Prison Gourmet Recipes

Ingredients:

• Chips
• Spicy Hot Cheetos
• Fritos
• Hot Water
• Hot Sauce
• Pickles

Preparations:

The way we used to make jailhouse tamales was to take a bag of Fritos corn chips, and a bag of spicy hot Cheetos (you can use Doritos too, or any other spicy chips). Crunch them up as much as you can. Mix them together in a chip bag. Add just enough hot water to turn it into a thick mush. Kneed the bag to mix the contents well, drain off any water. Roll the mix up in the chip bag in the shape of a tamale and let it sit. After about 5 minutes, tear the bag open and put some hot sauce over it. Add the pickle on top and sprinkle crushed chips on it. It comes pretty close to tasting like a tamale.

Ingredients:

• Pork skins
• Strawberry jelly
• Kool Aid (strawberry flavor)
• Rice and/or Top Ramen soup (with chicken).

Preparations:

Cook and drain the chicken flavor Top Ramen soup. Mix cooked rice and/or the Top Ramen soup. Add pork skins on top of your mix. To make your sweet sauce, mix one tablespoon of strawberry jelly and kool aid drink (enough so it’s still jelly like and not watered down). Then pour your sweet sauce on top of your meal.

Ingredients:

• 1 bag of Fritos corn chips
• 1/2 cup sharp cheddar cheese
• 1 cup chili

Preparations:

Place Fritos corn chips in a bowl or soup mug (do not crush; just push down and break them slightly to make room for other ingredients). Place shredded cheddar cheese on top of corn chops. Pour heated chili over the top (the heated chili will melt the cheese). Stir slightly to mix ingredients and serve!

Ingredients:

• 1, 8oz bag spicy pork rinds
• 4, 1 oz bags chili lime cornnuts
• 2, 6 oz crushed red peppers
• 15-20 dried arbol chili sticks
• 6 cheese slices
• 3 oz jalapeños
• 1 butter pack

(Serves 2 people)

Preparations:

Open all 4 bags of cornnuts, place into empty bag with no holes. Add enough water to cover all cornnuts, tie top tightly with string, let it marinate for 2 days in order for cornnuts to soften completely.

2 days later, boil 16-20 oz of water, chop sausages in chunks into empty bag without holes, add enough water to cover sausage, tie top securely with strings then put into boiling water for about 30 minutes. Once cooked, empty 2/3’s of liquid into sink. This is to eliminate excess grease.

Place sausage with leftover juice, cornnuts with water used for marinating, crush red pepper arbor chili sticks, and 4 oz of pork rinds (finely crush rinds to powder into big chip bag with old holes together) put remaining 4 oz of pork rinds (whole) into same bag. Lastly, to ensure they do not get crushed. Finally, add approximately 24 oz of hot tap water to the bag and tie top very securely with thick string. Place the bag into boiling water, cover securely and let it cook for approximately 4 hours.

About 30 minutes before menudo is done, assemble the quesadillas. Butter inside of all tortillas, cut cheese slices in half and put two halves down the middle of tortilla long ways. Spread jalapeño equally over all tortillas, then roll tortillas up enclosing cheese and jalapeño inside. Place all six into small chip bag without holes, tie top tightly with string and place on top of menudo to cook.

When done, separate menudo equally into 2 big bowls, serve them steaming hot along with 3 quesadillas each for you and “celly” (cellmate). Dig in and enjoy! You’ll swear it is as good as the real thing!

Ingredients:

• Tuna Fish
• Mayonnaise
• Sardines
• Top Ramen soup (beef or chicken flavor)
• Saltines or crackers

Preparations:

Drain the tuna fish and add one table spoon of mayonnaise. Drain the sardines and mix it with the tuna mix. Drain the Top Ramen soup so only half of the liquid is left. Mix it all together and you got your spread! Put the newly made spread on the crackers.

Ingredients:

• Kool-Aid Packet
• Water

Preparations:

There are different Kool-Aid packet flavors. You can use any. Pour a cup of water and mix in the Kool-Aid powder. Mix the Kool-Aid until it dissolves completely with the water. You now have your Kool-Aid drink. Ice cubes can be added for a refreshing cold dink.