Alisha's Fudge Nut Bar

Cream: 2 sticks of margarine (I like Kraft Parkay)
2 cups light brown sugar

Add: 2 eggs, slightly beaten with 2 tsp vanilla

Sift together: 2 1/2 cups of flour,
1 tsp. soda,
and 1 tsp salt

And add 3 cups QUICK oats to this mixture.

Add the dry ingredients to the sugar mixture and mix
well.

Press 2/3 of this mixture onto a greased jelly roll
pan.

Melt in a double boiler (while you are preparing the
"above"):
1, 12 oz. chocolate chips
2 Tblsp. margarine
1 can Eagle brand sweetened condensed milk
1/2 tsp. salt

Stir/whip the chocolate mixture until smooth and then
add 1/2 to 1 cup chopped walnuts and 2 tsp. vanilla.
Beat well.

Spread chocolate mixture over the oats mixture and
then, in pieces, add the remaining 1/3 of the oatmeal
mixture (will not cover the chocolate layer
completely). (I usually keep my hands slightly wet
with water while flattening out pieces of dough to put
on top).

Bake at 350 degrees for 25-30 minutes (bake on a lower
rung). Cool, cut in small bars, and store in an
air-tight container. They freeze well!

Dad's Frittata Recipe

1. Drink alcoholic beverages while preparing items.
2. Cook sausage and arrange in baking pan.
3. Drink alcoholic beverages while cooking.
4. Heat ricotta cheese in same pan that you cooked the sausage. You need to keep on eye on this not to burn the cheese.
5. Place heated ricotta on sausage and season with salt and pepper.
6. Beat eggs with some milk and salt and pepper in blender.
7. Pour egg mixture over sausage.
8. Bake in oven at 375 degrees until mostly firm.
9. Drink alcoholic beverages while baking.
10. Let the frittata sit for 5 minutes before cutting.

Thai Iced Tea

4 servings

1/2 cup thai tea leaves
5 cups water
6 T sweetened condensed milk
1/4 cup evaporated milk
ice cubes
can garnish with mint

1. Pour sweentened condensed milk and evaporated milk into a glass.
2. Brew thai tea leaves with water. Use coffee maker for easier brewing.
3. Combine strained brewed thai tea with sweetened condensed milk and evaporated milk. Allow mixture to cool.
4. Pour over ice cubes and top with additional evaporated milk.

Green Curry with Chicken

4 servings

1/2 lb sliced chicken
6 Kaffir lime leaves
1/4 cup basil leaves
1/8 cup slivered bamboo shoots
1/2 cup sliced eggplant (japanese eggplant: lighter purple and skinny like a cucumber)

Sauce:
6 T green curry paste (less will be less spicy)
14 oz. coconut milk
1/4 cup fish sauce (it smells bad but you have to add it, I usually do a little less than 1/4 cup)
3 T sugar

1. Combine chicken with sauce ingredients and bring to a slow boil. Continue to simmer until chicken is done. (about 8 minutes)
2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (about 3 minutes). Garnish with basil leaves.