There’s a lot of terrifyingly terrific fun to be had in this episode of The Terror Express.
In, “I’m Gonna Scare the Fu¢k!ng Sh!t out of You,” Carol and Ron are together again in this exclusive podcast appearance.
We talk about Carol’s early career, first impressions on the set of Friday the 13th: A New Beginning, things that go bump in the night, and other important & fun topics.
https://preserve.nature.org/
https://entertainmentcommunity.org/
https://scaresthatcare.org/
https://support.woundedwarriorproject.org/
https://www.stjude.org/
https://childrenscancer.org/
https://www.spookala.com
Siouxpercon.com
Bonus: Ethel's Second Favorite Stew Recipe from Carol:
SLOW COOKER LENTIL STEW AKA ETHEL’S SECOND FAVORITE STEW
INGREDIENTS FOR 5
21/2 CUPS Chicken Stock or Vegetable Stock
1 CUP dry lentils
3 Small Carrots, peeled, diced
3 Baby Golden Potatoes, diced
½ teaspoon each of Oregano, Basil, Thyme
2 teaspoons Olive Oil
1 Small Onion, diced
2 Cloves Garlic, minced
1 Can of Beans (any variety, drained)
3 Ounces (or so) Tomato Paste
3-4 oz Spinach or Chard (fresh or frozen)
Salt and Pepper to taste
DIRECTIONS:
Warm stock in slow cooker on High along with lentils, carrots and potatoes.
In saucepan add olive oil. When heated add herbs, onion and pinch of salt. Cook for
2-3 minutes. Add garlic and sauté for 30 seconds or so. Transfer to slow cooker.
Stir and add Tomato Paste, a little more salt and some pepper. Stir in spinach (or
leafy green of choice)
Cook on High, stirring every 30 minutes or so until lentils are tender and stew has thickened, 3-4 hours. IF YOU DON’T WANT TO STIR EVERY 30 MINUTES, COOK
ON LOW FOR SEVERAL HOURS AND ON HIGH AN HOUR OR SO BEFORE
MEAL TIME.
I USUALLY ADD VEG BOUILLON AT THE END IF MORE SALT IS REQUIRED.