Der Weinerschnitzel's Chili Sauce

2 cloves garlic, minced
1/2 cup onion, minced
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco
1/4 cup ketchup
1/2 cup tomato juice

In a large heavy skillet cook garlic and onion in oil
over moderate heat, stirring, until onion is softened.
Add beef and cook, stirring and breaking up any lumps with
a fork,until cooked through. Drain off any excess fat.
Add remaining ingredients, adding just enough juice to create
a spoonably loose but not soupy mixture. Simmer sauce,
stirring occasionally; about 10 minutes. Makes enough sauce
to top 6 hot dogs. Steam the hot dogs and use potato rolls.

El Pollo Loco Chicken

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
2−3 drops yellow food coloring
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice
1 chicken, 2−1/2 to 3 pounds, halved

Combine oil, butter, onion, garlic, food coloring, cumin, lemon
and orange juices in a large shallow pan. Add chicken halves,
turning to coat well. Cover and marinate several hours, or overnight.
Remove chicken from marinade, then cook over medium coals on
barbecue grill, or in a broiler 4 inches under source of heat,
until browned on both sides and meat is done, turning and basting
frequently, about 25 minutes.
Cut chicken halves into pieces. Serve with beans and rice, corn
or flour tortillas, and fresh salsa.

Hooter's Buffalo Chicken Wings

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F.
Melt margarine and mix in hot sauce and garlic. Set aside.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
Place wings in a large bowl and sprinkle the flour mixture over them,
coating each wing evenly. Put the wings in the refrigerator for 60−90
minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry about 10 minutes or until
they turn a dark brown. Remove from the oil and place in a large bowl.
Add the hot sauce and stir, coating all of the wings evenly.
Serve with blue cheese dressing and celery sticks on the side.

T.J. Cinnamon's Cinnamon Rolls

Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature

Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon

Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange
remaining rolls in a circle of 6 around center roll. Cover and
let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden
brown. Cool in pans 10 minutes. Invert onto wire racks, then invert
again to cool. For icing, whisk all ingredients until smooth.
Drizzle over cooled rolls.

Nutter Butter Cookies

The Cookie Part:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter (regular)
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour

The Filling:
1/2 cup peanut butter (low fat, if available)
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs

Preheat the oven to 325F. Cream together the shortening and sugar
with an electric mixer. Add the egg, salt, and peanut butter and
beat until well blended. Put the oats in a blender and blend on
medium speed until they are almost as finely ground as flour. Add
the oats and flour to the mixture and blend well. Roll out dough
with your hands into 1 inch balls. Press them flat onto ungreased
cookie sheets so that they form 2−inch circles.
Bake for 8 to 10 minutes, or until light brown around the edges.
While the cookies bake, combine the filling ingredients in a small
bowl. When the cookies are cool, spread a thin layer of filling
on a cookie and press another on top.