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A to Z Recipes
July 2, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday issue of A to Z Recipes
Newsletter. You know, the good Lord takes care of young children and old fools (I fall into the latter category, of course!). I've been really pressed for time lately and placed a2z on the back burner, so to speak. I had my grandkids every moment I could, then I went straight to work and did 12's for a couple of
nights, followed by some 8's. I was waa-ay behind in getting a Fourth
of July issue done for you. Then I got to thinking (I know, should've been doing that all along) that our pal
Patricia in Charlevoix, Michigan had sent me the perfect issue. All I had to do was
open her email and start edits. Yeppers, I am one lucky camper. Speaking of which, take a look-see at the newest
Monthly Theme topic. You're gonna love it!
Here's Patricia...
I'm not sure why I picked hot dogs for July, especially when this month is also National Ice Cream month, pays homage to blueberries and salutes "Junk" food. Bet it was not a dietitian who came up with that one. Perhaps it's because of the four Oscar Meyer Wiener mobiles we passed on the trip home from Arizona and I started singing (?) that little ditty, two or three times over, as it made my gals smile. With a bit of skepticism I went with hot dogs, wondering how many different ways a person could put a dog on a bun or a slice of bread. What a surprise when I located recipes from coast to coast and across the pond, roasted, toasted and tossed into the soup pot. As for myself, I really enjoy a "true" Coney Island hot dog, when I can find one, served with fillings dripping over the edges
and a pile of napkins. For home grilling, Bratwurst is my preference and, if on a bun, it's filled with all kinds of goodies. No matter what your preference, always remember hot dog etiquette - as you place the condiments, dress the dog and not the bun.
We'll see you here again on Sunday with our Monthly Theme issue, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Thanks to all who have contributed to Smiles for Sophie Forever. Emma has raised $1915 to date for her mile run on Friday.
If you haven't donated yet, and would like to do so, please go to: http://www.active.com/donate/SmilesForSophie/DoubleE.
Thanks bunches from Emma, Sophie's Family, and especially from Pammie, who
loves all of you.
PS. Smiles for Sophie Forever is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Hot dogs come in various sizes - from 6 inches to 12 inches and, throughout the country, are served with a myriad of dressings.
Arizona residents chomp down on "Perro Calientes", a hot dog served on a warm flour tortilla; while Tusconites prefer the Sonoran hot dog. This grilled creation is wrapped in Mesquite bacon and topped with onions, cheese, chopped tomatoes, salsa, pinto beans, mayo, ketchup, and served on bread instead of a bun - hopefully with a fork and knife.
Los Angeles, Dodger Stadium - The reigning king of ballpark foodstuffs though is the Dodger Dog, It’s 12 inches with a hefty weight of 76 grams and served in a steamed white bun. Gourmands have a choice of steamed or grilled.
A Chicago Style Hot Dog is a traditionally all beef and contains no fillers. Don't even think of using a hot dog made from turkey, chicken or pork. Some all beef hot dogs are "Kosher".
Detroit's Coney Island Dog participants are in need of a bib. The pork dogs are served with a sloppy wet chili, onions and mustard on a steamed bun and often sit in warm water until ordered. Coney Island restaurants/stands are slowly becoming extinct in downtown Detroit.
Kansas City - Melted cheese and sauerkraut
New Yorkers also prefer all beef hot dogs. The usual toppings include mustard and sauerkraut, and sweet onions in a tomato sauce. Hot dog lovers can find their favorite on from cart vendors on almost every street corner as well as delis and hot dog stands.
Houston, TX - How about a $14 hot dog aptly named the "Texas Haute Dog". Served on a Kraftsmen bun, the grass fed beef dog is topped with pickled jalapenos, venison chili,
Cotija cheese and crispy fried onions.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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The term "hot dog" is credited to sports cartoonist Tad Dorgan. At a 1901 baseball game at the Polo Grounds in New York, vendors began selling hot dachshund sausages in rolls.
From the press box, Dorgan could hear the vendors yelling, "Get your dachshund sausages while they're red hot!" He sketched a cartoon depicting the scene but wasn't sure how to spell "dachshund" so he called them simply, "hot dogs." And the rest is history.
What is the most popular condiment for a hot dog?
Research shows that for adults, mustard is the condiment of choice, while children prefer ketchup. That said, preferences do change from region to region. For instance, hot dogs in New York are generally served with a lighter mustard and steamed onions, while Chicago hot dogs can come with mustard, relish, onions, tomato slices, or pretty much anything at all.
Kids were also asked what condiment they would use "if their moms weren't watching," and 25 percent opted for chocolate sauce.
Favorite beverages: Lemonade, iced tea and of course a good cold beer. For those with more refined taste buds, a glass of wine is acceptable. Suggestions include a darker red wine for dogs with a bite and dry white wines for those more subdued.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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According to the National Hot Dog and Sausage Council, Americans will be consuming the infamous little red tubes of "meat" in record numbers this summer.
The Council estimates that over seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day. During the July 4th weekend alone (the biggest hot dog holiday of the year), 155 million will be downed.
Every year, Americans eat an average of 60 hot dogs each. They are clearly one of the country's most loved, but most misunderstood, comfort foods.
In 2007, Joey Chestnut, a California resident, won the Nathans Fourth of July International Hot Dog Eating Contest by chowing down on 66 Nathans hot dogs and buns in 12 minutes. Joey set a new world record by beating out former champion Takeru Kobayashi of Japan.
The Nathans Fourth of July contest has been held almost every year since 1916. Reportedly, four immigrants staged a hot dog eating contest to settle an argument about who was the most patriotic. Held at Nathan's Famous stand in Coney Island, the winner downed thirteen hot dogs in 12 minutes.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Camping Recipes
Yes, folks. We're going camping! We're looking for recipes suitable for camping, cooking out, and away from your home kitchen. Dutch oven recipes come to mind, as do
meals that can be prepared over an open fire. Of course, we've got some folks who own campers and RV's, but we're truly looking for recipes that are best cooked in the great outdoors. When I was first introduced to camping, I was so worried that my (then) new hubby would want my usual fancy fare, that I slaved over a hot stove for days to prepare foods, then placed them in
sealable pouches which we could heat in a pot of hot water. I sure missed out on the fun until I
wised up (and grew up!) and figured out how much fun it is to cook on an open pit, and enjoy the great outdoors. How about it fellow campers? Show us your stuff! Please - read the information below to ensure your recipes are suitable for submission. Oh, also... bring the insect
repellent -
for me!
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Camping Recipes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Camping Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown
in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Camping Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Camping Recipes has a deadline of July 31, 2008, and will be posted on August 3, 2008.
Please use this email link to submit a recipe for theme recipes: Camping Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
5th Nancy in San Jose, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
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13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. in Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
16th Remi in Onike, Lagos
17th Hanna K. in Clanton, Alabama
18th Carla in Hamilton, Ohio
18th Patricia R. in Oxnard, California
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
19th Carla in Scandia, Kansas
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
21st Bettie F. in Somerville, Massachusetts
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
22nd Justine F. in Fleetwood, Pennsylvania
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
26th Barbara in Terrell, Texas
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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How to Say Hot Dog in Different Languages
Spanish - Perrito Caliente
Italian - Caldo cane
French - Chien chaud
German - Heisser Hund or Wurst
Portugese - Cachorro quente
Swedish - Korv or varmkorv
Norwegian/Danish - Grillpolser
Latin - Pastillum botello fartum
Czech - Park v rohliku
Dutch- Worstjes .
Why did the man put a sweater on his hot dog? Because it was a chili dog.
May the dragon of life only roast your hot-dogs and never burn your buns!
Quotes and more Quotes:
"How can I trust a man who won't eat a good old-fashioned American hot dog?". --From the movie S.W.A.T. starring Samuel L Jackson.
"Nobody, but nobody, puts ketchup on a hot dog anymore!". --From Sudden Impact.
"You look like the Fourth of July! Makes me want a hot dog real bad!" --From Legally Blonde.
"Eat the hot dog, don't be one!". --From Steel.
"I want to buy eight hot dogs and eight hot dog buns to go with them. But no one sells eight hot dog buns. They only sell twelve hot dog buns. So I end up paying for four buns I don't need. So I am removing the superfluous buns. Yeah. And you want to know why? Because some big shot over at the wiener company got together with some big shot over at the bun company and decided to rip off the American public. Because they think the American public is a bunch of trusting nit-wits who will pay for everything they don't need rather than make a stink." --From Father of the Bride
Sing Along to the Oscar Meyer Weiner Song - Click
Here!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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AUSTRALIA
CAMP FIRE PUPS
1 pound hot dogs
sliced cheese, cut in strips
10 slices bacon, cut in half crosswise
toothpicks
split hot dog buns, toasted
Split hot dogs lengthwise, not cutting through, and fill with strips of cheese. Wrap 2 strips of bacon around each hot dog and secure with toothpicks. Grill or cook over campfire, cheese side up. Remove toothpicks and serve in toasted split buns.
Source: hotdidelydogs.com
Australia's best gourmet hot dogs on wheels and roking!
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
GREEK HOT DOG SAUCE
I'd be sent to the pound if I didn't start hot dog recipes with a hot dog sauce - fondly known as "Greek Coney Island Hot Dog Sauce". Although it did not originate in Greece, the sauce is popular in Greek Coney Island restaurants in the Midwest, particularly in Detroit.
1 1/2 pounds ground chuck
1 cup finely chopped onions
1 teaspoon garlic powder
3 tablespoons solid vegetable shortening
3 cups water
2 teaspoons salt
1 1/4 teaspoons crushed hot peppers
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons paprika,
1/2 teaspoon Greek oregano
Saute ground chuck, onions and garlic in shortening in large cast iron skillet until onions are clear. At this point, meat will not be cooked through. Add water and bring to boil. Add salt, hot peppers, and remaining spices, one at a time, stirring well after each addition. Cook until liquid evaporates, stirring often, about 30 minutes. Refrigerate 24 hours for flavors to develop.
To serve, reheat meat mixture and serve over grilled hot dogs.
Makes 6 to 8 servings.
CHEDDAR-STUFFED FRANKS IN BUNS
12 each Frankfurters; Deli Style
3/4 lb Cheddar; Medium Sharp
12 each Bacon; Slices
1 T Mustard; Prepared
12 each Buns; Buttered & Toasted
1 small jar Pickle Relish
Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 teaspoons of the relish mixture into each frankfurter and set aside. Pan broil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns.
Source: www.johnmorrell.com
ALOHA HOT DOGS
1 can crushed pineapple
1 package hot dogs
8 slices of bacon
Drain pineapple. Slit hot dogs lengthwise, leaving one side hinged. Fill each hot dog with pineapple and wrap a slice of bacon around the outside, secure with wooden picks. Barbecue, turning several times until bacon is cooked as desired and hot dogs are heated. Serve in toasted frankfurter rolls.
PUPPY DOGS
1/2 lb hot dogs, cut into 1 inch rounds
dredging flour
1/2 pint corn or vegetable oil
2 cups shortening
Batter:
1/2 cup flour
1/2 cup biscuit mix
1/2 teaspoon sugar
1 teaspoon salt
1 egg
2 tablespoon corn oil
1 cup club soda
1/2 teaspoon onion salt
Combine flour, biscuit mix, salt and sugar. Set aside. Beat egg and oil and add about half of the club soda. Stir in flour mixture plus enough of the remaining soda water to make batter the consistency of buttermilk. Stir in onion salt. Dredge hot dog pieces lightly in flour, then dip into prepared batter. Heat oil and shortening to 425 deg and cook until batter is golden brown.
SLOPPY DOGS
1 lb hot dogs - cut in bite sized pieces
1/2 cup chopped onion
3/4 cup Ketchup
1 tb vinegar - white or wine
1 tb Worcestershire sauce
1 tablespoon dry mustard
1/2 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
1 8-ounce can tomato sauce.
Combine all ingredients, except hot dogs, in a large kettle or slow cooker. The longer cooked the better. Add hot dogs and serve on rolls, biscuits or bread.
Note: If sauce becomes too thick, thin down with a small amount of water.
BAKED CORN DOG PUDDING
2 cups corn
2 eggs, beaten
1 cup milk
1/8 teaspoon pepper
1 teaspoon salt
4 hot dogs cut into rounds
Put corn in a greased baking dish and layer with hot dog rounds. Combine eggs, milk and seasonings and pour over corn. Bake in a pan set in boiling water at 400 deg for 40 minutes.
Note: Cream style corn may be substituted
LIMA BEANS, TOMATOES AND FRANKFURTERS
1 1/3 cup dried lima beans
1 green pepper chopped
1 1/2 teaspoons chopped onion
2 tablespoons melted butter
1 1/4 teaspoons salt
1 cup boiling water
1 cups tomatoes
4 frankfurters, bite sized pieces
Soak dried beans overnight and drain. Add pepper and onion to butter and brown. Add salt, water and strained tomatoes. Heat and pour over beans in a greased baking dish. Cover and bake at 275 deg for 3 hours.
SWEET POTATO A LA DOGS
3 pounds sweet potatoes
3 tablespoons butter
1 teaspoon salt
4 hot dogs, cut into rounds
Par boil potatoes, pare and cut in halves lengthwise. Place in a casserole with butter, salt and hot dogs. Bake at 400 deg for 35 minutes.
HOT DOGS, BEANS & POTATO CASSEROLE
Thank you, Ed
1 tablespoon butter
1 package hot dogs sliced
1 medium onion, chopped
1/2 to 1 green pepper chopped
1 garlic clove, minced
15 oz can spaghetti sauce
1 large can pork & beans, partially drained
3-4 potatoes
1 cup shredded Cheddar cheese
In large skillet melt butter. Add hot dogs, onion, green pepper and garlic. Cook over medium heat until golden brown. Add beans and spaghetti sauce, mix well and simmer on low. Peel, slice and par boil potatoes, drain. Place potatoes in bottom of large casserole dish or 9x13 inch baking dish. Pour heated mixture on top and add cheese. Bake at 350 until heated through and cheese is melted.
CHEESY HOT DOG CASSEROLE
1/2 pound hot dogs, sliced
1 can cheddar cheese soup
1 can corn, drained
2 tablespoons chopped onion
1 cup water
2 tablespoons margarine
1 1/2 cups mashed potato flakes
1/2 cup milk
1 egg, slightly beaten
1/2 cup shredded Cheddar cheese
paprika
Heat oven to 350 degrees. In large bowl, combine hot dogs, soup, corn and onion; mix well. Spoon into ungreased 2-quart casserole; set aside. In medium saucepan, bring water and margarine to boil. Remove from heat. Stir in potato flakes and milk. Add egg; blend well. Spoon and spread over casserole. Bake for 35 to 45 minutes or until thoroughly heated. Sprinkle with cheese and paprika. Bake an additional 3 minutes or until cheese is melted.
Source: Pillsbury Classic Money Saving Meals
WIMPY DOGS
Thank you, Geannitta
1 package egg noodles
2 package hot dogs, sliced in half - round wise
2 cans cream of mushroom soup
1 can creamy onion soup
2 cans water
bread crumbs
Cook noodles and drain. Place in 9x13 inch baking dish and top with dogs. Mix soups with two cans of water. Pour over dogs and noodles and sprinkle with bread crumbs. Cover with foil and bake 30 minutes at 325 deg. Remove foil and cook for an additional 10 minutes
TATER TOT CASSEROLE
1 package hot dogs, diced
2 cans Campbell's cream of cheese soup
1 package Tater Tots
2 cups cheddar cheese
Combine hot dogs, soup, green beans in a 13x9 inch baking dish, layer with Tater Tots, top with cheddar cheese bake in a 450 degree pre heated oven for about 30-40 minutes.
BROCCOLI, DOGS AND RICE CASSEROLE
Thank you, Diana
1 box chicken flavor rice
20 oz package frozen, chopped broccoli
1 small box Velveeta cheese, cubed
1 can mushroom soup
1/2 can milk
4 hot dogs, sliced into small round pieces
Cook rice according to directions. Cook and drain broccoli. Mix all ingredients together and pour into greased casserole dish. Bake uncovered for 20 minutes in a 350 deg oven.
CHILI DOG POTATO CASSEROLE
1/3 cup chopped onion
1/3 cup ketchup
2 teaspoons prepared mustard
3 cups prepared mashed potatoes (not instant)
1 package hot dogs, cut into bite-sized pieces
1 15 ounce can chili without beans
1 cup shredded Cheddar Cheese
Heat oven to 375 degrees. Spray 2-quart baking dish with no-stick cooking spray. Combine onions, ketchup, and mustard in small bowl. To assemble casserole, spread mashed potatoes into prepared baking dish; top with hot dogs, chili and ketchup mixture. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese; continue baking for 3 to 4 minutes or until cheese is melted.
Yield: 8 (1-cup) servings
SWEET AND SOUR HOT DOGS
Thank you, Lynn
Ingredients:
1 cups pineapple Juice
1 tablespoons cornstarch
2 onions
2 green peppers
4 bun length hot dogs
1 can chunk pineapple
1 tablespoon ketchup
1 teaspoons sugar
Cut up bell peppers and onions into 1 inch chunks. Spiral slice hot dogs.
Sauce
Mix pineapple juice, ketchup, sugar, and cornstarch in a bowl and set aside. Heat large skillet and cook hot dog spirals little smokies until they split. Add onions and saute until tender. Add pineapple chunks, simmer for 5 minutes. Add bell pepper chunks, saute, stirring frequently to ensure even cooking. Add sauce to skillet, simmer until sauce thickens. Serve with rice or noodles.
CALICO BEANS AND DOGS
1 package hot dogs
1/2 lb chopped bacon
1/2 to 1 onion diced
1 can #2 pork and beans
1 can #2 lima beans (drained)
1 can #2 kidney beans
1/2 cup ketchup
1 teaspoon prepared mustard
1 teaspoon salt
2 teaspoon vinegar
3/4 cup brown sugar
Cook bacon and onion, remove fat. Add remaining ingredients and bake at 350 deg for 40 minutes.
DOGS AND SPAGHETTI
2 cups uncooked spaghetti
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups canned tomatoes
1 package hot dogs
Cook spaghetti in boiling, salted water until tender. Remove from heat and drain. Put in a greased baking dish and add seasonings and strained tomatoes. Arrange hot dogs on top of spaghetti and tomato mixture. Bake at 400 deg for 30 minutes.
HOT DOG AND EGG CASSEROLE
1/2 lb beef hot dogs
1/3 lb Velveeta cheese
3-4 hard boiled eggs
1 onion
flour
shortening
Cut hot dogs in small, round pieces. Dice or slice the hard boiled eggs and cube cheese. Saute diced onions in a little shortening. Mix dogs, eggs, cheese and onion and place in a casserole dish. Top with a medium white sauce and bake at 350 until dogs are warmed through and cheese is melted. About 20 minutes.
White Sauce:
2-3 tablespoons butter
2-3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter over low heat, blend in flour and seasonings, stirring until mixture is smooth. Remove from heat and stir in milk. Bring to a boil and boil 1 minute, stirring constantly.
SAUSAGE, EGG AND CHIPS
British Sausage Week - aka Hot Dogs
Grill sausages under a preheated grill for 10 – 12 minutes turning occasionally
For homemade chunky chips – peel and cut potatoes into chunky chips place on a baking tray and sprinkle with 15 ml (1tbsp) oil – Cook in a preheated oven Gas mark 6, 200°C, 400°F, for about 30 – 40 minutes until potato soft and crispy golden on the outside. Serve with the perfect partners - peas, tomato relish and a fried egg.
ONE PAN SAUSAGE PASTA
Feeds: 4
Time to cook: About 25 minutes
1 lb Pork Chipolata sausages
16 oz Jar tomato pasta sauce
8 ounce Quick-cook penne pasta
Large can baked beans
can sweet corn
1 Courgette (summer squash)
2 oz Low-fat Cheddar cheese
In a large non-stick saucepan dry fry 450g (1lb) Pork chipolata sausages for 4-5 minutes until browned. Add 450g jar (20oz) tomato pasta sauce, 225g (8oz) quick-cook penne pasta, 450ml ((3/4 pint)) water, 415g can (approx 15 oz) baked beans, 200g can (approx 8) sweet corn, and 1 courgette, thinly sliced. Stir gently, bring to the boil, cover and simmer for 15-20 minutes. Top with 50g (2oz) low-fat Cheddar cheese, grated. Serve with garlic bread and a large mixed salad.
SAUSAGES WITH RICH RED ONION GRAVY
Feeds: 4
Cooking time: About 35 mins
Oven temperature: Gas mark 4-5, 180°C, 350°F
1 lb Chunky Pork Sausages
2 red onions, sliced
1/4 pint red wine or stock
3 tablespoons red currant jelly
1 tablespoons fresh thyme
1 tablespoons gravy granules
In a large heatproof casserole dish dry fry 450g (1lb) chunky Pork sausages for 4-5 minutes. Add 2 red onions, sliced and fry for a further 2-3 minutes.
Mix together 150ml ((1/4 pint)) red wine or stock, 45ml (3 tbsp) red currant jelly and 15 ml (1 tbsp) fresh thyme, chopped and pour over the sausages. Cover and cook in the oven or on the hob for 25-30 minutes.
Once cooked remove the sausages from the dish and stir in 15 ml (1 tbsp) gravy granules to thicken the sauce. Serve with a large pile of creamy mashed potatoes and lashings of onion gravy
BEAN SOUP WITH FRANKFURTERS
1 lb navy beans; dried
3 c beef broth
1 celery stalk; chopped
2 onions; small, chopped
1/4 teaspoon white pepper
2 tablespoon parsley; chopped
8 c water
1 carrot; chopped
4 bacon; strips, cubed
1 ts Salt
6 frankfurters, sliced
Soak beans overnight. In a 3-quart saucepan bring beans, water and beef broth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate fry pan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat
Source: German Consulate, Washington D.C.
TRAIN WRECK CASSEROLE
Thank you, Pauline
1 lb uncooked egg noodles
1/4 cup vegetable oil
1 package wieners
1 large onion, chopped
1 cup chopped green peppers
1 cup grated carrots
2 cups chopped celery
2 garlic cloves, crushed
1 16 oz can tomatoes
8 ounces grated Cheddar cheese
1 cup frozen green peas
1 teaspoon salt
Pepper to taste
Cook noodles according to directions. Drain well. Pre heat oven to 375 deg. Saute onion, celery, green pepper and carrots. Cook until vegetables are tender about 7 minutes. Add garlic, turn into large mixing bowl with drained noodles. Stir in tomatoes, cheese, salt, pepper and hot dogs. Place in buttered 3 quart casserole dish, bake 40 minutes until lightly browned and bubbling hot.
Note: All ingredients except noodles are optional and may be substituted. Amounts may be decreased, increased or omitted.
DOG ON A BISCUIT
1/2 pound frankfurters, cut into thin rounds
1 teaspoon minced onion flakes
2 tablespoons margarine softened
1 teaspoons prepared mustard
10 oz can refrigerated biscuits
5 slices Swiss cheese
Heat oven to 375 deg. Combine 1st four ingredients. Separate dough into 10 biscuits, press 5 biscuits to 3 1/2 circles on ungreased cookie sheet. Spoon small amount of meat mixture onto each flattened biscuit. Fold cheese slices into quarters, place on meat mixture, pressing slightly. Flatten remaining 5 biscuits to 4 inch circles, slightly stretch each over meat mixture. Do not seat edges. Bake for 10 to 15 minutes, serve warm.
HOT DOG SOUFFLE
Thank you, Florence
6 eggs
2 cups milk
2 slices white bread, cubed
1/2 teaspoon salt
1 teaspoon dry mustard
1 cup grated cheese
1 lb hot dogs cut into bite size
Beat eggs, add milk, salt and mustard. Add bread and stir. Add cheese and hot dogs. Put into a glass baking dish, 8x12, cover and refrigerate overnight. Bake at 350 deg, uncovered for 45 minutes.
OVEN BARBECUE WIENERS
8 skinless hot dogs, sliced halfway, lengthwise
2 tablespoons water
1 tablespoon finely chopped onion
1 can Hunt's tomato sauce
2 tablespoons brown sugar
1/4 teaspoon Worcestershire sauce
Place hot dogs in greased baking dish. Combine tomato sauce, water, brown sugar, onion and Worcestershire sauce. Pour over meat. Bake in moderate oven (375 deg) 25 minutes, basting occasionally.
IMPOSSIBLE FRANKFURTER PIE
2 cups cut-up frankfurters
1 4 oz jar sliced mushrooms, drained
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup biscuit mix
3 eggs
Heat oven to 400 deg. Lightly greased pie plate. Sprinkle frankfurters, mushrooms, salt, onion powder, and cheese in pie plate. Beat remaining ingredients until smooth, about one minute by hand. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, about 30 minutes.
POLENTA PIE
1 cup water
1/8 teaspoon salt
1/3 cup yellow cornmeal
3 hot dogs, chopped into small pieces
1 small onion chopped
1 clove of garlic, minced
2 cups sliced zucchini
1 cup sliced, fresh, mushrooms
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon oregano
1 8 ounce can tomato sauce
1/2 cup shredded mozzarella cheese
Bring water to a boil, add salt and cornmeal and cook until thick. Pour into a casserole dish. Saute onion and garlic, then add zucchini, mushrooms, salt, basil and oregano. Cook until vegetables are tender. Stir in tomato sauce and hot dogs and pour on top of cornmeal. Top with cheese and bake 20-30 minutes at 350 degs.
HOT DOG LOAF
2 cups chopped up hot dogs
1 cup tomatoes
2 cups mashed potatoes
2 cups bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten.
Combine all ingredients thoroughly, adding the egg last. Place in an 8 3/4 x 4 3/4 inch pan and bake at 400 degs for 30 min. If the loaf is not brown enough at the end of that time, allow it to bake a little longer.
WIENER AND CORN CASSEROLE
2 cups chopped up wieners
3 1/2 cups whole kernel corn
1/2 onion, diced fine
2 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 1/2 cups milk
Arrange corn and hot dogs in a casserole in alternating layers. Saute the onion in the butter, stir in flour and seasonings. Gradually add the milk and stir until thick. Pour over the corn and wieners. Bake uncovered, at 400 degrees for 40 minutes.
CREAMY POTATO BAKE
4 hot dogs, cut in small pieces
1 12 ounce package frozen shredded hash browns, thawed
1 2 1/2 ounce jar sliced mushrooms, drained
2 tablespoons sliced green onions
1 can cream of chicken soup
1 1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1/2 teaspoon seasoned salt
Combine soup, cheese, sour cream and salt, set aside. Spread half of potatoes over bottom of casserole. Sprinkle with mushrooms, onions and hot dogs and top with half of soup mixture. Spread remaining hash browns, then remaining soup mixture. Bake at 350 deg for 40 minutes.
SAUCY FRANKS WITH RICE
4 bacon strips, diced
1/2 cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
3/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon chili powder
1 pound Miller’s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice
In a saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels; set aside. Drain, reserving 1 tablespoon of dripping. Saute onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring to a boil. Add hot dogs; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until heated through. Serve over rice. Sprinkle with bacon.
Yield: 8 servings.
Source: www.MillerHotDogs.com
SKILLET DOGS
Ingredients:
1 can (10 3/4 ounces) condensed cream of celery soup undiluted
3/4 cup water
1 tablespoon butter or margarine
1 pound Miller’s brand Beef Franks, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
In a skillet, combine soup, water and butter; bring to a boil. Add the Miller’s franks and rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.
Yield: 4-6 servings.
Source: www.MillerHotDogs.com
BEANS AND FRANKS SOUP
3 medium Carrots, sliced
2 medium Onions, chopped
1 Garlic Clove, minced -pieces
2 T Butter/Margarine/Bacon Fat
28 oz Baked Beans in Brown Sugar
11 1/2 oz V-8 or Tomato Juice
8 Hot Dogs, cut into 1" pieces
1 teaspoon Worcestershire Sauce
American or Cheddar Cheese - shredded
Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese - serves 6
Source: www.johnmorrell.com
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No recipes - just barking up a tree about being healthy!!!!
Hot dogs can contain so much fat that even some light versions can have significantly more fat than other meats. Fat-free models have very little meat flavor, as well as a spongy or rubbery texture.
Lower-fat franks contain about 5 grams of fat, and dietary experts recommend against making even those a dietary staple. Hot dogs are not the best source of protein. Three ounces of frankfurters have about 10 grams of protein, while 3 ounces of lean beef, turkey, chicken, or salmon have about 20 or more grams of protein.
With a sodium range of 300 to 760 mg per frank, one serving of any of them could contribute a hefty chunk to daily sodium intake. And while occasionally exceeding that limit might not be harmful for everyone, studies have shown that high sodium intake can raise blood pressure in susceptible people and exacerbate certain conditions, such as asthma.
So it’s best to avoid making hot dogs a steady part of the diet, even for children.
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LENTIL FRANKFURTER SOUP
Thank you, Shirley
INGREDIENTS
1 cup dry lentils, rinsed
2 slices bacon, diced
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrots
8 cups water
2 cups canned tomatoes
1 bay leaf
6 frankfurters, sliced
salt to taste
ground black pepper to taste
DIRECTIONS
Saute bacon and onion.
Place lentils, bacon, onion, celery, carrots, water or stock, tomatoes, and bay leaf together in a large pot and simmer until tender, about 45 minutes. Add sliced wieners and salt and pepper to taste, and continue cooking for about 10 minutes.
FRANKS DELIGHT
8 oz Rolls Dough, crescent, reduced fat, refrigerated
5 1/2 tsp Sauce, barbecue
1/3 cup Cheese, cheddar, sharp, reduced fat, finely shredded
8 Hot Dog, beef, fat free
1/4 tsp Seeds, poppy (if desired)
1 oz Sauce, barbecue (if desired)
1 Preheat oven to 350 degree F. Spray large baking sheet with nonstick cooking spray and set aside.
2 Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.
3 Cut each hot dog in half. Trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds (optional). Repeat with remaining hot dog pieces and dough.
4 Bake 13 minutes or until they appear golden brown color. Cool 1 to 2 minutes on baking sheet. Serve with barbecue sauce for dipping, (optional). Enjoy!
Note: Using fat-free hot dogs in this recipe cuts fat calories by 50 percent.
Source: dlife.com
LOMPE
(Hot Dog in Potato Roll Dough)
This is the Norwegian version of a hot dog. They wrap their boiled hot dog or sausage link up in a potato roll that has been cooked on a griddle.
3 medium potatoes
2 to 2 1/2 cups unbleached all-purpose flour
8 less-fat turkey hot dogs (or less-fat turkey sausage links)
In a large saucepan, boil potatoes in their skins until tender (20-30 minutes). Cool the potatoes, then, using a plastic knife, remove their skins. Place the potatoes in a mixing bowl and with an electric mixer (or by hand with a potato masher), beat until creamy.
With a wooden spoon and your hands, blend in the flour until the dough is stiff enough to roll out. Divide the dough into 8 pieces. Using a rolling pin, roll each piece into a thin, oval-shaped sheet about a 1/8-inch thick.
In a medium saucepan, boil the hot dogs. When they are cooked throughout, lower the heat to simmer until the potato rolls are ready. Heat a large nonstick grill or skillet, and use it to cook the flat rolls a few at a time. While the undersides are cooking, use a pastry brush to brush the top sides with water. Once the bottoms are lightly browned, flip rolls over and lightly brown the other sides.
Sprinkle each roll with water, and wrap around a boiled hot dog. Then wrap each in a paper towel so the roll softens around the hot dog. Serve immediately.
Yield: 8 wrapped hot dogs
Nutritional Information Per hot dog:
248 calories, 10.5 g protein, 37.5 g carbohydrate, 6.3 g fat, 2 g saturated fat, 40 mg cholesterol, 2 g fiber, 484 mg sodium.
Calories from fat: 23%.
Source: medicine net.com
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FRANKFURTER OMELET
2 hot dogs diced
1/8 cup green onion
3 eggs
Salt and pepper
2 teaspoons olive oil
Dash of Oregano
Directions:
Cook hog dogs in heavy skillet over medium heat until warmed through. Remove from pan with slotted spoon and drain as necessary. Add green onions to hot pan and saute until tender, then mix with hot dogs. Remove from pan and mix with sausage. Set aside.
Beat eggs and oregano together in a small bowl. Season with salt and pepper. Heat an empty nonstick 8-inch omelet pan over medium heat. Add 1 teaspoon olive oil to nonstick 8 inch omelet pan, tilting to coat surface. Pour egg mixture into pan and cook until eggs start to thicken. Add hot dog/onion mix and cook until eggs are set. Fold half of omelet over filling, divide for two and place onto heated plates.
GRILLED CHEESE DECKED WITH FRANKFURTERS
4 slices medium sharp Cheddar cheese
4 slices bread
2 natural casing frankfurters
butter or margarine
Sliced sweet onion (optional)
Slice frankfurters in half and place on slice of bread. Top with cheese and second slice of bread. Butter both outside halves and grill both sides. If desired onion can be added before grilling. Serve with pickles of choice.
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TEXAS CHILI DOGS
FOR EACH SERVING:
1 hot dog, grilled
1 hot dog bun, toasted
Texas Hot Dog Chili (recipe follows)
Grated cheddar cheese
Chopped onions
Place hot dog in bun and top with Texas Hot Dog Chili, cheese and onions. Serve immediately.
TEXAS HOT DOG CHILI
Makes 4 cups
Vegetable oil
2 1/2 pounds chuck steak, diced into 1/4-inch pieces
1 (32-ounce) container beef broth
2 cups crushed tomatoes with puree
2 tablespoons quality chili powder
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
In a medium pot, heat 1 tablespoon oil over high heat. Add a handful of beef and brown it quickly, stirring constantly; remove beef and place in a bowl. Continue browning beef by the handful, adding 1/2 tablespoon oil per batch when necessary, until all beef has been browned. Return beef to the pot and add beef broth.
Heat just to the boiling point, lower heat to medium-low and simmer, uncovered, 30 minutes.
Add remaining ingredients, mixing well. Continue cooking over medium-low heat, uncovered and stirring frequently, for 1 1/2 hours, or until mixture is very thick.
Source: The Great American Hot Dog Book by Becky Mercuri
PICKLED HOT DOGS (WIENERS)
4 pkgs wieners (8 per pkg)
2 large onions, thinly sliced
3/4 cup sugar
2 teasp. salt
1 teasp. pepper
1/4 cup ground cumin
4 and 1/2 ounces pepper sauce (hot)
4 cups white vinegar
Slice each wiener into three pieces. Combine with onions; set aside. Combine remaining ingredients in saucepan; bring to boil for 3 minutes. Pour liquid over
wieners and onions. Cover tightly. Refrigerate several days before serving to allow flavors to blend.
For pickled hard-boiled eggs: Place peeled eggs in jar. Mix vinegar and water together in equal amounts (enough to cover eggs). Add 1 teaspoon salt and two or three hot peppers to eggs; pour vinegar/water mixture over eggs. Cover tightly.
Source: Grit Magazine
CHEESY DOGS
10 Rhodes White Dinner Rolls, thawed (but still cold)
10 hot dogs
10 strips of cheddar cheese
Flatten each roll into an 8-inch circle. Split hot dogs almost through and insert a strip of cheddar cheese in each one. Place 1 hot dog in center of each circle and completely enclose with dough. Pinch ends together to seal. Place seam side down on a large sprayed baking sheet. Bake at 350°F 15-20 minutes or until golden brown.
Calories 299 Carbohydrate 18gm
Fat 19gm Dietary Fiber 0gm
Cholesterol 48mg Sugar 2gm
Sodium 877mg Protein 15gm
SEATTLE CREAM CHEESE DOGS
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings
I found this one a while back on AllRecipes.com. Amazingly good, too. Here in Texas we use
Vidalia onions. No sauerkraut for one of my kids until I added some Sweet 'n Low. Yummers!
"On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!"
1/4 cup butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 ounce) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)
1. Preheat grill or grill pan for medium-high heat.
2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
3. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
CAROLINA CHILI DOGS
"We've served these franks at Girl Scout and neighborhood picnics, to out-of-town friends and family alike. Nobody says no to these hot-diggity chili dogs. Our thanks go to Beverly's mother, Dot Mills, for sharing her grandchildren's favorite chili recipe, which as Eastern North Carolina style dictates, is mildly sweet and does not contain any beans.
From Beverly: A quart of hot dog chili might seem like a lot, but since my mother's version is good enough to win a blue ribbon at the state fair, it won't last long. Besides, the recipe is based on a can of tomato paste, and it's just as easy and quick to make a quart as it is to make a pint. It freezes for weeks, too, so why not? My family eats Carolina Chili Dogs so frequently that we never use the chili for anything else, but I'll bet if you spoon some over hamburger buns,
sloppy-Joe style, your kids will be grateful. Over the years I've noticed that a serving of chili tends to be about 2 tablespoons per hot dog at my house, so I freeze my chili in small batches, say about a half cup for the family or a cup for company dinners. Notice how much chili your family typically uses and freeze it in batches accordingly."
Serving: 8
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
1 cup Carolina Chili
8 hot dogs
8 hot dog buns
Carolina Chili
1 1/4 pounds extra-lean ground beef (see Notes)
1 large onion (for about 1 cup chopped)
1 can (6 ounces) tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)
1. Begin making the Carolina Chili. Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up. Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. (See Note)
2. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
3. Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun. Pass the chili and other condiments separately.
Notes: We prefer all-beef hot dogs. Several brands make "bun-length" hot dogs, and we like the way they truly do fill up the bun and the tummy, too.
To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe. Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months.
* If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat.
* To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.
Source: Desperation Entertaining! by Beverly Mills and Alicia Ross, 2002 Workman Publishing
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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