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N
G
LI
S
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13
CORN DOG BITES
•
5 Hot Dogs,
cut in thirds
•
¼ Cup All-
Purpose Flour
•
2½ Tbsp. Yellow
Cornmeal
•
1 Tbsp. White
Granulated Sugar
•
¼ Tsp. Baking Powder
•
¼ Tsp. Salt
•
1 Egg, beaten
•
¼ Cup and 1 Tbsp.
Buttermilk
•
1
/
8
Tsp. Baking Soda
•
Wooden Sticks
In a large bowl, stir together the flour,
cornmeal, sugar, baking powder and salt.
Make a well in the center, and pour in the
egg, buttermilk, and baking soda.
Mix until everything is smooth and well blended.
Insert wooden sticks into the ends of dry hot dogs.
Dip the hot dogs in the batter one at a time.
Place the coated hot dogs into the wells
of the Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes. Open
Lid with a pot holder or oven mitt.
Remove each by inserting a wooden stick into the end
and carefully lifting from Lower Cooking Surface.
MUSTARD DIP
•
1 Cup Sour Cream
•
1 Cup Mayonnaise
•
1 Cup yellow Mustard
•
½ Cup Sugar
•
¼ Cup Dried
Onion Flakes
•
1 Tbsp. Horseradish
•
1 (1-oz.) Envelope
Ranch Dressing Mix
Stir all ingredients together in a medium-sized bowl.
Cover and refrigerate for at least 30 minutes.
Serve with warm appetizers.
HONEY MUSTARD DIP
•
5 oz. Crème Fraiche
•
3 Tbsp. Honey
•
2 Tbsp. Spicy
Brown Mustard
To Taste:
•
Salt
•
Sugar
Stir Crème Fraiche, honey and mustard
together until creamy.
Add sugar and salt to taste.
Serve with warm appetizers.
