i'm a student - so it's not that extravegant, but it's easy and i've always had ingrediants to make it cheese pie. :-D and it's lovely. :-D

My mom taught me how to make this. In our family, it's called 'crazy stew' as everyone went nuts for it and would have third and fourth helpings. It's still a huge hit with my friends every time I make it. OLD-FASHIONED OXTAIL STEW [if you've never had oxtail, you are seriously missing out] Serves about 4. You need: 1kg or 2.2 pounds of oxtail pieces 85g or 3 ounce packet of powdered brown onion soup [or similar] 85g or 3 ounce packet of powdered cream of tomato soup About 8 carrots Some nice full-bodied red wine Salt & pepper Olive oil Season the oxtail pieces with a little salt and pepper. Gently brown the oxtail pieces in a little olive oil. Take care not to have the heat very high or it might make the meat tough. Keep turning the pieces so all sides are well sealed and nicely browned - take your time. When all pieces are well browned, add both packets of dry soup. Then add at least two wine glasses of red wine, and about two or three drinking glasses of water. Make sure all the dry soup is absorbed into the liquid. Put in the oven in a casserole dish [cast iron is great but any oven-proof dish with a lid will do] at 160 degrees Celsius / 320 degrees Fahrenheit. Check it every 30 to 45 minutes - stir well and add more liquid if required. This dish needs to cook for 4 to 5 hours - and you definitely can't make do with less! You'll know it's done when the meat is deliciously tender and falls easily off the bone. One hour before it's done, add the chopped carrots as well. Serve with rice or crusty bread, and maybe a fresh green salad on the side. ENJOY!

moist chocolate cake. I would love to brag about the recipe here, but my mother will kill me. It's supposed to be a secret and her specialty. =D

Hillbilly Heaven: You start with the juice of two quarts of bourbon.... steal three eggs.... grab some greens on your way back through the poke salat patch.... fry it all up in hog fat.... and sop up the rest of the fat with your corn pone. P.S. Of COURSE you don't put the bourbon in with the other ingredients, it gets mixed up in your stomach!