Poor Boys
Submitted
by: Barbiel |
2 tablespoons butter
4 hot dogs, cut into 1/2" slices
1 onion, chopped
1 green or red bell pepper, chopped
1 tablespoon flour |
1 loaf of French bread, cut in half, lengthwise
1 teaspoon seasonsed salt
2-1/2 cups washed and drained sauerkraut
1-1/2 cups grated American cheese, Cheddar
or Pepperjack cheese or a combination of both |
| Melt the butter in
a pan. Add the hot dogs, onions, and green pepper. Over medium
heat, cook for about 10-12 mins. stirring occasionally. Add the
flour and seasoned salt to the pan. Lower the heat to low and
stir until everything is well blended. Continue stirring until
mixture thickens. Add the sauerkraut and cheese to pan. Continue
stirring over low heat until the cheese melts. Wrap foil around
the French bread, leaving the top open. Remove the top half and
spoon your mixture onto the bottom portion of the French bread.
Bake in oven 350°F for 20-25 minutes. Remove and place top half
of bread over mixture. Cut into serving pieces and serve. Makes
4 servings. |
Tuna Devil Eggs
Submitted
by: Wolfmama |
1 1/2 dozen eggs, hard boiled
1 can tuna
salt and pepper to taste |
3 tablespoons salad dressing
2 teaspoons mustard
chopped onion to taste |
| Boil eggs with a
little salt. Cut eggs in half and take out the yolks. Mash yolks
with a fork, adding salt, pepper, salad dressing, tuna, mustard
and chopped onion. Fill egg whites with the mixture. Makes 18
servings. |
Sweet Onion Pies
Submitted
by: SueW |
3 tablespoons unsalted butter
4 1/2 pounds sweet onions (Vidalia or Walla Walla)
2 large cloves garlic, chopped
6 large eggs
1/2 cup heavy cream
1/2 cup milk
1 teaspoon dried thyme |
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 (9-inch) deep-dish frozen pie shells
2 tablespoons coarse Dijon mustard
1/2 pound thickly sliced bacon, cooked crisp and crumbled
6 ounces grated Gruyère or Swiss cheese |
| Melt the butter in
a large casserole over medium heat. Add the onions and garlic
and cook, stirring occasionally, until the onions are very soft
and golden, about 45 minutes. Let cool 30 minutes. Position a
rack in the lower third of the oven and preheat to 350°F.In a
large bowl, whisk together the eggs, cream, milk, thyme, salt,
and pepper. Brush the bottoms of the pie shells with the mustard.
Divide the onions between the pie shells and sprinkle with the
bacon. Set the pie shells on a large baking sheet and fill with
the egg mixture. Sprinkle evenly with the grated cheese. Bake in
the lower third of the oven until set and golden, about 35
minutes. Let sit for 30 minutes before cutting into wedges. The
pies can be covered and refrigerated for up to 5 days. Reheat in
a moderate oven for 10 minutes or cut into wedges and warm on a
plate in the microwave. Makes 2 pies or 8 side-dish servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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