#3740 - Sweet and Sour Kielbasa

(by Shirley McNevich)

6 TBSP butter
2 large onions (sliced, cut in half, and rings separated)
1 cup Domino's dark brown sugar (packed)
14oz. Heinz ketchup
3 TBSP cider vinegar
1 1/2 tsp. spicy brown mustard
1 TBSP Worcestershire sauce
2 tsp. hot sauce
2lb. kielbasa

Cut all of the kielbasa into 1" coin shaped pieces. In a cast iron skillet over medium heat add butter--melt. Add onions and kielbasa pieces--cook/stir until onions are tender and kielbasa is browned, then drain off any grease. In a blender add brown sugar, ketchup, cider vinegar, brown mustard, Worcestershire sauce and hot sauce--beat until mixed. Taste--if too sweet add more cider vinegar and beat again. If too sour add a little more brown sugar and beat again. Dump the kielbasa mixture into a crockpot and pour the ketchup mixture over the top--stir well to mix. Cook on low heat 5-6 hours. Serve with toothpicks.

#3728 - Fried Buttermilk Chicken Bites

(by Shirley McNevich)

1 1/2 lbs. boneless/skinless chicken breasts
2 cups buttermilk
2 TBSP of your favorite hot sauce
2 1/2 cups flour
2 tsp. cayenne pepper
2 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground black pepper
canola oil

Cut the chicken into bite sized pieces. In a large bowl add buttermilk and hot sauce--stir. Add chicken pieces--stir to coat, then cover the bowl with Saran wrap and refrigerate overnight. The next day mix flour, cayenne pepper, paprika, garlic powder, salt and black pepper in a bowl--stir to mix. Line a cookie sheet with wax paper. Take one chicken piece from the buttermilk, coat it in the flour mixture, dip it again in the buttermilk and coat it again in the flour mixture. Place the coated chicken piece on the wax paper. Repeat with all chicken pieces. Fill a cast iron skillet 1 1/2" deep with canola oil. Heat the oil over medium heat until hot enough for frying. Fry the chicken pieces (a few at at time) on both sides until golden brown, then place on paper towels to soak up extra oil.

#3668 - Waffle Fries and Bacon Dip

(by Shirley McNevich)

1 bag frozen waffle cut french fries
3-4 slices bacon (cooked and crumbled; more if you wish)
1 - 16oz. Breakstone's sour cream
1/4 cup fresh chopped chives (less if you wish)
a few dashes of hot sauce (optional)

In a bowl add crumbled bacon, sour cream, chopped chives and hot sauce--stir well to mix. Pour the mixture into a dip serving bowl, then cover and refrigerate overnight. The next day bake the waffle fries according to bag directions. While the fries are baking, remove the bacon dip from the refrigerator and set it on your counter to warm slightly. Serve the hot fries with the bacon dip.

#3446 - Cider Vinegar Marinade

(by Shirley McNevich)

2 cups apple cider vinegar
4oz. canola oil
2 TBSP soy sauce
2 tsp. hot sauce (optional)
2 tsp. red pepper flakes
1 TBSP Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
chicken OR beef

In a blender add cider vinegar, canola oil, soy sauce, hot sauce, red pepper flakes, Worcestershire sauce, salt and garlic powder--blend for 3-4 minutes. Place either chicken or beef into a Ziploc bag--pour the cider vinegar mixture into the bag with the meat. Squeeze out the air, seal the bag and shake/squeeze, then place the bag in the refrigerator for at least 2 hours. Grill or cook meat as desired.

#2747 - Hot Bologna

(by Shirley McNevich)

1 - 1 gallon glass jar with a lid (NOT plastic)
1 - 32oz. bottle white vinegar
1/2 bottle Louisville hot sauce (optional)
1 - 2.75oz. bottle crushed red peppers
2 rings bologna (plain OR garlic)

Cut the bologna into coin shaped slices (about 3/8" thick) and remove the skin from each piece. Place all of the bologna slices into the jar. Add the white vinegar and the crushed red peppers. Optional--add the 1/2 bottle hot sauce. Fill the rest of the jar with water (almost to the top). Place the lid on the jar and shake well. Refrigerate the mixture for 3 days before eating the bologna pieces.

#735 - Hot Dog Chili Sauce

(by Shirley McNevich)

2 lbs. ground beef
1 large chopped onion
1/2 tsp. salt
1/4 tsp. pepper
4 cloves of garlic (peeled and minced)
1/2 cup Heinz ketchup
1/4 cup of your favorite barbecue sauce
1 TBSP hot sauce or Tabasco sauce
2 TBSP French's yellow mustard
shredded cheese of your choice

In a skillet add the ground beef, chopped onion, salt and pepper--cook until meat starts to brown, then add the garlic. Stir and cook until meat is browned. Reduce heat to simmer, then add ketchup, barbecue sauce, hot sauce and mustard--stir. Simmer for 10-12 minutes, then remove from heat. Serve over your favorite hot dogs. After putting chili sauce on top of hot dog, sprinkle with the shredded cheese of your choice.