DIET RANCH HOT DOGS

2 Beef Franks
2 Hot Dog Buns, partially open or split
6 Thin Cucumber Slices
2 Tablespoons Chopped Roasted Red Peppers
1 Green Onion, chopped or regular onion
2 Tablespoons Kraft Light Ranch Dressing

Grill or heat the franks until hot. Put the slices of cucumber down first. Then add the frank. Next add the peppers and onions. Drizzle the dressing over top.

FIG NEWTON SWEET POTATOES

1 Large Sweet Potato
1 Tablespoon Butter or Marg.
1 Tablespoon Brown Sugar
2 Fig Newtons Cookies, chopped

Wash and dry the sweet potato. Prick it in several places with a fork. Put on a microwavable plate. Microwae on high for 8 minutes or until tender. Cut in half. Place the brown sugar and butter and last the fig newton on top. Very good. The fig newtons can also be used to top a sweet potato casserole.

SOUR CREAM RED POTATOES

11/2 Cups Sour Cream
1 Can(103/4)oz. Condensed Cream of Potato Soup 
2 Cloves Garlic, minced
21/2 Lbs. Red Potatoes around 9, very thinly sliced
1 Cup Vermon Sharp-White Cheddar Cheese
2 Tablespoons Chopped Chives

In a medium bowl mix the first three ings. together. Add potatoes and toss to cover. Spoon into a sprayed 13x9 baking dish. Top with cheese. Bake 55 minutes or until tender. Sprinkle with chives.

COUNTRY CORNBREAD STUFFING

1 Lb. Tennessee Pride Country Sausage
11/2 Cups Chopped Onion
11/2 Cups Chopped Celery with leaves
5 Cups dry day-old Bread Cubes
1 Large skillet of Corn Bread, crumbled (5) cups
2 Teaspoons Marjoram
2 Teaspoons Rubbed Sage
1/2 Teaspoon Black Pepper
2-3 Cups Chicken Broth
2 Tablespoons Butter or Marg.

Cook sausage in large skillet until browned. Break up good as it cook like hamburger. Drain. Remove and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, bread, cubes, cornbread sage, marjoram and pepper in large mixing bowl. blend well. Moisten with chicken broth. Pour into a 13 x 9 sprayed glass baking dish. Dot with butter or marg. on top. Bake uncover for 15 minutes or until golden brown.

CAJUN CORN

1 Small Onion, chopped
1/4 Cup Chopped Green Bell Pepper
1 to 2 Tablespoons Olive Oil
3 CUps Frozen Shoe Peg Corn, thawed
1/4 Pound Sausage, cooked and diced
1/4 Cup Chopped Green Onion with tops
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Saute onion and bell pepper in hot oil in a large skillet over medium heat. for 8 minutes or until tender. Add corn and sausage, cook. stirring often. Cook for 15 minutes. Stir in green onions, salt and pepper cook for 8 more minutes.

ABOUT WALLINS CHURCH RECIPES

My dad who was a minister who helped build the Wallins Creek, Ky. church back around 1950. He preached there for many years. These people are some of the most kind and friendly people you will ever find. I went there as a child most of my life. They have published a cookbook and for all of those that did not get to buy one, I am going to put some of the recipes on my blog.
I did ask Sandy H. if I could do this and she told me to go ahead. There are so many good recipes and new ones I have never made. I hope everyone that looks at this blog will go to their recipes. They are some of the best cooks going.
 It will take time to type them up so I will add them when I can.
 Always go to the left side where the title Wallin's Church recipes are. You will may just find 2 or 3 when you open up this blog but all of them will be listed on the left. I am doing this in memory of my dad who was a minister for around 65 years.
 He was one of those preachers who loved that good ole fried chicken on Sunday with biscuits and gravy. A lot of times we would have dinner for our friends and I was so glad people would come eat with us as I was a only child and never had anyone to play with. Everyone that came to our home was always treated just like a memer of the family. Both my dad and mom have gone on to a resting place. My dad was around 85 when he died and my mom was 98. RIP.........

SAUSAGE AND BEAN STEW

1 Lb. Sausage, cut into 1/2 Slices
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano

In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving  a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.