Frank Vegetable Bake Recipe
Ingredients
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 1/3 Cup (16 tbs) | |
| Cooking oil | 4 Tablespoon | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| 1 11 1/2-ounce can condensed bean with bacon soup | ||
| Milk | 3/4 Cup (16 tbs) | |
| Prepared mustard | 2 Teaspoon | |
| Frankfurters | 1 pound, sliced | |
Directions
Stir together cornmeal, flour, sugar, baking powder, and salt.
Combine egg, the 1/3 cup milk, and 2 tablespoons of the cooking oil.
Add to dry ingredients; beat smooth.
In saucepan heat remaining 2 tablespoons oil; add vegetables.
Cook, covered, 10 minutes.
Blend in soup, the 3/4 cup milk, and mustard; stir in franks.
Bring to boiling.
Turn into a 2-quart casserole.
Spoon batter atop hot mixture.
Bake, uncovered, at 425° for 20 to 25 minutes.
Combine egg, the 1/3 cup milk, and 2 tablespoons of the cooking oil.
Add to dry ingredients; beat smooth.
In saucepan heat remaining 2 tablespoons oil; add vegetables.
Cook, covered, 10 minutes.
Blend in soup, the 3/4 cup milk, and mustard; stir in franks.
Bring to boiling.
Turn into a 2-quart casserole.
Spoon batter atop hot mixture.
Bake, uncovered, at 425° for 20 to 25 minutes.
Chef
