1. Use any kind of hot dogs and buns you like. Whether they are grilled, boiled or baked this chili kicks up even the best hot dogs.
2. In a large stockpot or Dutch oven, combine the beef (do not brown first), grated onion, tomato paste, tomato sauce, water, sugar, chili powder, garlic salt, salt, and pepper.
3. Mix until combined.
4. Add bay leaves.
5. Cover and simmer over medium-low heat for approximately 2 hours.
6. Stir in white vinegar and simmer another 30 minutes.

Cut off the bottom ends of asparagus.

If they are thick, use a vegetable peeler to lightly peel the bottom half.

Spread the asparagus on a roasting pan and drizzle with olive oil.

Sprinkle with salt and pepper and toss to evenly coat.

Roast until tender, about 20 minutes.

Stir in leeks and sauté until tender.

Remove and reserve leeks.

In the same saucepan, combine broth and milk and bring to a low boil.

Whisk in grits and reduce heat to a simmer.

Stir occasionally, until the grits have thickened, about 25 minutes.

Stir in cheese, reserved leeks, salt, and pepper, and cook until cheese is melted.

Place ham on a roasting rack in a roasting pan with the fat side up.  Use a knife to lightly score the fat in a diamond pattern, taking care not to cut into the meat.  Bake ham for one hour.

While ham is baking, make the glaze.  In a small saucepan, combine marmalade, orange slices, butter, sage, cloves, and cinnamon over medium low heat.  Stir until thin and syrupy.

After ham has baked one hour, brush with about half of the glaze and return to the oven.  Continue to glaze the ham about every 15 to 20 minutes for about an hour to an hour and a half longer, until the internal temperature reaches about 130 F.  If the glaze starts to burn, tent with a piece of greased foil.

Remove ham from oven and tent with a piece of greased foil.  Let rest for about 10 minutes before carving.

Preheat oven to 325 degrees F.  Grease a baking sheet.

In a resealable plastic bag, crush the cornflakes.  Add the paprika, ½ teaspoon salt, ¼ teaspoon pepper, and the cayenne.  Transfer to a shallow dish.  In another shallow dish, whisk the eggs and egg white to combine.

Season the chicken breasts with salt and pepper.  Dip each breast in the eggs and dredge in the cornflake mixture.  Place the chicken on the baking sheet and bake until chicken is cooked throughout.

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Shepherd’s Pie:
Preheat oven to 400°F.

Heat 1 tablespoon oil in a large skillet over medium high heat. Add the lamb and use a wooden spoon to break up the meat as it browns, season with salt and pepper. Transfer browned lamb to a paper towel lined dish to drain. Wipe skillet clean.

Heat remaining oil in skillet over medium heat. Add the onion, garlic, celery, carrots and thyme. Cook until the onions are translucent and vegetables are tender, about 10 to 12 minutes. Return the lamb to the skillet and stir in the tomato paste. Add flour. Cook about 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer and let cook until the sauce begins to thicken. Stir in the corn and peas.

Transfer to a casserole dish and spread mashed potatoes on top. Use a fork to create swirls on top. Brush with heavy cream. Bake 20 minutes. Let rest 10 minutes before serving.

Simple Mashed Potatoes:
Place potatoes in a medium pot. Cover with cold water and add 1 teaspoon salt. Bring the water to a boil over medium-high heat. Lower heat to a simmer and cook until potatoes are fork tender, about 20 minutes. Drain.

In the meantime, heat milk and butter in a small saucepan over medium heat until butter is melted and milk is very hot but not simmering.

Return the potatoes to the pot and add the hot milk mixture and 2 teaspoons salt. Using a handheld electric mixer, whip the potatoes until smooth and creamy with no lumps. Adjust seasoning to taste.

Cheddar Chive Scones:
Preheat oven to 450°F. Grease a baking sheet.

In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and chives. Make a well in the center and pour in the buttermilk and cheese. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)

Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2 inch thick. Flour a 3-inch fluted biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.

Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.

Guinness Float:
Scoop vanilla ice cream into a pint glass. Top with Guinness and whipped cream.

Bubbles in the morning—so luxurious!

Pour grenadine into a champagne glass. Add orange juice, and then top with champagne. Garnish with an orange slice.