Abuela's HassBrown Cashroll

Ingredients

2 cans cream of ch'kun soup

1 1/2 cups sour cream

2 tblespoons softened butter

1/2 onion (sweat b4 adding)

ground black pepper to taste

3 shredded brown russet potatoes

1 8oz package of extra sharp cheddar cheese

italian bread crumbs

Directions

1. Shred those taters into lil slivers, almost like yer clippin yer fanger nails! AKA hashbrown steez.

2. In a seperate bowl, combine sour cream, softened butter, negro pepper, cream of ch'kun soup and stir that tasty slop/mess together 4eva.

3. Add to the tater/fingernail clippins and stir relentlessly along with half the package of cheeze.

4. Add the mixture to a greased up regular baking dish and top with as much queso (mexican for cheese) and bread crumbs as you'd like.

5. Bake in a preheated stove at 350 F for 45-50 minutes or until cheese is bubblin' like the bottom of a bong when I'm hittin dat purple headband! $$$

6. Garnish this elegant dish with 1 full 12 oz can of Pabst Blue Ribbon Beer. (Heavy, not light mind you).

ok Ch'kun and Rice Casserole

Ingredients

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa

Directions

1. You gotta start the rice first cause that shit is so gay and takes forever. But actually, excuse me...real talk, white rice isn't that bad. Follow the directions on the back of that Blue Ribbon bag for the full effect.
2. Meanwhile, place those nice and full breast halves into a medium pot and boil those jugs for about 20 minutes or until done. Take the Ch'kun out but be careful! It's hot! Mutilate those boiled breasts and cut em up into nice lil bite sized pieces.
3. Preheat your oven to 350 degrees F and grease up a baking dish.
4. In a big ole bowl, combine the cheese. It's gonna look like a lot, but trust me. It's awesome. In a separate bowl, mix together the soups, onion, and salsa. In the baking dish, layer the rice, then the ch'kun, then the soups/onions and shit, and then all that cheese.
5. Make it look pretty, bake it for about 40 minutes or until the cheese starts to bubble and get brown on the edges.
6. Garnish with a handle of Evan Williams Green Label Whiskey.

Kieran's Sloppy Salmon

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a bowl, mix that chopped garlic, greasy olive oil, basil, salt, pepper, lemon juice and parsley up and take a whiff. Don't that smell good?! Place the fillets in a medium sized baking dish, and slop marinade all over it. Essentially, "wax dat ass." Marinate in the refrigerator about 1 hour, and turn that shit occasionally.
2. Preheat oven to 375 degrees F.
3. Place the fillets in the dish, and bake 35 to 45 minutes, or until they're nice and flakey.
4. Garnish with a nice warm schlitz and a cigarette.

Beans' Red Beans

Ingredients

1 package of light red kidney beans

6 cups of water

1 onion

6-8 cloves of garlic

2 pounds of hickory smoked sausage

Zaterans Red Bean Seasoning

White Rice

Directions

1. Soak red beans overnight in cold water and while you're at it, try to go big with the ladies, but if that doesn't work, hang out with the boys! They need some attention too!

2. Dice onion and garlic but don't cry pussy!

3. Add garlic and onion in a crock pot with red beans with 6 cups of water. (Brita Filtered Only!).

4. Turn heat on low and add garlic powder and creole seasoning to taste.

5. Stir and cook for 7 hours. You could kill time by watching a Harry Potter movie or Mamacitas 9.

6. Add sliced sausage and Zaterans red bean seasoning.

7. Cook for 1 hour, serve over white rice.

8. Garnish with 1 tecate.

White Cheese Ch'kun Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Start boiling a large pot of water because that shit takes forever to get going. Toss those lasagna noodies in and take care of em for about 8 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan using medium heat. Throw the chopped onion and garlic in there and cook until tender. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese and season with the basil, oregano, and ground black pepper. Take that awesome concocktion and set it aside.
3. This is the layering part. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Preheat an oven at 350 degrees and bake 35 to 40 minutes. Garnish with a shot of Old Crow whiskey and hot dog.

Kieran's Parmesan White Wine Ch'kun

• Ingredients:
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup seasoned dry bread crumbs
• 1/4 cup butter, melted
• 1/2 cup dry white wine
• 1 40 oz. Olde English

Directions:

1. Get a big ole plastic bag and add the rest of the ingredients excluding the melted butter, ch'kun, and white wine.

2. Shake the ch'kun pieces in the bag coating em with the mixture.

3. Slap the coated ch'kun on an oiled baking dish and sprinkle a little more cheese if you want. Drizzle that butter all over those nice breasts and take a gander at em.

4. Place the dish in a pre-heated oven at 350 degrees for 45 minutes.

5. Take the dish out and drown that sucker with cheap white wine and place back in the oven for 15 more minutes.

6. Let cool, and garnish with the malt liquor of your choice.

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