Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Pie Iron sammies on a rainy afternoon in the tipi. How delightful!



  • tater tots
  • 1 can tuna
  • 1 small lobster mushroom
  • butter or oil
  • tartar sauce

Allow Tater Tots to thaw and warm pie irons near the fire.

While irons are preheating, saute thinly sliced lobster mushroom in butter. Reserve some butter to grease pie irons. Open and drain tuna.

Butter both halves of the hot irons and mash tater tots into one side with a fork.

Heap tuna in the middle ot the mashed tots. Add a dollop of tartar sauce and top with a slice of cooked lobster mushroom.Crumble more tater tots on top to form a heap.

Latch the pie iron shut and cook until a golden brown crust that holds together is formed. It took us  3-5 minutes flipping frequently.


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