too hearty welcoming in the New Year - there is hope for your poor
throbbing head and "iffy" stomach. Bv)=

Makes these in advance or have some kind soul make them fresh for you.
No way you are going to feel like producing either of these with your
head feeling like the cannon sequence from 1812 Overture and your gut
writhing like sidewalk full of worms after a heavy rain

MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno's Hangover Soup
Categories: Pork, Vegetables, Dairy, Herbs, Soups
Yield: 8 Servings

4 sl Bacon; chopped
1 c Fine chopped pork loin
1 sm Onion; fine chopped
1 1/2 c Crushed tomatoes
1/2 c Fine chopped mushrooms
2 tb Shredded celery root
4 Ribs celery; chopped
2 md Carrots; peeled, chopped
Salt & black pepper
3 c Cubed potatoes
1/2 c Chopped Polish sausage
2 tb Fine chopped leek
1 ts Allspice
1 ts Bay leaves
1 ts Hungarian paprika
1 c Diced pickles
3 Cloves garlic; fine chopped
1 tb Eastern European seasoning
- such as Vegeta; optional
3 tb Chopped fresh dill
1 c Heavy cream

Recipe courtesy of Guy Fieri

Fill a soup pot with 8 cups water and set on medium-high
heat.

In a pan, fry the chopped bacon. When it is done, take
out and put into the water in the soup pot.

In the drippings of the bacon, fry the pork loin and
then the onions. When brown, put them into the soup pot
and bring to a boil. Add the crushed tomatoes,
mushrooms, celery root, celery, carrots and some salt
and cook for 15 minutes.

Next, add the potatoes, sausage, leeks, allspice, bay
leaves and Hungarian paprika and cook for another 15
minutes.

Add the pickles, garlic and seasoning if using, and let
boil for 10 minutes. Add the dill and heavy cream and
season with salt and pepper. Guten Appetit!

Bruno's European Restaurant, Lakewood, Washington

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hangover Burger
Categories: Beef, Potatoes, Breads, Cheese, Pork
Yield: 4 burgers

MMMMM---------------------------SAUCE--------------------------------
1/2 tb Sriracha; to taste
2 tb Ketchup
2 tb Mayo

MMMMM---------------------------BURGER-------------------------------
2 lb Ground chuck (80% lean)
4 ts Salt
1 ts Pepper
4 sl Cheddar cheese
16 oz Bag frozen hashbrowns
+=OE=+
2 Shredded potatoes
8 sl Bacon
4 lg Eggs
4 (6") hamburger buns

Mix Sriracha, ketchup and mayo in a bowl and set aside.

Begin cooking bacon. You can put it in a pan, in the
oven for about 15-20 min @ 400ºF/205ºC. Pull bacon out
5 minutes early and brush with maple syrup mixture. Put
it back in the oven until done.

Cook your hash browns to the instructions on the bag, or
peel & shred a couple of potatoes, and cook in hot
vegetable oil until browned, turning part way through.

Get your grill/pan/etc hot for the burger.

Salt & pepper the ground beef and then divide into 8oz
(1/2 lb) portions (or you can use smaller 6oz portions).
Flatten into patties that are about 1/2 inch larger than
the buns.

Put a thumbprint in the middle of the patty so it
doesn’t puff up when cooking.

Grill your burgers about 4 min on the first side.

Flip burgers and add cheese after a couple minutes. Cook
until you reach the correct temp (140ºF/60ºC for medium),
usually about 2 to 4 minutes.

Add cheese about a minute before removing from grill.

To cook eggs - add 1-2 tbps of oil or bacon fat to a pan
and heat. Add 1-2 eggs at a time and let them sit for
about a minute. Cover with a lid to harden top. Jiggle
the pan to see if the egg has solidified. (note that
uncooked eggs can be unsafe and eat at your own risk, be
careful with the quality of your eggs!)

Stack up the ingredients and enjoy!

RECIPE FROM: https://www.burgerartist.com

Uncle Dirty Dave's Archives

MMMMM

... Your brain is just meat with electricity inside.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)