Place hot dogs in a 3-qt.slow cooker. In a large bowl, combine the
chili, soup and green chilies; pour over hot dogs. Cover and cook on
low for 4-5 hours. Serve hot dogs in buns; top with chili mixture,
onion, corn chips and cheese.

Yield: 10 servings.

Cut franks into 1/2-inch slices. Combine remaining ingredients and
marinate franks in the sauce mixture for 4 hours.

Simmer franks in the sauce for 10 minutes. Great dinner for getting the kids off to bed.

In a bowl, combine the first five ingredients; mix well. Stir in the beans; pour
into an ungreased 2-qt. baking dish. Bake, uncovered, at 375 degrees for 35-40
minutes or until bubbly.

In a small bowl combine beans, 1/3 cup enchilada sauce, green
onions and garlic. Lay tortillas flat; spread with bean mixture
and sprinkle with cheese. Wrap hot dog in the center of each
tortilla. Place in 13×9″ baking dish lined with a little
enchilada sauce. Pour remaining enchilada sauce evenly over
tortillas. Sprinkle with more cheese. Cover and bake at 350F
for 30 minutes until heated through.

Cook bacon over medium-low heat until crispy. Drain on clean paper towels. Crumble cooked bacon.

Bring beer to a boil in an 8- to 10-inch skillet (large enough to hold hot dogs in a single layer). Add hot dogs to boiling beer. Immediately reduce heat and simmer hot dogs for about 4 to 5 minutes or until an internal temperature of 160 degrees F is reached.

Place hot dogs in buns and top with 1 tablespoon each of mustard, onions, peppers and bacon.

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl,
mix together the baking mix and water to form a smooth dough. Set
aside.
Spread half of the chili into the bottom of a 1 1/2-quart casserole
dish. Make a layer of the hot dogs over the chili. Cover the hot dog
layer with cheese, then top with the rest of the chili.
On a lightly floured surface, roll out the biscuit dough to 1/4 inch
thickness. Lay the dough over the contents of the dish, and poke a few
slits to vent steam.
Bake for 15 to 25 minutes in the preheated oven, or until the top
crust is golden.

* Oil for frying
* 1/2 cup all purpose flour
* 1/2 cup cornstarch
* 1 teaspoon salt
* 1/8 teaspoon white pepper
* 1-1/2 teaspoons oil
* 1/2 cup beer at room temperature
* 6 hot dogs
* 1 cup coconut slightly chopped
* 3 tablespoons flour

Directions

1. Heat oil to 350.
2. Combine flour, cornstarch, salt and pepper.
3. Stir in 1-1/2 teaspoon oil and desired amount of beer gradually so batter is not too thin.
4. Coat hot dog with batter lifting out of batter with a fork.
5. Sprinkle with coconut then roll lightly in flour.
6. Fry hot dog in oil until golden brown then heat in oven for 10 minutes.

Heat oil or fat to 350. Combine flour, cornstarch,
salt and pepper. Stir in 1 1/2 teaspoons oil and
desired amount of beer, adding beer gradually so
batter is not too thin. Coat hot dog with batter,
lifting out of batter with a fork. Sprinkle with
coconut. Roll lightly in flour. Fry hot dog in oil
until golden brown. Heat in 275 oven for 8 to 10
minutes, until hot dog is heated through.

Mix brown sugar and Coke in saucepan and bring to a boil; cook until sugar
is completely dissolved and a syrup forms; put hot dogs in hot syrup and
simmer for about 45 minutes.

In a large saucepan combine all ingredients, cook uncovered over medium
heat for 8-10 minutes or until heated through.
Posted to RecipeLu

In skillet, saute celery in butter for 5 min. Add onions; saute 5 min. Place in
a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to
vegetables. set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog
mixture. Stir in corn bread mixes. Add 1 1/2 cup cheese.
Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture
and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until
golden brown.

PREPARATION:
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In another bowl, beat the eggs with milk and the 1/4 cup of oil. Stir egg and milk mixture into dry ingredients and whisk together until batter is smooth.
Heat oil in the deep fryer to 360°. Insert a wooden skewer or popsicle stick into each hot dog, to make a “handle” for the hot dogs. Holding the stick or skewer, dip each hot dog into batter, turning to coat thoroughly and evenly. Fry corn dogs in 2 or 3 batches, for about 3 to 5 minutes, or until golden brown. Drain on paper towels or heavy brown paper.

6 Frankfurters, cut 1″ slices 1/4 c Green peppers
1/8 t Black pepper 2 c Milk or water
8 oz Noodles, cooked 1 t Prepared mustard
1 c Shredded Cheddar cheese

Instructions

Put all ingredients, except cheese and noodles into cooker, stir, and
blend. Cover and cook on low 6 to 8 hours or high 3 hours, stirring
occassionally. Stir in noodles and cheese during last hour of cooking.

Cook onion, hot dogs, and butter in a skillet over medium heat 10
to 15 minutes until onion is soft. Combine remaining ingredients
exceptrice in a bowl. Mix well, add to skillet. Heat to boiling,
stirring constantly. Then cover and let simmer for 10 minutes. Serve
over rice.
serves 6

Place broccoli in a greased 8-inch square baking dish. In a saucepan melt
margarine; stir in flour and cook, stirring, for 3 minutes. Add milk and
cook, stirring, until sauce thickens and begins to bubble. Add salt, pepper,
sherry, and 1/2 cup cheese. Remove from heat; keep warm. Split frankfurters
lengthwise, then cut in half crosswise; arrange over broccoli. Cover with
sauce and top with remaining cheese. Bake in a preheated 3500 F oven for 25
to 30 minutes or until heated through.

3 Hard boiled eggs; chopped
2 ts Mustard
8 Hot dog buns
1/4 c Chili sauce
8 Weiners; cut in small pieces
1 c Ketchup; about
1/2 c Old cheddar cheese; shredded

Instructions for Franks in Foil
Mix all ingredients except buns. Adjust consistency with ketchup; should not be runny. Place equal amounts in hot dog buns and wrap in foil. Heat in oven at 350 F until warmed through. Makes 8 servings.

PREPARATION:
Heat 3 tablespoons butter in saucepan over medium low heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth. Remove from heat; add corn.
Slowly stir in beaten eggs. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole. Bake an additional 15 to 20 minutes. Serves 6.

Optional pizza toppings:
green peppers, olives, onions

1 Tbsp. Italian herb seasoning (or a mixture of oregano, thyme, parsley, etc.)

Open package of pizza dough, gather ingredients, grate cheese, chop vegetables.

Preheat oven to 300F. Spray cookie sheet with non-stick spray.

Place pizza dough on sheet and cut into 8 squares. Press dough thin with fingers. Add pizza sauce to four squares. (The other four will make the tops.)

Add other pizza toppings and pizza herbs to taste. Place the other four squares to cover the mini-pizzas and crimp edges.

Bake for approximately 15 minutes or until crust begin to brown. Serve with warm tomato sauce for dip.

In a large skillet, cook and stir hot dogs in 1 tablespoon of the
butter over medium-high heat until lightly browned. Remove from
skillet and keep warm.

In the same skillet, saute the onions, celery, green pepper and
garlic in remaining butter until tender. Add the tomatoes, oregano,
paprika, pepper and hot dogs. Cook and stir until heated
through. Serve over noodles or rice.

Par boil potato cubes until slightly tender when pierced with a fork.
Slice hot dogs into coins (chunks). Heat coating of oil in frying
pan. Add chopped onion, hot dogs and potato cubes. Cook until
potatoes are golden. Serve.

Place oil and onions in saucepan. Cook over low heat stir frequently 10 minutes. Add remaining ingredients and simmer 15 minutes. Pour over hot dogs and noodles. Cover with foil.
Bake at 350F for 30 minutes.

Mix all ingredients in a pot and cook over medium heat 15 minutes.

Cook potatoes, onion in 1/2 cup water. Drain sauerkraut and chop hot
dogs. Add sauerkraut and hot dogs to mixture and cook for 20 minutes or
until potatoes are tender. Gradually add bread crumbs until mixture is
moist and thick. Add mustard powder and caraway seeds and pour mixture
into uncooked pie crust. Place 2nd crust on top. Prick the top crust and
brush with milk. Bake at 350 degrees for 1 hour.

Mix egg, potato, flour, salt and pepper to make a smooth dough. Turn out on lightly floured board; roll out to 1/2-inch thickness. Cut with floured 2 1/2- or 3-inch round cutter.

Combine hot dogs and onion; place on half of rounds; cover with remaining rounds. Firmly press edges together.

Boil for about 10 minutes in salted boiling water. Drain.

Put a little butter on each; serve at once.

In a small bowl, combine hot dogs, relish, chili sauce and mustard; mix well. Spread on six slices of bread; top with the remaining bread Freeze for up to 2 months. Remove from the freezer at least 4 hours before serving.

2 c Tomato juice or V-8 juice 1 lb wieners; sliced diagonally
1 c Water 1 Garlic clove; minced
2 t Worcestershire sauce 3 T Margarine or butter
1 21 oz can baked beans 3 T Flour
1 c. Shredded cheddar cheese 1/4 t Dry mustard

Instructions

In large pan saute onion, wieners and garlic in margarine until onion is
tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until
smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire
sauce and baked beans; cook until thickened, stirring constantly. Reduce
heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each
serving with cheese.

In a large nonstick skillet, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through.

Ready, set, cook!

1. Slice the hotdogs diagonally in 1/4″ slices.

2. Sauté hotdogs with onions until slightly browned in margarine.

3. Add basil, garlic and parsley, cook 2 more minutes. Add tomatoes
and soup.

4. Cook until bubbly; add drained macaroni and serve.

Cut up hotdogs in to round pieces 1/8-inch thick.

Saute in butter until slightly brown, add eggs, scramble until still moist.

Remove from heat and add cheese, if desired. Place lid on top until cheese melts.

1. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole
combine beer and frankfurters. 2. Heat, covered, in Microwave Oven 6
to 8 minutes or until heated through. 3. Serve on hot buns with
warmed sauerkraut.

Put hamburger into a heavy skillet. Add water and remaining ingredients.
Stir as you bring it to a simmer. Simmer for 45 minutes. If it becomes
too dry, add a little more water and partially cover the pan. Spoon over
hot dogs in a bun. Add the mustard and chopped raw onion.

Hot Weiners

2 c. water
2 c. vinegar
1/4 c. salt
2 cloves garlic
1 (10 or 11 oz.) jar hot peppers
4 lbs. wieners (hot dogs), cut in 1/3’s

Boil the first five ingredients for 5 minutes. Pour into a gallon jar
with lid. Cut wieners into thirds and boil for 5 minutes. Rinse and drain
wieners. Add wieners to hot liquid and let stand several hours before
serving. Good with cheese and crackers. Serves 20 to 25. Storing: will
keep for a long time.

Heat up your egg pan with a bit of oil and start browning your hot dog disks. Once browned, add your baked beans and eggs and finish cooking. In another pan, heat up your tortilla with the cream cheese on top. When the scrambled mixture is done, plop it on top of your tortilla. Now put the tortilla on a plate and fold it into a diaper shape.

www.whitetrashcookbook.com

Heat a frying pan with plenty of oil for frying. Wrap the hotdog in the corn tortilla and fry it in the hot skillet until the tortilla is crisp. Dip mexican hotdog in ketchup and mustard.

* 8 cheap hot dogs
* 8 slices of government cheese
* 1 (10 ounce) package refrigerated biscuit dough

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap cheese around each hot dog then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don’t have to use tooth picks.
3. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Gently pat or roll pizza dough into a 12×8 rectangle then cut into 6
rectangles. Place cheese, 1 hot dog and 1 ounce pizza sauce in the
center of each dough rectangle. Gently wrap dough around hot dogs,
covering completely and pinching sides and ends to seal. Place seam
side down, on a cookie sheet that has been sprayed with nonstick
spray. Bake at 425 degrees for 6 to 9 minutes or until lightly golden.

DIRECTIONS
In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. Add parsley. Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. Cover and bake at 350 degrees F for 1-1/2 hours or until bubbly. Uncover and bake 10 minutes longer or until lightly browned.

Cover and microwave onion, green pepper,and margarine in 1-qt
casserole on high (100%) until vegetables are tender, 3 to 4 minutes.
Stir in barbecue sauce, catsup and hotdogs. Cover and microwave
on high (100%), 2 1/2 minutes, stir. Cover and microwave until
mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving
plate. Microwave uncovered on high, (100%) until buns are hot, 1 to
2 minutes.

Drain pineapple, reserving syrup or juice. In a heavy skillet over low heat, melt butter. Add onion and green bell pepper; cover and cook for about 5 minutes, until onion is tender. Mix together cornstarch, sugar, salt, then stir in pineapple juice, vinegar, soy sauce and bouillon. Pour pineapple juice mixture over cooked onion and green pepper in saucepan. Cook and stir until mixture and bubbly; add hot dog slices and pineapple. Heat through; serve hot dogs over rice.

Combine all ingredients and simmer 1 hour or until sticky.

In a large mixing bowl, dissolve yeast in warm water. Add whole wheat flour, brown sugar, salt and vanilla; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Cover and let rest 10 minutes. Roll into a 20-in. x 14-in. rectangle; cut into eight 7-in. x 5-in. pieces. On each piece of dough, place a slice of cheese, 1 teaspoon ketchup and a hot dog. Fold edges of dough over and press tightly to seal. Place on a greased baking sheet. Bake at 350° for 30 minutes or until golden brown.