Recipes For Friday, March 22, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Corn Dogs The Best Of Cooking With Three Ingredients: Main Dishes South Seas Flank Steak The Betty Crocker Recipe Card Library: Snacks Around The Clock Apricots With Yogurt ____________________ Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Corn Dogs 1 pound hot dogs Vegetable oil 1 cup self-rising flour 2 tablespoons cornmeal 3 tablespoons shortening 3/4 cup milk 1 egg, beaten Mustard Dry hot dogs. Heat oil. Mix flour and cornmeal. Cut in shortening. Add milk and eggs. Stir to mix. Dip hot dogs in batter. Let excess batter drip off. Fry in hot oil, turning until all sides are browned (about 6 minutes). Drain on paper towels. Stick wooden skewer in end of each. Serve dipped in mustard. _____ The Best Of Cooking With Three Ingredients: Main Dishes South Seas Flank Steak 1/4 cup soy sauce 1/4 cup pineapple juice 1 flank steak Pour soy sauce and pineapple juice in a shallow 9x13 inch dish. Lay flank steak in mixture and turn to coat both sides. Marinate 1 hour, turning every 15 minutes. Remove steak from marinade and broil or grill. _____ The Betty Crocker Recipe Card Library: Snacks Around The Clock Apricots With Yogurt 1 can (30 ounces) apricot halves, drained 1/2 cup unflavored yogurt or dairy sour cream 2 tablespoons honey 2 teaspoons lemon juice Spoon fruit into individual serving dishes. Blend yogurt, honey and lemon juice; pour over fruit. Variation: 1 can (30 ounces) peach halves or fruit cocktail, drained, or about 4 cups cut up fresh fruit can be substituted for the apricot halves. Makes 4 or 5 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
