“Renegade Recipes”

“Renegade Recipes”

c. 2017 Rod Ice

All rights reserved

(3-17)

Writing a weekly newspaper column involves a great deal of time spent on observing and interpreting current events. To satisfy the demands of meeting publishing deadlines, I have often looked for inspiration in the oddest of places. Sometimes from local news reports, or from tidbits of wisdom offered by residents of the county. Each weekly installment is born of opportunity and circumstance. But occasionally, one of our most basic needs, the hunger for sustenance, takes hold.

It is through this raw human desire for food that I have sometimes received motivation to create useful prose for my newspaper. Recipe columns might seem to be merely an amusing device to fill space, but instead they represent a direct connection to the human soul. To prepare dishes for the dinner table is to boldly paint the day in hues of hope and endurance.

What follows here are a few examples of off-the-beaten-path culinary adventures. Enjoy them in your own kitchen, if you dare:

Hearty Pork Rind Casserole

Ingredients:

6 slices plain white bread
1 lb. "lite" pork sausage
2 cups potatoes, diced
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 cup BBQ sauce
1 large bag crunchy BBQ pork rinds

Directions:

Preheat oven to 350°F.

Lay the bread down in a single layer on the bottom of a 9 x 13 inch baking pan.
Mix together sausage, potatoes, onion, and half of BBQ sauce. Spread half of this mixture in an even layer on top of white bread layer in casserole dish. Sprinkle half of the cheese, add another layer of the pork mixture, then the remaining cheese. Top with remaining BBQ sauce.
Bake for 40 minutes. Remove from oven and add a layer of pork rinds, pressing them down into the top of the casserole just a bit.
Bake for another 5 minutes. Serve hot.

From: www.cooks.com

Prison Ramen Surprise

Ingredients:

1 Package Ramen (Any flavor will do)

1 Slice of American cheese

1 Can of tuna (Splurge on the White Albacore)

Jalapenos from the jar (to taste)

Instructions:

Break up the noodles in the package and cook per the directions. While the noodles are cooking, drain the tuna and dump it into a bowl. Put in the jalapeno slices and top it all off with the slice of cheese. When the Ramen is ready, mix in the spice packet and pour the noodles into the bowl. Let it all steep for a few minutes to melt the cheese and then mix well.

From: Prison Cuizine

Beer Butt Chicken

Ingredients:

1 Cup butter

2 Tablespoons garlic salt

2 Tablespoons paprika

Salt and pepper to taste

1 (12 fluid ounce) can beer

1 (4 pound) whole chicken

Instructions:

Preheat an outdoor grill for low heat. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

From: www.allrecipes.com

Five Can Chili

Ingredients:

1 can (15 ounces) chili with beans

1 can (15 ounces) mixed vegetables, drained

1 can (11 ounces) whole kernel corn, drained

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (10 ounces) diced tomatoes and green chilies

Instructions:

In a large saucepan, combine all ingredients; heat through. Yield: 6 servings.

From: www.tasteofhome.com

Copycat White Castle Hamburgers

1 lb lean ground beef

1/2  teaspoon salt

2 tablespoons dried onion

1 1/2 cups water, divided

1 tablespoon onion powder

1 beef bouillon cube 
1/2 - 1 cup water

12 dinner rolls

Instructions:

Place ground beef, onion powder, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water, onion powder and salt are blended through the beef. Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap cut meat into 3-inch squares. Poke holes in each piece five times with a plastic straw. Cover hamburger squares with plastic wrap. Freeze until partially frozen, but not frozen solid. Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are soft, and adding more water as needed. Remove from heat until ready to cook hamburger patties. To prepare patties, heat frying pan over medium-low heat, add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy. When done place each hamburger on top of a roll. Add pickles, then cover hamburgers so they heat up the roll.
From: www.food.com
Corn Chip Salad

Ingredients:

1 pound ground beef

1 large head lettuce, chopped

1 1/2 cups diced tomatoes

1 large onion, diced

1 1/2 cups diced sharp Cheddar cheese

1/2 cup diced Monterey Jack cheese

8 ounces thousand island salad dressing

2 (15 ounce) cans kidney beans, drained

1 (16 ounce) package corn chips

Instructions:

In a large skillet over medium heat, cook ground beef until evenly browned. Drain fat and set aside to cool. In a large bowl, mix together the ground beef, lettuce, tomatoes, onion, Cheddar cheese, Jack cheese and kidney beans. Cover and chill for at least an hour. Right before serving, add the dressing and corn chips and toss until evenly coated.
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