| 2 | 3 | 4 | 5 | 6 |
| 1 | 11 | 22 | 32 | 43 |
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MIX and FILL hot dog rolls and WRAP in aluminum foil. BAKE 20 minutes, until
cheese is melted, at 300°F.
Note: This recipe is a real keeper, and a time saver. Double or even triple it. Then grab
the poor boy rolls, steak rolls, hot dog rolls, hamburger buns, whatever turns you on. Fill
'
em up, wrap 'em in foil, freeze 'em; then when the mood strikes, toss 'em in the oven
and heat until the cheese melts. You can, if you're really, really in a rush, zap 'em for a
couple of minutes before you toss 'em in the oven. Give these yummy, change-of-pace
"
sandwiches" a try. Da ol' mon Caj thinks you'll find it worth the effort, especially after
you taste the results.
Roquefort Dressing
1
1
1
1
1
1
3
teaspoon salt
/2 teaspoon paprika
/4 teaspoon pepper
/2 teaspoon dry mustard
/4 cup vinegar
/2 teaspoon Worcestershire sauce
/4 oil
MEASURE ingredients into a pint jar and DROP a small clove of garlic into
mixture. SHAKE well. It is better to make a day ahead. WHEN READY to use,
add 1/4 cup of crumbled Roquefort Cheese.
Pickled Beets
as printed in the 1955 DeMolay Mother's Cookbook
1
1
1
1
cup liquid from can of beets
cup vinegar
cup sugar
/2 teaspoon salt
Whole cloves
Cinnamon bark
BOIL these together and POUR over sliced beets. ALLOW to stand to cool and
blend flavors.
Pickled Beets
as adapted by da ol' mon Caj
4
cans small whole beets, drain liquid from 2 cans into small saucepan
ADD:
1
2
1
3/4 cups vinegar
cups sugar
teaspoon salt
Whole cloves, a couple of pinches
Cinnamon bark, a 1- to 2-inch piece
BRING these ingredients to a boil, then SIMMER for between 5 to 10 minutes.
POUR liquid mixture over beets. ALLOW to cool. Serve. If you are not going to
serve for the next meal; REFRIGERATE in a covered container, glass preferred
because of possible discoloration. Now here's the tricky part: If you really, really like
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