8 slices of bacon
1 medium onion (chopped)
4 toes garlic (chopped)
2 C regular long-grain rice
20 OZ frozen green peas
2 C water
13 OZ chicken broth
1½ TSP salt
¼ TSP pepper

Temperature:

In a 12" skillet over medium heat, cook the bacon until crisp.  Remove the bacon to drain on paper towels and set aside.  Add the chopped onion to the skillet and cook until tender, stirring occasionally.  Add the garlic and cook for another two minutes, stirring occasionally.

Stir rice, frozen peas, water, chicken broth, salt and pepper into the mixture; heat to boiling.  Reduce heat to low, cover and simmer for about 20 minutes or until tender.  Toss the rice mixture together with the reserved bacon until well mixed and serve.

• 3 TBSP cold water
• 1 TBSP gelatin
• 1 TBSP edible glycerin
• 1 TBSP Crisco
• ½ C glucose
• 2 LB confectioner’s sugar (sifted)

1. Place the cold water in a heatproof container. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. Place over a pan of warm water (NOT HOT) then add the edible glycerin, Crisco and glucose to this liquid mixture and place over low heat until all ingredients are a clear liquid.
3. Sift confectioner’s sugar into a large bowl and make a shallow well in the middle.
4. Pour the warm liquid into the shallow well and begin to work the sugar gently into the warm liquid with a spoon or spatula.
5. When this mixture begins to get to thick to work any more sugar into it, grease your hands and begin to knead the sugar into it until you get the right consistency, adding more confectioner’s sugar as needed.

• 1 LB dry mixed beans (soaked 8-12 hours or overnight)
• 2 MED tomatoes (pureed)
• 1 LG red onion (diced)
• 1 bunch green onions (tops and bottoms, chopped)
• 1 TBS garlic (minced)
• 1 LG green bell pepper (diced)
• ¼ C fresh parsley (chopped)
• 1 TBS oregano
• 1 TBS cumin
• 1½ TBS chili powder
• 1 TSP allspice
• 16 OZ R.W. Knudsen’s Very Veggie (or V-8) – Spicy
• Tony Chachere’s Original Creole Seasoning (to taste)

1. Place beans in an 8 QT pot with water about 1 inch above the beans.
2. Add the allspice and some Tony’s to the water and bring to a boil, allowing the beans to simmer for approximately one hour until the beans are tender and have cooked down some.
3. Stir in the pureed tomatoes, oregano, parsley, cumin and only 1 TBS of the chili powder.
4. Sauté the red onion, green onion, garlic and bell pepper in a small skillet using a little water and some of the vegetable juice. When the sautéed vegetables are soft stir them into the chili.
5. Add the remaining vegetable juice and the last ½ TBS of chili powder to the chili. Remember to add Tony’s to taste.
6. Bring the heat down to low and continue to simmer and cook 1 to 2 hours or until beans are tender.

NOTE: Using canned beans will reduce cooking time, but it’s better if you have the time to cook the dry beans as you do not add the extra sodium and preservatives used in canned beans.

Yields 4-5 QT.

For Roaches & Most Other Insects
½ C sugar
½ C flour
½ C Crisco shortening
½ C powdered boric acid

NOTE: Do not add any liquids of any kind.

For Ants
1 TBS boric acid
1 TSP of Sugar
4 OZ water
Cotton balls
(see the instructions at the bottom)

Temperature:

NOTES ON BORIC ACID: get as close to 100% pure as you can get. Usually you'll find a container that lists 99% of the active ingredient as Orthoboric Acid (aka boric acid) — don't just get another product that "contains" boric acid. You can usually find it at most any grocery store in a 24 or 32 ounce plastic bottle, listed as a roach pesticide… just check the label. Boric acid is safe to use around pets and humans as it takes a whopping huge amount of it to do any damage to large mammals at all.

Boric acid by itself is one of the most effective agents used as a pesticide — it's a mild corrosive to organics, although safe to use on pretty much any surface, and a desiccant and that's eventually what kills the insect… dehydration and dissolution from the inside. By itself is only partially effective as it relies on an insect to walk through it and ingest it when it cleans itself — but if you add it to a mixture that will attract insects, then that's a whole other story.

The concentration of boric acid in these Roach Cookies is higher than in any other insect baits you can buy, and is therefore more effective. Just mix all the ingredients together thoroughly, making sure that it can hold its shape when pressed into a vessel, about the consistency of chocolate-chip cookie dough. Usually I use those cute little waxed paper Dixie cups folks buy to put by the bathroom sink for kids to use. I cut the cup to leave about ½" of the bottom as a shallow dish and press the cookie into that, level with the top.

Place these against walls and in corners wherever it seems likely that insects will walk or live — pantries, cabinets where food prepared, and under every sink are a few good starting places, but don't be shy about overdoing it a bit. You can even mix a little more Crisco into the batch and roll the cookies into balls that you can then roll into inaccessible places like behind the fridge, under the stove and dishwasher. You can also take this thickened cookie and smear it into places that are hard to get a cup or ball into as its pretty sticky.

This stuff should be good for up to about a year, as the Crisco keeps it moist and "edible" and naturally, the more rancid it gets, the more the bugs like it. After that it gets stiff and brittle and should be replaced with a fresh batch.

For specifically treating ants: mix the boric acid, sugar and water in a bowl. This can be poured over a cotton ball in a small dish or bottle cap. Keep this from drying out for continued effectiveness. Place Cotton balls in path of ants.

That's about it. After a few weeks you should notice a decreased amount of critters roaming about, with fewer as time goes on. Boric acid is effective on cockroaches, palmetto bugs, waterbugs, ants, silverfish, carpenter ants, termites, fleas and a whole bunch more.

1 large onion (chopped)
3 TBS parsley (dried)
8 cloves garlic (minced)
2 LB ham cubes
2-3 TBS olive oil
Salt and pepper to taste
1 LB smoked sausage or tasso
½ C green onion (optional)
1 LB black-eyed peas (soaked 6-8 hours or overnight)

Temperature:

In a heavy 5-6 QT pot, sauté onion in olive oil till soft and slightly browned on edges. Add garlic and cook for 5 minutes. Add ham and sausage/tasso, stir fry for 5 minutes. Add soaked beans, parsley, seasonings and water to fill pot 2 inches above beans. Bring to a boil then back the heat down to a simmer and cook for 45 minutes or until beans are tender. Add water as needed to maintain a creamy consistency. Consistency is obtained by frequent stirring during the last 1/3 of cooking time. To thicken (if needed) mash a small amount of cooked beans and stir into the pot. Taste to correct seasonings in last 1/3 time. Serve with rice.

Pressure Cooker Instructions: Sauté ingredients as indicated above. After adding the beans and other ingredients add water to fill pot 1” above beans. Seal the pot and bring to full pressure. Cook for 10 to 15 minutes or until the beans are tender. Thicken the beans by mashing against the side of the pot while stirring, as you are not able to stir/thicken the beans as you cook. Taste to correct seasonings after cooking. If the beans are too thick, add water to suit. If they are too thin and watery, continue cooking the beans with the cooker lid off to evaporate some of the water. Serve with rice.

• 1 C cream of shrimp soup
• 6 OZ cream cheese (softened)
• ½ OZ unflavored gelatin
• ½ C hot water
• ¾ C mayonnaise
• 2 TBS ketchup
• 1 TBS Tabasco hot sauce
• 1 TBS worcestershire
• 1 C cooked shrimp (chopped)
• ¾ C celery (chopped)
• ½ C green onion (chopped)

1. Bring the cream of shrimp soup to a boil then remove from the fire.
2. Beat in the cream cheese.
3. Dissolve the gelatin in the hot water.
4. Add the remaining ingredients except the gelatin to the cream cheese/soup mixture, blending well.
5. Add the gelatin and mix thoroughly.
6. Either spray then wipe your mold with a non-stick cooking spray, or apply a light even coat of mayonnaise as a release agent.
7. Pour in your mixture and allow to chill in the refrigerator for at least 4 hours.

If you would like a smoother consistency you can process the chopped ingredients prior to adding to the mixture.

48 OZ Egg Beaters
1½ MED bell pepper (chopped medium to fine)
3/4 MED onion (chopped medium to fine)
4 stalks green onion (chopped medium to fine)
2 C Hormel “Real Crumbled Bacon” (pre-cooked)
1½ C cheese
3/4 TSP salt
3/8 TSP pepper

Recipe yeilds 24 ~3 OZ servings

Per Serving Nutrition Facts
Calories: 98
Fat: 4.7 gr
Carbs: 2.1 gr
Protein: 11.7 gr

Temperature: 350

Combine all ingredients and spoon ~3 OZ portions into standard sized muffin pans – makes 24. Bake for 40 minutes or until cooked thouroughly and allow to cool for five minutes in the pan. Turn out onto cooling racks and allow to cool further. Freezes well.

These omelette cups make a good meal after a cardio workout as they are very low in carbs.

2½ LB pork shoulder butt
2½ LB veal (lean)
8 OZ cream
1½ TBS salt
1 TBS dextrose
½ TBS black pepper (ground)
½ TSP nutmeg (ground)
½ TSP coriander (ground)
½ TSP mace (ground)
12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)

Temperature:

Grind the meat through the fine blade and Refrigerate for 1 hour. Mix the cream and the seasonings & stir until well mixed. Pour cream mixture over meat and mix thoroughly. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate the sausages overnight to develop flavor. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.

• 5 LB pork shoulder (sliced into long strips)
• 1 LB pork fat (sliced into long strips)
• 1 TBS salt
• 2 TSP sage
• 2 TSP pepper
• 2½ TBS fresh parsley leaves (chopped)
• 12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)

1. Arrange the pork shoulder and pork fat in a single layer on a half-sheet pan covered in cling wrap and par-freeze (not completely frozen, just stiff). Grind the shoulder and fat together using a fine die.
2. Add the remaining ingredients and mix thoroughly, but try not to over-mix.
3. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
4. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
5. Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually and not touching on a parchment lined sheet pan, then wrap tightly in foil (or vacuum-seal).

Yields 25-30 sausages.

• 1½ to 2 LB flank steak
• ⅔ C Worcestershire sauce
• ⅔ C soy sauce
• 1 TBS honey
• 2 TSP freshly ground black pepper
• 2 TSP onion powder
• 1 TSP liquid smoke
• 1 TSP red pepper flakes

Special Equipment:

• 1 box fan
• 4 paper air-conditioning filters
• 2 bungee cords

1. Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
2. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
4. Place the bag into the refrigerator for 3 to 6 hours.
5. Remove the meat from the brine and pat dry.
6. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter.
7. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords.
8. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions.
9. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.