JIMMY DEAN COUNTY BREAKFAST PIE ENJOY DAN:

      JIMMY DEAN COUNTRY BREAKFAST PIE IN THE BACKWOODSMAN

                                                                                        By CHEF DAN:

(Turns Big Bad John into a good little boy)

(From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 6-8 servings:

INGREDIENTS:

1 16-ounce package Jimmy Dean roll sausage

1 9-inch pie shell, ready–made or from scratch

4 eggs, lightly beaten

1-1/2-cups Swiss cheese

1/4-cup chopped green bell pepper

1/4-cup chopped red bell pepper

2 tablespoons chopped onions

1 cup light cream

DIRECTIONS:  (PREHEAT OVEN TO 375 F)

1.   Cook sausage until done.

2.   Crumble, then drain.

3.   Prepare pie shell.

4.   Mix cheese and sausage.

5.   Sprinkle in shell.

6.   Lightly beat eggs in bowl.

7.   Combine reaming ingredients and add to egg mixture.

8.   Pour into shell.

9.   Bake for 40 to 50 minutes.

10.                Cool on a rack for 10 minutes.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!

FARRO TOMATO FETA AND ROASTED CHICKPEA SALAD ENJOY DAN:

FARRO, TOMATO, FETA AND ROASTED CHICKPEA SALAD by CHEF DAN:

Serves 4

INGREDIENTS;
1 (15.5 Oz) can chickpeas

1 tablespoon olive oil

Kosher salt and freshly ground black pepper to taste

1 cup farro

2 carrots, peeled and sliced

8 cherry tomatoes, halved

2 tablespoon EACH fish sauce, tamarind and mirin

2 teaspoons balsamic vinegar

1 tablespoon brown sugar

6 tablespoons water

2 garlic cloves, thinly sliced

1 Anaheim chili pepper, very thinly sliced

6 ounces feta cheese

4 tablespoon roasted sesame seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Drain & rinse the chickpeas, toss in a bowl with olive oil, salt & pepper to taste.

2.   Place on a baking sheet and roast until golden brown and crunchy, about 30 minutes, occasionally shaking the pan.

3.   Meanwhile, cook the farro in salted water for about 8 minutes or until el dente.

4.   Drain and run under cold water.

5.   Place cooked farro in a mixing bowl with chickpeas, carrots, tomatoes and feta cheese.

6.   In a bowl, combine fish sauce, and next 7 ingredients:

7.   Mix well

8.   Drizzle dressing over salad and serve.

9.   Top with roasted sesame seeds.

ENJOY DAN:                                          SING SONGS & PLANT SEEDS!!

PAD THAI SALAD WITH CHICKEN & SESAME DRESSING ENJOY DAN:

PAD THAI SALAD WITH CHICKEN & SESAME DRESSING

                                                                                             By CHEF DAN:

Serve s 4 -6

INGREDIENTS:

3 tablespoons rice wine vinegar

4 tablespoons almond peanut butter

3 tablespoon soy sauce

1 teaspoon sriracha

1/2-cup FRESH cilantro and mint

3 garlic loves chopped

1/4-cup limes juice

1 tablespoons EACH fish sauce, mirin, and hoisin sauce

2 tablespoon toasted sesame oil

1-1/2-pounds skinless chicken tenderloins

1 cup, finely shredded cabbage

1 cucumber, peeled, seeded, and cut into half moons

1 red bell pepper, diced

1 cup each fresh bean sprouts, and dry roasted peanuts

3 tablespoon toasted sesame seeds

1 (8 Oz) package vermicelli noodles

DIRECTIONS:

1.    Prepare vermicelli noodles according to package directions.

2.   Drain, rinse, and place in a salad bowl.

3.   Process peanut butter and next 9 ingredients while machine is running add sesame oil and process until smooth.

4.   In a salad bowl  with noodles,  layer the cooked chicken, add cabbage, cucumber, bell pepper and bean sprouts,

5.   Add peanut mixture, toss to combine.

6.   Top with dry roasted peanuts and sesame seeds.

ENJOY DAN:                                 SING SONGS & PLANT SEEDS!!

SUNDAY MORNING HAPPY PAPPY EGGS BY GREGORY PECK ENOY DAN:

SUNDAY MORNING HAPPY PAPPY EGGS BY GREGORY PECK IN DUEL IN THE SUN                                                                                            By CHEF DAN:

(From a 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 4 servings

INGREDIENTS:

8 eggs

4 slices baked ham

1/2-cup chopped chives

1/2-cup cream or milk

2 to 3 pats of butter

DIRECTION:

1.   Soft scramble the egg in butter after mixing them with the milk or cream.

2.   Toss in the chives and ham, which has been cut into nickel-size pieces.

3.   Do not let the eggs get hard.

4.   Keep the flame just below medium and stir gently with a long-handled fork the whole time.

5.   Do not overcook.

6.   When ready to eat, harp on the salsa and Tabasco sauce as hot as you can stand it.

7.   This is really a grown-up recipe.

8.   It will serve 4 adults with or without hangovers.

9.   Add a generous portions helping of home fried potatoes, black-eyed peas, or chili and beans.

10.                Start the whole procedure with a good bloody Mary made with vodka and served in a large chilled glass.

11.                Don’d do this more than once a month or your cholesterol count will go through the roof.

ENJOY DAN:                           SING SONGS & PLANT SEEDS

THE BEST PAD SALAD WITH PEANUTS & SESAME DRESSING ENJOY DAN

THE BEST PAD THAI SALAD WITH PEANUTS & SESAME DRESSING

                                                                                             by CHEF DAN:

Serve s 4 -6

INGREDIENTS:

3 tablespoons rice wine vinegar

4 tablespoons almond peanut butter

3 tablespoon soy sauce

1 teaspoon sriracha

1/2-cup FRESH cilantro and mint

3 garlic loves chopped

1/4-cup limes juice

1 tablespoons EACH fish sauce, mirin, and hoisin sauce

2 tablespoon toasted sesame oil

1 cup, finely shredded cabbage

1 cucumber, peeled, seeded, and cut into half moons

1 red bell pepper, diced

1 cup each fresh bean sprouts, and dry roasted peanuts

3 tablespoon toasted sesame seeds

1 (8 Oz) package vermicelli noodles

DIRECTIONS:

1.    Prepare vermicelli noodles according to package directions.

2.   Drain, rinse, and place in a salad bowl.

3.   Process peanut butter and next 9 ingredients while machine is running add sesame oil and process until smooth.

4.   In a salad bowl  with noodles, add cabbage, cucumber, bell pepper and bean sprouts,

5.   Add peanut mixture, toss to combine.

6.   Top with dry roasted peanuts and sesame seeds.

ENJOY DAN:                                 SING SONGS & PLANT SEEDS!!

QUIGLEY'S CHICKEN WITH WINE AND VEGETABLES ENJOY DAN:

    QUIGLEY’S CHICKEN WITH WINE AND VEGETABLES by TOM SELLECK:

(From the western series Quigley Down Under)                      by CHEF DAN:

(From the Cowboy Cookbook by & Jim Clark)

The long ranger’s best shot.

1 onion, sliced

3 tablespoons butter, divided

4 boned chicken breasts, halved

Salt and pepper

1/2-cup all-purpose flour

8 whole mushrooms

1 cup Marsala wine

1/4-cup ginger ale

1/4-cup lemon juice

1 medium can artichokes hearts

Hot, cooked brown rice

DIRECTIONS: (PREHEA OVEN TO 325 F)

1.   Brown the onions in 1 tablespoon butter.

2.   Set aside.

3.   Salt and pepper the chicken.

4.   Roll in flour to cover.

5.   Brown quickly in remaining butter.

6.   Place onion in the bottom of a Dutch oven.

7.   Layer with chicken and mushrooms.mix in liquid ingredients and pour over chicken.

8.   Bake, covered, for 1 hour.

9.   Add the artichoke hearts and cook 30 minutes,

10.                Serve with rice.

ENJOY DAN                      SING SONGS & PLANT SEEDS!!

BEEF BANDERA AUDIE MURPHY ENJOY DAN:

BEEF BANDERA AUDIE MURPHY MOST DECORATED SOLDIER OF WORLD WAR II:                                           by CHEF DAN:

 (From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

(How this recipe is remembered)

I remember the ingredients but not the amounts.

He melted butter in a frying pan, and then browned some onions.

He then cut some beef into 1/4- to 1/2-inch stripes and browned them in another frying pan.

When the onions were browned, he add a can of cream of mushrooms soup, some brown sugar, Worcestershire sauce, and let it simmer for 3 minutes.

Then he put the beef strips in the pan with the mushroom mixture and let it cook on low for about 10 minutes.

It really tasted good so you might want to give it a try.

ENJOY DAN:                                SING SONGS & PLANT SEEDS!!