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SAUCY FRANKS WITH RICE

Source: Miller??™s Hot Dogs

Ingredients:
4 bacon strips, diced
?? cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
?? cup ketchup
?? teaspoon salt
?? teaspoon chili powder
1 pound Miller??™s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice

In a saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels; set aside. Drain, reserving 1 tablespoon of dripping. Saut?© onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring to a boil. Add hot dogs; return to a boil. Reduce heat; cover and simmer for 8 minutes or until heated through. Serve over rice. Sprinkle with bacon. Yield: 8 servings.



CRUNCHY KRAUT DOG

This recipe features a conservative but sensational blend of bacon, sauerkraut and homemade thousand island dressing. You can substitute a favorite bottled thousand island variety if you wish.

Source: Born To Grill

Thousand Island Dressing:
1/2 cup mayonnaise
2 tablespoons chili sauce (the ketchup-style sauce) or other ketchup
1 tablespoon minced onion
1 tablespoon minced green bell pepper
1 tablespoon minced dill pickle, sweet pickle or drained pickle relish
2 teaspoons minced fresh parsley

Other ingredients:
3/4 cup sauerkraut
8 wieners
8 hot dog buns, preferably bakery-made
3 bacon slices, chopped and fried crisp

Prepare the dressing, combining the ingredients in a small bowl. Cover and refrigerate until needed. (The dressing can be made several days in advance if you wish. In that case, don't add the parsley until the day you plan to grill the dogs.)

Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). In a medium bowl, mix together the sauerkraut with the dressing.

Grill the wieners for about 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces. Toast the buns on the edge of the grill if you wish.

Toss the bacon with the sauerkraut mixture. Place the dogs on the buns and the souped-up sauerkraut over the dogs.

Serve immediately.

Serves 4 to 8.

Per hot dog: 382 calories; 28.1 g fat (7.7 g saturated fat; 66 percent calories from fat); 22.6 g carbohydrates; 34 mg cholesterol; 1,067 mg sodium; 9.8 g protein; 1.8 g fiber.



HOT DOG HASH

6 Red casing hot dogs
6 Potatoes: peeled and cubed
1 med mild onion, chopped
1 dash Salt and Pepper to taste
1 dash Garlic powder to taste

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.



CHEESY HOT DOG TOTE

Source: National Hot Dog and Sausage Council

1/2 pound hot dogs, cubed
1/2 pound sharp cheddar cheese, shredded
2 oz. jar stuffed green olives, chopped
1/2 cup frozen diced onions
1/2 cup chili sauce
1 teaspoon mustard
2 hard boiled eggs, chopped
2 tablespoons mayonnaise
4 pita rounds
heavy duty aluminum foil

Cut hot dogs into fourths lengthwise, and then slice into 1/4-inch cubes. Combine with olives, eggs, mustard, mayonnaise, chili sauce and cheese, mixing well.

Cut pita rounds in half. Open pocket and fill with approximately 1/3 cup filling -- be generous.

Wrap individually in foil and refrigerate.

When grill is hot, place foil-wrapped sandwiches on grill and heat for 10 minutes.

Uncover and continue heating until pita bread is crisp and filling is hot -- 10-15 minutes more, depending on desired crispness.



HOT DOGS WITH CORN CASSEROLE

Ingredients

3 tablespoons Butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heated milk
2 1/4 cups cooked whole kernel corn, fresh, canned or frozen
3 eggs, beaten
1/4 cup fine dry bread crumbs
2 tablespoons butter
6 to 8 hot dogs

Method

Heat butter in saucepan over medium low heat.

Blend in 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 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.



CROCKPOT DOGS

32 ounces ketchup
1/4 package brown sugar
1 teaspoon dry mustard
1 1/2 tablespoon white vinegar
5 pounds hot dogs

Combine all ingredients in crockpot. Heat on high for 2 hours or on low for 4 hours. Serve hot dogs with sauce on buns



HOT DOGS IN A LOAF

6 frankfurters
2 tablespoons sweet relish
1 tablespoon ketchup, PLUS 1 teaspoon ketchup
6 slices Cheddar or American cheese, cut into strips
1 cup buttermilk baking mix
1/4 cup milk
1 teaspoon parsley flakes
1 egg

Preheat oven to 400?°F.

Split frankfurters lengthwise, not cutting completely through. Fill each with about 1 teaspoon relish, ketchup and a strip of cheese.

Combine remaining ingredients in a bowl and mix with a fork. Beat vigorously 30 seconds. Spread on a greased 9x5 inch loaf pan.

Arrange franks crosswise on dough in pan, curving slightly and pressing to fit pan. Press into dough slightly.

Bake about 20 minutes, until bread is light brown. To serve, cut bread between frankfurters.

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For Two...

CAMPING DOGS ON A STICK

Serves one

1/2 cup Flour
1 teaspoon Baking powder
1 teaspoon Shortening
1 pinch Salt
1/4 cup Water
1 Hot dog

You can also use 3/4 cup of biscuit mix. Mix ingredients with shortening and then add water. Put hot dog on green stick and wrap dough around it. Cook holding 6 inches from coals so inside will cook and then brown nearer to the coals. Ensure the dough is not too sticky.