Corn Dogs

1 C flour
1/2 C cornmeal
2 T sugar
1 1/2 tsp baking powder
1 tsp salt
2 T shortening
1 egg, beaten
3/4 C milk
10 hotdogs
oil for frying
skewers

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With fork cut in t T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add ot dry mix, mix well.

Pat hotdogs dry. Skew and dip into batter, coating well on all sides.

Drop in 1 or 2 at a time into hot oil. Fry until golden brown, about 1 minute each side.

Serve hot.

Peach Glaze for Ham

The quintessential glaze for Easter Ham.

1 1/2 C brown sugar
1/3 c syrup from canned peaches
3 T vinegar
3/4 tsp cloves

Glaze ham every 15 to 20 minutes while baking.


*Pineapple juice may be substituted in place of peach syrup

Captains Casserole

1 can cream of mushroom soup
1/2 C milk
2/3 C cheddar cheese
1 1/3 C minute rice
1 C tomatoes
1 C water
1/2 onion
2 cans tuna
1/2 C potato chips, crushed

Heat soup, milk cheese, combine in greased shallow baking dish. Drain tomatoes saving 1/2 cup juice. Stir juice and water into rice and onion and tuna. Add tomatoes, pour over sauce and sprinkle with potato chips.

bake 375 20 to 25 minutes

Stir Fry

1 1/2 lbs sliced sirloin or london broil
1/4 C packed brown sugar
1/4 C soy sauce
1/4 C rice vinegar
1/4 head sliced green cabbage
3-4 sliced carrots
4 stalks celery
1 sliced onion
2-3 sliced bell peppers
8-12 sliced mushrooms
2-3 sliced zuchinni
2 C broccoli
1-2 T cornstarch
1/4 tsp ground ginger
1/2 C oil


Place thinly sliced beef in medium bowl. Mix brown sugar, soy sauce and rice wine and pour over meat and refrigerate.
Prepare veggies, do not peel zucchini. Slice carrots, zuch's and mushrooms very thin. Slice bell pepper and onion into strips.

Pour oil into wok (or pan large enough to accommodate) heat oil to 375 F. Add veggies all at once, and stir to coat w/ oil. Drain liquid from meat marinade onto veggies Cover and cook to desired tenderness. Add meat and cook until done (since thin sliced, only takes a few minutes.)

Sweet n Sour Delight

1 lb chicken or pork
1 T vegetable oil
1 medium onion, chunked
1/4 tsp garlic powder
2 med carrots, sliced
1 med bell pepper chunked
1 can (20 oz) pineapple chunks undrained

1/4 C white vinegar (or rice vinegar)
3 T brown sugar
3 T ketchup
3 T soy sauce
1 T cornstarch
1 tsp ground ginger

Cut meat into bite sized pieces. Brown in oil. Reduce heat to low, add onion and garlic. Cover and cook 10 minutes. Add carrots and bell pepper.

Combine remaining ingredients and stir into skillet. Simmer, covered, 10 more minutes. Serve with rice.

Perfect Summer Shrimp

1 lb peeled, deveined shrimp
1 large lemon – for zesting and juice
½ tsp marjoram
1 cup vegetable oil
Sea Salt to taste

Skewers

Thread peeled, clean, deveined shrimp onto skewers. Put in a casserole dish large enough to accommodate them for marinating

In small bowl, add zest of half the lemon, and the juice of the lemon, marjoram, and sea salt. Drizzle oil in while whisking to make and emulsion.

Pour over shrimp, let marinate in fridge for an hour, flip, and let marinade another ½ to one hour. Pepper to taste.

Cook over medium heat on cast iron griddle, or on grill, 3 to 4 minutes each side until pink.