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Our Ideas
Try these Goines family favorites or use any of your
own ingredients for some of the best batter-dipped
treats your family ever tasted! Also great for fish,
onion rings, cheese sticks, chicken sticks, chicken
tenders & more!
~Batter-Dipped Shrimp~
1.5 to 2 lbs. medium sized shrimp
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
2 tsp. seafood seasoning (your favorite brand)
1 tsp. cayenne pepper
Heat vegetable oil to 325°F. Peel, devein and
precook shrimp and set aside. In a medium bowl, mix
all remaining ingredients well and let batter stand
for 10 minutes. Dip shrimp into batter one at a
time. Immediately place each piece into hot oil and
cook until golden brown, turning to brown on both
sides. Serve with cocktail sauce.
~Batter-Dipped Veggies~
1.5 to 2 lbs. of veggies of your choice
(portabella mushrooms or cauliflower are good
choices)
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
Heat vegetable oil to 325°F. Prepare veggies and set
aside to dry. In a medium bowl, mix all remaining
ingredients well and let batter stand for 10
minutes. Dip veggies into batter one at a time.
Immediately place each piece into hot oil and cook
until golden brown, turning to brown on both sides.
Serve with sauce or dip of your choice.
~Batter-Dipped Sausage Dippers~
2 to 3 12 oz. packages of link sausages
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
Heat vegetable oil to 325°F. Prepare sausage, drain
grease, allow to cool 10 minutes and set aside. In a
medium bowl, mix all remaining ingredients well and
let batter stand for 10 minutes. Dip links into
batter one at a time. Immediately place each piece
into hot oil and cook until golden brown, turning to
brown on both sides. Serve with pancake syrup.
Customer Ideas
~Ramp Muffins~
1 to 1.5 cups ramps, chopped
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
1 tbsp. sugar
Preheat oven 325°F. Line muffin pan with foil or
paper cupcake liners. Mix batter as directed. Add
sugar to batter. Add chopped ramps to batter. Stir
well and pour mixture equally in cupcake liners.
Bake until golden brown. Serve with butter and/or
brown beans.
Submitted by Mike and Mary Jo from Terra Alta, WV
~Corn Fritters~
15 oz. whole kernel corn, drained
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
Heat vegetable oil to 325°F. In a medium bowl,
prepare batter as directed and let batter stand for
10 minutes. Add corn to batter and stir well. Spoon
batter into hot oil using a tablespoon (like
hushpuppies). Cook tablespoon size portions of
batter in oil until golden brown, turning to brown
on both sides. Makes a great side for beans or fish!
Submitted by Ka’Lee Cartwright, Reedsville, WV
~Chicken Breast Strips~
1.5 to 2 lbs. chicken breast, precooked (with
desired seasoning)
One 13.5 oz. box of Ms. Mary’s® Corndog Mix
12 oz. evaporated milk
Heat vegetable oil to 325°F. Prepare chicken breast
with desired seasoning and let cool. In a medium
bowl, mix all remaining ingredients well and let
batter stand for 10 minutes. Cut chicken breast into
desired size pieces. Spear pieces with round
toothpicks. Dip chicken into batter one at a time.
Immediately place each piece into hot oil and cook
until golden brown, turning to brown on both sides.
Serve with your choice of dip or sauce.
Submitted by Ed and Tammy from Oakland, MD
Testimonials
“My wife and I had our family over on New Year’s
Eve. We decided to try your Ms. Mary’s® Corndog Kit.
Everyone loved it. The grandchildren said those were
the best corndogs they had ever eaten. The adults
loved them too! We also tried the shrimp and
cauliflower recipes and they were delicious as well!
Thanks a bunch. Your mix was a big hit!”
Submitted by the Stopka Family from Little
Washington, PA, the Rasel Family from Oakland, MD
and the Hemmlic Family from Elkins, WV.
If you have an interesting recipe or comments about
our products that you would like to share with us,
please email us at
franksbatterup@yahoo.com.
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