open can of new potatoes and place under running hot water tap
approximately 10 minutes. this rinses and cooks the potatoes in
one step. chop the onion and place it in a dish of vinegar near the
couchprep area. seperate the cheese slices and set them to warm on
a piece of tinfoil on top of the tv set (or use individually wrapped
process cheese). drain the potatoes and place them on cheese slices.
add marinated onions and wrap cheese carefully around the potatoes.
skewer with fork and dip into jar of thousand island dressing. other
dressings and dips make tasty variations.
saturate bread slices with margarine. cover heavily with chocolate
and pop into toaster oven for 3 to 5 minutes, or until chocolate is
saturate bread slices with margarine. sprinkle heavily with coffee
crystals and pop into toaster oven for 3-5 minutes. add sugar and
cremora if desired.
take medium to large pepperoncini. snip of end at stem with scissors.
squeeze juice back into bottle.
place nozzle of cheese product into the opening of pepperoncini and
fill to capacity. place stuffed pepperoncini into trimmed white
bread. sprinkle liberally with margarine, applying thickly to edges
of bread. fold bread over pepperoncini and pinch edges shut, as you
would conventional pie crust. pop into toaster oven and bake to
the candy bars used in this recipe are a matter of personal choice,
but i recommend the three musketeers bar for several reasons. for
the money, you get 64 grams, compared to an average size bar at the
same price. the light whipped center responds nicely to the toaster
oven, and the result is a delicious soufflé analogue. there are
several other interesting bars on the market, but i recommend starting
with nougats or conventional chocolate bars.
slice candy bars lengthwise into two or three strips. place them on
a tortilla and place in toaster oven set at 350ø. bake until melted.
remove from heat. roll up. onions and salsa may be added according
to taste. serve on paper towel, napkin or page of an old tv guide.
pour a single layer of cheerios on old pie tine or toaster oven.
carefully place a chocolate chip upside-down in the hole of each
cheerio. pop into toaster oven and melt lightly.
variations: sprinkle coconut or colored sugar on chocolate after
melting. for variety, try butterscotch chips.
put on safety lenses. hold unopened package of hot dogs with ends
pointing towards you. leaving ends exposed, wrap several layers of
old tv guides around package (for safety). using low speed,
carefully drill each hot dog lengthwise. open package and remove
hotdogs. fill cavaties with aerosol cheese product. place hot dog
on slice of white bread. pinch bread into a trough around the hot dog
and squirt liberally with chocolate syrup. pop in toaster oven for
10-12 minutes, or until cheese is runny. ii) "tube" steak paté
rev blender up to full speed and drop in hot dog. add relish and
olives and let blend at high speed for 45 seconds. spread the
saltine crackers generously with mayonaise and break into eight
squares. spread paté on crackers and add pepper to taste.
shred carrots in clean pencil sharpener. line bottom of pot pie tin
with carrot shavings. add bisquick, sugar and spices. knead slowly
with hands, adding a small amount of the cola. continue to knead
and add cola until batter is the consistency of fresh pla-doh.
adjust sugar and spices to taste. bake in toaster oven at 400ø for
15-22 minutes. remove from oven. when cool, carrot cake can be
frosted with canned or aerosol frosting.