GRANNY’S HOT DOG CHILI
Elizabeth McKinney, Clay City
2 lbs hamburger (leaner is better)
1 small can tomato sauce
Chopped onion
Salt and pepper to taste
Package of chili seasoning (mild or hot)
Garlic powder to taste
In a Dutch oven pot crumble hamburger, add chopped onions, and fill pot half full of water. Boil until done then add remaining ingredients to taste and cook down to desired consistency. Makes great chili dogs or chili buns.
PEANUT BUTTER NIBBLES
Rosalee Wireman, Stanton
½ cup peanut butter
2 Tbsp butter or margarine
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
2 cups Corn Chex cereal
½ cup raisins, if desired
Preheat oven to 250 degrees. In open roasting pan heat peanut butter and butter in oven for 5 minutes or until melted. Remove; gradually add cereals stirring until all pieces are evenly coated. Bake one hour, stirring every 15 minutes. Add raisins, if desired. Spread on absorbent paper towel to cool; store in airtight container.
KENTUCKY PECAN PIE
Sue Profitt, Clay City
1 cup light corn syrup
1 cup dark brown sugar
1/3 tsp salt
1/3 cup butter
1 tsp vanilla
3 whole eggs, slightly beaten
1 heaping cup pecans
Combine syrup, sugar, salt, butter, and vanilla. Pour into a 9” unbaked pie shell. Sprinkle pecans over all. Bake in preheated oven at 350 degrees for 45 minutes.
LOBSTER ROLLS
2 cups cooked lobster meat
½ cup chopped celery
2-3 Tbsp mayonnaise to moisten
Old Bay seasoning
½ lemon
2 New England or Coney Island-style rolls
Lettuce for garnish
Tomato slices for garnish
Mix lobster meat, celery, and mayonnaise lightly. Toast roll on the outside. Pile meat mixture onto rolls (if you cannot find the rolls, use hot dog buns). Add a splash of lemon and sprinkle lightly with Old Bay seasoning. Add garnish. Serves 2.