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Sunday, April 24, 2011

*Homemade Corndogs


  • 1 cup corn meal
  • 1 cup flour (all purpose)
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg beaten
  • 1 cup milk
  • 2 tablespoons oil
  • 1 lb hotdogs
Mix ingredients in order, except weiners. mix well. Dip weiners in mixture to coat well; Fry in hot oil. drain on paper towels. Cut weiners into thirds, for nice fingerfoods. serve with favorite corndog condiments. These were a great hit with the whole family served with french fries.

 
Bobby likes to make a peppery ketchup with a little tabasco sauce for kicker to dip his in. Avery likes mayo and ketchup mixed together, I like honey mustard. These are quick and easy corndogs you cant mess up!

Thursday, April 14, 2011

*Honey Lime Turkey Enchiladas


  • 3 tabelspoon honey
  • 2 tablespoons lime juice
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 lb cooked turkey, shredded (or chicken)
  • 8 to 10 flour tortillas
  • 1 cup Colby or Monterey jack cheese, shredded
  • 10 oz. can green enchilada sauce
  • 1/4 cup sour cream
  • 1/4 cup half n half or whole milk
Mix first 4 ingredients together in a bowl and add shredded chicken. Let it marinate for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish. Fill flour tortillas with chicken and shredded cheese. Mix together the leftover marinade, the enchilada sauce, the sour cream and milk and pour over the enchiladas. Top with remaining shredded cheese. Bake at 350 for 30 minutes.
Double recipe for a larger crowd.

Thursday, April 7, 2011

Wilted Spinach Salad

You will need:

  • approx 10-16 oz fresh washed drained spinach
  • 6 slices crisp fried bacon
  • 3 hard boiled eggs
  • 1/4 cup red wine vinegar (or your choice vinegar)
  • 1/4 cup salad oil
  • salt and pepper to taste
  • 1/4 medium size red onion, thinly sliced (optional)
Remove stems of spinach and tear into bite-size pieces in a salad bowl. (Careful to not use bowl sensitive to heat)

Combine vinegar, oil, salt, and pepper in a small saucepan. Heat throughout, but not boiling. Pour over spinach salad, toss until evenly coated. Add crumbled crisp bacon, finely cut boiled eggs, and thinly sliced red onion. Toss lightly and serve. This is a wonderful spring salad. For somthing a little different add dried cranberries to your liking. Very Good!

Bobby's favorite Coleslaw

Bobby's favorite homemade coleslaw, he always eats waaaay too much.

  • approx 1 lb shredded cabbage (more or less, more is better)

  • 1 carrot grated (optional)

  • 2 tablespoons grated sweet onion (optional)

  • 1/2 cup or more of miracle whip or mayo (whatever you prefer)

  • 1-2 tsp white sugar

  • 2 tablespoons white vinegar

In a large bowl mix first three ingredients. Mix last three ingredients in seperate bowl till smooth and to your taste. Pour over cabbage and mix well. Chill in fridge, stirring occasionally. For best result stir well before serving.

Pickled eggs & Beets

What you need:

  • 1 can pickled beets (15 oz can).

  • 1 onion thinly sliced

  • 12 hard boiled eggs, peeled whole

  • 1/4 cup white sugar

  • 1/2 cup vinegar

  • 1 tablespoon chopped garlic (optional)

Drain liquid from beets into a saucepan. Place beets, onions, eggs, and optional ingredients in large clean glass jar. Pour sugar and vinegar into saucepan with beet juice. Heat and stir till warm and sugar dissolved.


Pour warm liquid over eggs and beets in jar till eggs covered. (may add water to ensure eggs covered completely). Seal and refrigerate for at least 3 days; the longer they are allowed to sit the better. Eat all within 2 months while eggs are tender. This is a traditional recipe but you may add seasonings to your liking. I personally like candied jalepeno added to mine. some like to add peppercorns, cloves, whatever you prefer.

Deviled Eggs

This is a favorite around our house, and at Easter when eggs are plentiful it will help use them up. Feel free to experiment with your own favorite additions.

  • 6 hard boiled eggs. 1 tablespoon grated onion (I like sweet onions).

  • 2-3 tablespoons dill relish.

  • 1 tablespoon your favorite mustard (I'm partial to brown mustard).

  • 3 tablespoons mayonnaise.

  • 1 teaspoon white sugar.

  • Paprika - I like smoked paprika best but any kind will work, there are many.
Place eggs in a sauce pan. Add enough water to cover eggs. Sprinkle salt in water. Heat rapidly to boiling. Reduce heat; cook 10-15 min. Cool eggs and peel. They peel easier starting at the round end. (esp. farm eggs) Cut eggs in half lengthwise, slip yolks into separate dish. Mash yolks with a fork. Mix in all ingredients except paprika. Add more mayo if mixture too dry. Fill cavities of egg whites with yolk mixture, heaping it up lightly. Sprinkle paprika over deviled eggs to your taste, and chill before serving.

  • Other ingredients to try: finely chopped jalapeƱos, use sweet relish in place of dill relish, horseradish, use different mustards ex.dijon,honey,cajun or plain French’s yellow mustard. This recipe is easy to personalize to your own tastes.