1 (8.5-ounce) package Jiffy corn muffin mix
1 teaspoon garlic powder
1 teaspoon baking powder
1 teaspoon onion powder
1 teaspoon sugar
3/4 cup milk
1/2 cup all-purpose flour
1 package cocktail franks
Vegetable oil, for frying
2 (6-inch) wooden skewers
IN A LARGE mixing bowl, combine the first seven ingredients. Gently stir the batter, so you don't add air to the mixture. Do not beat. Set aside for 20 minutes.
COOK cocktail franks in water on a low heat for 5 minutes to plump them up, then drain and dry.
SHAKE flour into a separate shallow dish. Insert wooden skewers halfway into cocktail franks and dredge in the flour, knocking any excess off.
HEAT oil to 375 degrees F in a deep fryer. Dip franks into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 45 seconds or until golden brown. Drain on paper towels.
SERVE warm with the spicy relish or condiment of choice.
Beer Cheese Soup
1 cup onion, minced
1/2 cup celery minced
1/2 cup carrot, minced
5 teaspoons all purpose flour
1 teaspoon paprika
1 teaspoon dry mustard
1 cup beer (such as lager)
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 cup whole milk
1 pound sharp Cheddar, grated
4 ounces cream cheese, cubed
2 tablespoons chopped fresh flat leaf parsley
Salt to taste
COOK onion, celery and carrot in a tablespoon of butter in a large pot over medium-low heat for 10 minutes.
COMBINE flour, paprika and dry mustard in a bowl, then stir into vegetable mixture. Increase heat to medium and cook 1-2 minutes, stirring often.
ADD beer and simmer until thickened. Add broth, Worcestershire and Tabasco, stirring constantly.
BRING to a boil, reduce heat to medium, and simmer 5 minutes.
WHISK in milk and both cheeses. Stir constantly until smooth. Do not boil or the soup may curdle. Stir in parsley and season with salt.
GARNISH with a kabob made of toasted pumpernickel squares and slices of cooked Italian sausage.
24 large mushrooms, washed with stems removed
1 package McCormicks Béarnaise Sauce mix
20 large shrimp, peeled and deveined
1/4 teaspoon red pepper flakes
1/2 package frozen chopped spinach, thawed and squeezed to remove liquid
4 ounces cream cheese
4 tablespoons Parmesan cheese, divided
1 tablespoon chopped scallions
2 tablespoons breadcrumbs
SCRAPE clean the inside of the mushrooms with a melon baller. Place on cookie sheet and roast in 400-degree oven for 12 minutes to soften the mushrooms and sweat out some of the liquid.
PREPARE Béarnaise sauce as directed and set aside.
SAUTE shrimp in olive oil, pepper flakes and salt and pepper. Chop and set aside.
COMBINE and mix thoroughly 1 frozen chopped spinach (with as much liquid as possible squeezed out) cream cheese, 2 tablespoons Parmesan cheese, chopped scallions, dash of salt and pepper and half of the Béarnaise sauce. Set aside.
COMBINE breadcrumbs, 2 tablespoons of Parmesan cheese and one tablespoon of olive oil. Mix and set aside.
FILL each mushroom with the shrimp, top with 1 teaspoon of the spinach mixture. Drizzle the top of each mushroom with the remaining Béarnaise sauce. Sprinkle with the breadcrumb mixture. At this stage, Shrimp Rockefeller can be refrigerated and baked later or placed right in the oven.
BAKE at 425 degrees for 15 minutes.