Corn dog (corn bread mix

Yield: 100 Servings

Measure Ingredient
10 pounds FRANKFURTERS
5⅝ pounds CORN BREAD MIX YELLOW
6 1/16 ounce MUSTARD PREP. 1 LB JAR

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, .

Similar recipes