Recipes

Breakfast

Appetizers

Soups & Salads

Lunch

Dinner

Recipes

Breakfast Recipes

Felix’s Franks ’n Eggs

Suggestion: serve with beer and home fries

• 2 tablespoons margarine (healthier than butter)
• 2 hot dogs, sliced
• 1 scallion, chopped
• 4 eggs, beaten severely
• 4 tablespoons whole milk (skim's healthier but puts the whole dish at some risk)
• Salt and pepper, to taste
• 1 tablespoon chopped parsley
• Ketchup

1. In a skillet, melt the margarine; then sauté the dogs and scallions for a couple of minutes.
2. Meanwhile, beat together the eggs, milk, salt, and pepper and pour into skillet, covering the dogs and onions. Cook, stirring. until eggs ore the way you like them.
3. Sprinkle with parsley, and serve with ketchup on the side.

Makes 2 servings

The Official Eiffel Tower Hot Dog Quiche

Suggestion: serve with beer

• 9-inch baked pie shell
• ½ pound chopped hot dogs
• 1 ½ cups grated Cheddar or Swiss cheese
• ½ cup chopped scallions (preferred) or onion
• 4 eggs
• 3 tablespoons flour 1
• ½ cups whole milk
• ¼ teaspoon dry mustard

1. Cover bottom of crust with hot dogs, and carefully arrange the cheese and scallions over them.
2. Beat togefher the eggs, fiour, milk, and dry mustard, and pour over the dogs and cheese.
3. Bake at 350° for 30 to 40 minutes or until set.

Makes 6 servings

Frank's Favorite Frankfurter Frittata

Suggestion: serve with beer

• 6 toblespoons margarine (may substitute butter)
• large onion, thinly sliced
• ½ chopped green pepper
• 4 hot dogs shredded
• 6 eggs, beaten
• ½ cup grated Parmesan cheese
• ¼ cup chopped parsley
• 1 teaspoon salt
• ¼ teaspoon Tabasco
• ¼ teaspoon Worcestershire

1. Melt the margarine in on iron (or other ovenproof) skillet and saute the onion and green pepper until the onions just begin to brown.
2. Add the hot dogs and cook until lightly browned.
3. Combine the eggs with the Parmesan cheese, parsley, and seasonings; pour over the dogs and cook until eggs ore set.
4. Place under the broiler for a few minutes to lightly brown the top.
5. Cut into wedges and serve.

Makes 4 servings

Becca's Breakfast Casserole From Charleston

Suggestion: serve with beer

• 4 hot dogs, sliced
• 1 medium onion, thin~ sliced
• 1 cup grated Cheddar cheese
• 1 egg
• 1 cup whole milk
• ½ teaspoon dry mustard
• dash of Worcestershire
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt

1. Put dogs, onions, and cheese in bottom of buttered 11/2 quart shallow casserole.
2. In a bowl, beat together the egg, milk, dry mustard, and Worcestershire.
3. Sift together flour, baking powder, and salt. Add to the egg mixture and blend nicely. Pour over dogs.
4. Bake at 375 for 25 minutes or until golden brown.

Makes 4 servings

Appetizer Recipes

Burbon Dogs

Suggestion: serve with beer

• l pound cocktail franks
• 2 cups ketchup
• ¼ cup dark brown sugar
• ¼ cup bourbon
• 2 tablespoons minced onion
• ½ cup spring water 

1. Combine everything and simmer for 30 or so minutes in saucepan.
2. Serve with toothpicks.

Makes 8 servings

Barbecued Cocktail Franks

Suggestion: serve with beer

• 1 small onion, grated
• 2 cups of your favorite store-bought barbecue sauce
• 1 pound cocktail franks

1. Combine onion, barbecue sauce, and franks in saucepan and heat through. 
2. Thin with a little water (or beer), if necessary.
3. Serve the sauce hat, in a nice little bowl, alongside o plate of the cocktail franks - and don't forget toothpicks!

Makes 8 servings

Deviled Eggs

Suggestion: serve with beer

• 6 hard-boiled eggs, peeled and chilled
• ¼ cup mayonnaise
• 2 hot dogs, finely chopped
• 1 teaspoon curry powder
• ¼ teaspoon dry mustard
• freshly ground pepper
• paprika
• sprigs of parsley

1. Cut the eggs in half lengthwise; remove the yolks, put in a mix-ing bowl, and mash with a fork.
2. To the smashed yolks, add the mayonnaise, hot dogs, curry powder, mustard, and pepper and mix real well. 
3. Mound the mixture into the egg-white halves and chill for 1 hour before serving. Top with paprika and garnish attractively with parsley sprigs.

Makes 12 servings

Beth's Hot Dog Bagel Betchas

Suggestion: serve with beer

• 4 hot dogs
• ¼ cup grated sharp Cheddar cheese
• 1¼ cup condensed tomato soup
• 1 tablespoon grated onion
• ½ teaspoon horseradish
• ½ teaspoon prepared mustard
• ¼ teaspoon Worcestershire sauce
• 16 mini bagels, toasted

1. Chop the hot dogs and place in a mixing bowl. Add the Cheddar cheese, tomato soup, grated onion, horseradish, mustard, and Worcestershire and stir it all up well.
2. Spread on toasted mini bagels. Place on a cookie sheet and broil 6 inches from the heat for 5 minutes or so, until they get bubbly and lightly browned.

Makes 16 servings

Ruby's Munchkernickles

Suggestion: serve with beer

• 6 hot dogs
• 1 10-ounce can tomato soup
• 1 cup grated Cheddar cheese
• 1 teaspoon horseradish
• 1 teaspoon prepared mustard
• 48 assorted crackers or toast points (depending on the occasion)

1. In a decent-sized mixing bowl, chop dogs fine and add tomato soup.
2. Stir in grated cheese, horseradish, and mustard and mix well.
3. Spread on crackers or toast and place under broiler until lightly browned.

Makes 48 muchkernickles

Frankly Fondue

Suggestion: serve with beer

• 1 garlic clove, peeled
• 8 hot dogs, cut into 1-inch pieces
• ½ pound chunk of Swiss cheese, grated (about 2 cups)
• 1 ½ teaspoons flour
• ¾ cup Chablis or sauterne
• ¼ teaspoon salt
• ¼ teaspoon dry mustard
• 1/8 teaspoon nutmeg
• 2 tablespoons cognac

1. Rub the inside of a chafing dish with the garlic clove.
2. Cook hot dogs first, then spear with toothpicks and place in chafing dish to keep warm.
3. Toss the cheese with the flour and place in a double boiler. Add the wine and stir until melted. Add the salt, mustard, nutmeg, and cognac. When fondue begins to bubble, remove from heat and pour cheese mixture over and around the hot dog pieces. Serve at once. Keep the cheese soft and melted over the chafing-dish burner or candle.

Makes about 36 appetizers

Soup & Salad Recipes

Melissa's Merrick Wiener Soup

Suggestion: serve with beer

1. Slice hot dogs. Chop onion and carrots. Slice celery. Cut potatoes into small cubes. Cut green beans into approximately 1-inch lengths. Rest.
2. Heat olive oil in a soup pot and saute hot dogs until browned, about 5 minutes. Remove.
3. Add oil, onion, carrots, celery, thyme, and oregano. Cook over medium heat until onion is soft, about 5 minutes.
4. Add broth, 1 cup water, and the potatoes and bring to a boil. Reduce heat and sim-mer until potatoes are just cooked, about 5 minutes.
5. Add green beans and cook 5 minutes. Add corn and macaroni and cook another 5 minutes. Stir in parsley, hot dogs, and ¼ teaspoon pepper and heat through.
6. Taste for seasoning and add salt and more pepper if needed.

Makes 6 servings

Melissa's Merrick Wiener Soup

Suggestion: serve with beer

1. Place the sliced hot dogs and olive oil in a large soup kettle over moderate heat. Saute the dogs until they begin to brown. 
2. Add the celery, onion, and green pepper and continue to saute until the onion is limp and transparent. 
3. Remove the pieces of pork from the beans and discard ( or feed to the real dog). Add the beans (juice and all) to the hot dog mixture.
4. Add the tomato sauce, parsley, salt, pepper, and brown sugar and mix all well. Cook for 5 to 10 minutes longer or until all ingredients are heated through.

Makes 6-8 servings

Patty's Spud Chowder

Suggestion: serve with beer

• 1 large onion, chopped
• 1 tablespoon vegetable oil
• 1½ pounds Idaho potatoes, peeled and cut into 1-inch cubes
• 1 small carrot, grated
• 1 can chicken broth
• 4 hot dogs, sliced
• 1 cup whole milk
• ¼ cup minced fresh parsley

1. Saute onion in oil.
2. In saucepan, combine onion, potatoes, carrot, and chicken broth and cook until potatoes are soft.
3. Mash it all up and add the dogs and milk. Simmer until the dogs are heated through-but don't boil.
4. Top with parsley and serve.

Makes 4 servings

South Side Soup

Suggestion: serve with beer

• 6 slices white bread, toasted lightly
• 6 eggs, poached until just firm
• 6 hot dogs, cut into slices
• 6 cups hot beef stock
• ¼ cup chopped fresh parsley
• 3 tablespoons grated Parmesan cheese

1. Place a slice of toast in the bottom of each of six soup bowls and top with a poached egg. Add the hot dog slices around the egg yolk.
2. Pour l cup of the boiling hot soup stock over the toast, egg, and hot dog pieces.
3. Sprinkle with parsley and Parmesan cheese.
4. Top with parsley and serve.

Makes 6 servings

Topsy-Turvey Wiener Salad

Suggestion: serve with beer

• ¾ cup chopped but unpeeled Granny Smith apples
• 1 teaspoon lemon juice
• 8 hot dogs
• 1 head iceberg lettuce
• ½ cup chopped dill pickle
• ¾ cup pitted, sliced ripe olives
• ¾ cup Russian dressing 

1. Toss the apples with the lemon juice and set aside.
2. Slice each dog into quarters the long way and then cut the quarters in half cross-wise. Each dog will yield 8 strips (feel free to confirm with hand-held calculator). Break the lettuce up into bite-sized pieces and place in a large salad bowl.
3. Combine the apple, dill pickle, and ripe olives with the hot dog strips and odd to lettuce.
4. Add Russian dressing and toss thoroughly. 

Makes 6 servings

Ye Olde Spinach Supreme Salad

Suggestion: serve with beer

• 1 pound fresh spinach, washed and drained
• 2 cups cabbage, finely chopped (1/2 red cabbage and ½ green cabbage will give salad a real visual flair)
• 1 con mandarin oranges
• 3 radishes, chopped
• 1 small red onion, thinly sliced
• 1 tablespoon chopped parsley
• salt and pepper
• ½ cup olive oil
• ¼ cup cider vinegar
• 4 hot dogs, cooked and diced
• ¼ cup Roquefort cheese, crumbled 

1. Break the spinach into small pieces. Then place in salad bowl along with cabbage, mandarin oranges, radishes, and red onion.
2. Mix the olive oil, vinegar, parsley, salt and pepper; pour over the salad and toss well.
3. Top salad with the dogs and Roquefort cheese. 

Makes 6 servings

Lunch Recipes

Classic Hot Dogs

Suggestion: serve with beer

• 6 hot dogs
• Cheez Whiz
• 6 strips bacon
• 6 hot dog buns

1.  Slit the hot dogs lengthwise, being careful not to cut all the way through.
2. Squirt the Cheese Whiz inside each slit hot dog.
3. Fasten a strip of bacon to one end of the hot dog with a tooth-pick and spiral it around the cheese-filled hot dog. fasten the other end of the bacon with another toothpick.
4. Place in the broiler and grill, turning the hot dogs until the bacon is crisp and golden on all sides.
5. Place the hot dogs in buns, remove the toothpicks, and serve. 

Makes 6 servings

Hot Dog Canoes

Suggestion: serve with beer

• 12 slices soft white bread, crusts removed
• 1/2 cup melted butter
• 6 slices processed American cheese
• 2 tablespoons mustard
• 12 hot dogs 

1.  Brush one side of each slice of bread with the melted butter. Cut the slices of cheese into 4 equal strips and place a strip on the unbuttered side of the bread.
2. Brush the bread and cheese with the mustard. Place a hot dog on top of the cheese and bring up two opposite corners of the bread to meet on top of the hot dog. Fasten the bread in place with a toothpick.
3. Place on a cookie sheet in a 350° oven for 8 to 10 minutes, or until the bread has toasted to a crisp brown on the outside. 

Makes 6 servings

Sloppy Franks

Suggestion: serve with beer

• ½ cup finely chopped onion
• ½ cup finely chopped green pepper
• 2 tablespoons butter
• 1 9-ounce con tomato sauce
• ¼ teaspoon salt
• ½ cup barbecue sauce
• ¼ teaspoon pepper
• ½ tablespoon sugar
• 8 hot dogs, sliced
• 8 hamburger buns 

1.  Saute onion and green pepper in butter until soft.
2. Stir in the tomato sauce, barbecue sauce, salt, pepper, sugar, and hot dogs.
3. Cook over very low heat for about 25 minutes, stirring frequently.
4. Serve over heated hamburger buns 

Makes 8 servings

Southern Fried Devil Dogs

Suggestion: serve with beer

• 1 tablespoon Crisco, melted
• 1 egg
• 1/2 cup milk
• 1/8 teaspoon red pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sifted flour
• 6-8 hot dogs
• 1/4 cup fine bread crumbs
• Crisco for deep frying

1.  Blend 1 tablespoon Crisco, egg, and milk. Mix seasonings and baking powder with the flour and add to Crisco mixture.
2. Dip hot dogs into bread crumbs, then into flour-Crisco-egg batter.
3. Fry in deep Crisco heated to 365° (or when an inch cube of bread browns in 60 seconds) until brown. Drain on paper towels. 

Makes 6-8 servings

A Coney Island

Suggestion: serve with beer

• l package cooked (boiled!) hot dogs
• l package hot dog buns
• mustard
• chili without beans (see below)
• 5 medium raw onions, chopped

Serve the hot dogs on buns with a swab of mustard, some chili, and a hearty sprinkling of the onions.

Makes 10 to 12 servings

Klink's Hot Potato Salad

Suggestion: serve with beer

• 12 medium well-scrubbed red potatoes
• 3 hard-boiled eggs
• 1 pound wieners, sliced diagonally and heated through
• 2 slices bacon
• 1 teaspoon flour
• ½ cup vinegar
• ½ cup water
• 3 teaspoons sugar
• salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

1. Boil the potatoes in their skins until soft but not mushy. Cool a bit, then slice and place in serving bowl. Add sliced wieners and keep warm.
2. Chop 2 hard-boiled eggs and add to the potatoes.
3. Cut the bacon and fry until crisp. Add flour to bacon in pot and mix.
4. Mix the vinegar, 1/2 cup water, and the sugar. Add to the bacon and flour, stir, and let come to a boil. 
5. Pour this over the potatoes, stir gently, and top with 1 chopped hard-boiled egg. Add salt and pepper to taste.
6. Top with fresh parsley. 

Makes 8 servings

Dinner Recipes

Hot Dog Burgers

Suggestion: serve with beer

• ½ pound ground beef
• 8 hot dogs, split lengthwise
• 1 8-ounce con tomato sauce
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ¼ teaspoon dry mustard
• dash of Worcestershire
• 8 hot dog or hamburger buns

1. In a large skillet, cook beef until browned. Add franks, tomato sauce, onion, garlic, mustard, and Worcestershire and cook about 20 minutes, stirring frequently.
2. Serve in wormed hot dog or hamburger buns.

Makes 4-6 servings

Basic Backyard Barbecue

Suggestion: serve with beer

• l2 franks
• mustard
• ketchup
• l-6-ounce can sauerkraut
• 6 toasted buns

1. For each serving, split 2 frankfurters lengthwise but not completely through. Spread one half of each frank with mustard and the other with ketchup. Arrange 3 to 4 tablespoons drained sauerkraut on one frankfurter, top with second frank, cut side down.
2. Fasten ends with wooden picks. Wrap in double-thickness aluminum foil.
3. Cook directly on hot coals 3 to 4 minutes on each side. Serve on toasted bun.

Makes 6 servings

Frank 'n Stein

Suggestion: serve with beer

• 2 tablespoons oil
• 1 medium onion, chopped
• 3 cups sauerkraut, rinsed and drained
• 1 teaspoon caraway seeds
• 1 pound franks
• 12 ounces beer

1. Heat oil in large skillet and saute onion until soft.
2. Add sauerkraut and caraway to skillet and mix well.
3. Place franks on top of heated mixture, pour beer over top.
4. Cover and simmer 20 minutes.

Makes 4 servings

Judy's Hungry Gal Special

Suggestion: serve with beer

• 1 pound hot dogs, sliced
• 1 16-ounce con baked beans
• ½ cup ketchup
• ½ cup chopped scallions
• ¼ cup brown sugar
• ½ teaspoon dry mustard
• ½ teaspoon Worcestershire

1. Combine all ingredients in large saucepan.
2. Simmer for 20 minutes or so until heated through and be sure not to invite the parents over.

Makes 4 servings

Potato Boats

Suggestion: serve with beer

• 4 large baking potatoes
• l small onion, chopped
• 4 hot dogs, chopped
• 4 tablespoons butter
• 2 tablespoons milk
• ½ cup grated Cheddar cheese
• l tablespoon minced fresh parsley

1. Prick the potatoes in a few places and bake at 450° for an hour or so until done.
2. Saute onion and franks in 2 tablespoons of butter for 5 minutes or so, until the onion is transparent and the franks begin to brown.
3. Slice the potatoes in half lengthwise and let cool a few minutes. With a spoon, scoop the flesh into a large bowl.
4. Mash the potato with a fork, then stir in the remaining ingredients.
5. Scoop the mixture back into the potato shells and place on a baking sheet.
6. Bake 20 minutes or so, until hot and bubbly. 

Makes 4 servings

Hot Dog and Beer Chili

Suggestion: serve with beer

• 2 16-ounce cons kidney beans, rinsed and drained
• 2 tablespoons chili powder or more, to taste
• ½ teaspoon Tabasco
• ¼ teaspoon red pepper flakes
• ½ cup beer
• about 2 cups cut-up hot dogs
• chopped green onions
• grated Cheddar cheese

1. Throw the beans, chili powder, Tabasco, red pepper flakes, beer, and hot dogs into a largish pot and heat until hot.
2. Top each serving with chopped green onions and grated Cheddar.

Makes 4 servings

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