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Online extra: Celebrate Hot Dog Month

Baked Bean and Hot Dog Casserole 1 package of 10 hot dogs 1 medium onion 2 tablespoons butter 2 teaspoon dry mustard 1 1/2 teaspoons allspice 1/2 teaspoon pepper 2 1/2 cups baked beans 1/2 cup catsup 1/4 cup firmly packed brown sugar Provolone ch...

Baked Bean and Hot Dog Casserole

1 package of 10 hot dogs

1 medium onion

2 tablespoons butter

2 teaspoon dry mustard

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1½ teaspoons allspice

½ teaspoon pepper

2½ cups baked beans

½ cup catsup

¼ cup firmly packed brown sugar

Provolone cheese

Preheat oven to 350 degrees. In skillet cook sliced hot dogs with chopped onion, butter, dry mustard, allspice, and pepper. Mix well. Set aside. Pour baked beans into casserole dish, add catsup and brown sugar. Mix well. Layer hot dogs evenly over baked beans. Top with Provolone cheese. Bake for 30 minutes.

Green Bean and Hot Dog Bake

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1 can cream of mushroom soup

½ cup water from beans

1 can green beans, drained

½ cup french-fried onions

1 cup shredded sharp Cheddar cheese

4 hot dogs

In 1½-quart casserole, put green beans, french-fried onions and cheese. Blend soup and water. Pour over beans and top with hot dogs. Bake at 400 degrees for 25 minutes. Serve with mashed potatoes or rice.

Yield: Serves 2.

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Baked Potato Salad and Hot Dogs

¼ cup butter

¼ cup flour

½ teaspoon salt

2½ cups milk

1 cup salad dressing

6 baked potatoes, baked, peeled and cubed

1 cup cooked green beans

1 onion, cubed

1 pound hot dogs, sliced

½ cup buttered crumbs

Make a cream sauce of first 4 ingredients. Add salad dressing and combine with potatoes, beans and sliced hot dogs. Cover with buttered crumbs. Bake ½ hour at 350 degrees. Serve hot.

Baked Beans with Hot Dogs and Sauerkraut

1 large can pork and beans

½ pound bacon, cut up and sauteed

2 onions, chopped and sauteed

½ cup brown sugar

1 quart sauerkraut

1 pound hot dogs

1 cup brown sugar

Put first 4 ingredients in baking dish and bake 2½ hours. Then add sauerkraut (drained and rinsed with cold water if its real strong or salty), hot dogs, cut up, and ½ cup brown sugar. Bake ½ hour more at 325 degrees.

Three-Bean Frank Bake

1 pound hot dogs, sliced

1 1-pound can pork and beans

1 1-pound) can butter beans, drained very well

1 1-pound can chili beans

½ cup brown sugar

1 small onion, chopped (1/2 cup)

2 tablespoons wine vinegar

¼ teaspoon oregano, crushed

In large mixing bowl, combine franks, all beans, brown sugar, onion, vinegar and oregano.

Turn into a 2½-quart bean pot or casserole. Bake uncovered in moderate oven (350 degrees) for 2 hours, stirring occasionally.

Yield: Servess 8 to 10.

Baked Bean Pie

1 12-ounce) can luncheon meat

2 tablespoons maple flavored syrup

1 1-pound, 5-ounce can pork and beans in tomato sauce, partially drained

2 tablespoons hot dog relish

1 teaspoon instant minced onion

¼ cup shredded sharp process American cheese

Cut luncheon meat in 8 slices; brush each slice with syrup. Arrange meat slices around inner edge of 9-inch pie plate.

In saucepan combine pork and beans, hot dog relish, and onion; bring to boiling. Pour beat mixture into pie plate; sprinkle with shredded cheese. Bake in moderate oven (350 degrees) 20 minutes or until meat is lightly browned.

Yield: Serves 3 or 4.

Seventh-Inning Hot Dogs

2 8-ounce. cans refrigerated

Crescent dinner rolls

8 cheese-filled or regular hot dogs, cut in half

Heat oven to 375 degrees. Separate dough into 8 rectangles; firmly press perforations to seal. Cut each rectangle in half lenghwise. Place a hot dog half lengthwise on 1 end of dough strip. Fold dough in half over wiener; press short edges to seal, leaving sides open. Place on ungreased cookie sheet. Bake at 375 degrees for 11 to 13 minutes or until golden brown. Serve with ketchup, mustard and pickle relish, if desired.

Yield: Serves 16.

Hot Dog Surprise

Carry-Along Hot Dogs

1/3 cup ketchup

2 tablespoons sweet pickle relish

1 tablespoon finely chopped onion

1 teaspoon prepared mustard

8 hot dog buns, split

8 slices American cheese

8 hot dogs

In a small bowl, combine the first four ingredients. Place a slice of cheese on the bottom half of each bun. Slice hot dogs in half lengthwise; place two halves on each bun. Spoon 1 tablespoon of sauce over each hot dog. Replace top of bun and wrap each sandwich in foil. Grill, uncovered, over medium coals, turning often, for 10 to 15 minutes; or place on a baking sheet and bake at 350 degrees for 10 minutes.

Tater-Topped Dogs

1 16-ounce package hot dogs

10 hot dog buns, split

2 cups mashed potatoes

¾ cup shredded Cheddar cheese

Ketchup and mustard

Cook hot dogs according to package directions; place in buns. Top each with small scoops of mashed potatoes; sprinkle with cheese. Place on a baking sheet; broil 4 inches from the heat for 2 to 4 minutes or until cheese is melted. Serve with ketchup and mustard.

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