Official RCC cook book!

[CreepyCrawl]

Worlds BEST and most calories ALFREDO"thumbsup"

Ingredients
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
1
Melt butter in medium saucepan over medium/low heat.
2
Add the garlic, cream, white pepper and bring mixture to a simmer.
3
Stir often.
4
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6
While the sauce cooks, boil noodles for 3-5 minutes.
7
Place pasta on serving plates and spoon sauce over pasta.

I'm a big fan, and that sounds REAL tasty, but it's got to be Fettuccine sir...Angel Hair just doesn't hold all that goodness :mrgreen:

Gotta' have some Garlic Bread to go with that...

Italian bread sliced 1" thick
1/2 teaspoon of good Olive Oil per slice
Butter as desired
1/2 clove per slice of freshly crushed garlic
Pinch of black pepper
Pinch of sweet Basil
Toast to perfection

 

[Super]

1-glass
2-cubes of ice
3-oz.of Gentleman Jack

Enjoy!

 

[03libertysport]

There's some tasty recipes here folks!

This one was given to me by a friend of ours when we lived in Germany. I thought it sounded strange at first, but MAN is it goooooooood!!!! :mrgreen:

4 - 6 pork chops or pork steaks (whichever you prefer)

6 potatoes, peeled and quartered
(if using large potatoes, cut the quarters in half)

2 cans cream of mushroom soup
(or cream of chicken if you don't like 'shrooms)

2 cans of sweet peas (don't drain them!)

Using an electric skillet, cook the chops until about 1/2 done at 300 degrees

Mix the soup and peas together in a large bowl until the soup is creamy. Pour over the chops then add the quartered potatoes. Make sure the chops & taters get well covered with the soup & peas mixture. Put the lid on the electric skillet, reduce heat to 250 degrees, cook until the chops are done and the taters are tender. You need to turn the chops and stir frequently to keep things cooking evenly.

Makes one heck of a rib-sticking meal!! "thumbsup"

 

[pup]

We use this same recipe but do it in a dutch oven over a fire while camping. YUM YUM

There's some tasty recipes here folks!

This one was given to me by a friend of ours when we lived in Germany. I thought it sounded strange at first, but MAN is it goooooooood!!!! :mrgreen:

4 - 6 pork chops or pork steaks (whichever you prefer)

6 potatoes, peeled and quartered
(if using large potatoes, cut the quarters in half)

2 cans cream of mushroom soup
(or cream of chicken if you don't like 'shrooms)

2 cans of sweet peas (don't drain them!)

Using an electric skillet, cook the chops until about 1/2 done at 300 degrees

Mix the soup and peas together in a large bowl until the soup is creamy. Pour over the chops then add the quartered potatoes. Make sure the chops & taters get well covered with the soup & peas mixture. Put the lid on the electric skillet, reduce heat to 250 degrees, cook until the chops are done and the taters are tender. You need to turn the chops and stir frequently to keep things cooking evenly.

Makes one heck of a rib-sticking meal!! "thumbsup"

 

[drumbeater]

Bread.Butter.Cinnamon and Sugar.Done.

We used flour tortillas growing up