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GOLDEN FRIED ONION RINGS:
6 med. mild white onions
1 1/8 c. sifted flour
1/2 tsp. salt
1 egg, slightly beaten
1 c. milk
Slice onion 1/4 inch thick and separate into rings.
Combine remaining ingredients in a bowl and stir just until dry ingredients are
moistened.
Dip onion rings into flour mixture.
Fry several at a time in a deep fryer until golden brown. Drain on paper towel and
sprinkle with salt.
BUFFALO
WINGS:
24 wings (4 lbs.)
Salt & pepper (optional)
4 c. cooking oil
1/4 c. butter
2 to 5 tsp. hot sauce
1 tsp. white vinegar
Cut off tips and separate wings at joint; sprinkle with salt and pepper, to taste.
Heat oil in deep fat fryer or large heavy pot. When quite hot, add 12 wings and
cook 10 minutes, stirring occasionally.
When wings are golden brown and crisp, remove and drain well. Add rest of
wings; repeat process.
Meanwhile, melt butter in saucepan; add hot sauce, to taste and vinegar. Pour
sauce over wings and mix well to cover.
Serve with Blue Cheese Dressing and celery sticks.
CORN DOGS:
1/2 c Yellow corn meal
1/2 c Flour
1 tsp Honey
1/2 tsp Salt
1 ea Egg, lightly beaten
6-8 Hot Dogs / Frankfurters
6 ea Skewers or sticks
1 tbsp Sugar
1 tsp Baking powder
1/2 c Milk
1 tbsp Melted shortening
Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing
well.
Add the milk, egg and shortening, mixing until very smooth.
Pour the mixture into a tall glass. Put the frankfurters on sticks.
Dip them into the cornmeal batter to coat them evenly.
Deep fry in oil heated to 375 degrees until golden brown, about two minutes.
Drain on paper towels.
