Wednesday, January 30, 2008

Childhood Favorites!

Corn dogs were one of my favorite "kid" foods. Here's an update version using chicken sausage. I have been craving these, so I dug up the recipes and I thought I would share (Everyday Food Jan/Feb 2007).

I don’t know how you ate yours, but I always ate my
corn dogs with ketchup and mustard swirled!

Baked Corn Dogs*****

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked smoked chicken sausages (13 ounces total)
Ketchup and mustard, for serving (optional)

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.


2. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Speedy "Baked" Beans*****
These are great in the summer too, and are so easy.


2 teaspoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed
1/4 cup unsulfured molasses
1/2 cup ketchup
1 teaspoon mustard powder

1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until softened, 3 to 4 minutes. Add beans and 1/2 cup water; simmer until beans have softened, 5 to 7 minutes. If beans are not soft after 7 minutes, add more water and continue to cook.


2. Add molasses, ketchup, mustard powder, and another 1/2 cup water. Simmer until sauce has thickened, 8 to 10 minutes; season with salt and pepper. Serve immediately, or cover and refrigerate up to 1 day; reheat over low.

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