Recipes - Broccoli and hot dogs and red velvelt cake

	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

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

Cream:	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
Mix and make a paste. Add to above.	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

FROSTING: 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

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.