“DELICIOUS HOT DOGS” HUGH G. EARNHART

“DELICIOUS HOT DOGS” HUGH G. EARNHART

BEAN & HOT DOG SOUP

by HUGH G. EARNHART

1pound small white beans

8cups water

3cups all-beef hot dogs, diced

1cup onion, diced

1cup celery, chopped

2tablespoons parsley leaves, chopped

1teaspoon salt

1/4teaspoon black pepper

1bay leaf

Combine all ingredients in a crockpot. Cover and cook on low heat for 8 to 10 hours or until beans are tender.

CREOLE SEASONING

by HUGH G. EARNHART

2tablespoons salt

1tablespoon ground black pepper

1tablespoon paprika

11/2teaspoons dried oregano

11/2teaspoons dried basil

11/2teaspoons garlic powder

1teaspoon onion powder

1/2teaspoon cayenne pepper

1/4teaspoon thyme

Combine all ingredients and store in an airtight container. Makes about 1/3 cup.

HOT DOGS SUCCOTASH-STYLE

by HUGH G. EARNHART

3tablespoons bacon fat

8medium onions, sliced

4green peppers, sliced

1pound all-beef hot dogs, sliced into 1/2-inch rounds

1(12-ounce) can vacuum-packed, whole kernel corn

2tomatoes, quartered

3/4teaspoon salt

1/8teaspoon pepper

In a large skillet, heat fat; add onions, green peppers, hot dogs, salt, pepper, corn and tomatoes. Cover and simmer, stirring occasionally, for 30 minutes or until tender.

BLUEBERRY MUSTARD

by HUGH G. EARNHART

1tablespoon butter

1/4cup red onion, finely chopped

1clove garlic, minced

11/2cups fresh blueberries

1/4cup dry red wine

1tablespoon sugar

3tablespoons Dijon-style mustard

In a small saucepan, heat butter over medium heat. Add onion and garlic; cook and stir about 4 minutes or until onion is tender. Stir in blueberries, wine and sugar. Bring to boiling, reduce heat. Simmer, uncovered, for 10 minutes. Mash berries lightly with a potato masher. Simmer for 2 to 4 minutes more until thickened. Remove from heat. Stir in mustard; cool. Chill for up to 2 weeks. Makes 1 cup.

HOW TO ORDER

Cost per cookbook is $10.75 and shipping and handling is $2.75. To order, send a check or money order to Hugh G. Earnhart, 2935 Maple Lane, Poland OH 44514.