Instruction manual

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.
FRIED GREEN TOMATOES:
3-4 lg. green tomatoes
2 c. flour
1 tbsp. salt
1 tbsp. pepper
1 tbsp. seasoning salt
2 eggs
2 c. milk
Oil for frying
 Cut tomatoes into almost 1/2-inch thick slices.
 Mix flour, salt, pepper and seasoning salt in one bowl.
 Mix eggs and milk in another bowl. Dip each tomato slice into the milk
mixture, then into the flour, back to the milk and then to the flour again,
coating well.
 Heat oil in a deep fryer to 350 degrees and add battered tomato slices a few
at a time, and cook for 5 minutes or until golden brown.
CHURROS:
Vegetable for frying
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
 Prepare to fry the churros by heating oil in deep fryer to 360
degrees F.
 To make churro dough, heat water, margarine and salt to rolling
boil in 3-quart saucepan; stir in flour.
 Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat.
 Beat eggs all at once; continue beating until smooth and then add
to saucepan while stirring mixture.
 Spoon mixture into cake decorator’s tube with large star tip (like the
kind use to decorate cakes).
 Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a
time until golden brown, turning once, about 2 minutes on each
side. Drain on paper towels.
 Mix Sugar and the optional cinnamon; roll churros in sugar mixture.
SWEET & SOUR CHICKEN:
MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
 Combine marinade ingredients in a small bowl. Add chicken, mix well. Let
stand 30 minutes.
 Combine batter ingredients in a medium bowl until just mixed. Do not stir to
blend.
 Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a
small bowl, set aside.
 Heat oil in deep fryer to 350 degrees
 While oil is heating, coat each piece of chicken with batter. Reduce heat to
medium.
 Carefully lower coated chicken into hot oil with fryer basket.
 Deep fry chicken 3 minutes or until browned. Remove from oil.
 Turn heat up to high and heat oil to 400 degrees.
 Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30
seconds.
 Remove chicken, draining well. Place on platter.
 Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green
peppers, carrots and water chestnuts 2 minutes.
 Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce
has thickened. Remove from heat.
 Stir in chicken and serve immediately. Makes 4 servings.