Hot Dogs, wieners, or frankfurters-5 recipes for fun

The all American hot dog, wiener or frankfurter, by whatever name you call it is a meal that can be inexpensive and kid-pleasing, as well as a trip down memory lane for those of us who have left childhood behind.  For some palates, the lowly cheap hotdog, at under a dollar a package and made with a blend of beef, chicken and pork, is just not going to make the cut.  However, it is this cheap hotdog that is going to be used in these recipes.

Hot dogs have a lot of history, and even more legend surrounding their origins.  They descend from the sausages of Europe, without a doubt, and have been eagerly claimed by America.  Some bits of history are known, such as the use of the term “hot dog” was in use in the late 1800s, and the first corndogs were served at the Texas State Fair in 1942.  Hot dogs have been served at presidential picnics, such as the one given by then President Roosevelt upon the visit of the King & Queen of England.  They are a baseball field standard, and are sold at Zephyr stadium today.  Corndogs and hotdogs appear at carnivals, fairs, farmers markets, luncheon carts, school lunch rooms, and kitchens all across the country.

As for the great mystery of why there are 10 hotdogs to a package, yet only 8 buns in a package, that has a very practical reason.  The pans which cook the buns hold them in foursomes.  Now, if we could just get the hotdog manufacturers to create hotdogs at 8 to a pound, we’d have balance in the hot dog world!

Some recipes really boost the hot dog, and little difference can be perceived between using the inexpensive hot dogs versus the more expensive premium all-beef ones.  Save the expensive ones for when it counts, like the barbeque grill, and use the inexpensive ones in these recipes.

Homemade Corndogs

·         1 pkg. cornbread mix, mixed according to directions

·         ¼ c. cornstarch

·         1 pkg. inexpensive hot dogs

·         Catsup

·         Mustard

·         Pickle relish

Dry hotdogs and roll in cornstarch.  Put skewers through hotdogs, almost to the end.  Dip hot dog carefully into cornbread mixture.  Fry in skillet with about 1” of hot oil over medium high heat, turning after about 1 minute, until golden brown & cornbread is cooked through. 

Serve with condiments.

Wiener winks

·         1 loaf frozen bread dough, thawed, divided into 8ths

·         1 pkg. inexpensive hot dogs (there will be 2 left over)

·         8 slices cheese

·         Catsup

·         Mustard

·         Pickle relish

Grease a cookie sheet, and spray a small plate with non-stick spray.  Take 1 piece of the dough, and using your fingers, press it flat into a pancake-like round.  Fold cheese slice to break into narrow strips.  Place hot dog on dough round, laying strips of cheese on hotdog.  Fold dough around hotdog to seal, and place on greased cookie sheet, seam side down.  Repeat for all 8 hotdogs.  Let rest while oven preheats to 350°F. and dough gets puffy.  Place in oven and bake for about 20 minutes, or until crust is golden brown.  Remove from oven, let rest 5 minutes before serving with condiments.  Hot dogs are very hot!

Copper pennies

·         1 pkg. inexpensive hotdogs

·         ½ bottle barbeque sauce (any flavor works)

·         8 small hamburger buns, toasted

·         Dill pickle slices

·         Shredded lettuce

·         Cheese slices (if desired)

Slice hotdogs into thin slices.  Heat non-stick skillet and cook hotdog slices until hot through and the edges start to curl.  Add barbeque sauce and stir to coat all slices.  Divide into 8 servings and put on toasted bun, top with pickles, shredded lettuce, and cheese slices.

Chili dogs

·         1 can chili (with or without beans)

·         1 pkg. inexpensive hot dogs

·         1 pkg. hot dog buns

·         1 c. shredded cheese

·         ½ c. chopped onion or green onion

·         ½ c. chopped tomato

·         Mustard

·         Catsup

·         Pickle relish

Heat hotdogs in pan of boiling water for about 10 minutes.  Heat chili in another saucepan.  Arrange condiments in bowls on table, and serve hot dogs on buns with ¼ c. chili drizzled over each.  Top with cheese, onion, & tomato, then mustard, catsup & relish as desired.  These have to be eaten with a fork!

Tater puffs or French fries are a popular accompaniment. 

Dog in a rug

·         10 flour tortillas, 6” size

·         1 pkg. inexpensive hot dogs

·         Shredded cheese (Mexican-style, feta, cheddar, mozzarella or Colby-jack)

·         Toothpicks

·         Catsup

·         Mustard

·         Salsa

Heat hot dogs.  Heat tortillas in microwave about 1 minute while wrapped in plastic.  Sprinkle liberally with shredded cheese, top with hotdog, and wrap tightly.  Wrap can be held in place with toothpick if desired.  Serve with catsup & mustard or salsa.