Fair-Favor Hills Bank
CORN DOGS In a large bowl, combine cornbread mix, flour, mustard, onion powder, chili powder, paprika, and cumin. In another bowl, whisk milk and eggs; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter. In an electric deep-fat fryer, heat oil to 375 degrees. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
1 pkg. (8 1/2 oz.) cornbread mix 2/3 c. all-purpose flour 1 tsp. ground mustard 1/2 tsp. onion powder 1/2 tsp. chili powder 1/2 tsp. paprika 1/8 tsp. ground cumin 1 large egg 1 c. milk 10 hot dogs 10 wooden skewers Oil for deep-fat frying
GRANDMA FRITZ’S RHUBARB CRUNCH
Crunch: 1 c. uncooked oatmeal 1 c. flour 1 c. brown sugar 1/3 c. soft butter or margarine
Mix together ingredients for crunch in a bowl. (I use a pastry blender.) Put half of this mixture on bottom of a 9-inch cake pan. Add rhubarb on top. Make sauce: In a saucepan on the stove, mix ingredients for sauce. Cook until thick. Pour over rhubarb. Top with remaining crunch mixture. Bake at 375 degrees for 45 minutes.
Sauce: 1 c. sugar 1 c. water 3 T. cornstarch 1 tsp. vanilla 4 c. diced rhubarb
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