CORN DOGS ON A STICK


1 package hotdogs (
8 large bamboo skewers
1 package Quick Corn Muffin Mix (mixed to a thick mix)
1 quart corn oil
yellow or spicy mustard

Preheat oil to 320-330 degrees. Skewer each hotdog. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden brown. Remove corndogs with tongs, lifting by the exposed skewer; drain on paper towels. Serve with mustard

DEEP FRIED OREOS
Yields: 2 Dozen

1 -1/4 cups pancake mix any brand
4 tablespoons sugar
1 egg
2/3 cup water
1 teaspoon vanilla extract
1 tablespoon cooking oil
1 package Oreos or comparable brand of chocolate sandwich
Confectioners sugar
1 -1/2 cups cooking oil for frying

Combine pancake mix and sugar in a small mixing bowl. Add the egg, water, vanilla extract, and cooking oil. Using an electric mixer, blend all ingredients, gradually increasing the speed of the mixer to make a thick batter and whip in plenty of air. Pour the cooking oil into a medium saucepan and heat the oil until a drop of batter dropped into it rapidly turns golden-brown.

Using a tablespoon, dip the cookies into the batter, then fry them. Turn them to allow even browning of the batter. When the batter is golden brown, remove the cookies with a spoon and drain them on folded paper towels. When they cool, sprinkle them with powdered sugar.

Fajitas-on-a-Stick

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 bamboo skewers



Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from beef steak. Cut steak crosswise into 1/2-inch-thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well; brush onto beef, peppers, and onions. Place vegetables on grid over medium, ash-covered coals; grill peppers, uncovered, 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once.

Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid. Place beef in center of grid; grill 8 to 10 minutes for medium-rare to medium doneness, turning once.

Season beef with salt, as desired; remove beef from skewers. Serve beef and vegetables in tortillas with salsa.

Yield: 4 servings

Cockleburs


1 C. sugar

1/2 C. water

10 oz. pkg. raw peanuts

1/2 t. salt

1/4 t. red food coloring, optional



Boil sugar and water until sugar is completely dissolved. Add food coloring if desired.

Add peanuts. Cook until most of the moisture is absorbed, stirring constantly.

Pour onto a greased jelly roll pan. Bake 325 degrees for 10 minutes. Stir. Sprinkle with salt. Return to oven.

Bake 20 minutes more. Remove and cool.

Italian Sausages with Peppers and Onions


1 1/2 pounds Italian sausage
2 green peppers, sliced
1/2 cup water
2 onions, sliced
2 tablespoons olive oil
2 long hard rolls

Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet.

Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve.