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.
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
1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Sift together dry ingredients. Stir in cornmeal. Cut in shortening until mixture resembles coarse
meal. Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle
sticks into end of each hot dot. Coat evenly with batter. Fry in deep oil heated to 375 degrees F
Drain on paper towels and serve with catsup and mustard
Grilled Garlic Steak Sandwiches
1 1/2 cups butter or margarine
30 cloves garlic, minced (about 2/3 cup)
5 large red bell peppers
5 large green bell peppers
3 large (about 1 1/2 pounds total) onions
3 flank steaks, each 1 1/4 to 1 1/2 pounds
Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions.
Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan
add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until
vegetables are browned and onions taste sweet, about 30 minutes; keep warm.
Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for
Transfer steaks to cutting board and tent with foil to keep warm.
Toast rolls on grill.
Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic
Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or
tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and
spreadable herbed cheese (such as Rondele or Boursin).
Grilled Salmon Burgers
1 (15 1/2) ounce) can salmon
1/4 cup uncooked oatmeal
1/2 cup corn flake crumbs
2 tablespoons mayonnaise
1/3 cup chopped onions
2 tablespoons lemon juice
2 teaspoons horseradish
Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the
barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side.
Serve on buns. These are delicious!
3 tablespoons chopped green bell pepper
1 tablespoon butter
1/2 cup canned tomatoes, drained and chopped
1 (8 ounce) can whole kernel corn
2 tablespoons diced canned green chiles
1/4 teaspoon salt
1 pound sharp Cheddar or Monterey jack
1/4 cup bread crumbs
1 egg, lightly beaten
In the top of a double boiler, sauté green pepper in butter until tender. Place over hot water and
add tomatoes, corn, chiles, salt and cheese. Stir until well blended and cheese is melted. Blend in
crumbs and egg. Cook and stir until mixture is thickened.
Put into a chafing dish, garnish with sliced pimento and minced parsley, and serve over toast.
Santa Fe Pork Sandwich
1 (4 x 6-inch) piece of focaccia
Sliced red onion
Thinly-sliced pork roast
Salsa or hot pepper sauce
Top focaccia with a lettuce leaf, some sliced orange, sliced red onion and thinly sliced pork roast;
dress with a mixture of sour cream and salsa and thinly sliced avocado; serve with knife and fork.
Serve with corn salad or black bean salad with salsa
Spicy Sausage Sandwiches
2 jalapeño peppers
1 large fresh banana pepper
1/2 cup diced red bell pepper
1/2 cup diced Vidalia or sweet onion
1/2 cup frozen corn, thawed
1 tablespoon chopped fresh cilantro or parsley
Remove seeds and membranes from jalapeño and banana peppers if desired (for a less spicy
salsa). Dice peppers and place in a bowl; add remaining salsa ingredients and mix well. Cover
and refrigerate until ready to serve.
1 pound bulk pork sausage
6 English muffins, split and toasted
6 slices Colby or Jack cheese
Form the sausage into 6 patties; cook in a skillet over medium heat until meat is no longer pink.
Place each on an English muffin half. Top with 1 tablespoon salsa and a slice of cheese. Cover
with other muffin half. Serve remaining salsa on the side.
Yields 6 servings.
Super Monte Cristo Sandwiches
Sliced sandwich bread
Deli sliced honey or boiled ham
Deli sliced turkey
Deli sliced Swiss cheese
Canned pineapple slices
2 to 3 cups corn flakes, semi-crushed
1 cup milk
Raspberry jam (or favorite flavor)
Make the sandwiches by layering the turkey, ham, cheese and pineapple slices (blotted to
remove excess moisture ).
Cut the sandwiches diagonally to form triangles. Wrap the sandwiches tightly and semi-freeze
them to keep them from falling apart while working with them.
When you are ready to fry the sandwiches, beat the egg and milk into a light mixture.
Dip the sandwiches into the egg mixture, covering all surfaces, then cover in corn flakes. Repeat
this process one more time. Put wooden picks into the sandwich halves to secure if necessary. If
deep frying the sandwiches, submerge and cook for approximately 1 to 1 1/2 minutes or until the
corn flakes are golden brown. Remove and allow to drain.
If pan-frying the sandwiches; follow the recipe above, making sure the oil is hot enough to prevent
sticking but not too hot to burn the bottoms. Fry on each side for about 45 seconds or until golden
brown. Again drain on paper towels.
Serve with a side of raspberry jam for dipping.
1 1/2 pounds hamburger
1 tablespoon onion, chopped (I use more)
1 package taco mix
1 beaten egg
1 cup finely crushed tortilla chips
Combine all ingredients and mix well. Shape into six patties. Grill. When almost done, add a slice
of cheese on top of each patty and continue grilling until it just begins to melt.
Serve on buns with lettuce, tomato, and salsa. I also serve guacamole.
1 large, ripe tomato, roasted, then
peeled and roughly chopped
1/2 small onion, chopped
1 clove garlic, peeled and chopped
1 tablespoon lard or vegetable oil
1 whole chicken breast, cooked
skinned, boned and shredded
1/2 teaspoon salt
Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil
in a medium-size skillet over medium-high heat. When quite hot, add the purée and stir constantly
until it is thick and reduced, about 4 minutes. Stir in the chicken, remove from the heat and
season with salt.
To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2
tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic
Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos
in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes.
Drain on paper towels and keep warm in a slow oven while frying the remainder.
Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the
center and sprinkle with grated cheese.
Tortilla Sandwiches (Sincronizadas)
16 corn tortillas
12 ounces asadero or mozzarella cheese
8 slices ham
Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla.
Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together
with 2 wooden picks.
Meanwhile, heat about 1/4 inch oil in a skillet until a drop of water sputters instantly. Fry the
sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not
be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or
as a snack.
8 corn tortillas
Favorite ground meat filling, warmed
2 avocados, coarsely chopped
2 tomatoes, coarsely chopped
1 cup Cheddar cheese, grated
Heat about 1 inch of vegetable oil in a skillet until it is very hot but not smoking. Fry the tortillas in
the oil until crisp, keeping them as flat as possible. Spoon some of the filling onto each tortilla,
and spread it so that it covers the entire tortilla. Garnish with lettuce, avocados, tomatoes and
Replace ground meat filling with frijoles refritos, spread over the entire tortilla, then proceed with
Tribble Chicken Salad Sandwiches
1 piece chicken per sandwich
1 ounce Swiss cheese
1 ounce corn beef
2 slices rye bread
2 tablespoons coleslaw [amount to taste]
Salt to taste
Coleslaw for Tribble Chicken Salad
2 1/2 cups shredded cabbage
3/4 cup shredded carrots
1/4 slice green onions
1/3 cup mayonnaise
1 tablespoon lemon juice
Salt, to taste
Cook chicken by bringing to boil then simmer until done. Make Coleslaw. Put Swiss and beef on
bread. Remove meat from chicken bones and spread over corn beef. Sprinkle with salt. Add
coleslaw. cut and serve with pickle.
Coleslaw: Mix all, adding mayo and juice to taste.
Yield: 6 servings
1/2 c Yellow corn meal 6 ea Frankfurters
1/2 c Flour 1 tb Sugar
1 ts Dry mustard 1 ts Baking powder
1/2 ts Salt 1/2 c Milk
1 ea Egg, lightly beaten 1 tb Melted shortening
6 ea Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well. Add the milk, egg and shortening, mixing until very smooth. Pour the
mixture into a tall glass. Put the frankfurters on sticks. Dip them into
the cornmeal batter to coat them evenly. Deep fry in oil heated to 375
degrees until golden brown, about two minutes. Drain on paper towels.
Samantha’s Peanut Butter Candy Sandwiches
2 slices bread
Karo light corn syrup
Mix peanut butter and corn syrup together. Spread on a slice of bread. Enjoy!