Corn Dogs

1 cup (225 ml) flour
1/2 cup (125 ml) yellow cornmeal
1 tbsp (15 ml) sugar
1/4 tsp (1 ml) salt
1-1/2 tsp (7 ml) baking powder
2/3 cup (150 ml) milk
1 large egg
1 tbsp (15 ml) melted margarine
8 hot dogs
8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)

Instructions:In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
In a bowl, combine milk, egg and margarine.
Stir milk mixture into flour mixture until well blended.
Batter should be thick enough to coat hot dogs.
If batter is too thick, add milk; too thin, add flour.
Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
Insert a stick in the end of a hot dog; dip into batter to coat evenly.
Fry until golden brown and drain on paper towels.
Keep warm in a low oven until all the hot dogs are cooked.

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Coney Island Hot Dogs

Serves/Makes:8 hotdogs

Ingredients
1 lb (.5 kg) ground beef
1 medium onion, diced
2 tsp (10 ml) prepared mustard
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) celery seed
1/4 tsp (1 ml) Tabasco sauce
ketchup as desired
1 package hot dogs

Preparation
Brown beef with onion, over medium heat.
Breaking up with a fork to crumble.
Drain fat, add remaing ingredients except ketchup.
Mix well then add enough ketchup to keep the mixture loose as it cooks.
Simmer, partially covered, add ketchup as needed.

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