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Hotdogs: Every Kid's Favorite
By Brenda Hyde
Whether you call them hotdogs, wiener, or frankfurters; kids love them!
But even kids need a little variety with their wieners, so try these
recipes for a change of pace. I suggest using good frankfurters
that use quality ingredients. You can also substitute other
types of bun sized sausages for the hotdogs in any of these recipes.
Chili Dog Pizza
Ingredients:
2 cups buttermilk baking mix (such as Bisquick)
1/2 cup cold water
1 cup homemade or canned chili
1 small onion, chopped
5 frankfurters, thinly sliced
1 cup shredded cheddar cheese
Heat oven to 425 degrees. Mix baking mix and water until soft
dough forms. Roll or pat dough into a 12 inch circle on ungreased
cookie sheet or pizza pan. Pinch edge of circle, forming a 1/2 inch
rim. Spread chili over dough; sprinkle with remaining ingredients.
Bake until crust is golden brown, about 20 minutes.
Mac and Dogs
8 ounces uncooked macaroni
3 tablespoons each butter and flour
1 3/4 cup milk
1 cup each cheddar and colby cheeses
2 tablespoons grated parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 all-beef hotdogs cut into 1/4 inch pieces
Cook macaroni according to package directions; drain. Meanwhile
in medium pan melt butter over medium heat. Stir in flour; cook
1 minute. Gradually stir in milk. Cook until thickened, stirring
constantly, about 3 minutes. Add cheeses, Worcestershire
sauce, salt and pepper.Cook and stir until cheese melts. Stir
in macaroni and hot dog pieces. Serve immediately. Serves
4-6.
Barbecue Franks
1 28 ounce can pork and beans
2 frankfurters, sliced
1/2 green pepper, diced fine
1/2 onion minced
1/4 cup water
1/4 cup brown sugar
Mix all ingredients; place in casserole. Bake for 1 hour
at 350 degrees. 3 servings.
Creole Franks
Ingredients:
5 slices bacon, diced
1/2 cup chopped onion
1 cup pineapple juice
3/4 cup catsup
1/4 tsp. chili powder
1/2 tsp. Cajun seasoning (optional)
12 frankfurters
Cook bacon, add onion. Brown and drain off fat. Stir in
pineapple juice, catsup and spices. Score frankfurters
diagonally; add to sauce. Cover; bring to a boil. Simmer
for 8-12 minutes. Serve over rice or noodles. 4-6 servings.
Frankfurters Supreme
Ingredients:
9 frankfurters
6 medium sized potatoes
1/4 pound American or Velveeta cheese
1 cup milk
prepared mustard to taste
salt
12 strips bacon
Cook hotdogs in boiling water for 10 minutes; cut in half
lengthwise. Place cut side up, on cookie sheet in groups
of three. Boil potatoes in salted water until done; mash.
Melt cheese in hot milk; add to mashed potatoes. Add
mustard and salt. Pile potatoes on top of hotdogs. Partially
fry bacon; put two strips on top of each serving. Bake in
350 degree oven for 15-20 minutes or until heated through.
Finish browning bacon under broiler. 6 servings.
Grilled Footlongs with Chili
Ingredients:
1 pound ground chuck
1 can (15 ounce) chili bean mix
1 can (15 ounce) seasoned diced tomatoes
8 footlong hotdogs
1 long hotdog buns
chopped red onion
shredded cheddar cheese
In skillet, brown ground chuck and drain. Add tomatoes and chili
mix; blend well. Simmer, uncovered for 15 minutes, stirring
occasionally. While doing this, grill the footlongs until done. Place
hotdogs in buns, top with chili mixture, then cheese and red onion.
8 servings.
About The Author
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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