TRUSSED PARROT AU VIN
(Contributed by Frank and Kathy) A French pièce-de-résistance for that special dinner party. A parrot is cooked to a crisp, trussed with piano wire, and mounted upon a plinth, the whole towering above a calm European-wine lake on which boats of mange-tout sail back and forth like a tiny green Armada. Cook's Tip — Go for the parrot that's spent its life showering insults on one and all, as a feeling of great satisfaction can be experienced at the trussing stage.
(From Annie R's The Singles Cookbook) Works with anything. Cover with water and boil till water is gone and it's done! Eat out of cooking container for a minimum of dish-washing.
(Traditional) Add a quart of corn whisky (moonshine). Ruins the possum, but them's some squeezings!
(Contributed by Ekhardt) 5 pounds of potatoes in refrigerator crisper drawer. Ater 3 months, place 2 or 3 onions on top. Keep damp for about 3 more months or until the onions have sunk into the potatoes. Ready to eat just the way it is or you can nuke it in a microwave to warm it. Very aromatic and colorful — makes its own cheese.
(Gleaned from Tim Allen's "Tool Time") Place marshmallows on a piece of bread. Ignite the marshmallows with a propane torch. Play torch on bottom while the marshmallows burn.
(Betty’s trick) Clean out refrigerator into a crock-pot. Leave all day while you are at work.
(The Singles Cookbook — real-life experience) Fry jackrabbit as you would a cottontail. Remove from skillet and parboil all day. Drain and brown in skillet. Parboil again in saltwater. Again pan fry. Marinate two days in vinegar. Pan fry. Give to dog.