10 Frankfurters
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Yellow cornmeal
3 tb Shortening
1 Egg, beaten
3/4 c Milk
oil or shortening for frying

In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
With pastry blender or fork, cut in 2 T shortening until mixture resembles  fine crumbs. In small
bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.
Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1
or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute  on each side. Insert  wooden skewer in end of each. Serve hot, with mustard, if desired.

2 tb Cream cheese
1 ts To 3 ts any of the following
Walnuts chopped
Pecans
Almonds
Or any other nut
Carrot grated
Cucumber diced
Green &/or red pepper diced
Celery diced
Orange diced
Apple diced
Pear diced
Raisins
Dates chopped
Clams minced
2 sl Bread (any kind)

In a small bowl, mix the cream cheese with a fork until it’s creamy. Your might want add a few
drops of milk to help process along. Then mix in the additional ingredients. Smooth this paste onto
two slices of bread and fit then together. A cream cheese sandwich holds together nicely, so you
might want to cut the sandwich into interesting shapes.

1 Doz corn tortillas, several days old
1 c Onions, chopped
2 Cloves garlic, pressed or 1/4 tsp garlic powder
2 ts Chili powder
1 ts Cumin powder
1 1/2 c Lowfat cottage cheese
1 1/2 c Crushed tomatoes
6 oz Grated jack or Cheddar cheese
Salt to taste
1 tb Oil

Cut tortillas into wedges or tear into strips.
Saute onions in oil for 5 min. (A non-stick or cast iron skillet that’s ovenproof is ideal for this.)

Add tortilla pieces, chili powder, garlic, cumin and salt.

Toss until the tortilla pieces are wilted.

Puree cottage cheese and tomatoes in blender until smooth.

Stir gently into tortilla pieces.
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1/2 c Cream cheese, room temp.
1/8 c Peanuts, unsalted, chopped
1/2 Apple, cored, sliced, peeled
2 Drops lemon juice
2 Date-nut bread slices

Combine the cream cheese and nuts in a bowl.

Sprinkle the apple slices with the lemon juice to keep them from turning brown.

Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another
slice of bread to top the sandwich and wrap well.

1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until
thickened, stirring constantly. Pour syrup mixture into a 13×9x2-in baking dish. Place 6 slices of
bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla,
and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.
Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve
immediately. Yield: 6 servings.