Sweet &Sour Dogs | |
| 1 pound frankfurters, cut into 2 inch lengths 4 tablespoons oil 1 onion, coarsely chopped 1 green pepper, chopped 1 cup pineapple chunks with juice 2 small tomatoes, peeled, seeded & quartered 2 tablespoons cornstarch 1/4 cup dry vermouth 2 tablespoons white wine vinegar | Cook hot dogs for 10 minutes in boiling water. Heat oil in large skillet and add onion, green pepper, pineapple andjuice, and tomatoes. Cook until well mixed and heated through. Mix cornstarch with a little water to make a paste. Mix in skillet withvermouth and vinegar. Stir until smooth. Mix in drained hot dogs and simmer for 5 minutes. Makes 4 servings. |
IthacaCollege Dorm-Dog | |
| Two cup coffeemaker 1 hot dog 1 slice white (or soft rye) bread 1 or 2 single servings of ketchup | Fill coffeemaker with water. Cook hot dog. Wrap cooked hot dog with bread, garnish with ketchup and enjoy. Makes 1 serving. (Cornell University students, if above directions are confusing, eatraw hot dog.) |
The Hawaiian | |
| 1/2 cup diced green pepper 1/2 cup diced onion 1 tablespoon margarine 1/8 ounce can pineapple chunks 1/4 cup cider vinegar 2 tablespoons brown sugar 2 tablespoons soy sauce 1 large can pork and beans 6 hot dogs, sliced and diced into quarters | In large skillet, saute onion and green pepper in margarine until tender. Do not burn. Woah! Don't burn! Add remaining ingredients and simmer for 15 minutes. Makes 4 servings. |
Coney Island | |
1 package cooked (boiled) hot dogs Chili: 6 tablespoons butter, margarine, or salad oil | To Make Chili: Melt butter, margarine, or oil in a large saucepan. Add onions and cook until tender being careful not to brown. Add ground beef and cook until lightly browned, breaking up with a fork. Add tomatoes, tomato paste, beer, salt, Tabasco, and chili powder. Coverand simmer 45 minutes. Add corn and simmer 15 minutes longer. Makes 10 to 12 servings. |
Bok Choy andHot Dogs | |
| 1 large head bok choy 8 hot dogs, cooked and sliced 4 scallions, thinly sliced 2 teaspoons dry mustard 1/4 cup soy sauce 1 teaspoon sesame oil 2 teaspoons rice wine vinegar | Shred bok choy and place in sauce pan with water to cover. Bring to aboil and cook for 1 minute until slightly wilted. Drain thoroughly. Place hot dogs and cabbage in a large bowl. Combine scallions, dry mustard,soysauce, sesame oil, and vinegar and mix well. Pour over the cabbage anddogs. Refrigerate for several hours before serving. Makes 6 servings |
Wiener Soup | |
| 4 hot dogs 1 onion 2 carrots 1 stalk celery 6 small red potatoes 1/4 pound green beans 1 tablespoon olive oil 1/4 teaspoon thyme 1/4 teaspoon oregano 3 -1/2 cups chicken broth 1/2 cup frozen whole kernel corn 1/2 cup elbow macaroni, cooked 3 tablespoons chopped fresh parsley 1/4 teaspoon pepper Salt | Slice hot dogs. Chop onion and carrots. Slice celery. Cut potatoes intosmall cubes. Cut green beans into approximately 1 inch lengths. Heat olive oil in soup pot and saute hot dogs until browned. Remove fromheat. Add oil, onion, carrots, celery, thyme, and oregano. Cover over mediumheat until onion is tender and transparent. Add broth, 1 cup water and potatoes. Bring to boil. Reduce heat and simmeruntil potatoes are just cooked. Add green beans and cook 5 minutes. Add corn and macaroni. Cook another5 minutes. Stir in parsley, hot dogs, and 1/4 teaspoon pepper and heat through. Add salt to taste. Makes 6 servings. |
Bourbon Boys | |
| 1 pound cocktail franks 2 cups ketchup 3/4 cup dark brown sugar 3/4 cup bourbon 2 tablespoons minced onion 1/2 cup spring water | Combine everything and simmer for approximately 30 minutes in saucepan. Serve with toothpicks. Makes 8 servings. |
Martini Dogs | |
| Approximately 30 large pimiento-stuffed olives 3 hot dogs 1 3-ounce package cream cheese, at room temperature 1 or 2 drops of Tabasco | Cut olives in half lengthwise. Remove the pimiento stuffing and put intoa mixing bowl. Add hot dogs. Chop hot dogs and pimiento until coarse. Add cream cheese to the dogs and pimiento and mix. Add Tabasco. Stiruntil combined. Fill olive halves with mixture and fasten with cocktail picks. Chill in refrigerator for at least 1 hour before serving. Makes 6 servings. |
TubeSteak Pate | |
| 1 hot dog 1 teaspoon sweet relish 2 green olives, pimientos left in 8 saltine crackers mayonnaise pepper | Blend hot dog in blender. Add relish and olives. Continue to blend at high speed for 90 seconds. Spread the saltine crackers generously with mayonnaise. Spread pate on crackers; add pepper to taste. Makes 8 servings. |
Britannica Barkers | |
| 2 English muffins 1 hot dog 2 eggs 2 slices American cheese | Toast English muffins and keep warm in oven. Saute hot dog in skillet until brown; slice in half lengthwise and thenin half crosswise. Divide the hot dog evenly onto two English muffin halves. Poach or fry eggs and lay on top of hot dogs. Top with cheese and place under broiler until cheese melts. Top withremaining English muffin halves. Makes two servings. |
