HOTLINE: Sunday June 12Posted: Updated:
Community Corner: The Salvation Army Water Drive
The Salvation Army will hold its annual water bottle drive Wednesday June 16 from 6am to 7pm at the The Salvation Army located at 2707 E. Van Buren St. in Phoenix. For more information go to the Salvation Army website
UHC Children’s Health Care Grants
UnitedHealthcare is now offering new grants for parents who need help paying for medical care for their children. Parents interested in applying for this grant go to www.uhccf.com
Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv
Home Safety Month
Protection 1 is located at 11226 N 23rd Ave. Suite 103 in Phoenix. For more information go to www.Protection1.com
Great Summer Reads
The books presented by Cindy Dach from the Changing Hands Bookstore are: 1) The Passage by Justin Cronin 2) The Wake of Forgiveness by Bruce Machart 3) State of Wonder by Ann Patchett 4) Talking to Girls About Duran Duran by Rob Sheffield 5) Divergent by Veronica Roth. Changing Hands Bookstore is located at 6428 S. McClintock Dr.in Tempe. For more information go to www.changinghands.com or call 480.730.0205
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
Chef Dad's Bacon Wrapped Chili Dogs
For more recipes from Chef Dad go to www.chefdad.com
For more information on Dad's Catering go to www.dadscatering.com
1 ½ lbs. Ground Beef
¼ Cup Dried Onion Flakes
¾ Cup Water
15 oz. Can of Beef Broth
¼ Cup Ketchup
2 Tbsp. Yellow Mustard
2 Tbsp. Brown Sugar
2 Tbsp. Chili Powder
1 Tbsp. Worchester Sauce
1 Tbsp. Paprika
2 tsp. Kosher Salt
1 tsp. Garlic Powder
½ tsp. Cumin
½ tsp. Black Pepper
1 tsp. Hot Sauce (your favorite)
Hot Dog Buns
COOKING THE SAUCE:
1) Combine your onion flakes and water in a small bowl and let sit for at least 15 minutes and up to a few hours. We need those dried flakes to reconstitute. After that is done, move on to step 2.
2) In a large Dutch oven or metal pot over a medium high heat, add the meat, your onion & water mix plus all remaining sauce ingredients. Use a large whisk to punch down the meat into little pieces and mix up your ingredients. It'll take about 10 minutes or so for this to start simmering. When it does start simmering, reduce the heat to medium low and let it continue to simmer for about 30-40 minutes. Just make sure you give it a good stir every 10 minutes or so. Once this mixture has reduced itself down to a thick consistency, shut off the heat, cover and set aside until you're ready to top off your hot dogs with it.
This recipe makes enough chili to top off at least 12-16 hot dogs and can be stored in the refrigerator in an air tight container for at least 5 days. It freezes well too.
COOKING THE HOT DOGS:
1) Remove hot dogs from its package and wipe dry with paper towels.
2) Take a piece of bacon and wrap it around the hot dog.
3) Use a griddle @ 325 degrees or a large frying pan over medium heat to cook them for about 2 minutes before rolling over 3-4 times to cook all sides for the same amount of time.
* If you can find large, all beef kosher hot dogs such as Hebrew National brand, get them.
** Try using the Oscar Meyer "Center Cut" bacon for less fat and it's the perfect size.