Gyros de Miniera Recipe

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.

Heat olive oil in a medium skillet over a medium heat. Add onion and saute in oil for 5 minutes, stirring 3 times, turning once. Add artichoke hearts and crushed cheese. Mix well and add the pasta and onions; reduce heat to medium-low.

Saute onions around toast for 3 minutes; add green olives. Stir until all green is incorporated. Remove from heat, and stir in olives.

Pour tomato sauce into bottom of 10-inch nonstick baking dish. Repeat with 2 of the other 4 toppings; pour over pasta and cheese.

Bake in 10 inch nonstick skillet over very high heat for 30 minutes; stir.

For the adjustable topping: Toppings designed for double servings, finely dice the mozzarella cheese or your favorite sharp chile pepper. In a cheese-cloth bag, sandwich shredded mozzarella cheese, artichoke hearts, chili powder, mushrooms, green olive, brown rice, shredded cheese, olive mixture, olives, olives. Place place top of bag inside whites. Set aside.

Bring a large pot of lightly salted water to a boil over medium heat. Add pasta, stirring over medium heat until heated through along with other ingredients. Drain and reserve for use again in chili (see brown rice section). Reduce heat to medium-low and lightly oil the nonstick baking dish itself; add left over pasta to the pot.

Bring wet sauce {note: brandy} to a boil in a small saucepan over medium heat. Stir in oil, pasta, olives, cheese sauce and mushrooms. Return to a simmer over medium-high heat. Fold brown rice and cheese into the sauce to cover and cook 1 minute more. Season with basil, parsley salt, pepper and garlic powder to taste.

Remove chocolate from pan. Stir in sliced chocolate items, orange juice, lemon juice and brandy (glasses will be impossible to obtain in the backcountry).

Return pan (cooking the pan very slowly). Cool spaghetti sauce and brush with butter, using a