Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (10 page)

When burgers, hot dogs, tacos or baked potatoes are on the menu, set up a topping bar with bowls of shredded cheese, catsup or salsa, crispy bacon and other yummy stuff. Everyone can just help themselves to their favorite toppings!

Grilled Dogs & Kraut

Turn ’em into Reuben dogs…stir in some shredded Swiss cheese.

3 slices bacon

1/2 to 3/4 c. Thousand Island salad dressing

3/4 c. sauerkraut, drained

8 hot dogs

8 hot dog buns, split and toasted

In a skillet over medium heat, cook bacon until crisp; drain. Combine salad dressing, sauerkraut and bacon in a bowl; set aside. Grill hot dogs to desired doneness, or simmer in a saucepan of water until hot. Place hot dogs in buns; top with spoonfuls of bacon mixture. Makes 8 servings.

The easiest way ever to make crispy bacon! Place bacon slices on a broiler pan. Bake at 400 degrees for 12 to 15 minutes. Turn bacon over and bake for another 8 to 10 minutes. Toss on a few extra slices for your next BLT!

Hearty Sausage & Bean Soup

Substitute baby spinach or Swiss chard for the kale, if you like.

1/2 lb. Kielbasa sausage, sliced

1 onion, chopped

3 cloves garlic, minced

1 potato, peeled and cubed

1 lb. fresh kale, trimmed and chopped

2 14-1/2 oz. cans chicken broth

15-oz. can Great Northern beans, drained and rinsed

1 t. dried thyme

1 t. pepper

Garnish: shredded Parmesan cheese

In a stockpot over medium heat, combine sausage, onion, garlic, potato and kale. Cook for 5 minutes, stirring frequently, or until sausage browns and kale begins to wilt. Stir in remaining ingredients except cheese. Bring to a boil; reduce heat to medium-low. Simmer, partially covered, for 10 to 12 minutes, until potato is tender. Top individual soup bowls with cheese. Makes 6 to 8 servings.

Keep a container in the freezer for leftover bits of cooked meat and veggies. When the container gets full, toss everything in a big soup pot with some tomato juice, simmer it for 30 minutes or so and you’ll have a tasty mixed-up soup that’s never the same twice!

Mom’s Farmhouse Cornbread

Wanna make corn muffins instead? Fill greased muffin cups 2/3 full and bake, checking for doneness after 15 minutes.

1 c. all-purpose flour

3/4 c. yellow cornmeal

2/3 c. sugar

3-1/2 t. baking powder

3/4 t. salt

1 c. milk

1 egg, beaten

1/4 c. oil

Garnish: butter

In a bowl, stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center and set aside. In a separate bowl, whisk together milk, egg and oil; pour into well in flour mixture. Beat thoroughly. Pour batter into a greased 8"x8" baking pan. Bake at 400 degrees for 22 to 25 minutes, until center is set and edges are golden. Cut into squares; serve warm with butter. Makes 10 to 12 servings.

Cornbread and hot soup are made for each other! Shake up this cornbread recipe by stirring in some shredded Cheddar cheese, crispy bacon, diced green chiles or fresh corn kernels.

Measure

Liquids
– Use a glass measuring cup, fill to the marked line.

Solids
– Use a plastic or metal measuring cup or spoon, fill to the top and level off with a table knife.

Slice
&
Dice

Chop
– Cut into bite-size pieces, not too small.

Cube
– Cut into cubes, 1/2 inch or more.

Dice
– Cut into small cubes, 1/2 inch or less.

Mince
– Cut into very small pieces.

Sauté

Cook and stir in oil in a skillet over medium heat.

Simmer