Hot dog specialties

Corn Dogs

Ingredients:
1-1 lb. pkg. franks (8-10)
1 cup all purpose flour
2/3 cup cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. dry mustard
1 beaten egg
3/4 cup milk
2 tbsp. cooking oil
Shortening or cooking oil
for deep frying Pat franks dry with paper towels. Insert wooden skewer into one end of each frank. Set aside. Combine flour, cornmeal, sugar, baking powder, and dry mustard. Combine egg, milk, and the 2 tbsp. oil. Add to dry ingredients and mix well. Batter should be thick.
Coat franks with batter. In a large skillet fry franks 3 at a time, in 3/4 in. of shortening at about 375, turning with tongs after 10 sec. to prevent batter from sliding off. Cook 3 min. more; turn again after 1 1/2 min.
If using deep fryer at 375, fry for about 10 min, or till golden brown.

Coney Islands

Ingredients:
1/2 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1-8 oz. can tomato sauce
1-8 oz. can red kidney
beans (drained)
1 1/2 to 2 tsp. chili powder
6 franks
6 frank buns, split and toasted In a large skillet cook ground beef, onion, and green pepper till meat is brown. Drain fat. Stir in tomato sauce, beans, and chili powder. Bring to boiling and reduce heat. Simmer for 5 min.
Meanwhile in a saucepan, cover franks with cold water. Bring to boiling; reduce heat. Simmer 5 min. To serve, place franks in buns and top with some of the meat mix. Serve with shredded cheddar cheese, chopped onion, and pickle relish. Serves 6.

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