Owner`s manual

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Combine cornmeal, flour,

sugar, baking powder, salt, and pepper; stir well with a whisk. In another bowl combine

eggs, marinade, and half-and-half. Stir well. Combine cornmeal mixture and egg mix-

ture. Mix until dry ingredients are moistened. Pat hot dogs dry with paper towels.

Secure hot dogs onto wooden skewers. Dip into batter, coating all sides well. Fry a few

hot dogs at a time for 3 minutes or until golden. Remove from hot oil and drain on paper

towels. Serve warm with Creole mustard.

Fried Cornish Hens

Prep time: 15 minutes

Cook time: 16-20 minutes

Yield: 4 servings

Ingredients:

Cajun Injector® Cottonseed Oil

2 Whole Cornish Hens

6 oz. Cajun Injector® Creole Butter Recipe Marinade

Cajun Injector® Quick Shake® Cajun Shake® seasoning

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Prepare Cornish

hens while oil is heating. Remove giblets and rinse Cornish hens with warm water.

Drain cavity completely. While oil is heating, inject Cornish hens using 1/2 ounce of

marinade in each breast, 1/4 ounce into each leg and thigh.* Rub Cajun Injector

Quick Shake Cajun Shake seasoning on the outside and inside of Cornish hens.

Place Cornish hens in basket and lower slowly into oil. Fry for 10 minutes per

pound of meat. Remove basket and place in a pan to drain excess oil.