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2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 lbs hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5oz) packages dry corn muffin mix
2 cups shredded sharp cheddar cheese
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1. In a medium skillet, saute celery and onions in butter for 5 minutes.
2. Place saute mixture in a large bowl and set aside.
3. Slice hot dogs lengthwise into fourths, then into thirds.
4. In same skillet, saute hot dogs for 5 minutes or until lightly browned.
5. Add hot dogs to celery/onion mixture.
6. Preheat oven to 400 degrees.
7. In a large bowl, combine eggs, milk, sage and pepper.
8. Add hot dog mixture.
9. Stir in corn bread mix and 1 1/2 cups of cheese.
10. Mix all together.
11. Spread into a lightly greased, shallow, 3-qt baking dish.
12. Top with remaining 1/2 cup cheese.
13. Bake uncovered in preheated oven for 30 minutes, or until golden brown.
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