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This recipe was given to me by Charlie Smith and I used it on the Lake Skinner Campout 03/06, Jim. Sauerkraut Hot Dog Topping "You'll relish this zesty condiment! For years, I stirred this up 'by guess and by golly' before finally figuring out the proper measure of ingredients so I could share the recipe. It's great to have on hand anytime that you grill hot dogs or smoked sausages." - Erlene Cornelius, Spring City, Tennessee. 1 can (15 oz.) saurkraut, rinsed and drained. 1/4 cup sweet pickle relish. 2 tblspns brown sugar 1 tblspn prepared mustard 1/2 tspn caraway seed Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs or sausages. Yield: 2 Cups (I figured a 1/2 cup per serving. Jim)
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Carol Lamkins said this was a hit at Newport Dunes 0309 (along with Scalloped Potatoes)
Caramelized-Onion Cilantro Dip
Servings: Makes 8 servings
2 tablespoons olive oil
3 cups finely chopped sweet onions (such as Vidalia or Maui; about 2 medium)
2 garlic cloves, crushed
1 teaspoons lemon juice
2 cups sour cream
1/2 bunch fresh cilantro, coarsely chopped
Chopped fresh chives
Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Add garlic and reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add lemon juice; stir 1 minute. Transfer to small bowl and cool completely. Mix in sour cream and cilantro. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
Do ahead Can be made 2 days ahead. Keep refrigerated.
Serve with tortilla chips.
Bon Appétit | October 2006
SCALLOPED POTATOES & CORN
Serves 8
Preheat oven to 350°F.
1 teaspoon plus ¼ cup butter
3 tablespoons all-purpose flour
2 cups buttermilk
1½ teaspoons seasoned salt
1 teaspoon white pepper
8 medium potatoes, peeled and sliced 1/4 inch thick
1 large onion, chopped
1 cup frozen corn
Grease the bottom of a 9” x 13” baking dish with 1 teaspoon of the butter.
Place the remaining butter in a 4-cup glass measure. MICROWAVE on HIGH for 1 to 2 minutes, or until melted. Blend in flour until smooth and MICROWAVE on HIGH for 1 more minute; stirring twice. Add the buttermilk, salt and pepper; mixing well.
Combine the potatoes, onions and corn in the baking dish. Pour buttermilk mixture over the top. Sprinkle additional seasoned salt and pepper over the top for color.
Bake at 350°F until golden brown and bubbly, about 1 hour. Serve hot.
Spicy Cheese Ball
3 8oz pckgs of cream cheese
2 tbls dry minced onion
1 pckg of Knorr Vegetable Soup Mix
1 tspn ground cayenne pepper
1/2 cup sour cream
1 1/2 cup grated sharp cheddar cheese
Mix together in mixer until well blended.
Refrigerate until firm.
Divide into thirds and shape into balls.
Roll each ball in a mixture of
1 cup chopped walnuts and
1 cup French's French Fried Onion Rings chopped