Liquefy chicken liver and egg in blender.
Add liver mixture to remaining ingredients and mix well.
Pour into lightly greased oven-safe pan/tray/dish and bake at 400F for 20 minutes.
Let cool for about 5 minutes. Cut into desired shape(s) when still warm.
For a pretty cake, I cut out two flower shapes and stack them on top of each other slightly staggered to give the illusion of layers of petals.
Heat oven to 325\u00b0F.
Place all ingredients in a large bowl and mix thoroughly until combined to form dough.
Roll out dough on floured surface to about 1/4 inch thickness.
Using a cookie cutter, cut into shapes (bone shape suggested) until all the dough has been used.
Place cookies on ungreased foil (or parchment paper) lined baking sheets. Bake 30-35 minutes.
Cut each hot dog up into 12 to 15 slices.
Place single layer on paper plate.
Microwave on High about 7 minutes (the hot dogs will shrink and shrivel up).
Cool and freeze in plastic sandwich bags.
Excellent to take on picnics, to dog shows or on hikes. Take some \"extras\".
If you get hungry, they're very tasty.
ngreased cake pan.
Bake for 20 minutes until fish is
Preheat oven to 350 degrees.
In a large bowl, combine the carrots, eggs, and applesauce.
In another bowl, mix the cinnamon, oats, and flour.
Add wet to dry ingredients and mix until blended.
If you feel the mixture is too dry, add 1 - 2 tablespoons water.
Pour mixture into lightly greased muffin tins.
Bake for 25 minutes.
Cool completely.
Frost each muffin with a light swirl of peanut butter and top with fruit garnish of your choice.
smooth batter. Let stand for 10 minutes. Pat wieners pieces
For the tomato relish, fold a
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.
ot dog.
Tie hot dogs crosswise in 2 or 3
Heat oil in a medium skillet on medium heat. Saute\t onions for 2-3 mins, until tender. Stir in sugar and vinegar. Cook, stirring, for 5-10 mins, until caramelized. Transfer to a plate and cover to keep warm.
Preheat grill to medium-high. Grill hot dogs, turning, until heated through and grill marks appear. Place hot dogs in rolls. Top as desired with cheese, onions, pickles and mustard.
Combine the first 6 ingredients In a large saucepan over medium heat .
Bring to a simmer and add the hot dogs. Simmer uncovered for 20 minutes until sauce is thick and hot dogs cooked through.
Place the Zippy Dogs in the buns and enjoy. Serve the extra sauce on the side. Makes 32 Zippy Dogs.
Mix the children with dogs and empty into the field, stirring continuously.
Sprinkle the field with flowers.
Pour the brook gently over the pebbles.
Cover all of this with a deep blue sky and bake in the hot sun.
When children are well browned, they may be removed.
They will now be ready to set away to cool in the bathtub.
When any of the ingredients are missing (except the children), substitute any of the following four recipes.
Mash 4 to 5 cooked potatoes with liquid from cooking.
Add butter or margarine, salt, pepper and diced onion to suit taste. Slit 10 hot dogs from end to end leaving each end uncut.
Stuff dogs with mashed potatoes and sprinkle grated cheese on top.
Put under broiler for about 5 minutes.
Watch closely.
Repeat with 3 more corn dogs. Fry until golden brown and
Heat oil and butter together in a saucepan over low heat. Add sugar and onion. Cook for 10-15 mins, until soft and golden. Add tomatoes and cook for 5-10 mins. Let cool.
Place hot dogs in a saucepan of cold water. Bring to a boil then remove from heat. Keep warm.
To serve, combine mayonnaise and cornichons. Season then spread over hot dog buns. Sprinkle with cheese then top with a hot dog, onion mixture and more cheese.
Preheat grill. In a small saucepan, combine chili, molasses, oregano and mustard. Simmer over low heat for 5 mins.
Meanwhile, grill hot dogs for 7 mins, or until plump and juicy. Stuff into hot dog buns and top with chili, coleslaw, mustard, ketchup and pickle relish.
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
b>for \"face.\"
On ungreased large cookie sheet, place wrapped hot dogs
Combine above and simmer slowly for one hour.
Cut hot dogs into 1 inch pieces, put inot sauce, simmer very slowly for 3-4 hours.
May be done in a crock pot. (Double if desired).
Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.