FILLING
8 Hot dogs; cut 1/4″ circles 1/2 ts Salt;
1/2 c Onion; corasely chopped 1/4 ts Pepper
1 tb Margarine; 1/2 ts Chili powder; ( for chili
8 oz (1 cn) tomato sauce; -flavor use up 1 ts) OK!
1 cn #2 red kidney beans; drained 1/2 ts Accent
CORN BREAD TOPPING
1 1/2 c All-purpose flour 1 1/2 c Milk;
1 ts Salt; 1 c Melted butter;
4 ts Baking powder; 3 Eggs; beaten until lemon
1 ts Granulated sugar; -yellow
1 c Yellow corn meal;
Place the hot dog pieces, onion and margarine in a large skillet;
saute over low heat until the onion is transparent and hot dogs begin
to brown slightly. Add the tomato sauce, kidney beans, salt, pepper,
chili powder and Accent. Mix all well and pour into a 2-quart
buttered casserole. Stir the flour, salt, baking powder, sugar and
corn meal together twice. Place in a suitable mixing bowl. Mix the
milk, melted butter and the beaten eggs together, then pour into the
dry ingredients. Beat with a wire whisk until smooth and free of
lumps. Spoon over the hot dog mixture. bake in 375 degrees oven for
25 minutes. Serves 6.
Yields
6 grandsons