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 society@vindy.com.

“delicious hot dogs”

by Hugh G. Earnhart

Black-eyed pea & hot dog soup

by HUGH G. EARNHART

1/2pound bacon, cut in 1/2-inch pieces

1large red onion, minced

2cloves garlic, chopped

2cups dried black-eyed peas, soaked overnight and rinsed

6cups chicken broth

1/4cup tomato paste

2teaspoons dried oregano

1bay leaf

1teaspoon salt

1teaspoon crushed chili pepper flakes

3tablespoons brown sugar

1/2pound smoked hot dogs, cut in bite-sized pieces

1/3cup green pepper, chopped

1/3cup parsley, chopped for garnish

In a pressure cooker, saute bacon until crisp. Add onion and garlic and cook until onion becomes translucent, about 3 minutes. Add black-eyed peas to bacon mixture and stir well. Add stock, tomato paste, oregano, bay leaf, salt, red chili pepper flakes and brown sugar. Stir until thoroughly mixed. Lock the lid in place and over high heat, bring to high pressure. Adjust heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally. Carefully remove the lid. Add hot dogs and green pepper. Bring to a boil; cook, uncovered, for 3 minutes, stirring occasionally. Discard bay leaf. Serve garnished with parsley.

CREOLE FRIED RICE AND HOT DOGS

by HUGH G. EARNHART

2tablespoons canola oil

4all-beef hot dogs, thinly sliced

1large onion, chopped

1large green bell pepper, chopped

3cloves garlic, chopped

1tablespoon Creole seasoning

4cups white rice, cooked

1can (15-ounces) kidney beans, rinsed and drained

2tablespoons tomato paste

Green onions, sliced

Hot sauce

In a large skillet, heat oil on medium. Add hot dogs, onion, pepper, garlic and Creole seasoning. Cook 10 minutes, stirring often. Stir in cooked rice, kidney beans and tomato paste. Cook 2 minutes or until rice is hot. Sprinkle with green onions. Serve with hot sauce.

STANDARD CONEY ISLAND SAUCE

by HUGH G. EARNHART

2tablespoons extra virgin olive oil

1large white or yellow onion, diced

4cloves garlic, finely chopped

1teaspoon salt

1tablespoon yellow mustard

1/4teaspoon ground black pepper

1tablespoon ground chili powder

1pound ground beef

1cup beef stock

8ounces tomato sauce

Heat the olive oil in a large skillet over medium-high heat. Add onions and cook until soft, about 8 minutes, stirring occasionally. Add garlic and cook another 2 minutes, stirring occasionally. Add salt, black pepper, chili powder and beef. Cook until beef is browned and no pink is showing. Reduce heat to medium-low; add mustard, beef stock and tomato sauce. Mix thoroughly and simmer for 30 minutes, stirring occasionally. Recipe makes about 1 quart, (approximately the amount for 8 coneys).

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.