Connie's Alien Food Recipes
(work in progress)

Vic Fontaine’s Bruschetta

 

 

2 large tomatoes, coarsely chopped
½ sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
½ (1 pound) loaf Italian bread, cut into 1-inch slices
¼ cup freshly grated Parmesan cheese		 Preheat oven to 400 degrees.  In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley.  Place bread on a baking sheet, and top with tomato mixture.  Sprinkle with Parmesan.  Bake for 8 to 10 minutes, or until bottom of bread is browned.  Allow to cool 5 minutes before serving.


 

Tribble Kibble

 20 oz. oyster crackers
½ cup oil
¾ teaspoon dill weed
1 teaspoon garlic powder
1 package Hidden Valley Ranch dressing mix

Stir oil into oyster crackers until well mixed.  Combine dry ingredients and toss with crackers until evenly coated.

 

(This recipe is courtesy of Martha Kirkland.)

 

 

Borg Cube Slices

 8 cups Chex cereal (your favorite or a mix of all)
1 cup pecan halves
1 stick butter
1 c. brown sugar
1/4 c. corn syrup
1 tsp. baking soda

Melt butter with brown sugar and corn syrup. Bring to a boil, cook on low for 5 minutes, stirring occasionally then add the baking soda and 1 teaspoon vanilla. Mixture will be foamy.
Pour over cereal and pecans in 9x13 pan and toss well. Bake at 250 degrees for 1 hour, stirring after 30 minutes.
Cool over waxed paper on cooky coolers.

 

(I usually have to double or triple this recipe!)

 


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