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SATURDAY ON FOOD TV:

(Hover cursor over the scrolling guide to make it pause. If you aren't a speed reader, it'll make you half nuts trying to read it all at once!)

Food Network Special: Challenge: Bama-Que Cook-Off - Big Bob Gibson BBQ Ribs

Food Network Challenge: The BBQ Circuit - Music City Pig Pals Tangy Barbecue Sauce, Peppery Punch Barbecue Sauce, Beef Brisket Rub #1

Iron Chef America: Flay vs. Burke Paula's Home Cooking: Money Saving - Thyme Mustard Catfish over Black-Eyed Pea Cakes, Rene's Coleslaw, Creme Caramel Salmon Croquettes



Emeril Live: Fowl Play - Smoked Turkey and Sweet Potato Hash with Dried Cranberries (Sounds perfect for Thanksgiving!), Maltese Sauce, and a Poached Egg, Pistachio Duxelle Stuffed Duck Roulade with a Dijon Mustard Cream Sauce, Hilda's Portuguese Stewed Chicken, Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

Food Network Special: Paula's European Vacation (I'm 12 kinds of excited about this one!)





Halftime Pigs in Blankets:

1 package Hot Dogs
1 package refrigerated crescent rolls
Slices of American cheese
1 small can green chiles - very finely chopped and drained well.




Split hot dogs lengthwise and cut the cheese slices in half (triangular). Place each hot dog in the center of a cheese triangle; sprinkle a bit of chiles on each and roll the cheese up around the hot dog. Now roll a crescent triangle around the cheesy dog! (Roll wide end first.)

Bake on ungreased baking sheet according to crescent package directions; until golden brown.

*Great as a snack for NFL games - especially when served alongside a bowl of chili.

[ Printable Version ]









Featured CookBook:


65 Amazing Amish Recipes - Less than $12.00!




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