Recipes, 2/18/02 |

Recipes, 2/18/02

Corn Dogs

1 c. all-purpose flour

2/3 c. yellow cornmeal

2 Tbsp. sugar

1 1/2 t. baking powder

1 t. salt

1/2 t. dry mustard

2 Tbsp. shortening

1 beaten egg

3/4 c. milk

1 lb. frankfurters (8-10)

Cooking oil

In a bowl combine flour, cornmeal, sugar, baking powder, salt and dry mustard. Cut in shortening till mixture resembles fine crumbs. Mix eggs and milk. Add to dry ingredients; mix well.

Insert wooden skewers in ends of frankfurters. Pour oil into skillet to a depth of 1” ; heat to 375 degrees. Coat franks with batter (If batter is too thick add 1-2 Tbsp. milk).

Arrange coated franks 3 at a time in hot oil. Turn franks with tongs after 10 secs. to prevent batter from sliding off. Cook 3 mins. turning again halfway through cooking time. Serve hot with catsup and mustard, if desired.

Makes 4-5 servings.

Debbie Staley • Fort Collins, Colo.

Sweet and Sour Weiner Bites

2 lbs. weiners, cut into bite-sized pieces

1 c. catsup

1 no. 2 can crushed pineapple

2/3 c. brown sugar

1 t. dry mustard

2 Tbsp. cornstarch

1/2 t. salt

1/4 t. pepper

Combine all ingredients in a covered casserole dish and bake at 350 degrees for 1 hour. Serve hot or cold.

Can use sauce on ribs or chicken.

Just pour sauce over meat and bake 1-2 hours covered.

Lois Dilky • Big Springs, Neb.

Coney Islands

1/2 lb. ground beef

1/2 c. chopped onion

1/4 c. chopped green pepper

1 (8 oz.) can tomato sauce

1/2 c. water

1/2 t. chili powder

1/2 t. paprika

1/4 t . salt

1/8 t. ground red pepper

6 frankfurters

6 warm buns

In a skillet cook ground beef, onion and green pepper until meat is browned. Drain.

Add tomato sauce, water, chili powder, paprika, salt and ground red pepper (optional). Simmer 15 min.

In a saucepan cover frankfurters with cold water; bring to boiling. Simmer 5 min.

To serve, place franks in buns and top each with meat mixture.

Makes 6 servings.

Debbie Staley • Fort Collins, Colo.

Nifty Franks

1 1/2 c. ketchup

1/2 c. barbecue sauce

1 c. brown sugar

2 (12 oz.) pkg. frankfurters

Dash of worcestershire sauce

Slice frankfurters in half-inch pieces. Combine other ingredients in crockpot.

Add frankfurters. Cover and cook 1 hour.

Remove lid. Cook another 2 hours.

Chris Bryant • Johnson City, Tenn.

Hot Dog Casserole Au Gratin

2 Tbsp. butter

1/4 c. flour

1 c. milk

1/4 t. salt

Dash of pepper

4 c. cooked, sliced potatoes

1 lb. hot dogs, cut into 1” pieces

1/2 lb. processed cheese, cubed

Make white sauce by melting butter in skillet. Add salt, pepper and flour.

Gradually stir in milk, cooking over medium heat until thickened. Add cheese spread, stir until melted.

In a bowl mix potatoes and hot dogs together. Pour sauce over the top. Mix.

Spoon into a 2-qt. casserole dish.

Bake at 350 degrees for 40 – 60 mins.

Makes 6-8 servings.

Note: you may substitute sharp cheese for processed cheese.

Lois Dilky • Big Springs, Neb.

Corral Frankfurters

1 c. flour

1 1/2 t. baking powder

2/3 c. cornmeal

2 tbsp. shortening

3/4 c. milk

Frankfurters (as many as desired)

Sift flour and baking powder together. Stir in cornmeal. Cut in shortening and combine all with milk. Blend well.

Have frankfurters ready on skewers. Slip each into the batter until well coated and deep fat fry until golden brown.

Carrie Treichel • Johnson City, Tenn.


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