| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 10 |
lb |
FRANKFURTERS |
| 5 5/8 |
lb |
CORN BREAD MIX YELLOW |
| 6 1/16 |
oz |
MUSTARD PREP. 1 LB JAR |
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 CORN BREAD MIX AND MUSTARD FLOUR. PREPARE CORN BREAD BATTER
ACCORDING TO INSTRUCTIONS ON CONTAINER.
3. DIP FRANKFURTERS IN CORNMEAL MIXTURE; ALLOW EXCESS BATTER TO DRAIN
SLIGHTLY. FRY 2 TO 4 MINUTES OR UNTIL GOLDEN BROWN.
4. DRAIN ON ABSORBENT PAPER.
5. SERVE HOT.
Recipe Number: N04201
SERVING SIZE: 2 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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