Wednesday, October 24, 2018
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 email@example.com.
“DELICIOUS HOT DOGS” HUGH G. EARNHART
BEANS & FRANKS
by HUGH G. EARNHART
1cup onion, chopped
1pound hot dogs, cut into 1/2-inch circles
1(15-to 16-ounce) can baked beans with liquid
1(15-to16-ounce) can red kidney beans, rinsed and drained
1/2cup hickory smoked barbecue sauce
1/2cup brown sugar
1teaspoon dry mustard
1/2cup grated cheddar cheese
1/4sweet onion, chopped
In a large skillet, cook bacon over medium heat until bacon is crisp and brown. Remove from skillet and drain on paper towels. Reserve 1 tablespoon of pan drippings and discard remaining drippings. Crumble bacon and reserve until serving. Saute onion and hot dogs in reserved pan drippings until onions and hot dogs are lightly browned. Transfer to a medium-sized slow cooker and stir in beans, ketchup, barbecue sauce, sugar, mustard, salt and pepper. Stir well. Cover and cook on low setting for 6 to 8 hours or on high for 2 to 3 hours, stirring occasionally. Portion into bowls and sprinkle each serving with reserved bacon, grated cheese and chopped onion.
SLOPPY JOE SAUCE
by HUGH G. EARNHART
1tablespoon vegetable oil
1/2cup onion, chopped
1/3cup green pepper, chopped
1large package lean ground beef
2tablespoons brown sugar
1tablespoon Worcestershire sauce
Heat oil in a large frying pan over medium-high heat. Cook onion and pepper for 5 minutes. Add beef to pan. Cook until brown, stirring occasionally, about 8 to 10 minutes. Drain off fat. Stir in ketchup, brown sugar, Worcestershire sauce, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened.
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.