Put kraut in saucepan and heat to boiling.
Add hot dogs sliced 1/4-inch thick. Heat till all boils.
You can add dried chilies if wanted. Serve with crackers, pretzels, potato chips, or use this for a side dish.
In a large skillet add the sauerkraut. Place hot dogs on top of the kraut.
Cover and let simmer 15-20 minutes or until hot dogs are plump and hot.
Serve over mashed potatoes.
Cut about 12 inches of plastic wrap and arrange some sauerkraut as a bottom layer.
Cut up 1 or 2 hot dogs and place on top.
Pour some Heinz chili sauce and cover with additional kraut. Seal edges of plastic wrap and microwave for 3 minutes.
Use aluminum foil and put on your barbecue grill.
Cut hot peppers in 1 1/2 to 2-inch wide pieces.
Put pieces of hot dogs in these to fit.
Place in pint jars.
Bring to boil vinegar, sugar and salt.
Pour over hot dogs and peppers in jars; seal and process in hot water bath for 10 to 12 minutes.
Place potatoes, onion and enough water to cover in a large saucepan; cook until tender.
Meanwhile, melt butter in another pan; add flour and stir until smooth.
Season with salt and pepper.
Add milk and cheese, stirring until cheese melts and sauce is thickened.
Add hot dogs and heat through.
Drain potatoes and onion.
Place in baking dish.
Add sauce and mix to distribute hot dogs.
Bake at 350\u00b0 for 25 to 30 minutes. Makes about 8 servings.
Saute onion and green pepper in 2 tablespoons butter.
Add potatoes and tomatoes plus a dash of salt, pepper and paprika. Cover with water.
Cover pot and cook until potatoes are done.
Add cut up hot dogs and cook for 15 more minutes.
Mix first 3 ingredients together in a crock-pot.
Put in cut up hot dogs and sausages.
Let cook in crock-pot until bubbly. Serve on rolls or by themselves.
Spread half of mashed potatoes into bottom of a greased 2 1/2 qt.greased casserole.
Top with half of hot dogs and half of sauerkraut.
Repeat layers.
Bake at 350 degrees for 45 minutes.
he sauerkraut with the chopped onion, set aside. Slice open the hot dogs
Boil hot dogs for 5 minutes in beer till heated through and plump.
Place in buns and top as you wish.
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
Split hot dogs and hot dog buns lengthwise.
Place buns on a cookie sheet.
Place mozzarela cheese over buns.
Place split hot dog on each bun.
Spread pizza sauce over the hotdogs.
Sprinkle with parmesan cheese and broil until cheese bubbles and the hot dogs are hot.
Empty the bag of fresh sauerkraut into a deep pan. Add water and hot dogs. Top this off with the tube of refrigerator bisquits. Bring to a boil. Reduce heat to medium and cover. Cook for about 15 minutes. Bisquits are now fluffy like dumplings. Serve with mashed potatoes. Enjoy!
Mix soup and mayonnaise together and pour over potatoes, hot dogs and sauerkraut.
Add butter or oleo on top, if desired.
Cook at 350\u00b0 for 1 hour.
Simmer the chili sauce and jelly together, then add to hot dogs.
One recipe of sauce can cook up to 30 to 40 hot dogs.
Use mini hot dogs or regular hot dogs cut into 1-inch pieces.
Slice hot dogs and peppers.
Mix oil, vinegar, sugar, ketchup, garlic and salt.
Bring to a boil.
Add peppers and hot dogs. Cook 10 minutes.
Put into jars.
Pressure cook 5 minutes at 10 pounds pressure.
This recipe works well using chunked, cooked deer meat instead of dogs.
Relish: Preheat oven to 400 degrees. place each head of garlic,cut top side up, in center of square of foil; drizzle each with 1 teaspoon oil.
Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Hot Dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic, relish, and a drizzle of vinegar.
ith water and bring to a boil. Add the hot dogs, reduce the
Saute onions in butter.
Add remaining ingredients, except hot dogs.
Cook until smooth and creamy.
Add hot dogs and cook until hot dogs are puffy.
Melt jelly and mustard over low heat.
Boil hot dogs and drain.
Cut up hot dogs if they are regular size.
Add the hot dogs to the hot jelly mixture.
Serve in chafing dish or container that holds heat.
Have a supply of toothpicks for spearing.