1 lb. ground beef or ground round steak

1 8 oz. bag of corn chips

1 medium onion, chopped

1 clove garlic, chopped

1 15 1/2 oz. can of kidney beans w/ juice

1 can 8 oz. tomato sauce

cup 1/3 to 1/2 cup of tomato juice

1 tbsp chili powder

1/4 tsp oregano

Brown meat, onion and garlic in skillet. Stir in tomato sauce, tomato juice, oregano and chili powder. In a 2 qt. baking dish, alternate layers of meat mixture with beans and corn chips, finishing with corn chips on the top. Cover and bake for 45 minutes at 350°. Uncover and bake for additional 10 minutes.


1 lb. ground beef

salt to taste

pepper to taste

3 tsp. flour

4 oz. milk

2 tbsp onion, chopped

Combine ground beef and onions in skillet, cook until done, and drain any excess grease. Return drained beef to skillet; add salt and pepper to your own taste. In a glass or small bowl mix milk and flour stirring thoroughly. Turn beef up to high while pouring in flour/milk mixture stir beef until desired consistency is reached, remove form stove and serve.


1 1/2 - 2 pounds sirloin tip steak (about 1/2 - 1 inches thick)

1/4 cup canola oil

1/2 cup flour

1 Tablespoon fresh ground pepper

1 Teaspoon fresh ground sea salt

3-4 cans cream of mushroom soup

1/2 can water

2-3 beef bouillon cubes

1 Teaspoon tarragon

Large container of fresh sliced mushrooms or one large can of mushrooms

2 cups Chardonnay wine (drink one and put the other in the Strokin' Off)

16 ounces sour cream

Place steak flat in freezer for 1 hour for easier slicing. Combine soup, water, bouillon cubes, tarragon and mushrooms in large pot. Place on burner on low heat, stirring occasionally.

Slice steak in 1/4 inch think strips 3-4 inches long. Place flour, salt and pepper in gallon size ziplock bag. Heat oil in pan. Coat strips by placing in ziplock bag and shaking. Brown meat 1/4 cup canola oil. Place in soup mixture and stir using medium heat to avoid scorching. Cook for 1 hour over medium low heat.

Add wine and continue to cook on low for 3 hours or until meat is tender. Thirty (30) minutes prior to serving, add sour cream and stir until well blended. Serve over egg noodles.

Serves 6-8.


Poultry, chicken, yard bird, wild yard bird (AKA) Turkey recipes may be found here.



2 cups Bisquick baking mix

1 1/2 cup shredded cheddar cheese

1/2 cup cold water

1/3 cup green onion chopped

1 lb. ground turkey

1 pkg taco seasoning mix

1 pkg frozen chopped spinach, thawed and squeezed dry

1 cup ricotta cheese

1 cup water

1 cup sour cream

1 egg seaten lightly

Preheat oven to 350°. Combine bisquick and 1/2 cup cold water stir until dough forms. Press in bottom of greased 13x9x2 baking dish. Cook turkey till brown, stir in taco seasoning mix (dry) add 1 cup water, bring to boil, reduce heat simmer for 15 minutes stirring occasionally. Spoon mixture over dough. Combine spinach, ricotta and onion. Spread over turkey mixture. Combine cheddar cheese sour cream and egg. Spoon evenly over spinach mixture. Bake 30 to 35 minutes, let stand for 5 minutes before serving.


6-7 lb. Chicken

1 cup Melted butter

1 cup Stuffing

1 cup Uncooked Popcorn

Salt/Pepper to taste, Preheat oven to 350°. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the front of the oven. Listen for popping sounds. When the Chicken's ass blows the oven door open and the chicken flies across the room, it's done. And you thought I couldn't cook!!

(Please do not try this without the proper protective equipment and never when you are home alone. Just in case you have not figured out by now this is not an actual recipe, it is a JOKE)