1 large head red cabbage (about 3 pounds)
2 cans (about 2 1/2 ounces each) cooking fuel
Mini buns (below)
2 can (8 ounces each) cocktail wieners
Cut cabbage in half; place each half cut side down on a tray. Hollow out center of each cabbage half; insert 1 can of cooking fuel in each hollow. Spear relishes with wooden picks; insert in base of cabbage halves. Prepare Mini Buns.
Heat wieners in boiling water 5 minutes; drain. Ignite cooking fuel. Your guests can toast their own wieners over the flaming cabbage. 6 to 8 servings.
2 1/4 cups biscuit baking mix
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/2 cup cold water
1 tablespoon prepared mustard
1 tablespoon catsup
Heat oven to 450°. Stir baking mix, cheese, water, 1 tablespoon mustard and 1 tablespoon catsup to a soft dough; beat vigorously 20 strokes. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 14×10 inches, about 1/4 inch thick. Cut into 2-inch squares.
Spread about 1/2 teaspoon catsup or mustard on half of each square; fold in half. Place on ungreased baking sheet. Bake until brown, 8 to 10 minutes. Serve warm.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
I have a similar recipe (it has a matching cocktail!) that I am going to bust out once it gets colder.
The mini buns sound intriguing.