CWFI Recipes the Captain's Table: Chili Dog and Rice Delight

Vegetable Rice
Chili and Tomatoes
Grilled Hot Dogs
Mustard Macaroni Salad

Preparations:

A. Steam white or brown rice cooked according to instructions.

B. Open a can of corn, peas, or mixed vegetables. Drain the juice and measure the juice. Mix the juice with the minus mixture of water in the rice instructions. Example: If rice instructions calls for 2 cups rice and 4 cups water, then measure vegetable juice from the canned vegetable juice. If vegetable juice from the can equals 1/2 cup from the canned corn, peas, or mixed vegetables, then cooking the rice would be 2 cups rice, 3 1/2 cup water and 1/2 cup of the juice from the canned vegetables.

C. Buy large jumbo hot dogs. (Oscar Mayer example)
Split the middle of one jumbo hot dog.
Grill the split hot dog on both sides.
Add onions and grill it.

D. Open your favorite can of chili and open a can of seasoned diced tomatoes. Drain the excess tomato juice and add to the vegetable juice used to make the rice. Add the seasoned diced tomato to the canned chili, mix, and heat throughly.

E. Buy cold macaroni salad and add a squirts of mustard until the color of the macaroni salad changes mustard color.

Serving:

1. Add 2 or 3 scoops of the cooked vegetable rice to the plate.
2. Add a scoop of mustard macaroni salad to the plate.
3. Place the grilled split hot dog and onions on the plate.
4. Pour the cooked chili over the rice, grilled onions, and hot dog.
5. Add shredded cheese on the chili.

And enjoy your meal. Don't forget to say a prayer of gratitude to the LORD. Watch all your calorie intakes, exercise regularly, and visit your doctor for checkups regularly.