Why wait for the
Classic Corndogs 8 hot dogs 1 1/4 cups fl our 1 teaspoon salt 3/4 cup cornmeal 4 tablespoons sugar 1 teaspoon baking powder 2 eggs
3/4 cup milk 8 wooden skewers
Heat 1 to 2 inches of frying oil to 350 degrees in a deep skillet. Insert skewers two-thirds of the way into hot dogs and pat dry. Ensure hot dog and length of skewer fi t inside skillet. Set aside.
Combine all the dry ingredients, add eggs and milk. S r un l ba er is lump free. Transfer ba er to a tall glass to make it easier to dip and coat the hot dogs.
Dip hot dogs in ba er to coat. Let excess drip off , then carefully lay corn dog in skillet. Fry un l ba er is golden brown. With tongs, turn in oil to cook evenly. Corn dogs cook in approximately 5 minutes.
Safety reminder: Never leave hot oil una ended.
Why wait for the
FAIR March 21 is National Corndog Day
Spicy Sweet Catsup 1 tablespoon canola oil 1 large onion, chopped 1 can (16 ounces) plum tomatoes 1/2 cup apple cider vinegar 1/2 cup frozen white grape juice concentrate 3 tablespoons tomato paste 1 teaspoon chili powder 1 tablespoon chopped fresh parsley Salt and pepper
In a large non-s ck skillet over medium heat, warm the oil. Add the onions and saute for 4 minutes, or un l so .
Add the tomatoes and vinegar. Bring to a boil. S r in the frozen juice concentrate. Reduce the heat to low and simmer, s rring occasionally, for 30 minutes.
S r in the tomato paste, chili powder and parsley. Simmer un l heated through.
Transfer the mixture to a food processor or blender. Process un l smooth. Season with the salt and pepper.
Spicy Honey Mustard Sauce 1/2 cup mayonnaise 3 tablespoons honey 2 tablespoons yellow mustard 1 tablespoon Dijon mustard 2 teaspoons hot sauce
Combine all the above ingredients and serve.
Extra Have le over corndog ba er? Cut fi rm cheese (cheddar, pepper jack) into 1-inch cubes. Insert a toothpick, then dip the cheese in the ba er. Carefully place in the hot oil un l the ba er is golden.
Tip: The cheese will melt quickly, so make sure you use it right out of the refrigerator.
March 2015 - 11
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154