Chicago Hot Dogs

All-beef hot dogs

Green sweet bell pepper, diced

Yellow onions, diced

Mustard

Sweet pickle relish

Dill pickle chips

Cucumbers, sliced thin

Iceberg lettuce, shredded

Tomatoes, diced

Hot peppers (pepperoncini)

Celery salt

Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!

Serve on poppy seed buns, if they are available.

Chicken Crescents

3 ounces cream cheese

1 to 2 large cans chicken

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 tablespoon chopped onion

2 tablespoons butter, softened

1/2 cup crushed croutons

2 tablespoons melted butter

Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent

package, and create four rectangles with the crescents, don’t tear them into triangles. Place 1/4

of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and

seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F.

Chicken Cordon Bleu Calzones

4 boneless, skinless chicken breasts (1 pound)

1 cup sliced, fresh mushrooms

1/2 medium onion, chopped

3 tablespoons cornstarch

1 1/4 cups milk

1 tablespoon fresh basil or 1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon pepper

1 (17 1/2 ounce) package frozen puff pastry, thawed

8 thin slices deli ham

4 slices Provolone cheese

Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for

30 minutes or until juices run clear.

Meanwhile in skillet, saute mushrooms and onion in butter until tender.

Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to

a boil, cook and stir for 2 minutes until thickened. Drain chicken.

Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup

mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges.

Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20

minutes or until puffed and golden.

Serves 4.

Cherry Chicken Salad Sandwich

2 cups cubed cooked chicken

1/2 cup dried tart cherries

3 green onions, sliced

1/2 cup mayonnaise

1/4 cup plain yogurt

1 tablespoon lemon juice

Freshly ground black pepper, to taste

Lettuce leaves

Chopped fresh parsley

2 to 4 croissants

Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine

mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate,

covered, 1 to 2 hours.

Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired.

Makes 2 to 4 servings, depending on size of croissants.

Cheesteak Po’Boy

6 super-thin slices beef

2 teaspoons oil

Salt and pepper

French loaf, split

3 slices mozzarella cheese

1 cup very thinly-sliced onions

Preheat oven to 350 degrees F.

In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until just

browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese

and bake until bread is slightly crispy and cheese is melted.

Meanwhile, heat remaining oil in the same skillet and sauté onions until tender. When sandwich is

ready, top sandwich with onions.

Serve with potato chips.

Yields 1 sandwich.

Cheesesteak Pockets

1 tablespoon vegetable oil

1 medium onion, sliced

1 (14 ounce) package frozen beef or chicken sandwich steaks,

separated into 8 portions

1 can Campbell’s Cheddar Cheese Soup

1 (4 1/2 ounce) jar sliced mushrooms, drained

4 (6-inch) pita breads, cut in half, forming two pockets

Heat oil in skillet. Add onion and cook until tender. Add sandwich steaks and cook until browned.

Pour off fat. Ad soup and mushrooms and heat through. Spoon meat mixture into pita pockets.

Serves 4.

Cheese Sandwiches

1 jar Old English cheese spread

1/2 cup (1 stick) margarine

1 clove garlic, crushed

Mix well. Cut crusts from bread. Cut into halves or fourths. Cover top and sides with cheese

spread. Bake 15 minutes at 350 degrees F.

These freeze well.

Cheese Flautas

In a pan a littler larger than a corn tortilla, melt enough shortening or lard to fill it 1/4 inch deep.

With tongs dip a corn tortilla in the hot shortening or lard for a few seconds, just long enough so

that it is soft and pliable. Remove and lay on a plate. Sprinkle grated Longhorn or Monterey Jack

cheese down the center of the tortilla. Place 1 tablespoon tomato puree in the center of the

cheese. Lay a strip of green chile about 1/2 inch wide on top of the cheese. Roll the tortilla up into

a cigar-shape without pinching ends together. Fry until brown on both sides.

These are delicious served with guacamole and sour cream on the side

Carnival Corn Dogs

8 hot dogs

2 tablespoons cornmeal

1 tablespoon granulated sugar

1 cup pancake mix

2/3 cup water

Mix together cornmeal, sugar, pancake mix and water. Dip franks in batter, draining the excess

over the bowl. Fry in deep fat for 2 to 3 minutes at 375 degrees F. Drain on paper towels.

Carnitas

This is one thing you can do with extra pork roast. Serve with warmed flour tortillas, more lime

juice and finely chopped avocado.

2 to 3 cups cooked pork roast pieces

At least 1/2 cup chopped scallions

Juice of 1 Mexican lime

1 to 2 tablespoons chopped garlic

Salt and pepper, to taste

Preheat oven to 400 degrees F.

Combine all ingredients in a roasting pan coated with nonstick spray. Roast for 20 to 30 minutes

on highest rack in oven. Then turn on broiler and broil about 5 minutes to desired shade of brown.

Makes 4 to 6 servings

Candied Corned Beef Sandwiches

1 (4 pound) corned beef brisket

20 black peppercorns

2 bay leaves

3 tablespoons packed brown sugar

1 1/2 tablespoons soy sauce

1 1/2 teaspoon dry mustard

1 teaspoon ground ginger

2 tablespoons tomato ketchup

1 teaspoon red pepper flakes

1 teaspoon molasses

Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a

simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.

Glaze

Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.

In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.

Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.

Refrigerate overnight and slice across the grain very thin for sandwiches.

Yield: 10 sandwiches

Camel Hump

4 pita breads

Sliced cooked ham

Sliced salami

2 tomatoes, sliced

2 tablespoons feta cheese, crumbled

1 tablespoon chopped ripe olives

Lettuce

Dressing

1/4 cup Paul Masson® Rosé

2 tablespoons lemon juice

1/8 teaspoon oregano

1/8 teaspoon garlic salt

1/8 teaspoon turmeric

1/8 teaspoon pepper

Fill each pocket bread with sliced meats, tomatoes, cheese, olives and lettuce. Combine dressing

ingredients and spoon over each sandwich before serving.

Makes 4 servings.

California Club Sandwich

4 slices baked turkey breast

1 fresh tomato, sliced

4 slices crisp bacon

1/2 fresh avocado, sliced

Alfalfa sprouts

3 slices whole wheat bread

Miracle Whip

Toast bread; spread two bread slices with Miracle Whip. On one slice, arrange tomato slices and

bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain

toasted slice of bread to top.

California Chicken Cobb Sandwich

Two small loaves French bread

3 skinless, boneless chicken breast, grilled

12 pieces bacon, fried crisp

1 avocado, peeled and seeded

12 small, crisp lettuce leaves

Dressing

4 ounces cream cheese, softened

6 tablespoons mayonnaise

4 ounces gorgonzola or blue cheese, softened

Combine ingredients until mixed well.

To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.

Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast

into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with

chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been

spread with dressing.

Serve at once or cover with clean, dry lettuce leaves to keep moist.

Cajun Chicken Sandwich

2 (6 ounce) boneless, skinless chicken

breast halves, butterflied or pounded thin

3 tablespoons Cajun seasoning

Butter

2 toasted buns, split

Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place

small amount of butter in skillet and place seasoned chicken breasts in skillet. Cook until

seasoning is black, then turn and cook until done.

Serve on toasted bun with your favorite sandwich toppings.

Makes 2 sandwiches.

Brew Burgers

Brew Sauce

1/4 cup Heinz 57 Sauce

1/4 cup beer

In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until

bubbly; set aside.

Burgers

1 1/2 pounds ground beef

1 large sweet onion, 1/2-inch slices

4 slices Swiss cheese

4 crusty white or whole wheat rolls, split

Lettuce

Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ashcovered

coals. Grill onions, uncovered, 5 minutes.

Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger

centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired.

Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with

cheese.

Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close

sandwiches

Benedictine

1 medium onion

1 pound cream cheese

2 to 3 drops green food coloring

Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down

with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream

cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.

Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for

an hors d’oeuvre tray.

Yields 2 cups.

Ground Beef & Vegetable Casserole

2 lg. potatoes, sliced

2 to 3 med. carrots, sliced

1 can of peas, well drained

3 med. onions

1 1/2 lbs. ground beef, browned

2 stalks of celery, sliced

1 can of cream of tomato soup

1 soup can water

Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper. Put

the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over

the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.

Hamburger & Potato Soup

1 1/2 lb. hamburger

1 lg. clove of garlic

1/4 tsp. pepper

1/2 tsp. thyme

6 med. potatoes

2 lg. onions

1 can cream of mushroom soup

1/2 c. water

Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and

onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining

potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on

low for 8 to 10 hours or on high for 3 to 4 hours.

Swiss Steak

1 round steak, cut into serving-size pieces

1 tsp. oregano

1/4 tsp. red pepper flakes

1/4 tsp. pepper

1 (15 oz. can) tomato sauce

1 onion, sliced

Flour meat, blend remaining ingredients, except onion. Put meat in crock pot, top with sliced onion, pour

on sauce. Cover, cook on low 6-8 hours.

Crock Pot Pizza

1 1/2 lbs. hamburger, browned and drained

16 oz. shredded mozzarella cheese

1 onion, chopped

1 pkg. sliced pepperoni

2/3 box rigatoni noodles, cooked

1 can cream of mushroom soup

8 oz. mushrooms, sliced

2 jars pizza sauce

Alternate layers in crockpot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and

pepperoni. Heat 4 hours on low in crock pot.

Spanish Rice

1 1/2 lbs. ground beef; browned and drained

1 med. onion, chopped

1 green pepper; chopped

1 (14 1/2 oz.) can tomatoes

1 (16 oz.) can tomato sauce

3/4 c. water

2 tsp. chili powder

2 tsp. Worcestershire sauce

1 1/2 tsp. salt

3/4 c. rice, converted; raw

Stir all ingredients together. Cover and cook on low 7 to 9 hours (High for 3 hours, then switch to low for

the remaining time).

Italian Sausage Spaghetti

2 lbs. Italian sausage

48 oz. spaghetti sauce

1 (6 oz.) can tomato paste

Green pepper, sliced thin

1 lg. onion, sliced thin

1 tbsp. Parmesan cheese

1 tsp. parsley flakes

1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining

ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1

hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan,

if desired.

Easy Chicken

Take the skin off four boned chicken breasts, place in crock. Sprinkle about 1/2 cup fat-free Italian salad

dressing over the chicken. Put lid on crock pot and cook on low setting for 8-9 hours.

Chicken Parisienne

6 med. chicken breasts

1/2 c. dry white wine or vermouth (optional)

1 can cream of mushroom soup

4 oz. mushrooms, sliced

1 c. sour cream, mixed with 1/4 c. flour

Salt and pepper

Paprika

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix white wine,

soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover

and cook on low for 7 to 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture

during last 30 minutes. Serve sauce over chicken with rice or noodles.

Pizza Potatoes

8 med. potatoes

2 lg. onions

1 lb. smoked sausage

1 tsp. salt

2 (8 oz.) cans pizza sauce

Peel potatoes and cut in half, place in crock pot. Cut smoked sausage into pieces and place on top of

potatoes. Chop onion. Pour pizza sauce on top, cook in crock pot until potatoes are tender.

McDonald's® Shakes

All right, it's the middle of summer and it's dang hot out.
 Wouldn't it be nice if we could whip up a little something
 to help keep those beads of sweat from rollin'? Check out
how simple it is to recreate any of the three flavors of
McDonald's thick shakes from scratch. Just three ingredients
 to each clone. And the secret ingredient for the chocolate
and strawberry flavors is Nesquik mix. How McEasy is that?
Throw everything in a blender and press a button -- the one
on the right. And if you want your shake thicker, just put
it in the freezer for a while. That's it!

Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar

Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix

1. Combine all ingredients for the shake flavor of your choice
 in a blender and mix on high speed until smooth. Stop blender,
 stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.

ABC Sandwich

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich,
spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of
bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second
slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato
slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with
wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Bake And Baste Chicken (Boston Chicken)

Categories: Copycat
Yield: 1 servings

-patdwigans_om@juno.com
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry

Preheat oven to 400 degrees. In a small bowl, combine
canola oil, honey, lime juice and paprika. Place
chicken, skin side up, in a 7x11 inch baking dish.
Apply mixture to chicken pieces in a single layer.

Bake in over for 35-40 minutes, basting every 8-10
minutes or until well browned and juices run clear
when you cut into the thickest part of chicken. Remove
from oven. Cover with foil for 15 minutes. This
softens chicken and keeps it hot until served. Serves
4.

A1-Sauce

Serving Size : 1
Categories : Copycat Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder

Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.