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Sep 8, 2009


Candy Apples

1 (14-ounce) package strawberry glaze
1 1/2 cups corn syrup
1 (3-ounce) box cherry gelatin dessert mix
1/2 cup hot water
6 Granny Smith apples, washed and dried
6 wooden candy apple sticks
1 cup chopped nuts
In a saucepan over medium-low heat, combine glaze and corn syrup. Simmer for 20 minutes.

Dilute gelatin mix in hot water and pour in saucepan with glaze. Stir and continue to cook until temperature on a candy thermometer is between 180 and 200 degrees F.

Shove wooden candy sticks into bottom of apples, far enough to secure inside. Dip each apple in syrup and turn until completely coated. Immediately roll bottom half of apples in nuts. When cool arrange on parchment-lined tray.


1 egg
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 cups all-purpose baking mix
2 tablespoons sugar
1 tablespoon ground cinnamon
Vegetable oil, for frying
In a large bowl, combine egg, butter, milk, and baking mix. Whisk together until smooth. Pour into piping bag with a star tip. In a small bowl, stir together sugar and cinnamon.

Pour oil into a 10-inch heavy skillet to a depth of 1-inch. Heat oil to 350 degrees F. When oil is hot enough, pipe dough in lines, a few at a time, and fry about 30 seconds on each side, or just until deep golden. Drain on towels. While still hot, sprinkle with sugar and cinnamon mixture. Serve warm.

Funnel Cakes

3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting
In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.

In a deep-fryer, heat oil to 375 degrees F.

Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.

Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.


Classic Prawn Cocktail Recipe

50ml mayonnaise

30 ml cream, whipped

12,5 ml tomato sauce

12,5 ml onion, finely chopped

2 ml Worcestershire sauce

5 ml brandy

1 ml castor sugar

24 medium-sized cooked, shelled prawns

4 extra cooked prawns for garnishing

1/2 small lettuce, shredded

1 lemon, for garnish


Take shredded lettuce and place in bottom of serving glasses. Mix sauce ingredients together in a bowl. Add prawns to sauce mixture and coat well. Place prawns in glasses on top of lettuce. Top with a cooked prawn and a slice of lemon.

Crab Stuffed Prawns

16 large prawns, cooked and shelled

1 cup crab meat

2 tablespoons mayonnaise

1 teaspoon lemon juice

2 teaspoons snipped chives

salt and pepper to taste


Carefully remove the back veins from the prawns. Open up the prawn in butterfly-style without cutting through to the other side.

Combine crab meat, mayonnaise, lemon juice, chives and season to taste. Place mixture on top of opened prawn. Chill well.

Serve on a bed of lettuce with cherry tomatoes.

A plain cheese sauce does the trick, and is quick and easy to throw together just before everyone sits down.

: Asparagus Cheese

1 419g tin white or green asparagus

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1 1/2 cups milk

1 cup grated sharp Cheddar


Melt butter taking care not to burn and remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Put back on stove over low heat, stirring constantly, until thick and smooth. Cook for 5 minutes longer and add cheese.

Stir until smooth and well blended. If you have lumps at this stage, don't panic, just bring over the electric beater and give it a whirl. Gently heat asparagus up in a saucepan. Place on individual plates, poor over cheese. Serve. If you want to get really fancy, you can slice up a small packet of smoked salmon. Place salmon pieces on the top to finish.

Avocado Ritz

2 ripe avocado pears

120 grams cooked shrimps, shelled

juice of a lemon

1 ml salt

1 ml pepper

black caviar, garnish (optional)

seafood dressing * See recipe below


Open up pears lengthways and discard pip. Sprinkle pear halves with lemon juice to prevent pears from going black. Combine shrimps with seafood dressing. Season to taste. Spoon mixture back into pears and serve straight away.

Seafood Dressing:

300 ml mayonnaise

37,5 ml tomato sauce

37,5 ml cream

12,5 ml brandy

juice of half a small lemon

Mix mayonnaise and lemon juice together. Add tomato sauce and stir. Add cream and last of all, add brandy. Chill for one hour before use. Add shrimps to dressing and fill the avocado pears. Garnish with black caviar, if chosen.

This is one of my favourite starters. It tastes divine, and it's easy to make.
EASY CHRISTMAS RECIPES: Deep Fried Cambembert with Cranberry Sauce (4)

2 camembert cheese rounds

2 eggs, lightly beaten

1 1/2 cups breadcrumbs

1 jar cranberry sauce, warmed

sunflower oil for deep frying


Cut camembert cheeses into 8 equal parts. Dip into egg and dip into breadcrumbs. I like using the herbed breadcrumbs that comes out of a box. Place in refrigerator for 30 minutes. Repeat the process so that you have a good coating of breadcrumbs. Place back in the fridge for at least 30 minutes before deep-frying.

When firm and just before serving, deep fry until golden brown. Place on four plates, heat cranberry sauce and pour over camembert wedges.

EASY CHRISTMAS RECIPES: Stilton Cheese with Port

150 g Stilton Cheese

65 ml thick cream

30 ml port

freshly ground black pepper

4 walnut halves


Mash cheese with a fork and add cream and port until well blended, but still rough-textured. Season to taste and pack into 4 individual ramekin dishes. Top each with walnut halves. Serve with melba toast.


EASY CHRISTMAS RECIPES: Roasted Tomato Soup with Sour Cream (8)

2 kg tomatoes, quartered

700 g red onions, peeled and quartered

8 garlic cloves, peeled only

6 rosemary sprigs, bruised

4 red peppers, deseeded and quartered

8 tablespoons olive oil

600 ml chicken stock

2 tablespoons red wine vinegar

4 dashes Tabasco

8 dashes Worcestershire sauce

8 tablespoons sour cream

2 tablespoons vodka

8 teaspoons of black caviar


Preheat oven to 220°C and put tomatoes, red onions, garlic, rosemary and peppers on a baking tray and drizzle with the olive oil. Season well. Place in oven and roast for about 1 1/2 hours.

Remove the rosemary sprigs and place vegetables that are left over into a food processor. Whiz until smooth. Strain further if you want a smooth soup.

Place back into large saucepan and add the stock, vinegar, Tabasco and Worcestershire sauce. Warm over low heat and add the vodka. Place into bowls and serve with a tablespoon of cream and a sprinkling of caviar.

EASY CHRISTMAS RECIPES: Sweet Potato and Pear Soup (4)

25 g butter

1 small onion, chopped

750 g orange sweet potatoes (kumera), peeled, and diced.

2 firm pears, peeld, cored and diced

3 cups hot chicken stock

1 cup cream

chopped mint to garnish


Melt butter in large saucepan over medium heat. Add onion and cook until transparent. Do not burn. Add diced sweet potatoes and pear and cook, stirring for a few minutes. Add the hot stock and bring to boil. Cook for 20 minutes or until soft.

Cool slightly and then whiz in a blender or food processor. Blend in batches until smooth.

Return to large saucepan and heat through gently without boiling. Add cream and season to taste. Pour into individual bowls and garnish with ground black pepper and chopped mint.

EASY CHRISTMAS RECIPES: Chilled Avocado Soup (4-6)

2 large, ripe avocados

3 3/4 cups hot chicken stock

2 teaspoons lemon juice

salt and pepper to taste

150 ml cream

extra thick cream for garnish



Peel the avocados, remove stones and mash the flesh. Put into a saucepan and add chicken stock and lemon juice. Heat gently, stirring. Cool slightly and place in blender or a food processor. Return to saucepan and reheat without boiling. Season to taste.

Cool, stir in cream and chill well. To serve, pour into bowls, top with a tablespoon of thick cream and an pinch of nutmeg.


EASY CHRISTMAS RECIPES: Festive Lamb Roast(6-8)

1 corned leg lamb

1 small orange, sliced

3-4 bacon bones

2 tablespoons brown sugar

2 tablespoons vinegar

1/2 onion, studded with 4 cloves

4 whole all spice

melted butter

hot orange juice


whole cloves


Rinse meat in cold water, and place in a large saucepan or dutch oven. Add orange slices, bacon bones, brown sugar, vinegar, clove-studded onion, allspice and warm water to cover.

Cover and bring to a simmer over a medium heat. Cook gently for 2 hours. Remove from heat and cool in the liquid for 30 minutes. Remove meat and place in a baking dish.

Score a diamond pattern on the lamb and brush with melted butter and hot orange juice. Cover with breadcrumbs, and place a clove in the centre of each diamond.

Put into a moderately hot oven and bake for 20 minutes until crumbs are crisp. Remove from oven, cool and place in fridge overnight before carving.


Christmas Puddings
(12-16)Cooking time: 7 hours

375 g suet

6 cups fine fresh breadcrumbs

4 1/2 cups raisins

1 2/3 cups currants

1 1/2 cups chopped mixed peel

8 eggs, lightly beaten

2/3 cup brandy

extra brandy for lighting


Grease a 2 litre pudding bowl with melted butter. Place a round of greaseproof baking paper in the bottom of the bowl.

Remove the membrane from the suet and discard. Grate the suet finely. Transfer to a very large mixing bowl. Add the breadcrumbs, raisins, currants and mixed peel. Mix until thoroughly combined.

Add the eggs to the fruit mixture and mix well. Gradually add the brandy and combine thoroughly. Spoon the mixture into the bowl.

Place the bowl onto a large sheet of aluminium foil and seal and wrap tightly to prevent water from entering. Double wrap to make sure.

Place a trivet or an unturned saucer into a large pot and place the bowl on top. Gently add boiling water to the pot along the sides. Make sure that you do not pour water onto the aluminum covered bowl.

Cover with a tight fitting lid and simmer for 7 hours. Check the level of water often and top up where necessary. Leave for 10 minutes before turning out onto a shallow flameproof serving dish. Remove baking paper circle.

Pudding can be made the day before. To preheat, steam as above for 2 further hours. To serve, pour a little brandy over the pudding, light carefully. Serve with cream, brandy butter or custard

Ice Cream Christmas Pudding Recipe

1/3 cup almonds, toasted and chopped

1/4 cup mixed peel

1/2 cup raisins, chopped

1/2 cup sultanas, chopped

1/3 cup currants

1/3 cup rum

1/2 cup red and green glacé cherries, quartered

1 litre good quality vanilla ice cream

1 1/2 litres good quality chocolate ice cream

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


Mix the almonds, peel, raisins, sultanas, currants and rum in a bowl. Cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer overnight.

Soften the vanilla ice cream slightly and mix in the cherries. Press this ice cream around the inside of the chilled pudding basin. Return the basin to the freezer and leave overnight. Check on ice cream to see that it hasn't collapsed on itself. Correct if it has.

Soften the chocolate ice cream slightly and mix with the spices. Stir in the soaked fruit and nut mixture. Remove pudding basin from freezer and spoon chocolate mixture into the centre of the pudding basin. Smooth the top.

Freeze overnight or until firm. Turn pudding out onto a plate. Serve cut into wedges.



When making jellies you will have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.

The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.

The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.

Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.

When you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.

If the clot that was formed was good, add 275 g sugar for each cup of juice.

If the clot that was formed was average, add 175 g sugar for each cup of juice.

If the clot that was formed was poor, add 140 g sugar for each cup of juice.


1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.

2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.

3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.

4. The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.

5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.

6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.

7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.


1.25 kg of red apples

1 teaspoon citric or tartaric acid

Follow the Basic Procedure to make the above jelly.


1.25 kg of blackberries

Follow the Basic Procedure to make the above jelly.


1.25 kg of boysenberries

Follow the Basic Procedure to make the above jelly.


1.25 kg of grapes

Follow the Basic Procedure to make the above jelly.


1.5 kg green cooking apples (eg: Granny Smith)

3 tablespoons white wine vinegar

3 stalks of fresh mint

green food colouring

equal quantities of brown and white sugar

1/3 cup chopped mint leaves

1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.

2. Strain the pulp through the scalded muslin bag.

3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.

4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.

5. Pour carefully into jars and make sure that the bottles are tightly sealed.


1.25 kg of raspberries

Follow the Basic Procedure to make the above jelly.


1.5 kg rose hips

lemon juice


Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.

Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night.

For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.


Dittmer's Salamis
German Salami*
Coarse German Salami
Beef Salami
Spicy Hungarian Salami
Venison Salami

German Style Lunch Meats

Head Cheese
Blood & Tongue Sausage
Thuringer Rotwurst
Jagdwurst *
Beerwurst *
Mozart Loaf
Veal Loaf-Leberkase

Pastrami *
Corned Beef *
Ham *
Roast Beef
Roast Pork
Smoked Turkey Breast*
German Bologna

Chicken Products
Chicken Bologna
Chicken Schinkenwurst

Smoked Turkey Breast
Smoked And Air Dried
Westphalian Ham

Nuss Schinken
Rauchleisch *

Jagdwurst *
Beerwurst *
Kalbsliverwurst *

Zwiebling *
Braunschweiger *
Smoked Liverwurst *
Kalbsliverwurst *
Zwiebling * Liverwurst

Pâté Mason *
Herb Pâté
Pâté De Canard *


Old-Fashioned Spaghetti and Meatballs

1/3 cup(s) bulgur
1/2 cup(s) hot water
4 ounce(s) lean ground beef
4 ounce(s) hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 clove(s) garlic, very finely chopped
1 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 cup(s) fresh breadcrumbs, preferably whole-wheat
4 cup(s) prepared marinara sauce
1/2 cup(s) slivered fresh basil leaves, or chopped fresh parsley
1 pound(s) whole-wheat spaghetti, or linguine
1/2 cup(s) freshly grated Parmesan , or Romano cheese



1.To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
2.Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
3.Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
4.To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
5.Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.



1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes



1.Heat large covered saucepot of salted water to boiling on high.
2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.
3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.
4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

Nutritional information is based on a 2-cup serving.

Crockpot Sweet and Sour Chicken Stew

Prep Time: :20
Cook Time: 8:
Ingredients:•1-1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces
•9 oz. pkg. baby carrots
•1 onion, chopped
•1 14-ounce can ready to serve chicken broth
•1 Tbsp. finely chopped ginger root
•18 oz. jar sweet and sour sauce
•8 oz. can pineapple tidbits, drained, juice reserved
•2 Tbsp. cornstarch
•1 red bell pepper, chopped
•1 yellow bell pepper, chopped
•1 cup thin egg noodles
Combine chicken, carrots, onion, chicken broth, water, ginger root, and sweet and sour sauce in 4-5 quart slow cooker. Cover and cook on LOW for 7 to 8 hours until vegetables are tender and chicken is thoroughly cooked.
Mix reserved pineapple juice with cornstarch until smooth and stir into chicken mixture in crockpot, mixing well. Stir in pineapple tidbits, bell peppers, and egg noodles.

Cover and cook
on HIGH 25-35 minutes until pasta is tender and vegetables are crisp-tender and heated through.
Serves 6-8

Asian Beef with Mandarin Oranges

25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings

2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1⁄2-inch strips
1 small onion, thinly sliced
1⁄3 cup soy sauce
1⁄4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice


Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.


Crockpot Coffee Beef Pot Roast Serves 4 to 6

2 to 3 pounds beef shoulder or boneless chuck roast
6 each carrots -- peeled & diced
1 pound red skin potatoes, diced
8 ounces whole peeled canned tomatoes with juice, crush with your hands
8 ounces freshly brewed black coffee
8 ounces water
Kosher salt and freshly ground black pepper, to taste

Step 1
Trim exterior fat from beef and season with salt and pepper.
Place carrots and potatoes in the bottom of your crock pot.

Step 2
Place the beef on top of the vegetables and add remaining ingredients.

Step 3
Cover and cook on low for eight to 10 hours or until tender.
Remove the beef and let it rest for 15 minutes before slicing.
If desired, thicken the broth by whisking together 6 ounces of flour with 6 ounces of water to a smooth paste and then slowly whisk it into the hot liquid.

Crockpot Lamb Stew

Serves 6 to 8

4 pounds lamb shoulder, trimmed and cut into 2-inch pieces
8 each cloves of garlic, peeled and minced
2 tablespoons fresh rosemary, chopped fine
1 cup good quality dry white wine
2 tablespoons good olive oil
1 large white onion, peeled and diced
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded and diced
3 tablespoons flat parsley, chopped fine
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken broth or chicken stock

Step 1
Combine the lamb, half of the garlic cloves, rosemary and white wine in a medium bowl. Let marinate for six hours or even overnight in the refrigerator. Drain the meat and pat dry with paper towels (discard the marinade).

Step 2
Heat olive oil in a large, heavy-bottomed pan over medium-high heat.
Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot and add the onions, the rest of the garlic and salt and pepper to taste.

Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about five minutes. Stir in paprika, roasted peppers, tomatoes, bay leaf, chicken stock and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.

Step 3

Transfer the stew into a crockpot set to medium low heat. Cover and simmer, stirring occasionally, until meat is very tender, two to two and a half hours. Add parsley, adjust seasonings and serve.

This stew is great over rice or along side mashed potatoes.

Creamy Slaw Double Dog

8 FARMER JOHN® Premier Jumbo Beef Franks
4 Francisco International French Rolls
8 slices Colby Cheese
2 cups Creamy Cole Slaw

1.Split dogs 3/4 of the way. Grill dogs or saute in a pan over medium heat.
2.Toast French rolls. Place 2 dogs on each roll. Top with 2 slices of Colby. Broil until melted.
3.Top with cole slaw and serve.

Gridiron Deli Dogs


1 cup Bread and Butter Pickles minced
3/4 cup Roma (Plum) Tomato diced
3 tablespoons fresh Cilantro
1 teaspoon Lemon Juice
3/4 teaspoon Salt
8 FARMER JOHN® Premium Meat Wieners
4 Francisco French Rolls
Brown Mustard
8 slices Provolone Cheese
1 teaspoon Sugar

1.Combine pickles, tomatoes, cilantro, lemon juice, salt and sugar in a small bowl. Set aside.
2.Split hot dogs 3/4 of the way.
3.Heat sauté pan over medium heat.
4.Sauté dogs until browned on edges. Remove from heat.
5.Toast French rolls.
6.Spread mayonnaise and mustard on French rolls.
7.Place 2 dogs in each roll. Top with 2 slices of cheese. Broil until cheese is melted. Spoon relish on the dogs and serve.

Cream Cheese Party Sandwiches

1 large (8oz pkg.) Cream Cheese (softened)
Set aside in mixing bowl.

In another bowl, mix the following:
3 hard boiled eggs (Chopped fine)
1/2 of medium-sized green pepper (chopped fine)
1/2 of medium size onion (chopped fine)
1/4 to 3/4 c. finely chopped pecans
salt and pepper

Add all of this to the softened cream
cheese and then add
2 Tbsp. Catsup, last.

Large sandwich loaf (White or Wheat) bread.
Remove crust and spread mixture on the
sandwiches - cut into 4 squares.

These make a lot and you can make the day
before and chill. It's really better when
the mixture sets up awhile. Pile them on a
platter and cover with saran wrap. Enjoy!!
Internet Note: You will love this recipe. It's great for
a group and makes a big platter full!!

California Pinwheel Sandwiches

2 loaves unsliced white bread, sliced lengthwise (16 slices)
2 c. California dip (Lipton)
16 thin slices cooked ham
16 thin slices Swiss cheese
4 large dill pickles,
quartered lengthwise

Trim crust from bread; flatten bread with rolling pin. Spread 2 tablespoons California dip on each slice of bread; top with slice of ham and cheese. Place pickle across one end
of bread; roll up, starting at pickle end. Wrap in waxed paper or plastic wrap; chill.
To serve, cut into 1/4-inch slices. Makes about 10 dozen sandwiches.
Rolls may be frozen for future use.

Shrimp Pinwheel Sandwiches

1 can drained shrimp
1 (8 oz.) pkg. cream cheese
1 c. Miracle Whip
few green onions, chopped
few drops food coloring

Blend together well.
Bread: 1 loaf tinted bread. Order it to be cut lengthwise. Trim off crusts with electric knife. Can do 3 at a time easily. Spread on filling evenly.
Then roll up end to end and secure with toothpick. Wrap the rolls (3) together in plastic wrap. If freezing, cover over with foil and place on cookie
sheet. Cut each roll into 5 sandwiches with electric knife.

Pretty Pinwheels

bread slices, or bread sliced lengthwise
green olives
1/3 c. chopped pimento
1/3 c. chopped onions
1 (8 oz.) cream cheese

2 egg yolks
3 Tbsp. vinegar
3 Tbsp. sugar
pinch of salt

Beat together and cook filling ingredients, then add pimentos (chopped fine), onions
(chopped fine) and cream cheese. Beat until creamy. Let cool. Cut crust off bread and
spread with filling. Line up olives at edge and roll up and wrap in Saran Wrap and
freeze overnight. Slice while still frozen.

Tips: Use unsliced bread. If you can't get a Baker to slice if lengthwise for you
you can do it your self. Use unsliced bread, trim crusts except the bottom one.
Placing the crust on your left, cut the loaf lengthwise into 1/8 - 1/4 inch slices.
set the crust aside. (electric knife is a good tool for this or a good bread knife.)
Run rolling pin lightly over each bread slice, to compact it slightly and prevent
the slice from tearing when you roll it up. Spread each slice with soft butter,
then your choice of filling (not too thickly). Use 3 olives, 1 sprig of water cress,
an asparagus stock or gherkin pickle at the end of the roll. Start rolling at the
garnish end. If no garnish, roll from either end. It is important to roll as evenly
and as tightly as possible.
Wrap each roll securely in waxed paper, plastic wrap or aluminum foil. You can
wrap these either already cut into slices ( 1/4 - 1/2 inch slices about 5 sandwiches)
or uncut to be sliced later, depending on when they will be served. Refrigerate
for 3-4 hrs. or freeze ahead if the filling will allow that.

Smoked Salmon Tea Sandwiches
1/4 c mayonnaise
1 tb green onion, minced
1 tb fresh dill, chopped
1 tbsp. capers
1 1/2 tsp. prepared horseradish
pinch Pepper
8 slices Whole wheat bread
1 1/2 tsp. butter, softened
4 slices smoked salmon
12 thin cucumber slices

mayonnaise, onion, dill, capers, horseradish and pepper. trim
crusts from bread; spread with butter then mayonnaise mixture. Arrange
salmon and cucumber over 4 slices of bread. Top with remaining bread;
cut each sandwich into 4 triangles or squares.
Makes 16 tiny sandwiches

Shrimp Tea Sandwiches

1/2 c. pimiento cheese
1/2 tsp. chili sauce
1/3 c. finely chopped, cooked shrimp
1/2 tsp. lemon juice
5 slices bread
5 tsp. soft margarine
10 strips pimiento

pimiento cheese, chili sauce, shrimp and lemon
juice. Cut each slice of bread into 2-inch diamonds with
cookie cutter. Spread each diamond with 1/2 teaspoon margarine,
then with 1 tablespoon shrimp mixture. Yield: 20 open faced sandwiches

Shrimp - Cucumber Tea Sandwiches

24 slices appetizer sized pumpernickel bread
1 cucumber (about 1 3/4 inches
in diameter)
48 cooked baby shrimp
1 bunch fresh dill

Cut bread into 2-inch rounds, using a cookie cutter.
Spread slices lightly with mayonnaise. Score cucumber with
tines of fork by running fork lengthwise down length of unpeeled cucumber
until it is scored all the way around. Slice into very thin rounds. Pat dry with paper towel.
Place a slice on mayonnaise. Top each with small sprigs of dill and 2 shrimp.
Place them on a platter. Cover with plastic wrap and refrigerate
until ready to serve or up to 6 hours. Makes 24 open faced sandwiches.

Tuna Tea Sandwiches

1 can tuna
4 Tbsp. salad dressing
1 Tbsp. catsup
1 Tbsp. vinegar
1/4 tsp. Worcestershire sauce
dash of cayenne pepper
1 cucumber, sliced thin

Mix tuna, salad dressing, catsup, vinegar,
Worcestershire sauce and cayenne. Cut bread in rounds; spread
with butter. Place cucumber slice on bread; spread tuna mixture on top.

Shrimp Sandwiches

1 (3 oz.) cream cheese, softened
2 Tbsp. mayonnaise or salad dressing
1 Tbsp. catsup
1 tsp. prepared mustard
dash of garlic powder
1 c. chopped canned or cooked cleaned shrimp
1/4 c. finely chopped celery
1 tsp. finely chopped onion
10 slices lightly buttered sandwich bread

Blend cheese with mayonnaise, mix in catsup, mustard and
garlic powder. Stir in shrimp, celery and onion. Use as
filling between slices of sandwich bread. Trim crusts, cut into fingers or shapes.
Makes 1 cup filling, enough for 20 tea sandwiches.

Seafood Sandwiches

1 (8 oz.) cream cheese
1 can crab meat, drained
2 Tbsp. mayonnaise
2 Tbsp. chili sauce
dash of Worcestershire sauce
1 chopped onion
1 can shrimp, drained

Put all in mixer, mix well. Spread on bread, then cut
into finger sandwiches.

Tuna Salad
1 c. tuna fish
1/3 c. celery, finely chopped
1/4 c. mayonnaise
pinch of onion powder if desired.

Combine use as a filling for tea sandwiches.

Burger Toppings

Big Burger Special Sauce

•1/2 cup mayonnaise
•2 T. French salad dressing
•1 T. finely chopped mild sweet onion
•1 T. sweet pickle relish
•1 tsp. cider vinegar
•1 tsp. sugar
•dash of salt
Preparation -
Whisk all ingredients together. Use instead of ketchup or mayo as a burger topping.

More Toppings

•2 T. grated onion + 2 T. mayonnaise + 2 T. ketchup
•1/4 cup grated horseradish + 1/2 cup sour cream + 1/4 tsp. salt + dash of black pepper
•1/2 cup chopped fresh mushrooms + 1/4 cup Heinz 57 Sauce + 1/4 cup mayonnaise
•1 small can deviled ham + 1/4 cup sweet pickle relish + 3/4 cup mayonnaise
•4 oz. cream cheese, softened + 2 medium tomatoes, chopped + 1/4 tsp oregano + 1/4 tsp. basil
•Cheese Whiz® + crisp bacon, crumbled
•Cheese Whiz® + canned French-fried onions
•Ranch salad dressing + canned French-fried onions
•bread & butter pickles + Heinz 57® Sauce

Americans will eat about 7 billion hot dogs this summer!!!

There are other ways to top a hot dog besides the usual mustard and ketchup, relish, onions and sauerkraut.....

•Chile-Con-Carne + shredded cheddar cheese
•Refried beans & cheddar cheese
•Bacon & your favorite cheese
•Salsa & Monterey Jack
•One of the most popular recipes on this site, year-round, is my recipe for Coney-Island Hot Dog Sauce.
That said, theres really not too much else I can tell you about these all-time favorites that hasn't already been written about on a number of other hot-dog web pages. Here's links to some of the best hot dog facts and recipes the web has to offer.....

Hot Dog Information Links
Focus On Hot Dogs
From the Food Safety and Inspection Service of the United States Department of Agriculture....Whether you call it a frankfurter, hot dog, wiener, or bologna, it's a cooked sausage and a summertime favorite. They can be made from beef, pork, turkey, or chicken -- the label must state which. And there are Federal standards of identity for their content.

History and Legends of Hot Dogs
Have you ever wondered where hot dogs come from?

Hot Dogs as America
Ten Legendary Franks From Ballparks and Cities Around the U.S. for Visitors to Savor.

Frequently Asked Questions About Hot Dogs
from Berks Packing Company, maker of Berks Franks

Hot Dog Calorie Counter
Select the hot dog and toppings you want, then see the calories, fat, protein and sodium immediately calculated

BBQ Dogs and Beans
1/2 cup canned pork and beans 1 OSCAR MAYER Beef Frank or Wiener, cut into 1/2-inch pieces 1 sheet aluminum foil (18x12 inch) 2 Tbsp. KRAFT Original Barbecue Sauce 1/4 cup chopped tomatoes 1/4 cup KRAFT Shredded Cheddar Cheese

PREHEAT grill to medium heat. Spoon beans onto center of foil; top with franks and barbecue sauce.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on grate of grill; cover grill with lid.

GRILL 8 minutes. Remove from grill. Carefully open top of packet; top bean mixture with tomatoes and cheese.

BLT Ranch Dog
6 OSCAR MAYER Cheese Dogs 6 hot dog buns, partially split 1/4 cup shredded lettuce 1/4 cup chopped tomatoes 1/4 cup chopped onions 1 Tbsp. KRAFT Ranch Dressing with Bacon Make It
GRILL cheese dogs until heated through (160°F), turning occasionally.

in buns; top with lettuce, tomatoes and onions.

DRIZZLE with dressing.



Use lean ground beef and onion soup mix for these extraordinary burgers.

•2 pounds lean ground beef
•1 envelope onion soup mix
•1/2 cup water
Preparation -
Mix the ground beef, onion soup mix and water together in a bowl. Divide the mixture into 8 equal portions. Shape into hamburger patties. Grill the patties for about 5 to 6 minutes per side, or to the desired doneness outside. Hamburgers should always be totally free of any trace of pink in the center.

Tropical Burgers
Teriyaki sauce and pineapple juice mixed in the meat, and a slice of pineapple on top, give these slightly sweet and tangy burgers a tropical taste.

•1 can (16 - 20 oz.) sliced pineapple, in its own juice
•1/4 cup teriyaki sauce or marinade
•1/4 cup pineapple juice, reserved from the canned pineapple
•1 T. dijon mustard
•2 pounds lean ground beef
•1 cup chopped red and/or green bell pepper
•additional teriyaki sauce or marinade to brush on the pineapple slices
•8 Kaiser rolls or crusty onion rolls
•fresh lettuce leaves
Preparation -
Drain the pineapple slices and reserve 1/4 cup of the juice. In a mixing bowl, combine the teriyaki sauce with the pineapple juice and Dijon mustard. Add the lean ground beef and chopped bell pepper. Mix well. Let stand for about 10 minutes, then shape into 8 burger patties. Grill the burger patties over hot coals for about 5 to 6 minutes per side, or until they are browned to your liking on the outside and totally free of any trace of pink in the center inside. Place 8 pineapple slices on the grill. Brush with teriyaki sauce and grill lightly. Lightly grill the buns if desired. Place the grilled burgers on the buns and top with a slice of grilled pineapple and a lettuce leaf.

Mexican Style Burgers
These slightly spicy hamburgers are topped with cheddar cheese and your favorite salsa. They're a great tasting, zesty alternative to plain old hamburgers. Serve on lightly toasted Kaiser rolls.

•3 T. Worcestershire sauce
•1 tsp. hot pepper sauce
•2 pounds lean ground beef
•3/4 cup chopped red and/or green bell pepper
•1/4 tsp. salt
•8 slices cheddar cheese
•8 kaiser rolls
•your favorite salsa, hot, mild or medium
Preparation -
Combine the Worcestershire sauce with the hot sauce. Place the lean ground beef, chopped bell pepper and salt in a bowl and mix well. Add the sauce mixture and mix well again. Let stand for about 10 minutes, then shape into 8 burger patties. Grill the patties for about 5 to 6 minutes per side, or until they are browned to your liking on the outside and totally free of any trace of pink in the center inside. Just before removing the burgers from the grill, top each one with a slice of Cheddar cheese. Serve on lightly toasted Kaiser rolls. Top the burgers with your favorite salsa.

Chicken Dijon Burgers
Dijon mustard and garlic make these great grilled chicken burgers extra tasty.

•1 pound ground chicken
•1 tsp. prepared Dijon mustard
•1/2 tsp. salt
•1 garlic clove, minced
•1/4 tsp. pepper
Preparation -
In a mixing bowl, combine the ground chicken, mustard, minced garlic, salt and pepper. MIx well. Form the mixture into four patties. Prepare the grill for use. Spray the grill rack with non-stick cooking spray. Place the chicken patties on the grill over medium hot coals. Grill for about about 5 to 6 minutes per side or until they are browned to your liking on the outside and totally free of any trace of pink in the center inside. Lightly grill the buns if desired. Place the grilled burgers on the buns and serve with your favorite burger toppings.

Grilled Taco Burgers

These tasty, tangy grilled burgers have taco seasoning and jack cheese inside... salsa and sour cream on top.

•1-1/2 lbs. lean ground beef
•1 egg, lightly beaten
•1 pkg. taco seasoning
•1/4 cup dry bread crumbs
•1/2 cup shredded Monterey Jack cheese
•6 Romaine lettuce leaves
•1 tomato, sliced
•6 sandwich buns
•salsa - hot, mild or medium
•sour cream
Preparation -
Preheat a gas grill to medium high or prepare a charcoal fire. Place the the ground beef in a large bowl. Add the lightly beaten egg, taco seasoning, bread crumbs and shredded Monterey Jack cheese. Mix until well blended, then shape into 6 burger patties. Grill over medium hot coals for about 6 minutes per side, or until they are browned to your liking on the outside and totally free of any trace of pink in the center inside. Place the grilled burgers on the buns. Top with lettuce, tomato slices, salsa and sour cream.