This week's column is dedicated to the Canine Country Club " Louise's other home."


Rhode Island Hot Wieners

1/4 cup butter, cubed

1 medium onion, finely chopped

2 tablespoons Worcestershire sauce

2 tablespoons chili powder

2 tablespoons paprika

3 teaspoons ground cumin

1 teaspoon ground mustard

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 pound ground beef

1/4 cup water

8 hot dogs

8 hot dog buns, split and warmed

Toppings: yellow mustard, finely chopped onion and celery salt.

In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef, cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.

In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.


Zucchini & Sweet Corn Souffle

2 medium zucchini (about 1 1/2 pounds) shredded

2 1/2 teaspoon salt, divided

6 eggs

2 ears sweet corn, husks removed

6 tablespoons butter

2 green onions, chopped

6 tablespoons flour

1/4 teaspoon pepper

1 1/4 cups 2 percent milk

1/2 cup shredded Swiss cheese

Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse, drain and blot dry.

Separate eggs; let stand at room temperature 30 minutes.

Grease a 2 1/2-quart souffle dish; dust lightly with flour. Preheat oven to 350 degrees.

In a saucepan cook corn in boiling water 3-5 minutes or until  crisp tender. Remove and cool. Cut off corn; place in a large bowl.

In a skillet heat butter over medium high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; slowly stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add to corn; stir in cheese. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir one-fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.


Green Flop Jello

2 cups lemon-lime soda

2 packages (3 ounces each) lime gelatin

6 ounces cream cheese, softened

2 cups lemon-lime soda chilled

1 carton (12 ounces) frozen whipped topping, thawed

Microwave 2 cups soda on high 1-2 minutes or until hot. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process to blend. Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3 quart bowl. Refrigerate, covered, for 4 hours or until firm.


Our thought for the week: "Obey the voice within – It commands us to give of ourselves and help others. As long as we have the capacity to give, we are alive." — Actor Kirk Douglas