Category : Pork
Author : Bob Davis
Hits : 2348
Date : 13/10/2001
1 cup (225 ml) flour 1/2 cup (125 ml) yellow cornmeal 1 tbsp (15 ml) sugar 1/4 tsp (1 ml) salt 1-1/2 tsp (7 ml) baking powder 2/3 cup (150 ml) milk 1 large egg 1 tbsp (15 ml) melted margarine 8 hot dogs 8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)
In a pie tin, combine flour, cornmeal, sugar, baking powder and salt. In a bowl, combine milk, egg and margarine. Stir milk mixture into flour mixture until well blended. Batter should be thick enough to coat hot dogs. If batter is too thick, add milk; too thin, add flour. Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.). Insert a stick in the end of a hot dog; dip into batter to coat evenly. Fry until golden brown and drain on paper towels. Keep warm in a low oven until all the hot dogs are cooked.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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