B A R B E C U E B A SH R E C IP E S
BLUE CHEESE AND BACON
MINI CORN DOGS
Bring the state fair to your backyard. B lue
cheese and bacon in the batter make these
little treats blue ribbon-worthy.
PREP: 30 MIN. COOK: 2 TO 3 MIN./BATCH
1
cup all-purpose flour
/
cup yellow cornmeal
2
Tbsp. sugar
i V
2
tsp. baking powder
V
2
tsp. dry mustard
V
4
tsp. salt
i
Tbsp. shortening
3/4
cup m
ilk
V
4
cup blue cheese
i
egg
3
slices bacon, crisp-cooked and finely
crumbled or chopped
Oil
for deep frying
6
jumbo beef franks, cut in half
crosswise
12
6-inch wooden skewers
Honey mustard or mustard
Blue Cheese Dip (optional)
Fresh Italian (flat-leaf) parsley (optional)
1.
In large bowl combine flour, cornmeal,
sugar, baking powder, dry mustard, and
salt. Cut in the shortening until mixture
resembles fine crumbs. In a blender
combine milk, blue cheese, and egg; cover
and blend until almost smooth. Add egg
mixture to flour mixture along with bacon;
mix well. (Batter will be thick.)
2.
Meanwhile, heat 1 inch of oil in a heavy
10-inch skillet over medium heat to 365°F.
(should take about 15 minutes).
3.
Insert skewers into ends of franks.
Holding onto skewers, hold franks over
bowl of cornmeal mixture. Spoon
cornmeal mixture on franks and slightly
spread to completely cover. Place coated
franks, 3 or 4 at a time, on their sides in hot
oil. Turn franks with tongs after about
10 seconds of cooking to prevent batter
from sliding off. Cook for 2 to 3 minutes
more or until golden brown, turning to
brown evenly. Remove and drain on a
baking sheet lined with paper towels. Keep
warm in a 200°F oven while frying
remaining franks. Serve warm with honey
mustard and/or Blue Cheese Dip. Sprinkle
parsley. MAKES 12 APPETIZER CORN DOGS.
BLUE CHEESE DIP In medium bowl combine
2/3 cup mayonnaise, 1 2
3
/4 cup dairy sour
cream, 2 ounces crumbled blue cheese, 1
teaspoon Worcestershire sauce, and 1/8
teaspoon ground black pepper. Cover and
chill until ready to serve.
EACH CORN DOG
259 cal, 15g fat (6 gsat. fat),
49 mg chol, 564 mg sodium, 23 g carbo, 1 g fiber,
9 g pro. Daily Values:2% vit. A, 0% vit. C, 5%
calcium, 9% iron.
SUMMER PEACH PIE TWISTERS
PREP: 40 MIN. BAKE: 15 MIN. OVEN: 400°F
i
15-oz. pkg. rolled refrigerated
unbaked piecrust (2 crusts)
3
medium
peaches, pitted and chopped,
or one
i
6-
oz
. pkg. frozen unsweetened
peach slices, thawed and chopped
2/
cup tiny marshmallows
’/2
tsp. cinnamon sugar or chili powder
i
Tbsp. cinnamon sugaror i Tbsp.
sugar m
ixed with ’/2 tsp. chili powder
Vanilla ice cream (optional)
1.
Let piecrusts stand at room temperature
according to package directions. Preheat
oven to 400°F. Line two large baking
sheets with parchment paper or foil;
lightly grease the foil if using. Set aside.
2.
In medium bowl combine peaches,
marshmallows, and the
1/2
teaspoon
cinnamon sugar or chili powder.
3.
Unroll one piecrust. Cut crust into
6
wedges. Spoon a scant 1/4 cup of the
peach mixture along one long side of each
wedge,
1/2
inch from edge of crust. Brush
edge of long sides of crust with a little water.
Fold crust over filling. Using the tines of a
fork, press long sides together to seal. Fold
the top edge of the crust back to expose
some of the filling. Repeat with remaining
wedges and filling.
4.
Place pies on prepared baking sheets.
Prick top crusts of pies two or three times
with a fork. Sprinkle with the
1
tablespoon cinnamon sugar or chili
powder-sugar mixture. Bake 15 to
18 minutes or until filling is bubbly and
pastry is golden brown. Cool pies on pans
slightly to serve warm, or cool completely.
5.
Serve standing upright in paper cups or
in glasses with a scoop of ice cream. MAKES
12 TWISTERS.
EACH SERVING
188 cal, 9 gfat (3 gsat. fat), 3 mg chol,
148 mg sodium, 24 g carbo, 1 g fiber, 1 gpro. Daily
Values: 2% vit. A, 4% vit. C, 0% calcium, 1%
iron.
all this food for
under $100?
Offer the crowd a generous spread
while keeping your budget intact. The
total is based on serving the entire
menu. Spend less by serving plain
lemonade or by making your favorite
from-the-pantry barbecue sauce. Or
spend more by serving grilled chicken
or spareribs instead of country ribs.
Here’s what we spent:
Costs are based on national brand
prices in Des Moines, Iowa,
supermarkets during February 2009
and do not include optional ingredients.
Costs may vary by region or season.
210 J
une
2009
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