Here’s how to prepare “Grilled Cheesedogs”

Ingredients:

1 k Swift’s Mighty Meaty Jumbo Hotdogs
2 tbsps. Butterfresh Margarine
2 cups frozen mixed vegetables (carrots, corn, peas)
lemon slices & fresh green for garnishing
For the cheese sauce:
2 tbsps. Butterfresh Margarine

1 tbsp. White King All Purpose Flour
1 cup evaporated milk
1/4 tsp. dry mustard
1 1/2 cups cheddar cheese, grated
dash of cayenne pepper

Directions:

* Makes slashes on hotdogs, brush with margarine and put under broiler for 2 minutes.

* Heat margarine on a skillet and sauté mixed vegetables; set aside.

To prepare cheese sauce:

* Heat margarine in a medium-size saucepan until melted; stir in flour, salt & pepper.

* Gradually add milk, stirring constantly until thick; reduce heat.

* Add the dry mustard, cheddar cheese and cayenne; stir over low heat until cheese melts and sauce is smooth.

* Arrange hotdogs and mixed vegetables on a platter.

* Pour cheese sauce over hotdogs; garnish with lemon slices and vegetables.

* Serve hot with potatoes, roll or pasta.

Here’s how to cook “Grilled Butterflied Pork”

Ingredients:

4 slices porkloin, cut into 1 to 1/2″-thick pieces
3/4 cup dry white wine
1/4 cup fresh lemon juice
1 tsp. Dry mustard

1 tbsp. Fresh rosemary, chopped
1 tbsp. Olive oil
freshly ground pepper

Directions:

To make the marinade, stir together the wine, lemon juice, mustard, rosemary, olive oil and pepper. Trim as much fat as possible from the pork slices. To butterfly the pork, cut slices almost entirely through to make them half as thick. Open up the two sides as if opening a book. With a flat side of a large knife, pound pork lightly to flatten a bit. Place pork pieces in marinade, cover, and refrigerate at least 3 hours. Drain butterflied pork and cook on preheated barbecue grill 8 to 9 minutes on each side, basting with leftover marinade towards the end of cooking time.