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Judy Dyke

Food court 8-8

It’s summer and everyone enjoys a good hot dog. I hope you’ll try some of these dishes using the great American hot dog!

Frankfurter Delight

1 package hot dogs (sliced diagonally)

1 medium onion, chopped

1 green pepper (quartered, sliced)

1 small can mushrooms

1 can tomato sauce with tomato bits (hunts)

Place all ingredients in skillet or electric fry pan. Simmer 45 minutes.

Frankfurter Skillet Supper

2 tablespoons butter

3/4 cup chopped onion

1 pound frankfurters, sliced

2 1/2 cups uncooked noodles

1 10 1/2-ounce can tomato soup

1 can milk

1 cup shredded cheddar cheese

Chopped parsley

Using a large skillet that has a tight fitting lid, melt butter; sauté onions and frankfurters for 5 minutes. Combine soup and milk and pour over frankfurters. Layer noodles over frankfurter. Sprinkle cheese over top. Cover and bring to a steam. Reduce heat and cook 30 to 35 minutes. Sprinkle with parsley and serve. Serves 6.

Chicago Hot Dogs

6 beef hot dogs

6 poppy seed hot dog buns

Yellow mustard


Pickle relish (preferably electric green)

1 cup chopped onions

2 tomatoes cut into small wedges

Pickled peppers

1 cup drained sauerkraut

Grill the hot dogs as usual and if necessary, keep them warm on the grill in a shallow pan of salted water. On a rack, steam the rolls over the hot water for a minute. Set out the condiments an let each person add their own fixings. If done properly the hot dogs are completely buried under the condiments. Great with potato salad and baked beans.

Wiener Winks

1 16-ounce package hot dogs

8 single slices American cheese

8 slices of bread

8 teaspoons butter

Preheat the oven to 350°. Take one slice of bread and spread it with butter. Center 1 slice of cheese on top of buttered bread. Place a hot dog diagonally on the cheese. Gently fold the bread around the hot dog and secure with a toothpick. Do this with each hot dog. Bake on a cookie sheet or shallow baking pan for 20 to 30 minutes or until golden. Serve with potato chips.

Corn Dogs

1 cup corn meal

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1 cup milk

2 tablespoons melted shortening

1 1-pound package hot dogs

Oil for deep frying

8 wooden skewers, soaked in water

Mix all the dry ingredients. Then add the egg, milk and melted shortening. Beat well to make a batter. Insert skewers in hot dogs. Dip in batter, place dogs, skewer side up, in frying basket and fry in deep fat at 350° until golden brown, about 2 or 3 minutes. Drain on paper towels.

Crockpot Beans and Hot Dogs

1 28-ounce can pork and beans

1 15-ounce can Great Northern beans, drained, rinsed

1 15-ounce can black bean, drained, rinsed

1/2 cup chopped onion

1 green or red pepper, chopped

1/2 cup packed light brown sugar

2 tablespoons maple syrup or molasses

1/3 cup barbecue sauce

1/4 cup ketchup

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 tablespoon chili powder

1 package (8 or 10) hot dogs

Combine all ingredients, except hot dogs, in a 4- to 6-quart slow cooker. Cut hot dogs into 1- to 2-inch lengths and stir into bean mixture. Cover and cook on low for 5 to 6 hours.

Macaroni and Hot Dog Supper

2 tablespoons butter/margarine

1 cup onion, chopped

1/2 cup green pepper, chopped

4 cups beef broth

2 cups (8 ounces) uncooked elbow macaroni

1 teaspoon salt

1 pound hot dogs, cut into 1/2- to 1-inch slices

1 small jar can or jar mushrooms, drained (about 4 ounces)

1 tablespoon pimento, chopped

Melt butter in a large skillet; add onion and pepper and cook over low heat for 5 minutes until softened. Add beef broth; heat to boiling. Add macaroni and cook, stirring occasionally, for about 10 minutes or until macaroni is almost tender. Add salt, sliced hot dogs, mushrooms and pimento. Cook hot dog mixture for 10 more minutes or until macaroni is tender.

Hot Dog and Corn Casserole

3 tablespoons butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups heated milk

2 1/4 cups cooked whole kernel corn, fresh, canned or frozen

3 eggs, beaten

1/4 cup fine dry bread crumbs

2 tablespoons butter or margarine

6 to 8 hot dogs

Heat 3 tablespoons butter/margarine in saucepan over medium heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth. Remove from head. Add corn. Slowly stir in beaten eggs. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Score each hot dog several times on the diagonal or lengthwise. Arrange on top of casserole. Bake an additional 15 to 20 minutes.

Hot Dogs with Cabbage

1 small head cabbage, shredded

2 tart apples, such as Granny Smith, peeled cored and sliced

2 tablespoons bacon drippings or butter or margarine

1 1/2 teaspoons salt

1/2 teaspoon pepper

8 ounces hot dogs, cut into 2-inch pieces


3 tablespoons vinegar

1 teaspoon sugar

1 tablespoon flour

Place shredded cabbage in large skillet. Add sliced apples, bacon fat (or butter/margarine), salt, pepper, hot dogs and just enough water to cover. Bring to a boil. Cover, reduce heat and simmer for about 15 minutes, stirring constantly or until cabbage is tender but still crisp. Drain reserving liquid. Combine vinegar, sugar and flour. Stir into cabbage liquid. Cook stirring until thickened and smooth. Blend into cabbage.

These are just a few different recipes to try. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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