Dusty's Dinner off-the-wall hot dog recipes

Nancy's Chili-Dog Tacos

4 hot dogs, split in half down the middle
1 Tablespoon butter or margarine
1 1/2 cups canned or leftover chili, with or without beans
1 cup iceberg lettuce, shredded
1 cup shredded cheddar or Monerey jack cheese
8 hard or soft taco shells
1 very small ripe tomato, cored or 1/2 cup yellow onion, diced
8 hard or soft taco shells
Salsa or taco sauce (optional)

Grill both sides of sliced hot dogs until slightly browned. Fill each taco shell in equal parts, in the following order: chili, diced tomato or onion, hot dog, lettuce, cheese. If desired, top with your favorite salsa or taco saude. Makes 8 tacos.


Nancy's Macaroni & Cheese dogs

8 to 10 hot dogs
1 box Kraft (or other brand) macaroni and cheese
Prepared honey mustard (or substitute regular yellow mustard)
1/2 cup of onion, finely chopped
2 Tablespoons butter or margarine
8 to 10 hot dog buns

Prepare macaroni & cheese according to package directions. Meanwhile, grill, steam or boil hot dogs. While hot dogs are cooking, melt butter in a small skillet and fry onions until browned--but not burnt. Drain off fat. Place cooked hot dogs in buns. Top with mustard and fried onions, and then top each hot dog with equal amounts of macaroni and cheese. Serves 4 to 6.


Nancy's Party Dog


6 hot dogs
12 slices narrow-sliced bacon
2 cups dairy sour cream
1 cup chives, finely chopped
1 cup extra sharp cheddar cheese, finely shredded
6 New England style hot dog rolls, both sides toasted (or substitute regular buns, untoasted.

Pre-heat oven to 350 degrees F.


Wrap each hot dog completely with bacon. Place in a baking dish and bake approx. 15 minutes, or until bacon is crispy. Place hot dog in buns, top with desired amount of sour cream. Sprinkle with chives and cheddar cheese, and serve. Serves 4 to 6.


Nancy's Original Adirondack Dogs


6 hot dogs
1 red apple, peeled, cored and chopped
1 small sweet or medium yellow onion, halved and sliced
2 Tablespoons butter or margarine
2 teaspoons maple syrup or light brown sugar
1 cup cheddar cheese, finely shredded
6 New England style or regular hot dog buns

Grill, boil or steam hot dogs. While hot dogs are cooking, in a skillet, melt butter. Stir in maple syrup or brown sugar. Saute onions in sweetened butter, until soft and transparent. Drian. Place cooked hot dogs in buns. Top with equal amounts of apple, onions and cheese. Serves 4 to 6.

3 Homemade Ice Cream Recipes

Butterscotch Ice Cream


1 1/2 cups, firmly packed, light brown sugar
1/4 cup unsalted butter
1 cup water
4 egg yolks, beaten
1 cup heavy cream
14.5 ouces of evaporated milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract


Place sugar and salt into a deep non-stick skillet. Slowly simmer over med-low heat, stirring occasionally, until sugar is melted. Very slowly stir in water, a little at a time. Simmer for 5 minutes. Pour the hot syrup into the bowl containing the beaten egg yolks, and beat vigorously, until mixture is well combined. Return mixture to skillet. Over lowest heat setting, stir mixture for about 2 or 3 minutes, or until it thickens slightly. Remove from heat and set aside until thoroughly cooled. Then, add cream, evaporated milk, salt and vanilla extract, and place in ice cream freezer. Freeze according to directions which came with whatever ice cream maker you are using. Makes approx. 2 quarts of ice cream.


Avocado Ice cream


2 medium ripe avocados, peeled, halved, with pits removed.
1/4 cup fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
1 cup whole milk
1 teaspoon unflavored gelatin
1 Tablespoon ice water

Puree avacadoes, and place in bowl. Immedately add the juice, sugar and salt, and stir until all the sugar is dissolved. Stir in the cream and milk. In a heat-proof bowl, soften the gelatin in the ice water for 5 minutes, then place over a pot of boiling water to dissolve. Stir gelaitn into avacado mixture until very well blended. Place in your ice cream maker and prepare according to directions provided by manufacturer. Makes 1 quart.





Strawberry Ice Cream



1 quart fully ripened, best quality strawberries
1 cup granulated sugar
1 Tablespoon frozen concentrated lemonade, thawed (or substitute lemon juice)
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1 Tablespoon ice water
1 cup whole milk
3 cups liquid coffee creamer or light cream

Crush strawberries, and place in blender or food processor and blend into a fine puree, about 1 3/4 cups. Turn into a bowl. Stir in sugar, concentrated lemonade and salt, until well blended. Cover securely and place in refrigerator to cool. When mixture is cooled, soften the gelatin in cold water. Heat milk to scalding, and stir in gelatin mixture. Remove from heat and allow to cool down. Stir into puree until well combined. Stir in cream. Place in your ice cream maker, and preare according to manufacturer's directions. Approx. 10 scoops.

4 sandwich recipes from Dusty's Virtual Diner

Openface Hot Sausage Sandwich


1/4 pound ground mildly-flavored pork sausage
3 Tablespoons mild cheddar cheese, grated
2 teaspoons prepared brown or yellow mustard
1/4 Tablespoon finely grated onion or 1 teaspoon onion powder
4 to 6 slices hot buttered toast, cut into triangles

Fry sausage in skillet until browned and finely crumbled. Place in bowl and toss with cheese, mustard and onion, until well mixed together. Spread equal amounts over sliced hot buttered toast, and serve. If desired, garnish with slices of hard boiled egg and/or tomato. Serves 4


Liverwurst & Mushroom Sandwich


1/2 pound liverwurst, chopped.
1/2 cup fresh mushrooms, finely chopped
1 Tablespoon butter or margarine
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh parsley, finely chopped (can sub. dried parsley in a pinch)
1/4 teaspoon black pepper
pinch, salt
Mayonnaise
4 to 6 slices rye or pumpernickel bread.

In a skillet, saute mushrooms in butter until tender, drain off any butter. In a bowl, combine liverwurst with mushrooms, Worcestershire, parsley, black pepper and salt. Stir in enough mayonnasie to hold mixture together. Makes about 4 sandwiches.


Bacon & Egg Salad Sandwich


4-5 hard boiled eggs, finely chopped
4 slices crisp, cooked bacon, finely crumbled
1/4 teaspoon prepared honey mustard or yellow mustard
1/8 teaspoon salt
Approx. 1/3 cup mayonnaise
4 to 6 thin slices tomato (optional)
8 to 12 slices wheat or white bread


In a bowl, combine eggs with bacon, mustard, salt and enough maynnoise to hold mixture together. Spread even amounts of egg salad on 4 slices of bread. If desired, add thin tomato slices. Serves 4 to 6.


Vegetarian Salad Sandwich


1/3 cup stuffed green olives, chopped
1/3 cup walnuts, finely chopped
2 Tablespoons finely grateed carrot
3 radishes, very finely chopped
1/4 teaspoon salt
Approx. 1/3 cup mayonnaise
4 slices red ripe tomato
Leafy green lettuce leaves
8 slices wheat, whole grain or sourdough bread

In a bowl, combine olives, walnuts, carrot, radishes and salt, with enough mayonnaise to hold the mixture together--or to suit your own tastes. spread mixture evenly on 4 slices of bread. Add lettuce & sliced tomato. Serves 4.