12 franks, skinless
1/3 cup corn meal
1 tsp dry mustard
1/2 tsp salt
1/2 cup milk
1 cooking oil
1/2 cup flour
1 tbsp sugar
1 tsp baking powder
1 tbsp shortening
1 egg
Directions
Sift together dry ingredients. Cut in shortening. Combine milk and
eggs, beating slightly. Pour into flour mixture. Stir until smooth.
For dipping FRANKS, pour batter into tall glass or spread in shallow
pan. Add sticks, making a handle, or hold FRANKS with tongs. Coat
FRANKS with batter. Drop battered-FRANKS into hot oil, cooking until
golden on all sides. Drain, serve hot with mustard.
Servings: 12 servings
Corn Dogs 2 Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have tracked the existance of recipes far back into ancient history, in truth as far into history as early Egypt, and maybe even further. Having said that, mostly, these ancient recipes were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During Roman times around 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. He also tells us how the Roman chefs made use of a wide range of spices, including some familiar names for example thyme, rue and dill. As our culinary historical trip moves on a few more years there were two interesting recipe books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the nobility of those days. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in cookery books, most of which are kept safe in private collections. By the arrival of the 20th century, cookery books are starting to become popular mostly as a result of more people being able to read, leisure time and a general increase in wealth. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Corn Dogs 2 recipe.
