Start with Corn Dogs. For the batter, combine the following ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tbs. white sugar, or stevia
4 teaspoons baking powder
3/4 cup milk
1 qt. vegetable oil for frying
2 pkg. good beef hot dogs
16 slices American Cheese
16 bamboo skewers, or Popsicle sticks
Fill a dutch-oven with the oil and heat to 360' F.
Insert the skewer, or Popsicle stick lengthwise through the hot dogs. Roll a slice of cheese around the hot dogs and secure with two toothpicks (you can omit the cheese if you want). Dip into the batter and let sit for a moment. Lift vertically from the batter and place in the hot oil until golden brown. Repeat until the frying pot is filled with corn dogs. Do not crowd the pan. Remove from the oil and drain on paper towels.
1 large potato per person
Fill a 3 qt. pot half full of water. Place on the stove and bring to a boil. While the water is heating, Peel and wash the potatoes. Slice into thick french fries. Place the potatoes into the boiling water and cook for seven minutes. Lift the fries from the water with a spider, or slotted spoon and place into the hot oil that was used to make the corn dogs. Fry until golden brown. Remove to a platter lined with paper towels. Salt to taste.
Pepper Steak Sandwiches: These amazing sandwiches use whole wheat hoagie buns, green and red bell pepper strips, and so many good things. They are delicious, and perfect for a circus themed meal.
2 lbs. sirloin steak
2 each, red, and green bell peppers
2 large onions
2 lbs. shredded swiss cheese (grate the cheese from a brick rather than purchasing the already shredded cheese, because you don't get the added cornstarch, and it will melt better.
Wash and slice the peppers. Peel, wash and slice the onion. Grate the cheese. Season the steak with salt and black pepper. Light the grill (I prefer a charcoal grill, but use what you have.
Now grill that steak until medium rare (about 4 minutes per side). While the meat is grilling, heat a tbs. of oil in a heavy pan. Add the peppers and onions and stir-fry until lightly softened. They should still still be a bit crispy. Remove to a bowl.
Place the grilled steak onto a platter and let rest. Prepare the hoagies by rushing on a bit of extra virgin olive oil, and laying oil-side down on a hot griddle. Toast until golden brown. Place onto a cookie sheet and put some cheese on that hot bread. Slice the steaks against the grain into thin strips. Lay these onto the cheese, followed by the sauteed veggies. Serve them hot.
That ought to get you started.
Seeeeeeya; Chief Longwind of the North