Baking With Betty
This week's column is dedicated to the Canine Country Club " Louise's other home."
Rhode Island Hot Wieners
1/4 cup butter, cubed
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 tablespoons paprika
3 teaspoons ground cumin
1 teaspoon ground mustard
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pound ground beef
1/4 cup water
8 hot dogs
8 hot dog buns, split and warmed
Toppings: yellow mustard, finely chopped onion and celery salt.
In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef, cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.
In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.
Zucchini & Sweet Corn Souffle
2 medium zucchini (about 1 1/2 pounds) shredded
2 1/2 teaspoon salt, divided
2 ears sweet corn, husks removed
6 tablespoons butter
2 green onions, chopped
6 tablespoons flour
1/4 teaspoon pepper
1 1/4 cups 2 percent milk
1/2 cup shredded Swiss cheese
Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse, drain and blot dry.
Separate eggs; let stand at room temperature 30 minutes.
Grease a 2 1/2-quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees.
In a saucepan cook corn in boiling water 3-5 minutes or until crisp tender. Remove and cool. Cut off corn; place in a large bowl.
In a skillet heat butter over medium high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; slowly stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add to corn; stir in cheese. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir one-fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.
Green Flop Jello
2 cups lemon-lime soda
2 packages (3 ounces each) lime gelatin
6 ounces cream cheese, softened
2 cups lemon-lime soda chilled
1 carton (12 ounces) frozen whipped topping, thawed
Microwave 2 cups soda on high 1-2 minutes or until hot. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process to blend. Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3 quart bowl. Refrigerate, covered, for 4 hours or until firm.
Our thought for the week: "Obey the voice within - It commands us to give of ourselves and help others. As long as we have the capacity to give, we are alive." -- Actor Kirk Douglas