Recipes

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– SABRETT RED ONION SAUCE
While most of the Sabrett toppings are standard hot dog fare – ketchup, mustard, sauerkraut,
the Red Onion sauce is the real secret!
1-1/2 teaspoons light olive oil
1 medium onion, sliced thin and chopped
1 cup of water
1 teaspoon cornstarch
1 tablespoon corn syrup
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup white vinegar
1. Heat the oil in a large saucepan over medium/low heat.
2. Saute sliced onion in the oil for 5 minutes, until onions are soft but not brown.
3. Dissolve cornstarch in water, then add it to the onions, followed by the corn syrup,
tomato paste, salt and red pepper flakes. Stir.
4. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Add vinegar.
Continue to simmer for an additional 10 minutes or until most of the liquid has reduced
as sauce is thick.
Makes about 1-1/2 cups

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– CONEY ISLAND CHILI DOG SAUCE
1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Brown ground beef in a skillet, adding onions half way through. Add minced garlic when
meat is nearly done. Add remaining ingredients; stir well to combine.
Simmer over low heat 15 minutes.
Serve over hot dogs, Coney Island style with chopped onion and grated cheese.

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– CHICAGO STYLE HOT DOG
A Chicago-style hot dog (sometimes referred to as a “Chicago Dog”) – – is a steamed
or boiled all-beef, natural-casing hot dog on a poppy seed bun which is thought to
have originated Chicago, Illinois and its surrounding suburbs. The hot dog is topped
with mustard, onion, sweet pickle relish (usually neon green), a dill pickle spear,
tomato slices or wedges, sport peppers, and a dash of celery salt. You can get the
neon green relish and sport peppers from the Vienna Beef company. It is taboo to put
ketchup on a Chicago hot dog; there are actually some small hot dog shops and stands
that will refuse to provide service if the customer makes the request.

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– KANSAS CITY HOT DOG
All beef dog topped with melted swiss cheese and sauerkraut.
Serve on a sesame seed bun.

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– SLAW DOG (Southeast United States)
A foot long beef hot dog topped with mustard, ketchup and mayonnaise.
On top of that goes spicy, bean-less chili, chopped raw onions, and cole slaw.

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– TIJUANA DOG (Sometimes referred to as a Mexican hot dog)
Beef hot dog wrapped in bacon, and griddled until crisp on the outside. Top with
mustard, ketchup and mayo, diced raw onions and diced raw tomatoes. On top of
that add fresh green salsa (see recipe below), topped by a few squirts of good
bottled hot sauce.

Tomatillo Salsa
Makes about 1 1/4 cups.
3 medium-sized tomatillos, husked and chopped into 1/4 ‘ pieces
6 tablespoons roasted, peeled and chopped poblano chiles, or green bell pepper
2 fresh jalapeno peppers, veins and seeds removed, finely chopped
3 tablespoons chopped cilantro (about 10 sprigs)
1 clove garlic, minced
1/4 cup finely chopped white onion
1/2 teaspoon freshly squeezed lime juice
1 tablespoon olive oil
Mix all the ingredients thoroughly. Season to taste with salt. Place in a colander
and squeeze lightly to drain off excess liquid.

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– SEATTLE DOG
All beef hot dog topped with mustard, onions, tomatoes and Tillamook cheddar cheese.

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-TACO DOG
Place hot dog in taco shell, microwave for 45 seconds, top with sour cream, lettuce,
tomato, and taco sauce.

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– HOT DOG BITES
1 lb. hot dogs or cocktail weiners
2/3 c. apple jelly
1/3 c. prepared mustard
Heat jelly and mustard until well blended, stirring occasionally. Cut one pound of
hot dogs in bite size pieces or use one pound of cocktail weiners and simmer in
jelly-mustard mixture. Keep warm and serve with toothpicks.

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– HOT DOG HORS D’OEUVRES
10 hot dogs per batch, cut diagonally

SAUCE FOR 1 BATCH:
3/4 c. brown sugar
3/4 c. ketchup
1 tsp. minced onion
1 tsp. dry mustard
1/4 c. whiskey, add after melting top ingredients.
Cook in crock pot for 2 hours before serving.

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– HOT DOG APPETIZERS
1 pkg. hot dogs
1/2 c. brown sugar
1 (12 oz.) can beer
1 c. barbecue sauce
Slice hot dogs 3/4 inch slices. Simmer all ingredients for 3 hours. Serve hot in
chafing dish.

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– HOT DOG SURPRISES
6 franks, cubed
1/2 c. cheese, cubed
2 boiled eggs, cubed
3 tbsp. chopped pickles
3 tbsp. catsup
1 tsp. mustard
2 tbsp. salad oil
1/4 tsp. salt
1 pkg. hot dog buns
Mix all above ingredients. Fill hot dog buns and wrap in foil. Bake 20 minutes
at 250 degrees.

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– HOT DOG JELLY HORS D’OEUVRE
2 lbs. hot dogs
2 lbs. bacon

SYRUP:
1 c. red jelly
1 c. maple flavored syrup
2 c. brown sugar
Cut each wiener in 4 pieces. Cut each strip of bacon in thirds and wrap around
wiener pieces, holding each with a toothpick. Mix syrup ingredients and heat.
Pour over weiners place in a shallow pan or baking dish. Bake at 225 to 250
degrees for 2 hours. May be served from crock pot to keep warm.

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– HOT DOG ROLL-UPS
1 pack mini smokey links
1 sm. tube crescent rolls
Cut dough to wrap around links. Bake at 400 degrees until brown. Serve with
ketchup and mustard.

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– MINIATURE HOT DOG TREATS
2 frankfurters
1 (8 oz.) pkg. butterflake roll dough
Preheat oven to 380 degrees. Cut each frankfurter into 6 equal pieces. Separate
dough into 12 equal pieces. Roll dough around frankfurter. Bake or broil 11 to
15 minutes or until golden brown. Makes 12.

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– HOT DOG APPETIZER
3 lbs. hot dogs, cut in 4 pieces
1/2 bottle (sm.) catsup
1/2 c. whiskey
1/2 c. brown sugar, packed
Combine all ingredients and heat in 350 degree oven for 1/2 hour.

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– HOT DOG BBQ HORS D’OEUVRES
1 pkg. hot dogs (cut in 3’s)
3/4 c. barbecue sauce
2-3 tbsp. mustard
5-10 dashes Tabasco sauce
Make an X on both sides of hot dogs. Fry hot dogs in non-stick pan until ends of
hot dogs open. Pour sauce in and simmer. Serve with toothpicks.

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– HOT DOG TOASTIES
6 frankfurters
6 slices bread
Toothpicks
Melted butter
French mustard
Pour boiling water over franks. Let stand 8 minutes. Spread bread with butter and
mustard. Place franks cornerwise on bread, fasten opposite corners together with
toothpicks, brush with melted butter, broil until toast is golden brown. Serve with
French fried onion rings.

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– HOT DOG BOURBON HORS D’OEUVRE
1 lb. hot dogs cut into bite size pieces
3/4 c. or more bourbon
1/2 c. catsup
1/2 c. brown sugar
1 tbsp. grated onion
1/2 tsp. oregano
1/2 tsp. rosemary
Simmer all ingredients together for 1 hour. Serve hot in a chafing dish. Add more
bourbon if it gets dry.

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– SWEET AND SOUR HOT DOG BITES
1 c. packed brown sugar
3 tbsp. flour
2 tsp. dry mustard
1 c. unsweetened pineapple juice
1 sm. can pineapple chunks
1/2 c. vinegar
2 tsp. soy sauce
1 pkg. hot dogs
Cut hot dogs diagonally. Fry in butter. In saucepan, combine above ingredients.
Cook and stir until thick and bubbly. Serve hot with hot dogs added.

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– HOT DOG APPETIZERS
2 lbs. hot dogs
14 oz. catsup
10 oz. grape jelly
1/3 c. brown sugar
Cut hot dogs into 6 pieces each. Simmer catsup, jelly and sugar until jelly melts.
Put hot dog pieces into sauce and simmer 15 minutes. Serve in a fondue dish with
toothpicks.

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– HOT DOG BAKED BEAN CASSEROLE
3 diced up hot dogs
3 tbsp. brown sugar
2 tbsp. mustard
1 can baked beans
5 tbsp. ketchup
Mix and heat to serve.

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– HOT DOG BEAN APPLE SAUCE CASSEROLE
1 c. applesauce
1/4 c. packed brown sugar
1/4 c. ketchup
1/2 tsp. hot mustard
1 (21 oz.) can baked beans
4 hot dogs, sliced 1/4 inch thick
Stir together in 2-quart baking dish. Bake at 350 degrees for 1 hour and 15 minutes.

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– QUICK POTATO – HOT DOG – BEAN CASSEROLE
3-4 med. potatoes
1 can cream of mushroom soup
1 can green beans (or frozen)
1 pkg. hot dogs, chunked
4 strips bacon
Chopped onion
1/2 c. milk
Peel potatoes, cut into chunks and precook. In a large skillet, brown bacon and onion;
drain. Add precooked potatoes, beans, hot dogs and soup to the bacon and onions. Add
a half cup of milk and salt and pepper to taste. Simmer for 30 minutes.

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– BAKED BEAN PROVOLONE AND HOT DOG CASSEROLE
1 pkg. of 10 hot dogs
1 med. onion
2 tbsp. margarine
2 tsp. dry mustard
1 1/2 tsp. allspice
1/2 tsp. pepper
2 1/2 c. baked beans
1/2 c. catsup
1/4 c. firmly packed brown sugar
Provolone cheese
Preheat oven to 350 degrees. In skillet cook sliced hot dogs with chopped onion,
margarine, dry mustard, allspice, and pepper. Mix well. Set aside. Pour baked
beans into casserole dish, add catsup and brown sugar. Mix well. Layer hot dogs
evenly over baked beans. Top with Provolone cheese. Bake for 30 minutes.

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– HOT DOG WRAP-UPS WITH BREAD SLICES
Butter or margarine, softened
Bread slices
American cheese or your choice
Hot dogs
1. Spread softened butter or margarine on one side of each slice of bread.
Put buttered side down on a baking sheet.
2. Put slice of cheese on each bread slice. Put a hot dog diagonally across
each slice of cheese.
3. Turn oven to 375 degrees. As it gets hot fold the 2 opposite corners of
the bread over the hot dog. Push 2 wooden picks through the bread and into
the hot dog to keep it folded.
4. Place in oven until toasted golden brown.
This will take about 10 minutes.
Enjoy!

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– HOT DOG MUSH
1 lb. hot dogs
2 tbsp. finely chopped onion
1 tbsp. prepared mustard
2 tsp. Worcestershire
1 c. Colby cheese
1/4 c. sweet relish
1/2 can tomato soup
10 to 12 hot dog buns
Aluminum foil
Cut hot dogs into small cubes and shred cheese. Put into a bowl with remaining
ingredients except hot dog buns and mix thoroughly. Place some mush into a bun and
wrap in tin foil. Freeze until needed.
Frozen, bake at 400 degrees for 30 minutes.
Thawed, bake at 350 degrees for 15 minutes.

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– HOT DOG CREAMY CASSEROLE
6 hot dogs, cooked
9 oz. frozen peas, cooked noodles or macaroni, cooked and drained

CREAM SAUCE:
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
Dash Worcestershire sauce
Cheese Whiz or sharp grated cheese

TOPPING:
1 1/2 c. bread crumbs
1/2 stick butter
Cut hot dogs into bite size pieces. In a saucepan, melt butter. Add flour to
make a roux. Slowly add milk stirring constantly. Add salt, pepper and Worcestershire
sauce. Heat until thick. Add cheese to taste. Blend hot dogs, peas, noodles with
cream sauce. Pour in buttered baking dish. Top with buttered bread crumbs. Bake at
325 degrees for 30 minutes.

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– MEXICAN HOT DOG CASSEROLE
1 can refried beans
1 pkg. hot dogs, split lengthwise
1 c. chopped onions
1 c. shredded Cheddar cheese
Spread beans in a buttered casserole dish. Place hot dogs in layer on top of beans.
Sprinkle onions over all. Top with cheese. Bake at 350 degrees for 25 minutes.

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– HOT DIGGITY DOG CASSEROLE
1/2 c. noodles
2 hot dogs, cut diagonally
1 tsp. mayonnaise
1 green onion
1 tsp. mustard
Cook hot dogs with the noodles according to package directions. Drain, add onion,
mustard and mayonnaise. Mix well.

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– CHEESY HOT DOG CASSEROLE
1/2 lb. wieners, sliced
1 (11 oz.) can condensed Cheddar cheese soup
1 (7 oz.) can whole kernel corn, drained
2 tbsp. finely chopped onion

TOPPING:
1 c. water
2 tbsp. marg. or butter
1 1/2 c. mashed potato flakes
1/2 c. milk
1 egg slightly beaten
2 oz. (1/2 c.) shredded Cheddar cheese
Paprika
Heat oven to 350 degrees. In large bowl, combine weiners, soup, corn and onion;
mix well. Spoon into ungreased 1 1/2 quart casserole; set aside. In medium saucepan,
bring water and margarine to a boil.
Remove from heat. Stir in potato flakes and mix.
Add eggs; blend well. Spoon and spread over wiener mixture.
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated. Sprinkle with
cheese and paprika. Bake an additional 3 minutes of until cheese is melted.
6 (1 1/4 cup) servings.

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– HOT DOG CREAM CORN CASSEROLE
8 to 10 med. potatoes
2 cans cream style corn
1 pkg. hot dogs
Peel and slice potatoes. Cut hot dogs into slices. Butter casserole dish well.
Add salt and pepper and a little onion. Add about 1/4 cup milk. Bake at 350 degrees
for 1 hour and 15 minutes. Bake covered for first hour.

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– HOT DOG CHILI CASSEROLE
1 pkg. 10 hot dogs
1 pkg. 10 corn tortillas, cut into strips
1 sm. onion, chopped
1 med. pkg. grated cheddar cheese
2 (15 oz.) cans chili beans
Combine ingredients and bake at 350 degrees for one hour.

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– SAUERKRAUT HOT DOG CASSEROLE
1 lb. hot dogs, cut in 1 inch pieces
1 can cream of mushroom soup
1/2 c. mayonnaise
1 tsp. caraway seeds
2 c. drained sauerkraut
4 c. diced cooked potatoes
1/2 c. buttered crumbs
Paprika
Mix together. Place in buttered casserole. Sprinkle with buttered crumbs and
paprika. Bake at 350 degrees for 45 minutes. Serves 6.

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– HOT DOG BROCCOLI CASSEROLE
1/2 lb. hot dogs, cut in 1 inch rounds
1 (16 oz.) bag of frozen broccoli, carrots & cauliflower
1 can of cheddar cheese soup
1/2 c. instant rice, cooked
Combine broccoli, carrots, cauliflower. Microwave 5 minutes.
Combine cheese soup and hot dogs. Microwave until heated through.
Combine with vegetables and hot rice.

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– GLAZED HOT DOG CASSEROLE
2 cans baked beans
10 hot dogs
6 tbsp. brown sugar
1 tbsp. mustard
2 tsp. Worcestershire sauce
Preheat oven to 450 degrees. Pour beans in shallow baking dish. Slash hot dogs
and arrange on top of beans. Make a paste of sugar, mustard, and Worcestershire
sauce. Spread over hot dogs. Bake at 450 degrees for 20 minutes or until beans
are hot.

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– F.’S HOT DOG CASSEROLE
8 hot dogs
4 med. size carrots
1 c. chopped celery
1 med. onion, chopped
1 can English peas
1 jar Cheez Whiz
Boil hot dogs; cut into bite size pieces. Slice carrots across like coins. Cook
carrots, celery and onions in juice drained off the peas. Mix all ingredients
together. Grease casserole dish. Put all ingredients in dish and cover with Cheez
Whiz. Bake at 300 – 325 degrees for 30 minutes or until real bubbly.

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– HOT DOG BLISS CASSEROLE
1 lb. hot dogs, sliced
3 lb. red bliss potatoes, scrubbed &
sliced thin
SAUCE:
1/2 stick margarine
3/8 c. flour
1 1/2 tsp. dry mustard
1/2 tsp. celery seed
Salt & pepper to taste
Melt margarine, stir in the rest of ingredients. Add 3 cups of hot water and cook
to a boil. Sauce will thicken. Remove from stove. In a 3 quart casserole (greased)
add alternate layers of potatoes and hot dogs. Pour sauce on top. Bake covered in
a 350 degree oven approximately 1 hour. Test to see if potatoes are cooked. Then
must be sliced very thin. May also be cooked in microwave approximately 40 minutes.
Turn every 10 minutes.

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– HOT DOG DELUXE CASSEROLE
1 lb. hot dogs
4 lg. potatoes
1 sm. onion, chopped
1 can cream of celery soup, mixed
with 1/2 can of milk
1 tsp. dry mustard
1 tsp. salt
Slice peeled potatoes real thin, cut hot dogs in 1/2 inch pieces. Mix all ingredients
in large bowl then pour into a greased large 3 quart casserole. Cover. Bake 1 1/2
hours at 350 degrees.

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– HOT DOG CASSEROLE ITALIANA
1/2 c. chopped onions
1/2 c. chopped green peppers
1/2 c. chopped celery
1 sm. can Hunts tomato sauce
1/4 tsp. garlic powder
1/4 tsp. oregano (I use 1/8)
2 tbsp. parsley flakes
1/2 pkg. Sweet & low or 1/2 tsp. sugar
1 sm. jar sliced mushrooms or 3-4 sm. fresh mushrooms
Add salt, pepper & celery salt to taste
In Pam sprayed pan saute onions, celery and peppers. Add mushrooms and cook until
tender. Add tomato sauce and seasonings. Simmer 2-3 minutes. Then add: 1/2 c. grated
Parmesan cheese 1 (4 oz.) pkg. grated mozzarella cheese Add cut franks to mixture
and simmer 2-3 more minutes. Remove from stove – put in Pam sprayed casserole dish.
Add grated cheese and mix through dish with fork. Sprinkle mozzarella cheese over
top and put in oven under broiler until cheese is browned and crispy.

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– HOT DOG CHEF BOY CASSEROLE
4 hot dogs
1 1/2 lb. sm. potatoes
2 tbsp. butter or margarine
1 c. sliced onions
1/3 c. chopped green pepper
2 tsp. prepared mustard
1 (15 oz.) can Chef Boy-Ar D (or
other brand) spaghetti sauce with
meat
1/2 tsp. salt
4 tbsp. grated Parmesan cheese
Preheat oven to 400 degrees. Cut hot dogs into 1 inch slices. Peel potatoes, cut
in 1/4 inch slices. Parboil 5 minutes and drain. Melt 1 tablespoons butter. Cook
onion, green pepper until tender. Add hot dogs, brown lightly. stir in mustard,
spaghetti sauce, and salt. Mix well. Line bottom of medium baking dish with potatoes.
Add hot dog mixture. Put remaining potato slices around edge. Melt remaining butter,
brush potato slices. Sprinkle cheese over potatoes. Bake 25-30 minutes.

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– HOT DOG VEGETABLE CASSEROLE
5 hot dogs
8 to 10 med. potatoes, boiled and
peeled
1 can corn, drained
1 can peas, drained
1 can green beans, drained
2 cans cream of mushroom soup
Cut dogs up in slices. Dice up potatoes. Put all ingredients in large saucepan,
except soups. You may use frozen veggies instead of canned. Put in approximately the
same amount. Put soups in separate bowl. Add 1/2 to 1 soup can of milk to give it a
spreading consistency. Pour in saucepan and mix thoroughly. Bake in oven 1 hour (for
canned veggies) to 1 1/2 hours (for frozen veggies) on 350 degrees.

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– HOT DOG AND CHILI CASSEROLE
1 lb. box manicotti noodles
1 pkg. hot dogs (8)
1 (8 oz.) block Monterey Jack cheese
2 c. chili with beans
Cook noodles according to package directions. Drain. Make a slit in the center of
the hot dogs and stuff with chunks of cheese. Insert hot dogs inside the noodles.
Place in a 13″x9″ greased pan. Pour chili over the noodles and top with remaining cheese.
Cook at 350 degrees for 30 minutes. Serves 6.

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– STATE FAIR HOT DOG (MICROWAVE)
1 jumbo hot dog
1 hot dog bun, split
Mustard
2 tbsp. sauerkraut, drained
Relish, chili, grated cheese or chopped onion
Slash both sides of hot dog in several places with a knife. Place on microproof
plate and cook on High 1 minute or until hot. Place hot dog in bun. Add mustard,
sauerkraut and selected garnish. Cook on High 15 seconds. Yield: 1.

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– HOT DOG IN A CROCK
1/2 bottle BBQ sauce
1/2 bottle chili sauce
1/2 or 2 whole can beer
Cut 1 pound herruds or 1 pound Polish sausage into bite size pieces (broil 5 to
10 minutes). Put into crock pot. Cook for 4 hours. Serve with toothpicks.

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– CONEY ISLAND HOT DOG SAUCE
3 med. onions, chopped
2 1/2 lbs. ground meat
1 1/2 tsp. oregano
1 1/2 tsp. cumin
2 tbsp. paprika
2 tbsp. chili powder
1 1/2 tsp. celery salt
1 1/2 tsp. garlic salt
1 tbsp. salt
1/2 tsp. cinnamon
Chop onions and boil in enough water to cover. Boil until completely cooked. Add
spices. Break up ground meat into small pieces and put into onion mixture. Cook
about 1 hour, stirring occasionally.

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– SEALED HOT DOG SURPRISES
6 frankfurters
1/2 c. grated cheese
2 hard cooked eggs
3 tbsp. finely chopped pickle
3 tbsp. catsup
1 tsp. mustard
2 tbsp. salad oil
1/4 tsp. salt
Split 8 hot dog buns lengthwise and remove a part of the center from the buns.
Pack with filling and close buns. Wrap each in aluminum foil, twist ends securely and
lay on cookie sheet. Bake at 250 degrees for 20 minutes.

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– HOT DOG ENCHILADAS
2 hot dogs
2 whole wheat flour tortillas
Salsa
Canned tomatoes
Cheese
Sour cream as desired
Boil hot dogs, piercing with a fork first to let out some fat. Combine about half a
can of tomatoes, cut up, with about 4 tablespoon salsa. Heat the tomato mixture in a
frying pan. Wrap the hot dogs in flour tortillas. Place in the pan and spoon tomato over them.
Top with grated or thinly sliced cheese. Cover and heat over low heat for 5 minutes
until cheese begins to melt. Top with sour cream and heat another minute.

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– HOT DOG HASH
4 c. diced, cold, boiled potatoes
1 med. onion, chopped
3 tbsp. flour
Salt and pepper
1/4 c. milk
1/2 lb. hot dogs, thinly sliced
3 tbsp. butter or margarine
1/2 c. shredded cheddar cheese
Combine potato and onion and sprinkle with flour. Season with salt and pepper.
Add milk and hot dogs and place in shallow baking dish or pie pan. Dot with butter
and bake at 425 degrees for 30 minutes. Top with cheese and bake 5 minutes longer or
until cheese melts. Serves 4.

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– HAMBURGER HOT DOG PIZZA
Hamburger bun
Mozzarella cheese (pizza cheese)
Hot dog
Kids can do much of this themselves. Invented by Joshua, kids love these! Heat
hot dog 1 minute in microwave and slice thinly lengthwise. Lay slice of Mozzarella
cheese on 1 1/2 of open hamburger bun. Lay slices of hot dog on cheese. Put
“sandwich” bun together. Wrap in damp paper and melt in microwave for 20 to 30 seconds on
medium or until cheese melts. (But do not heat so long that bread gets rubbery).
Can also be made in toaster oven with sandwich toasted “open.”

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– HOT DOG PROVENCALE
8 hot dogs
8 slices bacon
1 c. onion, minced
1 clove garlic, minced
1 (8 oz.) can tomatoes
1/2 tsp. salt
1 dash pepper
Fry bacon, onion and garlic until bacon is crisp. Drain most of bacon fat. Stir in
tomatoes, salt and pepper. Heat to a boil, reduce heat and simmer about 10
minutes. Add hot dogs; cover and simmer about 15 minutes.

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– KRAUT AND HOT DOG ROLL-UPS
3 c. biscuit baking mix
2/3 c. milk
2 c. sauerkraut, drained
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. season salt
8 hot dogs
Combine biscuit mix and milk, stir with fork until soft dough. Knead 8 to 10 times
on floured surface. Roll out 20″x10″ rectangle. Cut into 8 (5″) squares. Combine
kraut, garlic and onion powders and salt. Mix well. Split hot dogs lengthwise, but not all
the way through. Place hot dogs on dough squares, place kraut mixture on hot dogs,
pinch dough together; seal. Bake at 400 degrees for 15 minutes.

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– HOT DOG BURRITOS
(Great after school snack or lite lunch)
8 flour tortillas
1 c. shredded Cheddar cheese
8 dill pickle wedges (optional)
Cook hot dogs in water briefly; place one on each tortilla;
divide cheese evenly and spread alongside of each dog. Roll up and microwave
on a plate 1 minute for every 2 burritos. May be sliced into pieces to eat with a fork or
may be eaten unsliced with your hands. Serve with dill pickle wedges and chips.
Delicious!

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– HOT DOG DAINTIES
2 c. flour
2 1/2 tsp. baking powder
2 tbsp. shortening
1/2 tsp. salt
2/3 c. milk
12 slices cheese
12 wieners
Mustard
Sift flour, salt and baking powder together. Cut in shortening. Add milk to form
soft dough. Roll out 1/4 inch thick and cut into 4 inch squares. Place a thin slice of
cheese over each square. Brush wieners with mustard. Lay wieners diagonally across
center of each square of dough. Roll up and fasten securely with a toothpick. Place in
greased pan and bake in hot oven, 425 degrees about 10-12 minutes.

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– HOT DOG HOT DISH
1 can tomato soup
1 can water
4 med. potatoes
1 med. onion
1 pkg. hot dogs
Cut potatoes, dice onions. Mix all ingredients together. Cook over low heat until
potatoes are soft. Mash potatoes on your plate and use soup as sauce with hot
dogs on top.

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– IMPOSSIBLE HOT DOG AND CHEESE PIE
1 lb. frankfurters, sliced
1/3 c. chopped onions, if desired
1 1/2 c. milk
3/4 c. biscuit mix
3 eggs
1 1/2 c. shredded cheese (about 6 oz.)
Grease 9 x 13 inch pan. Spread frankfurters and onions. In a bowl, mix milk,
biscuit mix, and eggs together. Beat until smooth. Pour into pan. Sprinkle with cheese.
Bake until knife inserted into center comes out clean, about 30 minutes. Cool 5
minutes. Makes 6 to 8 servings. Serve with ketchup or mustard.

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– REUBEN HOT DOG
Beef hot dog and bun
Sauerkraut
Caraway seed
Russian salad dressing
Sliced Swiss cheese
Cook hot dog and place in bun. Add sauerkraut, sprinkled with caraway seed.
Then add a little Russian dressing. Top with a slice of Swiss cheese. Put under
broiler just long enough for cheese to melt.

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– HOT DOG SOUP
1 lb. hot dogs
1 lb. cabbage
1 onion
1 lg. potato
2 carrots
4 beef bouillon cubes
Black pepper
Parsley
Chop cabbage into 2″ pieces, dice onion, peel and cube potato into 1/4″ pieces.
Cut carrots into 1/4″ discs. Add black pepper and parsley to taste. Put all ingredients
into pot and cover with water. Add bouillon. Cook until cabbage and carrots are tender.
Cut hot dogs into “pennies” and add to mixture. Cook until heated.

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– SAUCY HOT DOG PICK UPS
1/4 c. water
1/2 c. catsup
1/2 tsp. Worcestershire sauce
3 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. paprika
1 lb. cocktail sausages or mini hot dogs
Mix all ingredients except sausages in 1 quart glass casserole. Microwave,
covered, about 3 minutes or until sauce is bubbly. Stir sausages into sauce; microwave
covered for 2 minutes or until hot. Let stand, covered, for 2 minutes. Serve warm using
toothpicks to spear sausages. *Hot dogs can be used and cut into 1-1 1/2 inch lengths.

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– HOT DOG – POTATO SOUP
6 lg. potatoes
1 lb. Velveeta cheese
1 pkg. hot dogs
1 tsp. celery seed
2 qt. water
2-4 tbsp. butter
Salt and pepper to taste
Bring water to boil. Add bite size potato pieces to cook until tender. Add grated or
cubed Velveeta cheese, celery seed, salt, pepper and butter. When cheese is melted, add
hot dogs and cook until hot dogs are done.

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– HOT DOG & POTATO CASSEROLE
6 c. cooked potatoes, diced
6 hot dogs, thinly sliced
1 (15 oz.) can green beans
1 1/2 c. white sauce
3/4 c. mayonnaise or salad dressing
1 tbsp. prepared mustard
Bake at 350 degrees to warm through (about 20 minutes).

WHITE SAUCE:
Melt 2 tablespoons butter or margarine. Blend in 2 tablespoons flour and 1 teaspoon salt.
Slowly add 1 1/2 cups milk. Bring to boiling point and sauce will thicken.

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– HOT DOG PILAF
1 hot dog
1/2 c. instant rice
1 beef bouillon cube
Sauteed onion (optional)
Boil hot dogs in water. Remove from water. Cook rice as directed, adding bouillon
when you add rice. After rice is cooked, add sliced hot dogs and onion, stir.

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– QUICK & CHEAP HOT DOG CASSEROLE (Serve with biscuits)
1 pkg. hot dogs (sliced crosswise)
1 med. onion
1 pkg. frozen mixed vegetables
2 tbsp. margarine
1 1/2 c. minute rice
1 (16 oz.) can stewed tomatoes
Salt & pepper to taste
Saute onions and hot dogs in butter. While they saute, cook the vegetables (in 1
1/2 cups of water). Add stewed tomatoes to the onions and hot dogs. Add rice to the
hot dogs. Add vegetables and water to the hot dogs. Simmer 15 to 20 minutes.\

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– BEAN AND HOT DOG SOUP
1 bag baby lima beans
Dried onions
2 lbs. hot dogs, sliced
Salt and pepper
Wash beans; soak overnight and change water before cooking. Cook beans on low heat in
high water for about 2 hours. Add salt and pepper to season dried onion and hot dogs.
Cook about 2 more hours until thick.

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– CHEESY HOT DOG SOUP
2 tbsp. margarine or butter
6 frankfurters, sliced
1 pkg. Hamburger Helper mix for
Cheeseburger Macaroni
5 c. water
1/2 tsp. Italian seasoning
1 can (16 oz.) whole tomatoes or 1 can tomato soup
1 pkg. (10 oz.) frozen cut green beans or canned green beans
Heat margarine in Dutch oven until melted. Stir in frankfurters, cook until brown.
Stir in macaroni, sauce mix, water, Italian seasoning and tomatoes (with liquid),
break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat. Cover
and simmer, stirring occasionally, 10 minutes. Stir in green beans. Cover and cook 15
minutes longer. 7 1/2 cups soup.

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– HOT DOG SOUP
1 lb. wieners, cut in 1/2 inch slices
(you may use Polish sausage)
1/4 tsp. basil or thyme
4 tbsp. margarine
1 can cream of potato soup
1 can bean and bacon soup or split
pea and ham
1/2 soup can milk or water
1 can tomatoes
1 can drained whole kernel corn
In large saucepan, brown the wieners with the basil in margarine. Add the soups and the
milk and gradually stir in the tomatoes and corn. Heat, stirring frequently. This
soup is hearty, simple and very good. Preparation time: 15 minutes.

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– HOT DOG STEW
1 lb. hot dogs, cut up
1 lg. onion, chopped
1/2 green pepper, chopped
2 to 3 stalks celery, sliced
1/2 to 1 tsp. minced garlic
Oil
1 (16 oz.) can sliced potatoes, drained
1 (16 oz.) can tomato sauce
Parsley flakes
Oregano
Fry vegetable in oil until soft but not brown. Add hot dogs. Cook, stirring until hot dogs
start to brown. Add potatoes and tomato sauce. Mix all well. Add parsley flakes and a
few sprinkles of oregano. Heat through. Serve in soup plates or in flat plates.

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– MEXICAN HOT DOG STEW
1 pkg. hot dogs, sliced
1 sm. onion, chopped
Oil for frying
Oregano to taste
1 c. mushrooms, thickly sliced
1 sm. can tomato sauce
1 c. water for beef bouillon
Garlic powder to taste
Season-All to taste
In saucepan, quick fry onions in oil. Add tomato sauce with beef broth. Add rest of
ingredients. Add sliced hot dogs and simmer until hot dogs are plump. Can be served
over cooked rice.

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– HOT DOG RAMAN SOUP
1 raw egg
1 pkg. of Raman noodles
1 hot dog sliced up
Vegetable of choice
Place water in a pot and bring to a boil. While it is heating stir in the egg, making
sure to break the yolk. When water boils add noodles, hot dog, spices from the noodle
package, and any other ingredients desired. Boil three minutes (until tender). Let sit
two minutes. The above recipe serves 1-2 people. For more people double or triple
(and get a bigger pot). This meal is very inexpensive. We also add vegetables to this
mixture. Our favorite at this time is stalks of broccoli sliced up thin in the food processor.
For added taste we sprinkle Parmesan cheese on top after all ingredients are in the pot.

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– HOT DOG HOT POT
1 lb. franks, sliced thin
2 tbsp. butter
1 lg. onion, diced (1 c.)
2 med. potatoes, pared and diced (2
c.)
2 lg. carrots, pared and sliced
2 c. water
1 tsp. salt
Pinch of thyme
1 tbsp. Worcestershire sauce
1 (14 oz.) can evaporated milk
1 (12-16 oz.) can whole kernel corn
1 tbsp. chopped parsley
Brown franks lightly in heavy kettle. Push to side. Add onion to kettle; saute until soft.
Stir in potatoes, carrots, water, salt, thyme, and Worcestershire sauce. Heat to boiling.
Simmer 15 minutes or until potatoes and carrots are tender. Stir in milk and corn.
Heat to boiling. Ladle into tureen. Sprinkle with parsley.

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