Corn Dogs from the Linwood Grill

Ingredients: 1/2 C. yellow corn meal, finely ground 1/2 C. all-purpose flour 1 T. sugar 1 t. dry mustard (optional) 1 t. baking powder Pinch salt 1/2 C. milk 1 whole egg, lightly beaten 1 T. melted butter 6 skewers (8 inches each) or popsicle sticks 6 hot dogs Vegetable oil, for deep frying Prep:…

Banana Pops

Prep: Peel 6 bananas, cut each in half crosswise and insert Popsicle stick in each half. Spread a thin layer of creamy peanut butter over each banana half. Pour a 12-ounce package of chocolate minichips into a small pan or bowl; place bananas in the chips and sprinkle chips to cover all sides. Wrap with…

Fajitas-on-a-Stick

Ingredients: 1 1/4 lb. boneless beef top sirloin steak, cut 1 inch thick 1/3 C. prepared Italian dressing 3 T. fresh lime juice 2 medium green or red bell peppers, each cut lengthwise into quarters 2 medium onions, each cut crosswise into 1/2 -inch slices Salt 8 medium flour tortillas, warmed Prepared salsa 8 9-inch…

Global Recipe of the Day — Spaghetti (ITALIAN)

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese and some salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper, and grated cheese and let bake in the oven until done. Serve hot….

All-In-One Tuna Casserole

1 each env. golden onion soup mix 1 1/2 cup milk 10 oz frozen peas & carrots * 8 oz medium egg noodles ** 6 1/2 oz tuna, drained & flaked 2 oz shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese…

White Bean and Rosemary Dip

Ingredients: 1 (19oz) can Great Northern, Navy or Cannellini beans, drained and rinsed 2 tbsp freshly squeezed lemon juice 2 tbsp rosemary leaves Hot pepper sauce Instructions Puree all ingredients in a food processor or blender until smooth. Place the mixture into a bowl, cover and refrigerate for about15 minutes. Enjoy! This makes a healthy…

Game Day Buffalo Chicken Tortilla

Sent in by  Rachel Hodges from Omaha, AR 1 lb. boneless, skinless chicken breasts 1/8 tsp each garlic,salt, pepper 12-oz. bottle buffalo wing sauce 1/2 c. ranch salad dressing 1/2 lb. pasteurized process cheese spread, 2 Large Tomatoes Small Dice   & 2 Large Green Chilies  12-oz. pkg. tortilla chips Place chicken in a slow cooker; sprinkle with…

Stuffed Jalapenos

INGREDIENTS: 2 (7 ounce) cans jalapeno peppers 6 ounces shredded Mexican-style cheese blend 1 pound pork sausage, hot 1 (5.5 ounce) package spicy seasoning coating mix DIRECTIONS: Slice peppers lengthwise, remove seeds and core; fill with cheese. Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap…

Quick Vegetable Dip

INGREDIENTS: 1 cup mayonnaise 1 teaspoon curry powder 1 teaspoon crushed garlic 3 teaspoons tarragon vinegar 1 teaspoon grated onion 1 teaspoon prepared horseradish DIRECTIONS: In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover and chill overnight.

Glazed Baked Ham

NGREDIENTS: 1/3 cup light brown sugar, packed 1/2 cup honey 1/3 cup dry red wine 1/2 cup pineapple juice 1 medium clove garlic, finely minced 1 fully cooked ham, about 6 pounds Additional: 1 liter of Ginger Ale for basting PREPARATION: In a large bowl or large food storage bag which will hold ham, combine…

Cranberry Bourbon Relish

2 C. bourbon 1/2 C. minced shallot zest of 1 large orange 2 (12 oz.) bags fresh cranberries 2 C. sugar 1 t. fresh grated ginger 2 t. ground black pepper Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer until it…

Chef Murph’s Apricot Honey Ham Glaze

Spoon ham glaze over ham and baste during last 30 minutes of baking time. INGREDIENTS: 1/2 cup apricot preserves 1/2 cup honey 1 tablespoon cornstarch 3 tablespoons lemon juice 1/4 teaspoon ground cloves PREPARATION: Ham glaze directions Combine all ham glaze ingredients in a saucepan over medium heat. Heat, stirring constantly, until thickened and bubbly….

Cheese and Tomato Fondue

INGREDIENTS: 2 tablespoons butter 2 cloves garlic, pressed 1/2 teaspoon minced onion 3 small tomatoes, seeded and chopped 1 1/2 cups dry white wine 1 pound Gruyere cheese, shredded 1/2 pound Swiss cheese, shredded DIRECTIONS: In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly…

Deviled Eggs

INGREDIENTS: 8 eggs 1/2 teaspoon prepared mustard 1 tablespoon creamy salad dressing salt and pepper to taste 1 pinch paprika DIRECTIONS: Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool. Peel…