Hanky Panky By Jeanine Evans Recipes

HANKY PANKY

Steps:

• Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
• In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.

HANKY PANKY

Steps:

• brown hamburger, sausage and onion.
• Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.
• Let cool completely.
• Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly.

HANKY PANKY

Steps:

• Place ground beef and sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain the meat and mix in Worcestershire sauce. Spread processed cheese over meat, allowing it to melt. Serve warm on slices of bread.

HANKY PANKIES BY MICHAEL SYMON

Steps:

• In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat.
• Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine.
• Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with chopped parsley.