This recipe is my version of the one that was represented at some fair in Texas. It’s safer to use this recipe as a snack or appetizer. Please read health hazards warning below.

Freeze a stick of butter.
Flour
1 egg
Panko crumbs or if your heart can take it, use crushed up Ritz crackers.
Pan with 2 inches of vegetable oil or if your colon can handle it, use lard. It’s better.

First, cut the frozen butter into pats. There’s lines on the butter wrapper, use those as a guide. Take the egg and make egg wash with it. Dip the pats into flour first. Then dip them individually into the egg wash. Then coat the pats with the Panko or your breading of choice. Put them on a cookie sheet and freeze for about ten minutes and start heating up your oil. Once the oil is nice and hot, about 350 degrees, drop the pats in. Don’t be constantly stirring them, it will mess them up. Just fry on one side for a minute and turn them over gently with a fork and get the other side. Once done, place them on a paper towel to drain all that excess oil off. You know, because you don’t wanna have to much grease on your deep fried butter pats. Enjoy!

This recipe may cause severe coronary heart disease, blocked arteries, above normal levels of cholesteral, birth defects, clogged colon, sphincter tares, cardiovascular malfunction, and bleeding in the gastrointestinal tract.

2 lbs. ground beef
1 can condensed golden mushroom soup, undiluted
1 can condensed cheddar cheese soup, undiluted
1 pkg. frozen crinkle cut french fries

In skillet, brown beef; drain. Stir in soups. Pour into a greased 13×9x2
inch baking dish. Arrange french fries on top. Bake, uncovered, at 350, 50-55
minutes until fries are golden brown.