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

HOT DOG & KALE SOUP

by HUGH G. EARNHART

1pound (16-ounce) all-beef hot dogs, diced

1(14-ounce) can tomatoes, diced

1(32-ounce) carton beef broth

1cup water

1/2teaspoon Italian seasoning

1/4teaspoon salt and black pepper

3cups (3-ounces) kale, chopped

1(15-ounce) can cannellini beans, drained and rinsed

1teaspoon Parmesan cheese per serving

Combine hot dogs, tomatoes, broth, water and seasoning in a 5- to 6-quart slow cooker. Cook on low for 5 to 6 hours or on medium for 4 hours. Add kale and cannellini beans and cook an additional hour. Ladle into bowl and top with Parmesan cheese. Serves 6.

CORN FRITTERS

by HUGH G. EARNHART

3egg yolks

12/3cups canned or frozen whole kernel corn

1cup grated all-beef hot dogs

1/2teaspoon seasoned salt

1/8teaspoon pepper

1/4cup all-purpose flour, sifted

3egg whites, stiffly beaten

6tablespoons shortening

Beat egg yolks until light; add hot dogs, salt, pepper, corn and flour. Fold in egg whites. Melt fat in skillet. Drop big spoonfuls of batter into hot fat; fry until golden brown and done, turning once.

ALL-STAR CHILI SAUCE

by HUGH G. EARNHART

3/4pound ground beef

1cup onion, chopped

1(8-ounce) can tomato sauce

1/2teaspoon Worcestershire sauce

1/4teaspoon hot pepper sauce

1/2teaspoon chili powder

1/2teaspoon salt

1/4teaspoon pepper

1teaspoon brown sugar

In a medium skillet over medium heat, brown beef and onions, breaking up beef into small pieces. Drain fat from skillet. Reduce heat to low. Stir in tomato, Worcestershire sauce, hot pepper sauce, chili powder, salt, pepper and brown sugar. Simmer for 10 to 12 minutes, stirring occasionally.

GRANDMOTHER’S COLESLAW

by HUGH G. EARNHART

1/2head green cabbage, shredded

1large carrot, grated

1/4red onion, grated

1/4cup mayonnaise

1/4cup buttermilk

1tablespoon sour cream

1tablespoon sugar

1/2teaspoon celery salt

1/2teaspoon salt

1/4teaspoon freshly ground black pepper

Dash of paprika for color

Mix all the ingredients in a bowl. Place in the refrigerator for at least 1 hour to blend the flavors together. Three-day storage is all that is recommended.

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.

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