Sheesh, I'm not a total gimp, but I couldn't do most of these recipes. I'll stick with Schwans and me microwave..

This one comes compliments of my Aussie friend with MS, and is the easiest quiche recipe out. You don't even have to make pastry as the flour sinks to the bottom and forms the bottom of the pie.

Quiche Lorraine

120 grams chopped onion (you could cheat and use frozen diced onion)
230 grams of diced bacon or ham (buy it diced from the deli)
4 grams of tasty cheese
4 eggs
1/2 cup of self raising flour
1 and 1/2 cups of milk

Mix all ingredients together and beat. Add salt and pepper to taste. Pour into a greased 9 inch pie dish. Bake in a moderate oven for ~40 mins.



I'll have a look in my own recipe book to see what I can find for you, but both
of us would like to pre-order a copy of the book when it's published please FG,.

I would love this cookbook,
maybe it would even help me cook sometimes!!
Steph

Posse Stew

1lb. of ground beef. (W/O E. Coli!)
1 medium onion, chopped.
1 can (16 oz.) diced tomatoes.
1 can (16 oz.) hominy. (White or yellow, drained)
1 can (16 oz.) whole kernel corn. (Drained)
1 can (16 oz) Ranch Style Beans. (undrained)
1 small can of chopped green chiles. (Optional)

Brown the ground beef and onion. I usually use a Dutch oven.
Drain excess grease.
Add remaining ingredients and simmer for approximately 30 minutes.

Serve with flour tortillas for sopping up the juices. You can add some Tabasco sauce if you want it a little spicier.This was a favorite when we lived on the high plains of New Mexico and raised our own cattle. Then again, we knew our butcher real well and didn’t have to worry about E. Coli!

Based on just the recipes here, I definitely want to get the cookbook. What an awesome idea!

cheatin' chicken soup

Warm up some store bought broth, cook carrots in the micro, and
toss in celery, the cut up poached/cooked chicken. Add more seasonging to taste. Cook some pasta separately (drain/rinse) and throw that into the
soup. Not too much or it will suck up all the broth.
=================================================
poached chicken
More a technique than a recipe, poached chicken is a great way to
cook boneless, skinless chicken. No oil or fat is required, yet the
end result is succulent, flavorful low-fat chicken worthy of any
recipe. Poach chicken for sandwiches, as a filling for
chicken pot pies, burritos and salads.

adding flavor can turn ordinary though succulent chicken
into something quite extraordinary. Your poaching liquid can be fat-
free chicken broth, white wine, water infused with fresh or dried
herbs and chopped vegetables, fruit juices, light coconut milk pretty
much anything.

How to Make Poached Chicken Breasts
The keys to poaching are: the size of the pan, the volume of
liquid and the cooking temperature.

> Place chicken breasts in a pot that's just about large enough to
fit them in one layer.
> Add poaching liquid so that it completely covers the chicken by at
least a half inch to an inch.
> After bringing the liquid to a boil, reduce heat to a bare simmer
so that only an occasional bubble breaks the surface. At this point,
partly cover the pot, cook for about 10 minutes, then turn off the
heat, leaving the chicken to finish cooking in the hot water for 10-
15 more minutes.
> Remove chicken, then enjoy it warm or refrigerate it for later
use. Slice or shred your poached chicken depending on what you want
to use it for.
================================================== ==
BBQ Chicken/Pork/Beef
In a slow cooker add meat of choice and your fav bbq sauce. Cook until tender. Then shred the meat, mix with the sauce, put on a bun or over rice and enjoy.

http://neurotalk.psychcentral.com/sh...47080#poststop

This is an awesome thread! I've gotten some good recipes!

I'm going through mine this morning and will add a post later today.

Thanks, FG, for starting this thread....it's a great idea. Oh, and I want a copy of the cookbook, too!

Just for you, Frank:

Crockpot BBQ Jerk

Dump your meat of choice into crockpot, add a little broth, let it go all day on low.

2 hours or so before serving, pull the cooked meat out, toss the liquid.

When the meat is a little cooler, pull it to shreds with a couple forks or 10 fingers. Stick it back into the empty crock.

Throw in a little chopped onion, bell pepper, or whatever.

Dump a bottle or two of your favorite BBQ sauce and leave it for another hour.

Make a batch of rice and nuke a handful of green beans or something.

Dump rice on plate, dump bbq'd meat on rice, stick veggies on side.

You'll be amazed at how popular this one will be with your clan!

Re the quiche recipe: http://neurotalk.psychcentral.com/post346372-32.html

I forgot to mention that it is best to let the quiche stand for 5 - 10 mins before cutting, it will set properly. Otherwise it will be a bit crumbly.

Sorry for the omission.