A Plus Fair Corn Dogs

Ingredients

• Servings: 20
• 1 quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs
• wooden sticks

Recipe

Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 19 mins


• heat oil in a deep fryer to 365 degrees f (185 degrees c).
• in a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. stir in melted bacon drippings. make a well in the center, and pour in the egg, buttermilk, and baking soda. mix until everything is smooth and well blended.
• pat the hot dogs dry with paper towels so that the batter will stick. insert wooden sticks into the ends. dip the hot dogs in the batter one at a time, shaking off the excess. deep fry a few at a time in the hot oil until they are as brown as you like them. drain on paper towels or serve on paper plates.

red kidney beans (rajma)

Ingredients

• Servings: 2
• 3 tablespoons canola oil
• 5 whole cloves
• 10 black peppercorns
• 1 (1 inch) piece cinnamon stick
• 1 bay leaf
• 1 whole cardamom pod (optional)
• 2 onion, chopped
• 6 roma (plum) tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 teaspoon powdered red pepper or dried pepper (optional)
• 1 (15 ounce) can kidney beans, drained
• salt to taste
• water
• 6 sprigs cilantro, minced

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• heat oil in a large saucepan over a medium heat. stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. cover the pan as the pepper tends to splutter right out of the pan and can cause burns! let heat for 1 minute.
• reduce the heat to medium-low and add the sliced onions. saute until the onions are soft and almost translucent. mix in the tomatoes and saute well. (for a great taste, saute until almost dry.)
• raise the stovetop's temperature to a medium heat. add the garlic and ginger and saute for 2 to 3 minutes. mix in the chili powder, red kidney beans and salt; mix well. slowly add water a small amount at a time. you are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. for a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. garnish with cilantro.

buttermilk pancakes ii

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• in a large bowl, combine flour, sugar, baking powder, baking soda, and salt. in a separate bowl, beat together buttermilk, milk, eggs and melted butter. keep the two mixtures separate until you are ready to cook.
• heat a lightly oiled griddle or frying pan over medium high heat. you can flick water across the surface and if it beads up and sizzles, it's ready!
• pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. stir until it's just blended together. do not over stir! pour or scoop the batter the griddle, using approximately 1/2 cup for each pancake. brown on both sides and serve hot.

Cream Peas

Ingredients

• Servings: 4
• 2 cups frozen green peas, thawed
• 2/3 cup water
• 1/8 teaspoon salt
• 3 tablespoons butter
• 1/3 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon white sugar

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a medium saucepan, combine peas, water, and salt. bring to a boil, then stir in butter.
• in a small bowl, whisk together cream, flour, and sugar. stir mixture into peas. cook over medium-high heat until thick and bubbly, about 5 minutes.

double tomato bruschetta

Ingredients

• Servings: 12
• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 french baguette
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 35 mins


• preheat the oven on broiler setting.
• in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
• cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
• divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
• broil for 5 minutes, or until the cheese is melted.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

marinated mushrooms ii

Ingredients

• Servings: 4
• 1/3 cup red vinegar
• 1/3 cup olive oil
• 1 small onion, thinly sliced
• 1 teaspoon salt
• 2 tablespoons dried parsley
• 1 teaspoon ground dry mustard
• 1 tablespoon brown sugar
• 2 cloves garlic, peeled and crushed
• 1 pound small fresh button mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• in a medium saucepan, mix red vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. bring to a boil. reduce heat. stir in mushrooms. simmer 10 to 12 minutes, stirring occasionally. transfer to sterile containers and chill in the refrigerator until serving.