Recipe Index

This is a good dish to throw together before you go to evening classes, the nice thing about the crock pot is that you don't really have to worry about overcooking. If you won't have time to add the spices later, toss them in with everything else at the beginning.

Equipment:

• good sized crock pot
• sharp knife
• potato peeler
• potato masher or similar smushing type object

• 6 medium sized potatoes
• 1+1/2 cups heavy cream
• 4 cups milk
• 1 stick butter/margarine
• 1/2 tsp. sage
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1 tsp. pepper
• 2 tsp. dill

1. Wash the potatoes, peel them, and slice into small bits.
2. Toss potato bits into crock pot.
3. Add cream, milk and butter/margarine.
4. Turn crock pot on high, cover.
5. Go do something else for about three hours.
6. Uncover, add spices, Smush mixture, if level is low, add some more milk, cover again.
7. Procrastinate for another hour.
8. Uncover, mush until smooth.
9. Serve with bread/refrigerate 'til later.

Basic, somewhat spicy, Thai noodles that come out differently every time. Add stir-fried meat and/or veggies to the final product (or if your feeling fancy, shrimp are particularly good). We have no idea who Jeff is.

Equipment:

• blender
• pot for the noodles

• 16 oz. pkg. spaghetti noodles
• 5 tbsp. sesame tahini OR Skippy peanut butter
• 3 tbsp. soy sauce
• 3 tbsp. vinegar (preferably balsamic/rice)
• 2 tbsp oil
• hot sauce to taste
• any and all other spices that you want to add--the more the merrier

1. Put everything other than the noodles in the blender and blend it a lot-- this is your sauce.
2. Cook the noodles (add 1 tsp of oil to water to keep noodles from sticking).
3. Add sauce to noodles. Throw on meat/veggies if you like.

Not exactly health food, but really easy to make and really cheap.

Equipment:

• deep pan/wok
• tongs/ chopsticks/fork
• plastic baggie
• paper towels

• 1 can of instant biscuits, the cheaper the better (ie. generic 3/$1.00 NOT Pillsbury Grands)
• 1 cup of sugar
• enough oil to fill pan to at least 1" deep (canola oil is a good choice)

1. Fill pan with one to two inches of oil, set on medium-high heat
2. Open can of biscuit dough, remove one biscuit
3. Poke your finger through the middle of the biscuit dough and wiggle it 'til the dough forms a loose "O" shape.
4. Using the tongs, gently lower the "O" into the pan, do NOT drop it in, unless you want to be splattered with hot oil
5. Fry donut until golden brown on both sides
6. Remove with tongs and set aside to cool on a paper towel
7. Meanwhile, fill the plastic baggie with the sugar
8. When it's cool enough to touch without getting blisters, drop the donut into the plastic baggie
9. Shake to coat and voila! instant sugar donut
10. Repeat until sated

You can pick up most, if not all, ingredients at the Texaco Superstore near you. Some of my more uncouth friends opt just to pour the entire saucepan of chili/cheese right into the Frito bag and munch away!

Equipment:

• saucepan
• spoon or something to stir with

• One can chili (with or without beans)
• One medium-sized package Velveeta Cheese, cubed (with or without peppers)
• One medium-sized package of Fritos
• One small onion, chopped (optional)

1. Warm the chili and cheese cubes in the saucepan over medium heat until the cheese is melted.
2. Blend well.
3. Place a few handfuls of Fritos on a plate and ladle chili/cheese sauce over them.
4. Top with chopped onion.