl and mix thoroughly

4: Plug in Electric Grill (George Foreman styled)

5: Blop meat mixture onto the grill and cook for roughly 7 minutes.

NOTE: to make as loaf or in the oven, cook at 350F for an internal temperature of 160F

Red Pepper Meat Pies

Ingredients:
1 15oz. Jar Roasted Red Peppers
1.5 Tablespoons Olive Oil
1.5 Tablespoons Balsamic Vinegar
1/2 Cup Fresh Cilantro
4 Garlic Cloves
1 Cup Almonds
1 Pinch Cinnamon
1 lb. Ground Meat
2 lbs. Bread Dough (type is up to you)
*as needed* flour
1 Egg *optional* (for glaze)

Directions:
1: In food processor or blender, puree all ingredients, minus meat and dough, till smooth.

2: Brown Meat in skillet

3: Mix Meat and Puree together to create filling. Let cool enough to handle.

4: Preheat oven to 350F.

5: On Floured board, roll out dough fairly thin; use bamboo skewers or stir sticks as roll-guides. Use a drinking cup or mug as template to cut out small circles of dough.

6: Fill each dough circle with 1 spoonful of filling. Fold in half and pinch dough closed. Place on tin foiled baking sheet. Beat up egg and brush on as a glaze, if desired.

7: Cook for 15-20 minutes until golden brown. Let cool and enjoy warmed or cold.