Nostalgia Products SOS600KIT Instrucciones Y Recetas página 12

CARNIVAL CORN DOGS ON A STICK
• 5 Hot Dogs,
cut in half
• ¼ Cup All-
Purpose Flour
• 2½ Tbsp. Yellow
Cornmeal
• 1 Tbsp. White,
Granulated Sugar
• ¼ Tsp. Baking Powder
• ¼ Tsp. Salt
• 1 Egg, beaten
• ¼ Cup and 1 Tbsp.
Buttermilk
• / Tsp. Baking Soda
1
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• Bamboo Sticks
ZESTY FISH ON A STICK
• 1 Pound Fresh
Cod or Halibut
• Salt and Pepper,
to taste
• 1 Cup Ranch
Dressing, plus
extra for dipping
• 1 Cup Flour
• 3 Eggs, beaten
• 1 Cup Bread Crumbs
• Bamboo Sticks
Preheat the SNACKS ON A STICK maker as directed.
In a large bowl, stir together the flour,
cornmeal, sugar, baking powder and salt.
Make a well in the center, and pour in the
egg, buttermilk, and baking soda.
Mix until everything is smooth and well blended.
Insert bamboo sticks into the ends of dry hot dogs.
Dip the hot dogs in the batter one at a time.
Place in preheated wells of Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes.
Open Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
Preheat the SNACKS ON A STICK maker as directed.
Cut fish into 2-inch sticks; season with salt and pepper.
Place Ranch, flour, egg and bread crumbs in separate bowls.
Lightly coat each fish stick with dressing and dredge in flour.
Dip in egg and then dredge in breadcrumbs
until completely covered.
Thread onto sticks. Place the fish sticks into
the wells of the Lower Cooking Surface.
Close the Lid and cook for 4-7 minutes or until fully
cooked. Open Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
Serve with ranch dressing.
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