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


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.


The book is “A Collection of Recipes for Good Eating.”


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.

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