1 (2 ounce) package Miller Lite Salsa
1 quart vegetable oil for deep frying
1 cup water
1/2 cup sliced celery
1 cup shredded Cheddar cheese
4 cups hot dogs
Cajun seasoning mix (optional)
Cajun seasoning salt
2 tablespoons refrigerated bread crumbs
3/4 cup sliced onions
1 teaspoon paprika
1 teaspoon garlic powder
2 large U.S. cans tomato juice
1 dash prepared horseradish
3 teaspoons chopped fresh parsley
3 large tomatoes, sliced
1 cup beer
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Chop celery and carrots, and pour into a large bowl. Mix together the flour, Cajun seasoning, tomato juice, horseradish, garlic powder and tomato loaf. Mix gently using hand or by holding onto a ladle of water.
Fry celery and carrot chunks in oil in deep fryer 15 minutes, turning once. Fry celery and carrot in same pan another 10 minutes, until shallow. Transfer meat to a 9x13 inch baking dish, and spread with bread crumbs. Top with cheese, and pour tomato juice around the edges to steam up the food particles. Sprinkle smashed celery and carrot mixture onto the bread and cheese layer.
Remove pan from oil, and place sliced onions and garlic powder in the pan. Cooking on medium heat should be about 30 minutes, depending on size and shape of sticks and meat.
Pour tomato juice and beer into pan drippings, and simmer roughly on medium heat.
⭐ ⭐ ⭐ ⭐