|Raw Broccoli Salad||Batter-Dipped Hot Dogs|
|Red Velvet Cake||Camp Fire Potatoes|
|Raw Broccoli Salad|
|Toss ingredients||1 bunch broccoli - cut to bite size|
|1 cup cheddar grated cheese|
|1/2 lb. bacon - fried and crumbed|
|small onion - grated or cut small|
and add to salad.
Chill and serve
|1/2 cup mayonnaise|
|1/4 cup sugar|
|2 tablsp. vinegar|
|salt & pepper to taste|
|Can be made the day before. You also can use ½ cauliflower and ½ broccoli.|
Batter-Dipped Hot Dogs
|1 cup cornmeal (white, self-rising kind)||1 egg beaten|
|2 tablsp. shortening - melted||1/2 teasp. pepper|
|1/2 cup milk||8 hot dogs|
|Mix cornmeal and pepper (sift). Add egg, milk, shortening. Beat with rotary mixer until smooth. Dip hot dogs into batter. Fry in deep fat (370 deg) for 2 or 3 minutes or until brown. Drain on towel.|
|RED VELVET CAKE|
|1/2 cup shortening|
|1 teasp. butter flavoring|
|1-1/2 cup sugar|
|Mix and make a paste.
Add to above.
|4 tablsp. red food coloring|
|2 tablsp. unsweetened cocoa|
all except flour.
Slowly add flour to mixture.
|1 cup buttermilk|
|1 teasp. salt|
|1 tablsp. vinegar|
|1 teasp. vanilla|
|1 teasp. baking soda|
|2-1/2 cups flour|
Mix until well blended.
|1 teasp. vanilla extract|
|4 cups confectioners sugar|
|1 pkg. cream cheese (8 oz)|
|1/2 cup butter or oleo|
|Pour into 2 greased 9 inch round pans. Bake at 350 deg. for 25-30 minutes. Allow to cool completed. Frost with cream cheese frosting.|
|5 med. potatoes||1 med. onion|
|1 tablsp. worcestershire sauce||1 tablsp. parsley|
|6 tablsp. butter||1/3 cup chicken broth|
|salt & pepper||1/3 cup cheddar cheese|
|Place potatoes on heavy foil (20" x
24") with sliced onions and dot with butter.
Combine rest of ingredients and sprinkle over potatoes.
Seal edges. Grill over medium coals for 35-40 minutes until tender. Good in campfire ashes also.