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Slaughterhouse Poultry Brine
Tried and Approved
Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt – Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
Peanut Butter Cookies
1 box yellow cake mix
2 eggs
1 half cup of oil
1 cup of peanut butter
Bake for 10 minutes at 350
no flour CC Cookies
1 Cup of Creamy Peanut Butter
1 Cup of Granulated Sugar
2 Large Eggs
2 Cups of Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350
Combine peanut butter, sugar and eggs until fully blended. Gently mix in the chocolate chips.
Drop heaping tablespoons of cookie dough onto a non stick baking sheet.
Bake for 10-12 minutes.
Makes about 16 cookies.
no-bake energy bites
Black Bean and Papaya Salsa
Tried and Approved
(Kat’s recipe)
2 ripe papayas finely chopped
½ red bell pepper chopped
½ green bell pepper chopped
½ red onion chopped
1 can black beans rinsed and drained
1 can white shoepeg corn drained
¾ cup canned pineapple juice
juice from 4 limes or 8 T of bottled lime juice
1 T minced habenero pepper
coarse ground sea salt and freshly ground pepper to taste
mix all ingredients and chill for at least 1 hour before serving
(it gets hotter to longer it marinates)
(also good as a topping on grilled chicken and pork)
Black Bean Corn Papaya Salsa
Ingredients:
1 cup cooked or canned black beans
2 ripe papayas, peeled, seeded and diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 Tablespoons ground cumin
1 Tablespoon minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper
Preparation:
In a large mixing bowl, combine black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper. Mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.
Super Summer Salsa
Ingredients:
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
Directions:
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Black Bean and Corn Salsa
Ingredients:
• 1 cup (250 mL) canned black beans, drained and rinsed
• 1 cup (250 mL) corn kernels – frozen, canned or fresh cooked
• 1/2 medium sweet red pepper, chopped
• 1/2 medium red onion, chopped
• 1/2 cup (125 mL) finely diced ripe tomato
• 1/4 cup (50 mL) chopped cilantro
• 4 green onions, chopped
• 2 fresh jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) lime juice
• 1 tsp (5 mL) salt
Assembly Instructions:
1. In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.
2. Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.
Servings: Makes about 4 cups (1 litre).