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 firstname.lastname@example.org.
“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
1cup yellow cornmeal
3/4cups all-purpose flour
1tablespoon baking powder
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
9ounces fresh cheese tortellini
2cups baby spinach
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
Swiss cheese, grated
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.