State Fair Corny Dogs

Original recipe makes 20 Corny Dogs.I love them with Mustard!!! WOW!!! Mustard!!!

 1 quart oil for deep frying

 1 cup all-purpose flour

 2/3 cup yellow cornmeal

 1/4 cup white sugar

 1 1/2 teaspoons baking powder

 1 teaspoon salt

 1/4 CUP bacon drippings

 1 egg, beaten

 1 1/4 cups buttermilk

 1/2 teaspoon baking soda

 2 pounds hot dogs ( Buy the best hot dog brand).

 Wooden Sticks

Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings and then add the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.

Dry hot dogs with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels and eat them with a lot of mustard.

Caribbean Fried Rice

3 tablespoons sliced scallions

1 tablespoons minced ginger

2 1/2 cups cooked long grain rice

1/4 cup banana slice in cubes

1/4 cup apple slice in cubes

1/4 cup golden raisins soak in water about 30 mins

1/4 cup almonds

Salt and Pepper to taste

Cilantro for garnish

Cook day old Rice or cold rice. Heat a large non-stick pan with your favorite oil over high heat. Add the ginger and scallion to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt and pepper. Garnish with cilantro and serve hot