Ingredients

• 2 pounds ground beef
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1 tsp salt
• 1/4 tsp pepper
• 1 bottle (32 ounces) ketchup
• 2 cups tomato juice
• 4 packages (1 pound each) hot dogs
• 32 to 40 hot dog buns, split
• grated cheese

Directions

In a large suacepan, cook beef, celery and onion until meat is no longer pink; drain. Combine the brown sugar, cornstarch, salt and pepper; stir into beef mixture. Add ketchup and tomato juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer, uncovered for 15 – 20 minutes. Cook hot dogs as you like; place on buns. Top each with about 1/4 cup beef mixture. Sprinkle cheese on top and enjoy!

32 – 40 servings

Ingredients

• 1-1/2 pounds ground beef
• 1 (1-1/8-ounce) package taco seasoning mix
• 1/2 cup water
• 1 (12-ounce) can whole kernel corn, drained
• 1/2 cup chopped green pepper
• 1 (8-ounce) can tomato sauce
• 1 (8-1/2-ounce) package Jiffy Corn Muffin mix
• 1 (2-1/8-ounce) can Durkee French Fried Onions
• 1/3 cup (1 ounce) shredded Cheddar cheese

Directions

* In skillet, brown meat; drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into 2-quart casserole.

* In separate bowl, prepare corn muffin mix according to package directions, adding 1/2 can Durkee French Fried Onions. Spoon corn muffin mixture around outer edge of casserole.

* Bake, uncovered, at 400 degrees for 20 minutes. Top corn bread with cheese and remaining onions; bake 2 to 3 minutes longer.

Note: This recipe can be doubled and baked in a 9-inch by 13-inch pan (12 servings).

Makes 6 servings.

Ingredients

• 8 to 10 hot dogs
• 8 to 10 wooden sticks
• Vegetable oil for deep-frying
• Batter:
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup cornmeal
• 2 tablespoons solid shortening
• 1 slightly beaten egg
• 3/4 cup milk

Directions

Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Cut in shortening.

Combine egg and milk and add to mixture. To ensure that batter adheres to hot dogs, wipe them off with a paper towel.

Insert sticks into hot dogs or use a fork to roll hot dogs in batter until coated.

(Another trick is to pour the batter into a tall glass for easy dipping.)

Deep-fry in hot vegetable oil at 350 to 375 degrees for 4 to 5 minutes.

Drain on paper towels.

Note: If batter is too thick, add a little milk.

Ingredients

• Potato – 1, medium, cut into 0.5 cm (¼ inch) dice
• Onion – 1 medium, chopped
• Blade of beef or rump steak – 225g (8 oz), cut into 1 cm (½ inch) cubes
• Plain flour – 225g (8 oz)
• Butter – 50g (2 oz), diced
• Lard – 50g (2 oz), diced
• Cold water – to mix
• Beaten egg or milk – to glaze

Directions

Pre-heat oven to 220 °C / 425 °F / Gas 7.

Place the potato, onion and meat in a basin and mix well.

Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough. Turn out onto a floured surface and knead lightly.

Divide the pastry into 4. Roll out each piece to about 15-18 cm (6-7 inches). Trim by cutting round the edge of a small plate.

Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.

Place the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk. Bake for 40-45 minutes, until golden brown.

Serve hot or cold.

*Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called ‘Bedfordshire Clangers’. A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade

Ingredients

• 4 lb chuck roast
• 1 tbsp brown sugar
• salt and pepper
• 5 cups water
• 1/2 cup all purpose flour
• 1 onion, peeled only (leave whole)
• 1 1/2 tsp salt
• 1/4 tsp pepper

Directions

Rub salt, pepper and brown sugar into all sides of the roast.

Place roast and whole onion in a roasting pan. Roast in 450 degree oven for 15 minutes and flip and continue roasting 15 more minutes. Whisk water, flour, 1 1/2 tsp salt, and 1/4 tsp of pepper together and pour over roast. Reduce heat to 350 degrees and continue cooking for 2 hours or reduce heat to 300 degrees and roast for 3 hours. Flip roast over once halfway through cooking time.

If roast looks like it is drying over cover pan with foil.

Chop onion into the gravy before serving.

DRLICIOUS no fail recipe!