How I Cook, OR: How did this get into my Oven?

The way I cook things is thus: I read a recipe, think of how I would actually cook it with the things I have on hand, then muddle it together guessing how much how many and to what extent I should do it by.
Example, my Tater Tot Casserole.

Where Morg Comes From

I play a game called SecondLife. ( http://www.secondlife.com ) IF you also play this game, I'm Morgdah Graves, send me an instant message, or not.. if I'm not there as Morg, look up Rayne Oconnell (another story behind THAT name, too.. long long story)

SL is fun, but you have to play it a bit of a while, there are ALL sorts of things there that are or are NOT PG... a LOT is NOT PG, a LOT is ADULT, but the majority is PG... IF YOU HAVE CHILDREN under 18, Don't let them get your password. LOG ABILITY is good, but ya know, people can get ahold of those logs.

OTHERWISE, it's fun. People are mostly happy to help you there, but don't go begging for monies. you may end up on the wrong end of an orbit.

PLAY NICE!

Monday, October 11, 2010

Breakfast quick and easy .... ISH

two cans of those cheap flakey biscuits from the store, pillsbury if you want, and not the big ones, the little ones
two cans of cream of mushroom soup (unless you are a no no on mushrooms, then use cream of chicken)
one can of milk
one ham steak
spices
PREHEAT OVEN TO 350

Soup pot (small)
small roaster (one 8x11 one 8x8)

heat up cream of soup in pot with milk
spice with pepper (about 2-3 tbsp maybe less)
and salt (about 2-3 tbsp maybe less)
spice to taste basically

put the two cans of biscuits in the larger roaster
sprinkle spices in bottom of small roaster
put ham in small roaster and spice top of ham
put both in oven until biscuits are done
leave ham in for about 5 minutes more

take all out
cut ham into chuncks
break biscuits onto plate
put chunks of ham on biscuits
smother with hot cream of soup mix (aka GRAVY)

EAT
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1 comment:

  1. dale rapidOctober 17, 2010 at 10:39 AM

    Cool... sound like it'd be good with melon chunks. :D :P on the side of course.

    ReplyDelete

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