Helen's Kitchen

By Helen Kishel

MINI-CORN DOGS

1-2/3 cups all-purpose flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons cold butter or margarine, cut in pieces

2 teaspoons shortening

3/4 cup milk

1 (1-pound) package mini frankfurters, drained and patted dry

Mustard

Ketchup

Stir together flour, cornmeal, baking powder and salt in large bowl. Cut in butter or margarine and shortening with a pastry blender until mixture resembles coarse crumbs. Add and stir in milk with spoon until mixture forms a soft dough that leaves side of bowl. Remove dough to lightly floured surface and knead until smooth, 4 to 5 times. Roll dough 14-inches round and 1/8-inch thick. With a floured 2-1/4-inch round biscuit cutter, cut out as many rounds as possible. Place 1 mini frankfurter on each round of dough; bring sides of dough up and around frankfurter and pinch only in center to seal. Place, seam side up, 1-1/2-inches apart, on ungreased large cookie sheet and bake at 375 degrees for 15 to 18 minutes or until biscuits are golden. Reroll trimmings 1/8-inch thick and cut out additional rounds. Repeat with remaining frankfurters and rounds. Serve warm with ketchup or mustard, if desired. Makes about 48 corn-dogs.

CODFISH BURGERS

1 green onion, cut into 1-inch pieces

3/4-pound cod fillet, cut in 2-inch pieces

2 large stalks celery, trimmed, coarsely chopped

1 small sweet red pepper, cored, seeded, finely chopped

1/2 teaspoon Kosher salt

Dash black pepper

2/3 cup plain bread crumbs

1 tablespoon vegetable oil

Chop green onion in blender or food processor; add fish to onion and spin until coarsely ground. Transfer mixture into medium bowl and add celery, red pepper, salt and black pepper to taste. Form into 4 equal-shape burgers; coat each with bread crumbs. Coat large nonstick skillet with vegetable oil; place over medium-high heat. When skillet is hot, add burgers. Cover and cook about 2 to 3 minutes per side, or until golden brown. Remove from heat. Serve hot with ketchup, if desired. Makes 4 servings.

MICROWAVE TUNA PIE

2 large eggs

1-1/2 cups cooked long-grain white rice

2 cans (6-1/2-ounces each) chunk-light tuna packed in water, undrained

1/4 cup green onions, sliced thin

1/2 stick butter or margarine, melted

1 teaspoon dried thyme, crumbled

1/2 cup Cheddar or Swiss cheese, shredded

1 medium-size ripe tomato, cut in thin wedges

Lightly grease a 9 or 10-inch glass pie plate. In a medium bowl, beat eggs just until blended. Add rice, tuna, onions, melted butter and thyme. Stir until blended. Spoon mixture into prepared pie plate. Press with back of spoon to pack slightly. Cover loosely with waxed paper. Microwave on high 7 to 10 minutes until mixture is set, rotating plate 1/4 turn once. Sprinkle top with cheese; let stand covered 3 minutes until cheese melts. Arrange tomato wedges around edge. Cut pie into wedges. Makes 6 servings.

PARMESAN AU GRATIN POTATOES

2 tablespoons margarine or butter

2 tablespoons flour

1/2 teaspoon salt

Dash of pepper

1 cup milk

1/2 cup freshly grated Parmesan cheese

3 cups potato slices, cooked

Melt margarine or butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Stir in ¼ cup cheese. Combine sauce and cooked potatoes; mix lightly. Spoon into 1-quart casserole; top with remaining cheese. Bake at 350 degrees for 25 minutes. Makes 4 to 6 servings.

MACADAMIA MELTAWAYS

2 (7-1/2 ounce) jars macadamia nuts

2 cups all-purpose flour

2 sticks butter or margarine, softened

1/4 cup confectioners' sugar

1 teaspoon almond extract

In blender at medium speed or in food processor with knife blade attached, blend 1cup macadamia nuts until finely ground; place in large bowl. Reserve remaining nuts for tops of cookies. Into bowl with ground nuts, measure flour, butter or margarine, confectioners' sugar and almond extract; with hand, knead until mixture is well blended and holds together. Preheat oven to 350 degrees. With hands, shape scant tablespoonfuls dough into balls. Place balls about 1-inch apart on ungreased cookie sheets. Place a reserved macadamia nut into top of each ball. Bake cookies 12 to 15 minutes until lightly browned; remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within 1 week. Makes about 60 cookies.

Any comments, questions or favorite recipes? E-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" in the subject line.

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