Subj:  corn dogs
From:  JeniLou

Here is the recipe that I use from the Better Homes and Gardens Cookbook.

Corn Dogs

Makes 4-5 servings

1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
cooking oil

In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard.  Cut in
shortening until mixture resembles fine crumbs.  Mix egg and milk.  Add to dry
ingredients; mix well.  Insert wood skewers into ends of hotdogs.  Pour oil into skillet to
depth of 1 inch.  Heat oil to 375 degrees (I use my electric wok for this).  Coat hotdogs
with batter.  If batter is too thick, add 1-2 Tab. milk.  Arrange coated hotdogs 3 at a time
in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off. 
Cook 3 minutes, turning again halfway through cooking time.  Serve hot with mustard
if desired.