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May 28, 2007

Corn Dogs


1 cup (8 oz.) All Purpose Baking Mix
2 Tablespoons yellow cornmeal
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt (I use sea salt)
1 egg
1/3 cup milk

Mix all ingredients togehter well to make a batter. Insert sticks (I use kebob sticks broken down to size - soak them in water first!) into one end of each hot dog (or weiner - or I'm thinking tofu can even be used for a vegetarian version). Dip into batter to coat fully, then fry 3 minutes in hot fat. Makes enough batter to cover about 1 pount of hot dogs.

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