Hot dog! Some favorites for summer meals

July 18, 2018

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Add your favorite toppings to a tasty hot dog. Nacho sauce and jalapenos tempt the adventurous.

There are a lot of different hot dogs available nowadays, made from many different things such as pork, beef and a blend of the two. Also hot dogs are made from chicken and turkey; and for vegans or vegetarians, soy-based products. I can’t say that I liked the tofu hot dogs I once had at a potluck barbecue but some people did, so it’s always nice when there’s something for everybody. (Funny thing about that tofu dog is that when I bit into it, the filling launched out of the casing onto the floor. It was good for a laugh.)


Whatever type of hot dog you like, you will hopefully find a recipe here you’d like to try.  Enjoy your summer fun and stay safe.

San Francisco style hot dogs


Frozen bread dough, white or wheat


Hot dogs (your favorite)


Catsup


Mozzarella cheese, shredded


Bacon, fried and crumbled

1. Thaw dough. One loaf will cover about 6 hot dogs. Preheat oven to 350. Cut dough into equal pieces, according to how many hot dogs you wish to prepare. Flatten and stretch to approximate shape of hot dogs and place one hot dog on each piece of dough.


2. Gather dough to enclose the hot dogs, pinching and sealing all seams. Let rise about 30 minutes. Bake in preheated oven until rolls are golden brown, about 15 to 20 minutes. Remove from oven.


3. Split rolls almost, but not all the way through. Add 1 tablespoon catsup to each one, followed by desired amount of shredded mozzarella cheese. Top each roll with the bacon crumbles. Return rolls to the oven and heat until the cheese melts. Serve at once.

Homemade corn dogs


1 1/2 cups yellow cornmeal


1 1/4 cups flour


1/4 cup sugar


1 tablespoon baking powder


1/4 teaspoon salt


1 egg, beaten


1 1/2 cups buttermilk or regular milk


1 tablespoon vegetable oil


1 tablespoon honey


10 hot dogs of your choice


10 wooden skewers


2 quarts vegetable oil, for frying

1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees.


2. In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. mixing well. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter.)


3. Using a paper towel, wipe hot dogs dry so the batter will more easily stick to them. Insert one skewer into each hot dog, leaving enough of the skewer for a handle.


4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil and turn as necessary to brown all sides. Cook for 2 to 3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs. Makes 10.

Hot dog appetizers


Versions of this recipe have been around for quite some time, proving their consistent popularity.

1 bottle (12-oz.) chili sauce


1 cup grape jelly


2 tablespoons lemon juice


2 packages (1 pound each) hot dogs

1. Slice hot dogs into 1 inch pieces. In a large skillet or sauce pan, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted, stirring occasionally.


2. Add hot dogs. Reduce heat; simmer on low for 20 minutes, stirring occasionally. Serve immediately or keep warm in a 1 1/2-qt. slow cooker.

Hot dog and bacon bites


2 pounds (about 20) hot dogs, cut in thirds


1 pound bacon (20 slices), cut in thirds


About 2 cups of packed brown sugar

1. Wrap a piece of bacon around each piece of hot dog. Secure with a toothpick. Place a layer in the bottom of a slow cooker and sprinkle generously with brown sugar. Continue layering with the hot dogs and brown sugar, ending with brown sugar.


2. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

Hot dog one-pot dinner


Very easy meal inspired decades ago by a four-day stint without electricity when we cooked with a camp stove.

1 can regular or Bavarian-style sauerkraut, undrained


1 package of your favorite hot dogs or Polish dogs


3 to 4 cans whole new potatoes, drained

1. In a large kettle or Dutch oven, place all ingredients. Place a lid on the kettle.


2. Over medium heat, cook contents until hot dogs, sauerkraut and potatoes are thoroughly heated. Serve in shallow bowls, and offer several types of mustard to go with the meal.

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