Aunt Nancys Pronto Pups Recipes

PRONTO PUPS AKA CORN DOGS

Steps:

• Combine cornmeal, flour, baking powder, salt, egg and sugar.
• Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
• Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
• Heat 2" deep oil to 370 degrees F.
• Dip skewered hot dogs into batter mix and coat evenly.
• Fry until golden brown about 2 1/2 minutes.
• Let cool and drain on a paper towel.
• With left over batter drop like dumplings into the oil until golden brown and drain.
• Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

AUNT NANCY'S PRONTO PUPS

Steps:

• Heat deep fat to 375 degrees. Blend egg and milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2-3 minutes on each side. Serve on cocktail picks. To reheat, place in 400 degree oven about 5 minutes.

AUNT NANCY'S CHEESE PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cream cheese, onion, and egg yolks in a large bowl; beat with an electric mixer until blended. Spread cream cheese mixture evenly on bread and lightly sprinkle with paprika. Place on baking sheets.
• Bake in the preheated oven until cheese puffs start to slightly brown, 10 to 15 minutes.

AUNT NANCY'S POTATO SALAD

Steps:

• Cut up cooked and peeled potatoes into cubes. Sprinkle potatoes with sugar and vinegar. Add the chopped onion, celery, pickle, salt, celery seed, and mayonnaise. Fold in the hard cooked eggs. Chill and serve.