April 23, 2018

Recipe Corner: Our family has gone to the dogs

By Ginger Isham

Every time we have a family gathering during the holidays, the mini-dogs and meatballs are the first dishes to empty out. These recipes are for the young and the old. A week or two ago, I could not find the mini-dogs in our supermarket but bet they’re on the shelf this week.

Saucy Dogs
1/4 cup water
1/2 cup catsup
1/2 teaspoon Worcestershire sauce
3 tablespoons brown sugar (or maple syrup)
1/2 teaspoon each dry mustard and paprika
1 pound mini-dogs
Microwave ingredients in covered dish for 3 minutes or until bubbly. Add mini-dogs and cover and cook for 2 minutes more. Let stand 2 minutes and serve with toothpicks.

Spicy Dogs
3/4 cup chopped onion
3/4 cup chopped green pepper
1 cup catsup
1/4 cup brown sugar (or maple syrup)
1/2 teaspoon dry mustard
4 teaspoons Worcestershire sauce
1 teaspoon allspice
Cook onions and green pepper in small amount of oil and add rest of ingredients. Heat all together for 10-15 minutes and add mini-dogs and heat until hot.

Drunken Dogs
(a repeat recipe from the past)
3/4 cup catsup
3/4 cup dark brown sugar (or 1/2 cup dark maple syrup)
3/4 cup bourbon whiskey
1 pound mini-dogs
Simmer ingredients for a couple of hours on stove, add mini-dogs last hour. Can also put all in crock pot and simmer all day, but I find all day is not necessary.

Quick and easy for the young folks:
Add grated gouda cheese and roasted red pepper strips or sliced spinach and mozzarella cheese rounds or hummus, sliced cherry tomatoes and chopped chives to an 8-inch tortilla. Drizzle with olive oil and add salt and pepper. Bake in 400-degree oven until tortilla is crisp and toppings are heated through — about 10 minutes.

Happy New Year All!

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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