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1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water

heart and lungs of one lamb

450g/1lb beef or lamb trimmings, fat and lean

2 onions, finely chopped

225g/8oz oatmeal

1 tbsp salt

1 tsp ground black pepper

1 tsp ground dried coriander

1 tsp mace

1 tsp nutmeg

water, enough to cook the haggis

stock from lungs and trimmings

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In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.

Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.

Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.

Bake at 400° for 25-30 minutes or until crust is lightly browned.

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1. Beat together egg, milk, salt, desired spices and vanilla.

2. Heat a lightly oiled griddle or skillet over medium-high heat.

3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

4.     Enjoy with some  Aunt Jemima syrup

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3 large boneless skinless chicken breast halves

Salt and pepper

1/4 cup vegetable oil

1 pound smoked sausage, cut into 1/4-inch slices

1/2 cup all-purpose flour

5 tablespoons margarine

1 large onion, chopped

8 cloves garlic minced

1 green bell pepper, seeded and chopped

3 stalks celery chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

4 cups hot water

5 beef bouillon cubes

1 (14-ounce can) stewed tomatoes with juice

2 cups frozen sliced okra

4 green onions, sliced, white and green parts

1/2 pound small shrimp, peeled, deveined and cooked

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cookie

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Preheat oven to 350°. Season lamb with salt and pepper. Heat canola oil in a medium ovenproof pot over medium-high. Cook lamb, turning occasionally, until evenly browned, 10–12 minutes. Transfer to a plate.

Reduce heat to medium-low and cook shallots and garlic until shallots are softened and edges of garlic are golden brown, 3–4 minutes. Add tomato paste and cook until heated through and darkened in color, about 2 minutes. Add wine, scraping up browned bits, and bring to a simmer. Add stock, bay leaves, 2 thyme sprigs, and reserved lamb shank; return to a simmer. Cover, transfer to oven, and braise, turning lamb occasionally, until meat is falling off the bone, 2½–3 hours.

Meanwhile, tie remaining 5 thyme sprigs into a bundle with twine. Heat olive oil in a large skillet over medium. Add onions and thyme bundle; season with salt. Cook, stirring frequently, until onions are deep golden brown, 25–30 minutes. Remove thyme bundle and discard. Finely chop onion; set aside.

Transfer lamb to a cutting board and let cool. Strain braising liquid through a fine-mesh sieve into a small bowl or measuring cup (you should have about ¼ cup). Discard thyme and bay leaves; separately reserve liquid and solids. Wipe out pot.

Pull off meat from shank and finely chop; transfer to a medium bowl; discard any silver skin and excess fat. Add caramelized onions, cheese, 4 Tbsp. braising liquid, and half of the braising solids. Stir to combine; taste and adjust seasoning with salt and pepper.

Crush tomatoes with your hands or the back of a fork in reserved pot. Add remaining braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25–35 minutes. Stir in butter and vinegar; season with salt and pepper.

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-ground beef
-lettuce
-bread
-mayo
-mustard
-tomatoes
-onions

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1 package BUITONI Refrigerated Fettuccine (9 oz.)

1 1/4 cups BUITONI Refrigerated Light Alfredo Sauce (15 oz.)

4 cups packed baby spinach

3/4 pound warm cooked chicken

Ground black pepper

BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

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salt and eggs

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shrimp boil

Combine potatoes, ¼ cup Zatarain’s, several large pinches of salt, and 5 quarts water in a large stockpot. Cut 1 lemon in half crosswise and squeeze juice into pot, then toss in halves. Bring to a boil, reduce heat, and simmer, uncovered, until potatoes are fork-tender, 20–25 minutes.

Add corn to pot; increase heat to high and bring liquid back to a boil. Add shrimp, cover pot, and turn off heat. Poach shrimp until just cooked through, about 2 minutes. Immediately pour entire contents of pot into a large colander to drain, then spread out corn, potatoes, and shrimp on a large rimmed baking sheet or sheets of newspaper; discard lemon halves. Sprinkle with more Zatarain’s and drizzle with oil. Cut remaining lemon into wedges and serve alongside for squeezing over.

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Damon 1 pound ground lean (7% fat) beef.1 large egg.1/2 cup minced onion.1/4 cup fine dried bread crumbs.1 tablespoon Worcestershire.1 or 2 cloves garlic, peeled and minced.About 1/2 teaspoon salt.About 1/4 teaspoon pepper.

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Damon 1 pound ground lean (7% fat) beef.1 large egg.1/2 cup minced onion.1/4 cup fine dried bread crumbs.1 tablespoon Worcestershire.1 or 2 cloves garlic, peeled and minced.About 1/2 teaspoon salt.About 1/4 teaspoon pepper.

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ground beef
pasta
ragu sauce

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Pizza dough
Tomato sauce
Chesse
Olives

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-eggs
-milk
-butter
-sugar

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Chicken Breast
Shrimp
Tony Chachere
Garlic powder
black pepper
Frozen Broccoli
Alfredo sauce

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s'mores

1. On a plate add the graham 🤬 half, cover with a square of chocolate.

2. Top the graham crackers with a marshmallow.

3. Using a skewer, turn you gas stove onto high heat and hold the marshmallows over the flame.

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1 (3 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
cayenne pepper
vegetable oil for deep frying

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-Defrost beef
-Rotel
-Milk
-Pepper
-Velveeta cheese
-Cilantro
-Nachos chips
.... NACHOS!!!!!!

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-Turnip greens
- Mustard greens
- Wash greens
-Smoked turkey wings
- bell pepper
-onions
-season all
-salt
-pepper
-garlic powder