Dinner with King Cotton mini corndogs chicken franks
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CHICKEN FRANK INGREDIENTS: MECHANICALLY SEPARATED CHICKEN, WATER, DEXTROSE, SALT, CORN SYRUP, FLAVORINGS, SODIUM PHOSPHATE, PAPRIKA AND PAPRIKA OLEORESIN, SODIUM ERYTHORBATE, SODIUM NITRITE. BATTER INGREDIENTS: WATER, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, DEGERMED YELLOW CORN MEAL, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE) SOY FLOUR, SOYBEAN OIL, DRIED HONEY, ONION POWDER, SOY LECITHIN, NONFAT MILK, EGG. COOKED IN VEGETABLE OIL (CONTAINS ONE OR MORE OF: CORN OIL, COTTONSEED OIL, SOYBEAN OIL.) PREDUST INGREDIENTS: ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT FLOUR, WHEY POWDER, SALT.
King Cotton, frozen appetizers & hors d'oeuvres, serving 76 g, package 20.1 oz/1.26 lbs/569 g. Ingredients as printed on the label.
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