Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.
“delicious hot dogs”
by Hugh G. Earnhart
corn dog casserole
by hugh g. EARNHART
2cups celery, thinly sliced
2tablespoons butter
11/2cups green onions, sliced
11/2pounds all beef hot dogs
2eggs
11/2cups 2% milk
2teaspoons rubbed sage
1/4teaspoon pepper
281/2 ounce packages cornbread or muffin mix
2cups shredded sharp cheddar cheese, divided
Preheat oven to 400. In a small skillet, saute celery in butter for five minutes. Add onions; saute five minutes longer or until vegetables are tender. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot digs five minutes until lightly browned.; add vegetables. Set aside one cup. In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixture. Add one and one-half cups cheese. Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, for 30 minutes or until golden brown.
hot dogs ‘n macaroni chicago style
by hugh g. EARNHART
2cups elbow macaroni
3tablespoons spicy brown mustard
1/4teaspoon celery seed
112 ounce package hot dogs, cut into 1/2-inch rounds
114-ounce can tomatoes, diced and undrained
1/4cup kosher dill pickles, chopped
1/4cup celery, chopped
1/4cup onion, chopped
2sport peppers, chopped
Preheat oven to 350. Prepare macaroni according to package directions; drain. Combine mustard and celery seed in a large bowl. Stir in macaroni; mix well. Add hot dogs, undrained tomatoes, pickles, celery, onion and sport peppers. Mix lightly. Spoon into 11/2-quart casserole dish. Bake 30 minutes or until hot. Stir before serving.
jamaican barbecue sauce
by hugh g. EARNHART
11/2cups apple cider vinegar
3tablespoons Worcestershire sauce
4teaspoons lemon juice
2teaspoons brown sugar
1tablespoon yellow mustard
1tablespoon liquid smoke
1teaspoon garlic powder
1teaspoon cayenne pepper
3/4teaspoon salt
1cup ketchup
1/2cup tomato puree
Mix all of the ingredients together, making sure the brown sugar is dissolved. Put in a clear container with tight fitting lid. Sauce needs to be stored in the refrigerator or used immediately.
chili sauce
by hugh g. EARNHART
12large ripe tomatoes
2large onions
4green peppers
2tablespoons salt
1/2cup sugar
1teaspoon cinnamon
1teaspoon ground cloves
21/2cups vinegar
Peel the tomatoes and onions; remove seeds from peppers and chop them fine. Stir all together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45 to 60 minutes or until thick, stirring occasionally. Pour into hot sterilized jars and seal. Makes 4 pints. If desired, add two hot red peppers, seeded and chopped.
ABOUT THE BOOK
The book is “A Collection of Recipes for Good Eating.”
HOW TO ORDER
Each book costs $10.95 plus $2.75 for shipping and handling per book. Send a check or money order to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, OH 44514.