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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.

“delicious hot dogs”

by Hugh G. Earnhart

polish hot dog stew

1can (10-ounces) cream of celery soup

1/3cup light brown sugar

1can (16-ounces) sauerkraut, drained

1pound all-beef hot dogs, cut in 3/4-inch rounds

4medium potatoes, cubed

1cup onion, chopped

1cup Monterey Jack cheese, shredded

In a crockpot, combine the soup, sugar, sauerkraut, hot dogs, potatoes and onions. Cook on low heat for 8 hours or high for 4 hours. Skim off any fat. Stir in cheese just before serving.

hot dogs with cornbread & red pepper

8all-beef hotdogs

1cup yellow cornmeal

3/4cups all-purpose flour

2tablespoons sugar

1tablespoon baking powder

1/2teaspoon salt

2eggs

1cup whole milk

1/4cup butter, melted

3/4cup red bell pepper, chopped

1/2cup shredded cheddar cheese

Preheat oven to 425 degrees. Cut hot dogs into 1/4-inch rounds and cook until thoroughly done; drain and set aside. In a bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine eggs, milk and butter; stir into dry ingredients just until moistened. Fold in hot dogs, red bell pepper and cheese. Pour into a greased 8-inch square baking dish. Bake for 18 to 20 minutes or until golden brown. Serve warm.

smoked hot dogs and tortellini

1tablespoon olive oil

1medium onion, chopped

1clove garlic, minced

1tablespoon tomato paste

1package smoked hot dogs, cut into 1/4-inch rounds

1can (2-ounce) diced tomatoes

4cups chicken broth

1teaspoon salt

1/4teaspoon pepper

9ounces fresh cheese tortellini

2cups baby spinach

Parmesan cheese

Heat oil in a large pan over medium heat. Saute onion and garlic in oil until soft, about 5 minutes. Stir in tomato paste and smoked hot dogs and cook for an additional 3 to 4 minutes. Add the diced tomatoes, broth, tortellini, salt and pepper and bring to a boil. Reduce heat; simmer gently for 5 minutes. Stir in spinach and cook for an additional 3 to 4 minutes. Serve with a sprinkle of Parmesan if desired.

jim tressel hot dog

1hot dog bun

1all-beef hot dog

Bacon, diced

Swiss cheese, grated

Stadium mustard

Toast the hot dog bun. Cook the hot dog by grilling, pan frying or boiling. Grill bacon to taste. Place hot dog on bun, then add cooked bacon and Swiss cheese. Top off with a ribbon of mustard.

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.