🚀 go-pugleaf

chords (or baby breasts, or chicken breasts)
4 thin slices of smoked ham, and Gruyere cheese
Flour
eggwash (milk and eggs)
seasoned bread crumbs
1 onion
minced
salt
pepper
butter
olive oil

Pound the breasts flat (parboil first if using umbilical 
   cords so they won?t be tough). 
Place a slice of ham and cheese on each, along with some minced onion 
   then fold in half, trimming neatly. 
Dredge in flour, eggwash, then seasoned breadcrumbs; 
   allow to sit for a few minutes. 
Saut� in butter and olive oil until golden brown, 
   about 6 minutes on each side.



Shish Kababes

As old as the hills, this technique has employed seafood, beef, pork, lamb, 
poultry, and vegetables; just about anything can be grilled, and young humans 
are no exception!

High quality marinade (Teriyaki and garlic perhaps)
1 inch cubes of tender meat, preferably from the nursery
Onions
bell peppers
Wooden or metal skewers

Marinate the meat overnight. 
Get the grill good and hot while placing meat, vegetables, and 
   fruit such as pineapples or cherries on the skewers. 
Don?t be afraid to use a variety of meats. 
Grill to medium rare, 
   serve with garlic cous-cous and saut�ed asparagus. 
Coffee and sherbet for desert then walnuts, cheese, and port. 
Cigars for the gentlemen (and ladies if they so desire)!



Crock-Pot Crack Baby

When the quivering, ho