Creamed weenies, gas passer chili!

1. Preheat the oven to 450°. Bake the weenies for 10 minutes.
2. In a medium-size sauté pan melt 1 tablespoon of butter and sauté the onion until soft but not brown. 
3. Add and melt 4 tablespoons of butter until foaming. Blend in the flour and cook over low heat for three minutes. 
4. Whisk in the milk and cream, gradually, to avoid lumping. Continue stirring with a wooden spoon until smooth. 
5. In a small bowl combine the egg yolks with a little of the sauce and beat lightly.  Pour the egg yolk mixture into the sauce, beating constantly. Add the nutmeg salt, and pepper and continue cooking over low heat for 2 to 3 minutes until the sauce thickens. Add the grated Parmesan, spinach, and weenies and serve.

1. In a large heavy skillet heat 4 tablespoons of olive oil over medium-high heat.  Add the meat and brown until there is no pink left.  Remove from the heat, drain off the fat, and set aside. 
2. In a large heavy pot heat 4 tablespoons of olive oil over medium heat.  Add the garlic and onions and sauté for 5 minutes or until the onions are tender.
3. Add the browned meat and all of the remaining ingredients except the masa harina and hot water.  Bring to a simmer, cover, and cook over low heat for 3 to 6 hours, stirring occasionally.  More chicken broth may be added for a juicier version.
4. Mix the masa harina with hot water to make a light paste.  Add to the chili 30 minutes before serving to thicken. 

1. Preheat oven to 350.
2. In a large mixing bowl combine the dry ingredients. Stir in eggs, butter, milk and canned corn, and mix thoroughly. Fold in fresh corn.
3. Pour the batter into greased 9 X 9-inch baking pan and bake for 25 to 30 minutes. Let cool slightly before serving.

1. In blender, combine all ingredients except parsley and mix until smooth.
2. Spoon onto a sheet of waxed paper and roll pate into a log shape. Sprinkle with parsley then chill for 1 hour or until firm.
3. Transfer the pate to a serving dish, cut into 1/2-inch slices, and serve.

1. Preheat the grill to medium-high.
2. In medium saucepan melt butter. Add cream and vodka and bring to a boil for about 4 minutes until slightly thickened. Stir in peppercorns, lime juice, salt. Cover, remove from heat, set aside.
3. Season the fish with salt and pepper. Grill for 6 to 8 minutes or until fish is opaque and flakes easily when tested. Turn once halfway through grilling time.
4. Transfer the fish to plates. Spoon vodka cream sauce over each. Garnish with lime wedges.

Preheat the oven to 375.
In a large mixing bowl beat the peanut butter and butter until fluffy. Add the brown sugar and sugar gradually and beat until creamy. Add the egg and vanilla and beat for 2 to 3 minutes.
In a separate bowl combine the flour, salt and baking soda. Add the flour mixture in 3 parts to the peanut butter mixture alternately with the milk. Beat the batter until smooth after each addition. Stir in the chocolate chips, then carefully fold in the peanut butter cup pieces.
Drop the batter in heaping tablespoons well apart onto an ungreased cookie sheet. Bake until lightly browned, about 12 minutes.