Recipes

Recipe: SCHOOL LUNCH WEEK: MINI CORN DOGS

Back-to-school means the return of pressure on mom and dad to come up with school lunch ideas other than peanut butter and jelly and turkey and cheese. It's not always easy to come up with portable, kid-friendly foods. This week, we'll offer a few creative ideas. This one comes from Good Housekeeping magazine.

INGREDIENTS

1 2/3 cups all-purpose flour

1/3 cups yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons cold margarine or butter, cut up

1 tablespoon shortening

3/4 cups whole milk

1 package (16 oz., about 48) miniature frankfurters, drained and patted dry

Ketchup and prepared mustard (optional)

DIRECTIONS

In large bowl, stir together flour, cornmeal, baking powder, and salt. With pastry blender or 2 knives used scissors-fashion, cut in margarine and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms soft dough that leaves side of bowl.

Turn dough onto lightly floured surface; knead gently 4 to 5 times just until smooth. With floured rolling pin, roll dough into 14-inch round (about 1/8 inch thick).

Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out as many rounds as possible. Press trimmings together; wrap with plastic wrap and set aside.

Place 1 frankfurter on each dough round. Bring sides of dough up around frankfurter; pinch in center to seal. Place wrapped frankfurters, seam sides up, 1 1/2 inches apart, on ungreased large cookie sheet. Bake corn dogs 12 to 15 minutes or until biscuits are golden.

Reroll trimmings 1/8inch thick, and cut out additional rounds. Repeat step 4 with remaining frankfurters and dough rounds.

Serve warm with ketchup and mustard if you like.

  Comments