Slice hot dogs and Smokies crosswise to make 5 pieces from each (or use cocktail wieners).
Melt mustard and jelly together in saucepan.
Add meat and heat until hot.
Do not cover or sauce will be watery.
Cut hot dogs 1/4-inch thick.
Mix jelly and mustard together. Put all ingredients into a pot.
Simmer 25 minutes.
Serve warm. Be sure to try the Fancy Saucy Franks.
Mix together all ingredients except the hot dogs in a quart glass casserole.
Cook covered for about 3 minutes or until the sauce is bubbly.
Stir the hot dogs into sauce.
Cook covered for 2 minutes or until hot dogs are hot.
Serve warm.
Use toothpicks to spear hot dogs.
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.
Mix jelly and barbecue sauce until well blended.
Cut hot dogs into bite-sized pieces.
Put hog dogs in crock-pot.
Cover with sauce.
Heat on high until sauce is hot.
Turn to low, heat 1/2 hour.
Can leave in crock-pot to serve.
Keep turned on to low.
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion
Combine Crisco and onion in a skillet; cook until tender.
Add all remaining ingredients, except hot dogs, and stir.
Add hot dogs; simmer for 15 to 20 minutes.
Serve on buns.
Set hot dogs aside after scoring them.
Melt margarine in saucepan.
Saute onion and bell pepper.
Add soup, brown sugar, vinegar and lemon juice.
Cook for 5 minutes on medium-low heat. Add hot dogs.
Cook for another 10 minutes.
Makes 8 to 10, depending on size of hot dog package.
Serve on buns.
If sauce is too tangy, add more brown sugar.
Teens love this.
br>To Make the Hot Dogs: Slit the top of each
*.
**This is an heirloom recipe that uses the inversion method
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.
Brown hot dogs with onions and bell peppers.
Stir in remaining ingredients.
Cover and cook on low for 20 to 30 minutes, stirring often.
he beans to make chili dogs if you like, don't
Cook bacon until crisp.
Drain on paper towel.
Reserve 1 tablespoon drippings and saute onion, green pepper, celery, and garlic until tender in saved drippings.
Add bacon.
Add pineapple juice, catsup, and chili powder.
Bring to a boil.
Add cut up hot dogs or smokies and simmer covered 5-8 minutes.
Serve over rice.
Score hot dogs in corkscrew fashion; lightly brown in butter. Stir in next 7 ingredients.
Cover and simmer about 10 minutes. Add green pepper.
Cover and simmer 5 minutes.
Serve in rolls.
rowned and drained in this recipe). Place the beef and 2
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.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
o 400.
Cut hot dogs into 3 pieces each ( to
Heat mustard and jelly on stove slowly until melted. Add hot dogs. Or, place all ingredients in a crock-pot. Cook until all the juice is absorbed. May increase or decrease recipe. Just use the same ratio of jelly/mustard. If mustard is tart, you may need to add a little more jelly.