Use Hot Dogs in 9 Ways for Dinner

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Hot Dogs, Frankfurters, Franks, Weiners: no matter what you call them, Americans LOVE to eat them! Times are hard right now for families being able to afford food. Finding cheap recipes kids will eat is also a challenge. Americans love hot dogs—especially kids. As long as we don’t overdo the consumption of these tasty weiners, we can incorporate them onto weekly dinner table menus.

Here are 9 easy recipes for you to try out on your family. Have fun and Happy Cooking!

  1. Step 1

    HOT DOG CASSEROLE: In an electric skillet, mix together, 1 package of hot dogs (cut into coin-sized pieces), 2 C cooked cubed potatoes, 1 quart of drained green beans, and 2 cans of Cream of Celery Soup. Cook on low heat for 40 – 45 minutes, stirring occasionally. Serve.

  2. Step 2

    FRANKS ‘N BEANS SKILLET SUPPER: In a large skillet, fry 2 long slices of bacon. Remove and crumble. Leave drippings in skillet. Slice 8 frankfurters into coin-sized pieces. Brown frankfurters in bacon drippings and cook 1/4 C chopped onion with them until tender and hot dogs are browned. Stir in 1 Can Cream of Chicken Soup, 1/2 C water, 3 – 4 medium diced and cooked potatoes, and 1 C cooked cut green beans. Heat until boiling, stirring occasionally. Garnish with crumbled bacon. Serve.

  3. Step 3

    SCALLOPED WIENERS: In a saucepan, put 1 lb. hot dogs in a small amount of water and cook for 10 minutes to steam them. Slice wieners to bite-sized pieces and make alternate layers of 5 C coarsely crushed crackers, and wieners in a large casserole dish. In a mixing bowl, beat 2 large eggs and add 4 1/2 C milk, pepper to taste, and 2 t. salt or less. Pour over crackers and wieners. Dot top with 1/2 stick of butter. Bake at 450 degrees until done, about 30 minutes. Serve.

  4. Step 4

    BARBEQUED FRANKS: Melt 2 T butter in a skillet and cook 1 C chopped onions until clear. Add 2 t. paprika, 1/2 t. pepper, 2 T. sugar, 2 t. prepared mustard, 3 T. worcestershire sauce, 3/4 C catsup, and 2 T. vinegar. Cook a few minutes till well combined and heated through. Cut 3-inch slits in 16 franks and place in a baking dish, slit side up. Pour sauce over all and bake at 350 degrees for 20 minutes. Baste often. Place franks on toasted buns with sauce and brown under broiler. Serve with pork & beans and a salad or jello.

  5. Step 5

    FRANKFURTER SCALLOP: In a nonstick 9 inch square pan, layer 2 peeled and thinly sliced raw potatoes, 1 medium thinly sliced onion, and 8 franks cut into 1 inch chunks, and 2 more peeled and thinly sliced raw potatoes. In a small bowl, combine 1 1/2 C milk, 4 t. flour, 1 t. salt, a dash of paprika, and 1 T. prepared mustard. Pour over casserole. Bake in a 375 degree oven for 1 hour or until hot and bubbly. Makes 6 servings.

  6. Step 6

    WIENER STEW: In a large skillet, fry 2 medium thinly sliced potatoes and 1 thinly sliced onion in bacon fat until brown. Add 1 pack of hot dogs that are sliced into coin-sized pieces, 1 C water, 1 T worcestershire sauce, 1 package brown gravy mix, and 2 T. prepared mustard. Cook for 10 minutes over medium-high heat or until done. Stirring occasionally. You may also add some peas, sliced carrots, and celery pieces, etc. if you want to at the beginning. Serve.

  7. Step 7

    STATE FAIR HOT DOGS: Preheat oven to 450 degrees. Sift 1 1/2 C flour, 1 t. baking powder, 1 t. salt, 1/2 t. dry mustard, 1/4 t. paprika, and 1/8 t. cayenne pepper into bowl; stir in 1/2 C corn meal. Cut in 1/2 C Crisco shortening. Stir in 1/2 – 2/3 C milk to make a light dough. Divide the dough into 2 parts and roll each into a rectangle 12 X 6 inches. Divide each rectangle into 4 parts to make 8 parts. Place 8 wieners lengthwise on the dough parts. Roll up and seal. Place on sprayed baking sheet and sprinkle with some paprika. Bake for 15 – 20 minutes or until lightly browned.

  8. Step 8

    HOT DOGS BAKED IN DOUGH: Sift together in mixing bowl, 2 C flour, 5 t. baking powder, and 1/2 t. salt. cut in 4 T cold butter with a fork. Slowly Add 3/4 C milk. Mix into a dough. Roll out 1/8″ thick and cut into squares. roll some hot dogs in mustard and then wrap dough around them and secure edges. Bake for 20 minutes at 375 – 400 degrees.

  9. Step 9

    MINI CORN DOGS: We’ve made these many times and love them! In a mixing bowl, Prepare 1 box of Jiffy Corn Muffin Mix according to package directions. Slice a package of hot dogs each into thirds. Heat hot dogs in boiling water a few minutes to get the chill off. Heat oil in a sauce pan to 350 degrees. Roll hot dogs into Muffin Mix to coat and fry in hot oil until browned. They cook quickly. Remove with slotted spoon to paper towels. Drain. Eat. Yummy!!

  10. Step 10



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