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Raw Broccoli Salad Batter-Dipped Hot Dogs
Red Velvet Cake Camp Fire Potatoes



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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
Combine 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 cauliflower and broccoli.



Batter-Dipped Hot Dogs            hotdogmustard.jpg (1814 bytes)

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.



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1/2 cup shortening
1 teasp. butter flavoring
1-1/2 cup sugar
2 eggs


Mix and make a paste.

Add to above.

4 tablsp. red food coloring
2 tablsp. unsweetened cocoa


Mix 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.


Camp Fire Potatoes
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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.