How to make it

  • 1. Plan the meal and cook what’s first, first. The pasta, rice, potatoes, kasha.
  • 2. Prep your basics as needed. Brown the meat, bird or fish, as needed
  • 3. Get your veggies and front end additions prepped and ready.
  • 4. When the parts are ready pick your spices and additions and get those ready.
  • 5. Get a big bowl and put it together. Mix with sense. Put in your spices, milk, water, wine, cheese and such first and mix. Add solids and chunks and pre cooked stuff next and mix and then the stuff you want to gently fold in last.
  • 6. Put it in your casserole dish and bake for the required time.
  • I picked a casserole, not sure why except I made one of these a week or so ago; it wasn’t your great cooking event but not a disaster either. This same system (with a few changes) will work for a stew or a fry-up. This system, if you can get the spices and proportions right, works super for a slow cooker or a nuclear furnace. How well it turns out depends on what’s in the pantry and how well you mix and match. Best of British luck and lol ( does that mean laugh a lot, lots of luck or leave off living, whatever?).

Reviews & Comments 9

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    " It was excellent "
    momoften ate it and said...
    It is a staple in my cooking. If it is all leftovers it is called Refrigerator Hash. I have to admit this it the method to most of my cooking, it frustrates my husband because than I can't recreate it since I didn't write it down. I am working on that, I write things down and throw it away if it wasn't a keeper (or became nuclear!). Thanks for the chuckle for the day. I don't know any letters to stick at the end... AMEN (so be it)
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  • sas 8 years ago
    My Dad used to make this every week. He called it Navy Chow!!!!

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  • dugger 8 years ago
    ROTFLMAO.. meaning something I cannot publish to the public. This is great and I thank you for putting into words something I would probably not be so politic about. I know, I know, I can be a little harsh at times Comes from my background and raising. My grandmother should have been a sniper. I learned too many things from her that I cannot repeat.

    Great post, have you gotten your tongue out of your cheek yet? Surgery will cure that.

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  • elgourmand 8 years ago
    Thanks J & M. I'm honored by the company I get to keep here. It isn't always a lot of fun doing this recipe but it was great fun to put on paper. I didn't have to eat it you see.
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  • quaziefly 8 years ago
    Wish I had the ability to put in words what you have so graciously shared today. We can not tell you how many times both single or married that the two of us have had to do just the above mentioned. Egg Foo Young out of canned chicken noodle soup, Spanish or Italian mock dishes that never before existed. Necessity is the mother of all great dishes. To think of all the wonderful sauces created to cover the taste of rancid meat. (A French Tradition)

    We are honored to give you the Five Forks well deserved for putting in words the Recipe that everyone should practice to perfection. It not only makes for a great meal, (well not always), but great cooks as well.

    J and M
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    " It was excellent "
    celiac_ceahow_martine ate it and said...
    This is a FANTASTIC general guide for cooking "whatever we have" for my twin boys, who are 13 and really enjoy cooking. I'm forwarding this link to them.
    - Martine
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    " It was excellent "
    chef_irish ate it and said...
    This is So Funny, True and Wonderful All at The Same Time...I Love It and I Give It A 10 for 'Best Humour', But They Only Allow Me A 5!!!

    Chef Irish~:)
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  • 22566 8 years ago
    Should this...Could this...Would this...

    Measure up?


    Quite a Modge Podge,but,practice makes perfect.

    Kind Regards

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    " It was excellent "
    momo_55grandma ate it and said...
    well dnt see anythin wrong with refrigerater left overs ade many a good meal out of it no wastes and great taste! {great lftover post} Many forks to you
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