OLD TIME HOT DOG SAUCE

1Clove Garlic, Crushed
1 1/2 Tablespoons Cumin
1 Tablespoon Paprika
1 (8oz) Tomato Sauce
2 Medium Onions, chopped real fine
Salt to taste
Pepper to taste
1 Tablespoon Prepared Mustard
3/4 Cup Water
5 Hot Dogs, ground up
Potato Flakes or Crushed Crackers for thickening


In a skillet add the hamburger and all other ings. except the ground up hot dogs until brown.  Drain off grease. Add the ground up hot dogs and cook for 15 more minutes. You may need to add some more cumin at this time. Cook until thick. If the sauce is to wet can add some finely crushed crackers or potato flakes to make it thick. Keep warm until serving. Put leftovers in the ref. This can be frozen also.

MINI HAM AND SWISS SANDWICHES

After eating these at a baby shower I wanted to put this recipe online as these are so good you cant quit eating them. They are sort of expensive to make. You can find the split dinner rolls at Kroger or Walmart. I think they are made by Wonder or Sara Lee.

1 Pack (10)count Split Dinner Rolls (shaped like footballs)
1/2 Lb. Baby Swiss Cheese
1/2 Lb. or a pack thin cut Ham (three thin slices to each sandwich)
Dijon Mustard

In a 13 x 9 pan put each sandwich in it and bake them for around 10 minutes or until cheese melts. Watch or they will get hard. Cover with alum. foil. If the cheese is the long swiss then cut in half and use the half of piece to each sandwich.
Take the cheese and lay on top of 1/2 of roll. Put the ham over cheese. Put the dijon mustard on the other half of the roll and put in pan. Makes 10 mini sandwiches.
You can use the pack of round ham that is found in the deli. You want this to be thin. If using this put three thin slices to each sandwich.

ICED MOCHA LATTE

1/3 Cup Instant Coffee

1/2 Cup Boiling Water
1 (14oz.) Fat-free Sweetened Condensed Milk
1/2 Cup Chocolate Syrup
2 Cups Cold Water
4 Cups fat-free Milk
Place the coffee in a bowl and stir in the boiling water until dissolved. Wisk in the sweetened condensed milk, syrup and 2 cups cold water until combined. Pour the milk in a pitcher . Stir in the coffee mixture. Chill in the ref. for a hour. Serve over ice.

VANILLA ICED COFFEE

1/3 Cup Instant Coffee
1/3 Cup Sugar
1/2 Cup Boiling Water
1 (14oz.) Can Sweetened Condensed Milk
2 Cups Cold Water
4 Cups Milk low-fat
1 Tablespoon Vanilla

Place the coffee and sugar in a bowl and pour in the boiling water until dissolved. Wisk in the sweetened condensed milk and 2 cups cold water until combined. Pour the milk into a pitcher. Stirr in the coffee mixture and 1 tablespoon vanilla. Chill in ref. for about 1 hour. Serve over ice.

TORTILLA TOFFEE CANDY

Non-stick Cooking Spray
6 Fajita-size Flour Tortillas
1 Cup Butter
11/2 Cups Packed Light Brown Sugar
1 Teaspoon Cinnamon
11/2 Cups Milk Chocolate or Semi-sweet Chips

Line two baking sheets with foil and spray. Lay three of the tortillas flat on each pan and bake for 12-14 minutes or until golden brown and crispy. Do not let scorch. If large air pockets form pierce them with a knife and then get the air out with a spatula.
In a heavy kettle over medium heat  the butter, sugar and cinn. until melted. Stir often. Bring to a rolling boil and boil for 3 minutes stirring constantly. It willl be thick. Remove from the heat and quickly spread evenly over each tortilla with the back of a spoon. Some of the mixture will run down into the pan but that is ok. Bake in the oven for 6 minutes until each of the tortilla is bubbly. Some of the mixture will also run into the pan again. Remove from the oven and let stand for 2-3 minutes. Sprinkle each of the tortillas with the chocolate chips divided evenly among them. Let sit until the chips become shiny and melted. Can be put back into the oven for 1-2 minutes until the chocolate melts. Spread the chocolate over them all the way to the edges then sprinkle with chopped peanuts or cashews and press down slightly. Lossen the tortillas away from the toffee that has drained down in the pan with a knife. Place in the freezer until the chocolate hardens and then break in 2 inch jagged pieces like toffee. Break each one in half and then break into another half.

CHEDDAR CHEESE BALLS

1 Cup Butter, not marg. softened at room temp.

4 Cups(1lb.) Shredded Sharp Cheddar Cheese
2 Cups Flour
Sesame Seeds
Paprika
In a medium mixing bowl cream the butter and add the flour a little at a time. Use medium on the mixer. Add the cheese and mix well. Chill the dough for 1 hour. Shape into 1 inch balls. In two seprate dishes put some of the sesame seeds in one and the paprika in the other. Press each one of the balls in either one of the sesame seeds or paprika on one side only. Place 11/2 inches apart on a ungreased baking sheet. Chill for 1 hour. Make sure they are cold when you put them in the oven. Bake at 350 for 10 minutes. Do not let get brown. They will not look dry when done. Let cool. Can reheat them a little when ready to serve but can be eaten cold or hot.

PANKO CRUSTED GREEN TOMATOES

Canola Oil For Frying
3/4 Cup or more of Panko Bread Crumbs
11/2 Tablespoons Sesame Seeds can leave out
2 Medium Green Tomatoes, sliced about 1/4 in. thick
1 Egg, beaten
Salt and Pepper to taste
1/2 Cup Mayonnaise
1-2 Teaspoons Wasabi Paste, this is very hot

Stir the sesame seeds and panko together. Or you can leave the seeds out. Dip the tomatoes in the beaten egg and then in the panko mixture or panko crumbs. Put the oil in a heavy skillet to about 1/2 inch deep. Over medium heat let it get hot but not smoking as it will scorch the tomatoes. Drop the tomato slices in and do not crowd them. Fry for 3 to 4 minutes or until golden brown. Turn only once. Put on a paper towel and salt and pepper them.
To make the wasabi mayo mix some of the wasabi paste in with the mayo. This is very hot. You can use some hot sauce mixed in with the mayo instead of the wasabi paste. Use as a dip.