Corn Dogs Recipe

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Corn Dogs Ingredients

12 franks, skinless
1/3 cup corn meal
1 tsp dry mustard
1/2 tsp salt
1/2 cup milk
1 cooking oil
1/2 cup flour
1 tbsp sugar
1 tsp baking powder
1 tbsp shortening
1 egg

A Recipe for
Corn Dogs

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Recipe for Corn Dogs is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Corn Dogs from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Corn Dogs

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Corn Dogs Directions

Sift together dry ingredients. Cut in shortening. Combine milk and
eggs, beating slightly. Pour into flour mixture. Stir until smooth.
For dipping FRANKS, pour batter into tall glass or spread in shallow
pan. Add sticks, making a handle, or hold FRANKS with tongs. Coat
FRANKS with batter. Drop battered-FRANKS into hot oil, cooking until
golden on all sides. Drain, serve hot with mustard.

Serves: 12

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Corn Dogs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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