| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/2 |
c |
WATER |
| 10 |
lb |
FRANKFURTERS |
| 6 |
|
EGGS SHELL |
| 6 1/16 |
oz |
MILK; DRY NON-FAT L HEAT |
| 2 |
lb |
CORN BREAD MIX YELLOW |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 3/8 |
oz |
SALAD OIL; 1 GAL |
| 2 2/3 |
tb |
BAKING POWDER |
| 1/16 |
oz |
MUSTARD PREP. 1 LB JAR |
| 1 2/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT
:
1. INSERT 1 STIRRING STICK LENGTHWISE INTO EACH THAWED FRANKFURTER. DRY
SURFACE OF FRANKFURTER WITH PAPER TOWEL. SET ASIDE FOR USE IN STEP 4.
2. COMBINE FLOUR, CORNMEAL, BAKING POWDER, SALT, SUGAR, MUSTARD FLOUR AND
MILK.
3. ADD WATER, EGGS AND SALAD OIL OR MELTED SHORTENING TO DRY INGREDIENTS.
BLEND WELL.
4. DIP FRANKFURTERS IN CORNMEAL MIXTURE; ALLOW EXCESS BATTER TO DRAIN
SLIGHTLY; FRY 2 TO 4 MINUTES OR UNTIL GOLDEN BROWN.
5. DRAIN ON ABSORBENT PAPER.
6. SERVE HOT.
Recipe Number: N04200
SERVING SIZE: 1 CORN DOG
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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