The Krazy Kyles

Start by boiling macaroni (or whatever kind you prefer) noodles -- about 6 cups of dry noodles. Next you'll want to get started on the cheese sauce, as follows:

5 T olive oil (or a bit less)
1 red bell pepper, seeded and coarsely chopped
1 1/2 c raw cashews, washed
1/4 c raw sesame seeds
1/2 c water
1/3 c nutritional yeast flakes
1/4 c oil
1 T soy sauce

Heat 1 T olive oil in small frying pan over medium-high heat. Add bell pepper and cook until tender, 5-7 minutes. Transfer the pepper to a blender. Add all the remaining ingredients and blend until smooth. The spread will keep up to a week in the refrigerator.
Yields about 2 cups

I usually saute my Big Franks until they are crispy, then slice them up. Add the cheese sauce (you decide the proportions) and the hot dogs to the cooked noodles and voila! Season to taste. It actually needs quite a bit of salt, I think. It will fit into a large rectangular casserole dish.

You can eat it at this point, or another variation would be to sprinkle with bread crumbs and bake until crispy on top.

16 oz. (2 cups) dry Lima Beans
1 t. Salt
Wash... Cover with water, boil 3 minutes. Cover. Let stand 1 hour. Drain & throw away soak water. Cover with fresh water and boil until tender with Salt. Drain.

4 oz Monterey Jack Cheese
4 oz can Whole Chilies
1/2 cup Sour Cream
Sprinkle lightly with Oregano & Thyme

Cut cheese into 4-5 strips. Put 1 slice inside each chili pepper.

Spread half of beans in oiled 6"x10"x2" pan.
Sprinkle crushed oregano and thyme over beans.
Season with salt to taste.
Place cheese stuffed chilis over ben leayer. Cover with remainder of limas.
Season again.
Chopped leftover chilis on top and any remainder of cheese.

Stir water and sour cream. Pour over beans and chilies.
Bake at 350 degrees for 30 minutes until bubbling.
Sprinkle w/paprika.

4-5 servings