Unroll 1 can-8 oz of crescent dinner rolls into 4 rectangles & cut each lengthwise into 10 pieces. Cut 2-1/2 slices of cheese into 4 pieces.
Wrap 4 pieces of dough and a strip of cheese around each hot dog to look like bandages. Make sure to leave room for the face.
Place Mummy Dogs on a baking sheet coated with cooking spray.
Bake at 375 degrees for about 16 minutes. Make eyes with Mustard.
Let 1 cup of beer stand open for 2 hours.
Mix together in a bowl 2 cups of flour & 2 tbsp vegetable oil & seasoning.
Fold in 2 egg whites, beaten stiff.
Coat fish fillets & fry until done & golden & crispy.
Place 1 medium unpeeled sliced apple in a baking pan. Sprinkle with 2 tbsp of brown sugar and 1/2 tsp of cinnamon.
In a frying pan brown 2 pork chops in a little hot oil about 3 minutes on each side.
Place the pork chops in a single layer over the apples. Season with 1 tsp of sage.
Cover & bake at 350 degrees for 45 minutes.
Microwave 2-10 oz packages of frozen peas in 2 tbsp of water in a bowl for 6 minutes. Stir halfway through cooking time.
Stir in 3 tbsp of melted butter, 1 tbsp of lemon juice & 1/3 cup of parmesan cheese.
Microwave for 2 minutes more.
Brown 2 pounds of stew meat.
Combine 1-1 oz packet of onion soup mix, 2-10 oz cans of golden mushroom soup &
2 cans of water in a bowl. Pour over the stew meat in a roasting pan or slow cooker.
Cover & cook on low (or 275 degrees) for 8 hours. When ready to serve stir in 1-8 oz carton of sour cream. Serve over rice or noodles.
Coat 1 pound of flounder fillets with 1/3 cup of mayonnaise. Dip in 1 cup of seasoned breadcrumbs.
Arrange in a baking pan coated with cooking spray & cover with 1/4 cup of grated parmesan cheese.
Bake for 20 minutes.
Bring a large pot of water to a boil. Add salt to the water and Old Bay Seasoning. You can also add a lemon cut in half and squeeze the juice into the pot.
When the water is boiling add large shrimp with the tail and shells on.
By the time the water starts boiling again the shrimp should be pink & floating to the top (about 2-3 minutes).
Put into a bowl with ice water. Shell & serve with cocktail sauce (A mixture of ketchup, horseradish, relish, lemon juice, hot sauce & a dash of worcestershire sauce).
Peel & grate 3 pds of potatoes.
Combine the potatoes & 1 finely minced onion with 3 beaten eggs & 1/2 cup of seasoned dry breadcrumbs.
Drop spoonfuls in a skillet with a little hot oil & brown on both sides.
Place 1 pd of boneless beef chuck roast, sliced into thin strips in your crockpot.
In a small bowl combine 1 cup beef broth, 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.
Pour over the beef. Cover and cook on low for 7 hours.
In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.
Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. Serve over rice.
Place chicken pieces in seasoned flour & coat well.
Brown chicken in a skillet & place in a sprayed baking pan.
Combine 1 cup of barbecue sauce & 1/2 cup of orange juice.
Pour over the chicken & cover & bake at 350 degrees for 45 minutes. Spoon sauce over the chicken & bake uncovered for an additional 20 minutes.