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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Montana Grabbies


2 pkgs English Muffins

2 lbs Spicy Sausage

4 jars Old English Cheese

4 oz Velveeta cheese

Garlic salt to taste


Brown sausage and drain.

Mix cheeses with meat until melted.

Spread on English Muffins.

Freeze on a cookie sheet until hard.  About 3 hours.

Then put in baggies and store in the freezer.

Bake at 350 in oven (or toaster oven) until done.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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