Corn Dog Bake

from the kitchen of a friend


2 cups celery -- thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onions -- sliced
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 pkgs corn bread muffin mix (8-1/2-oz each)
2 cups shredded sharp cheddar cheese (8-oz)


In skillet, saute celery in butter for 5 minutes. Add onions; saute for
5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise
into quarters, then cut into thirds. In the same skillet, saute the hot
dogs for 5 minutes or until lightly browned; add to vegetables. Set
aside 1 cup. In a large bowl. combine eggs,Milk, sage and pepper. Add
the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups
of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved
hot dog mixture and remaining cheese.

Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

The one-dish meal

from the kitchen of a friend


2 pounds ground beef
1 medium onion -- chopped
2 cans diced tomatoes (14-1/2 oz each)- undrained
3 cups frozen peas
2/3 cup ketchup
1/4 cup fresh parsley -- chopped
2 tablespoons all-purpose flour
2 teaspoons beef bouillon granules
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
6 cups hot mashed potatoes (prepared with milk & butter)
2 eggs


In a sauce pan over medium heat, brown the beef and onion; drain. Add
the next nine ingredients; mix well. Bring to a boil; cook and stir for
2 minutes. Pour into an ungreased shallow 3 quart baking dish. Combine
potatoes and eggs; mix well. Drop by 1/2 cupfuls onto beef mixture.

Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and
potatoes are lightly browned.

Yield 12 servings.