Title: Hot Dog Surprise
Categories: Car food, Quick/easy, Kids!
Yield: 10 servings

10 x Hot dogs
x American cheese (or boutique
-brand Wisconsin cheddar, if
-you have an expensive car),
-sliced into hot dog-length
-fingers
10 sl Bacon

Distance: 40 miles

At home or on the road, cut a deep slit in each wiener, and stuff with
fingers of cheese. Then wrap on the diagonal, like an old bias-ply
tire, with the bacon. Seal individually in foil.
These are great for stuffing into those odd places on the engine
where you can’t fit a turkey or a suckling pig. Cook about 45 minutes, or
until cheese is melted and bacon is somewhat crisp.

Source: Manifold Destiny

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RED CHILE OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cups
1 c Dried red chiles such as
-Piquin or Cayenne
2 c Vegetable oil

Heat the oil in a pan to 350 F. Remove from heat, add
chiles, and let stand until cool.

Cover pan and let stand for 12 to 24 hours … the
longer it sits the hotter it gets. Strain and use as
any vegetable oil.

The Whole Chili Pepper From the collection of Jim
Vorheis

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IRISH SWEET BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Loaves
3 c Sifted flour
1 1/2 ts Salt
3/4 ts Soda
1/2 c Shortening
1/4 c Sugar
1/4 c Molasses
1 Egg, unbeaten
1 1/2 c Sour milk or buttermilk
1 1/2 c Raisins, chopped
1 1/2 c Currants
1/4 c Chopped citron or chopped,
-candied lemon rind

Preheat oven to 325 F.

Sift together the flour, salt and soda.

Cream together the shortening and sugar and the molasses. Beat in the egg.

Alternately add the dry ingredients and sour milk; stir in the fruit. Pour
the batter into 2 greased 8 x 4 x 2 1/2-inch loaf pans and bake 75 minutes.

SOURCE: New York Times Cookbook (1961) From the collection of Jim Vorheis

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Cangrejitos (Filled Crescent Pastries)

Recipe By : “Memories of a Cuban Kitchen” by Mary Urrutia
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Cuban
Pastry Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
9 ounces cream cheese — (3 -3 oz. packages)
1 stick butter — salted to taste
—–FILLING—–
2 cups ham — finely ground
(or chorizo)
—–FOR BRUSHING TURNOVERS—–
1 large egg
beaten lightly with 1/4 t. water

Sift the flour, then sift it again with the salt and sugar, and set aside.

In a large bowl, using a hand or electric mixer, cream the cheese and
butter together until well blended. Add the flour mixture and mix with your
fingers or a pastry blender until smooth. Cover and refrigerate at least 30
minutes.

Preheat the oven to 400° and lightly flour your work surface. Divide the
dough into 4 balls and, working with one ball at a time, with a floured
rolling pin roll out the dough 1/8 inch thick. Cut the dough into 3-inch
squares, then cut them in half, into triangles and place a tespoonful of
filling in the center of each triangle. Gently roll up the dough from the
base of the triangle to the tip, curving the ends slightly toward the center,
to form a crescent.

Place the pastries on an ungreased cookie sheet 2 inches apart, brush with the
egg wash, and bake until lightly browned, 15 to 20 minutes. They can be made
ahead of time and reheated in a 250° oven for 4 to 6 minutes.

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NOTES : “These savory pastries are the Cuban forerunners of today’s croissant
sandwiches. Ghey are immensely popular and are served at every celebration,
usually filled with ground ham or chorizo.”

Garlic And Sweet Potato Soup

Recipe By : Cooking Live Show #CL8872
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks — trimmed and
— coarsely chopped
1 large head garlic — cloves separated
— and peeled
3 pounds sweet potatoes — peeled and cut
— into 1-inch chunks
8 cups chicken stock or water — (up to 10)
salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, a
bout 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining ga
rlic and sweet potatoes to the pot and stir to combine. Add enough chicken stoc
k or water to barely cover the vegetables. Season with salt and pepper. Bring t
o a boil, reduce heat and simmer until the sweet potatoes are very tender about
20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet h
eat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Tr
ansfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to another p
ot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladl
e soup into serving bowls and garnish with garlic chips, crumbled feta cheese a
nd chives.

Yield: 6 servings

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Title: No-Egg Egg Salad
Categories: Salads
Yield: 4 sandwiches

1 pk Firm tofu, drained and
-crumbled (10 1/2 oz)
1/4 c Finely chopped carrot
2 tb Finely chopped green or red
-bell pepper
1/4 c Finely chopped celery (opt)
2 tb Finely chopped green onion
1 t Turmeric
1/2 t Salt
1/2 t Black pepper
1 t Hot sauce
2 t Vinegar
1 t Mustard
1 tb Soy mayonnaise (opt)

In a large bowl, mix ingredients together, and you’re done. Makes 4
sandwiches or serves 6-8 as a dip.

Nutritional analysis per serving: 140.9 calories; 8.5 grams total fat;
(1.3 grams saturated fat); 10.4 grams protein; 4.9 grams
carbohydrates; 2.0 milligrams cholesterol; 334.3 milligrams sodium.

MMMMM

Breakfast Burritos

Recipe By : Holiday Celebrations
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Mexican Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 strips bacon — cut in 1/2″ pieces
1 1/2 cups potato, peeled cooked — cut in 1/2″ cubes
1/2 cup onion — chopped
1 clove garlic — minced
1 15 oz can black beans — rinsed and drained
2 tablespoons canned, diced green chilies
1 tablespoon butter
6 large eggs — lightly beaten
6 8″ flour tortillas
1/2 to 1 cup Red Chili Sauce
1/2 to 1 cup Green Chili Sauce
1/2 to 1 cup Cheddar Cheese — shre

Fry bacon pieces in a large skillet just until crisp; drain, reserving 1
tablespoon of the drippings in the pan. Add potato, onion, garlic to pan.
Cook, covered, about 10 minutes or until potatoes start to brown, stirring
occassionally. Add black beans and chilies; heat through. (If making ahead,
omit heating bean mixture.)

Meanwhile, in another large skillet, heat butter, lifting and tilting to
cover surface. Pour in eggs and cook until jet set, stirring frequently.
(Cook just until barely set, because the eggs will cook more in the
burritos.) Stir in bacon and the potato mixture.

Grease a baking dish. Lay tortillas out flat on a work surface. Divide
filling evenly among tortillas and roll up; place seam side down in the
baking dish. Spoon Green Chili Sauce over one half of all the tortillas.
Spoon the Red Chili sauce over the other half of all the tortillas.

Bake uncovered in a 350 oven for 20 to 25 minutes of until heated through.
Top with cheese, bake 4 to 5 minutes more or until cheese is melted. To
serve, cut burritos in half. Makes 12 servings.

To make ahead: This dish can be made the night before up to the point of
adding the chili sauces. Cover tortillas with a damp paper towels to prevent
tortillas from cracking, then with plastic wrap. Refrigerate. To serve,
remove plastic wrap and towels. Spoon sauces on as above; cover with foil.
Bake in 350 oven for 20 to 35 minutes or until nearly heated through.
Uncover; top with cheese and bake 8 to 10 minutes more or until heated
through.

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Title: MCCARTHY FAMILY FISH CHOWDER
Categories: Soups, Fish
Yield: 6 servings

1 ea Sliced onion (chopped)
6 ea Cubed potatoes (diced)
1 1/2 lb Fresh haddock (back skinned)
1/2 c Diced salt pork
1 pt Boiling water
1 1/4 qt Milk
1 tb Salt
1/8 ts Pepper

Cook salt pork until brown, remove salt pork pieces
and place in separate dish leaving salt pork oil in
kettle. Now saut‚ diced onion in the same kettle
until brown. Add potatoes and 1 pint boiling water,
simmer 10 minutes, add fish and simmer 20 minutes. Add
milk, salt, pepper and pices of salt pork previously
saut‚ed. Heat to boiling and serve.

—–

GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Chestnuts
1 ea Parsnips — peeled, chopped
-fine
2 ea Carrots — peeled, chopped
-fine
1 ea Celery knob — peeled, chopped
-fine
1/2 lb Veal — 1/4″ cubes
4 tb Butter, unsalted
1 t Salt
1/4 ts Pepper, black
1/2 c Heavy cream
2 ea Egg yolks

Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter
and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup
over low heat until vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for
another 5 minutes. Mix heavy cream with eggs yolks,
whip into the soup. Adjust salt, serve.

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Grasshopper Pie (Elvis’s Cookbook)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Chocolate Cookies — cream-filled
14 Oz. Can Sweetened Condensed Milk
3 Tablespoons Creme De Menthe — (green)
2 Tablespoons Creme De Cacao — (white)
1 Cup Heavy Cream — whipped
Mint — for garnish

In a bowl crush 20 cream-filled chocolate cookies to make 1 3/4 cups of
crumbs Reserve 1/4 cup for garnish. Pat the remaining crumbs on the
bottom and sides of buttered 9-inch pie tin. Set the crust aside.

In a medium bowl combine the condensed milk, creme de menthe, creme de
cacao, and heavy cream. Mix thoroughly. Pour the mixture into the crust.
Top with the remaining crumbs. Freeze pie for 6 hours. The pie will not
freeze solid. Garnish with mint.

Source: ‘Fit for a King’ The Elvis Presley cookbook.

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