eat.
Allow sauce to simmer for 2-3 minutes
Boil hot dogs for 5 minutes in beer till heated through and plump.
Place in buns and top as you wish.
Dice onion and saute in butter.
Add all other ingredients except for hot dogs.
Put hot dogs in baking dish and pour heated sauce over top.
Bake at 350\u00b0 for 25 minutes.
Brown onion in hot fat.
Add remaining ingredients, except for hot dogs, and cook together several minutes.
Split hot dogs and put into sauce.
Bake at 375\u00b0 for 50 to 60 minutes.
Heat jelly and cocktail sauce on stove top.
Slice hot dogs into 1-inch links; mix with sauce.
Cook on medium heat for 10 to 15 minutes.
Brown onions in salad oil.
Mix the other ingredients and simmer in the same pan for 15 minutes.
Split the hot dogs and put in the sauce.
Place in a 375\u00b0 oven for 30 minutes, basting occasionally.
Serve on hot dog rolls.
Mix flour and brown sugar well. Add the remaining wet ingredients. Blend together until smooth.
Place hot dogs in a shallow baking dish.
Pour sauce evenly over hot dogs.
Bake in oven at 350\u00b0 until sauce thickens (15 to 20 minutes) or microwave on High until sauce thickens (3 to 6 minutes). Serve on hot dog rolls with finely chopped onions.
Simmer sauce and add hot dogs cut into 1-inch pieces.
Simmer 5 to 6 minutes.
Put toothpick in each piece of hot dog and serve in shallow dish containing some sauce.
Put onions and ground beef in a large pan; mix well and add water to cover. Salt and pepper generously. Bring to a boil and boil gently for 20 to 30 minutes. Using a slotted spoon, dish onto boiled hot dogs in steamed buns.
Heat mustard and jelly until well blended.
Add hot dogs or Smokies and simmer.
Serve in chafing dish with toothpicks.
Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
Spread in a greased large pie plate; stir in half of the cheese.
Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
Pour over the meat mixture and spread evenly. Bake at 350\u00b0 30-35 minutes.
Let stand 10 minutes before cutting.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add chili sauce, water, chili seasoning, mustard, Worcestershire sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes.
Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.
In a skillet over med-high heat, brown the beef with the onion.
As the mixture browns, break up the beef with a fork.
Pour off the fat and add all remaining sauce ingredients, mixing well.
Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
Serve immediately.
To make the sauce -.
In a skillet, saute
Brown meat; add remaining ingredients except hot dogs and buns.
Simmer until thick, about 1 hour.
Cook hot dogs.
Place in buns; top with hot sauce.
Makes about 3 cups sauce, enough for 12 to 16 dogs.
and cook, stirring occasionally, until sauce thickens and reduces, about 1
Coat a skillet with butter or margarine and add the hamburger. Allow hamburger to reach room temperature so that you can easily crumble into small bits.
Brown slowly over medium heat.
Add 1/2 cup water, the onions, garlic powder to taste, tomato sauce, the chili powder and the salt.
Simmer over low heat for 10 to 15 minutes.
Use as sauce for hot dogs.
Combine everything except hot dogs until thick and simmer.
Add ground hot dogs and simmer 10 additional minutes.
Serve on hot dogs (with buns) and top with mustard and chopped onion, if desired.
For the tomato relish, fold a
Brown beef slowly, but thoroughly, breaking it up with a fork until crumbly.
Drain off fat.
Return to pan and stir in water, onion, garlic, tomato sauce and seasonings.
Simmer until thick, about 20 minutes.
Serve over heated hot dogs in toasted split hot dog buns.
Garnish with chopped onion, if desired.