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French Toast

hot dog buns
3 eggs
1/8 cup sugar
1 small can evaporated milk (about 4 ounces)
1/2 can water (2 ounces)
cinnamon
vanilla
Butter flavored Crisco vegetable shortening

We prefer to use hotdog buns that are a couple of days old. Beat
eggs well. Add sugar, evaporated milk, water, and cinnamon and
vanilla to taste.

Split buns, place in large cakepan. Pour mixture over buns. Turn
buns. Allow buns to set several minutes to soak up as much of the
milk mixture as possible. Carefully (they will fall apart easily!)
place in heated frying pan with small amount of butter flavored
Crisco (it's the only thing I use this ingredient for, but nothing
else tastes as good or works as well!). Fry until golden on each
side.

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