Sunday, March 12, 2006

Southern Frank Dinner

1 medium onion, chopped
1 medium bell pepper (any color), chopped
2 T butter or oil
dash salt
1/4 t pepper
2 14.5-oz. cans diced tomatoes
1 lb. hot dogs (you could try this with soy dogs), sliced
Crusty Cornbread Topping (below)

Preheat oven to 425˚. Sauté onion and bell pepper in oil until golden; turn off heat and add salt, pepper, tomatoes, and hot dogs. Pour into a greased 13 x 9” baking dish. Spoon Crusty Cornbread Topping on top in evenly-spaced dollops. Bake 30 minutes. Serves 4-6

Crusty Cornbread Topping

1/2 c all-purpose flour
1 t salt
1/2 t baking powder
1/2 t baking soda
3/4 c yellow cornmeal
2 T shortening
1 egg
2/3 c milk

Sift flour, salt, baking powder and soda. Stir in cornmeal. Cut in shortening. Add egg and milk.

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