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Mini Corn Dogs

   1 2/3 cups all-purpose flour
   1/3 cup cornmeal
   3 teaspoons baking powder
   1 teaspoon salt
   3 tablespoons cold butter or margarine
   1 tablespoon shortening
   1 egg
   3/4 cup milk
   24 miniature hot dogs

  Honey Mustard Sauce

   1/3 cup honey
   1/3 cup prepared mustard
   1 tablespoon molasses

      In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into crumb mixture until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2-1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bate at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.

- contributed by Danielle B., Aliquippa, PA

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