| CORN DOGS II | ||||||||
| Makes 100 servings. | Cook in 375° deep fat. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Dry milk | 3 cups | |||||||
| Flour | 1 ½ gal. (or 6 qts.) | |||||||
| Meal | 1 gal. (or 4 qts.) | |||||||
| Sugar | 1 pt. (or 2 cups) | |||||||
| Salt | 8 tsps. | |||||||
| Baking powder | ½ cup | |||||||
| Water | 3 qts. & 2 cups (or 14 cups) | |||||||
| Cooking oil | as required for frying | |||||||
| Shell eggs ** | 2 doz. | |||||||
| Wieners (8 per lb.) | 12 ½ lbs. | 100 | ||||||
| ** | Substitute 2 dried eggs and 2 cups water for shell eggs, if desired | |||||||
| DIRECTIONS: | ||||||||
| 1. Mix dry ingredients, add beaten eggs and water. | ||||||||
| 2. Put wieners in hot water and allow to stand until heated through, approximately 10 minutes. Drain on paper towels; dry if necessary. | ||||||||
| 3. Dip dry wieners in batter. Fry in deep fat heated to 375° F. for 5 minutes or until brown. | ||||||||
| 4. Drain on paper towels. SERVE HOT. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | 1 each | |||||||
| Calories. | 377 | Iron | 3.96 Mg | Protein. | 13.78 G | 14.62% | ||
| Cholesterol | 77 Mg | Calcium | 136.03 Mg | Carbohydrates. | 56.83 G | 60.27% | ||
| Sodium | 730 Mg | Vitamin A | 32 RE | Total Fat . | 10.30 G | 24.58% | ||
| Fiber | 2.45 G | Vitamin C | 0.30 Mg | Saturated Fat. | 3.44 G | 8.21% | ||