CORN DOGS

1½ cups pancake flour (Bisquick)
½ cup cornmeal
2 T. sugar

milk to make 1¼ cups batter 

Dip dried off hot dogs in batter and deep fat fry
in 355° oil for 30 seconds. Drain on paper towels and refry 2-3
minutes.

Chili Cheese Dog Pot Pie

Ingredients

2 cups biscuit baking mix
2/3 cups water
3 cups chili with beans
1/2 lb. hot dogs, sliced
2 cups shredded cheddar cheese
Directions
Heat oven to 350º F. In medium bowl, mix baking mix and water
to form a smooth dough. Set aside. Spread half of chili into bottom
of a 1-1/2 qt. casserole. Make a layer of hot dogs over chili. Cover
hot dogs with cheese, then top with rest of chili. On a
lightly-floured surface, roll out biscuit dough to 1/4" thickness.
Lay dough over contents of dish, and poke a few slits to vent steam.
Bake for 15 - 25 minutes or until top crust is golden.

Dippity Cheese Dogs



4 hot dogs

4 canned crescent rolls

4 tsp. grated parmesan cheese

enough spaghetti sauce for dipping

Directions

Lay out 4 triangles of crescent roll dough. Sprinkle 1 tsp.

grated cheese on each. Lay hot dog across wide end and roll up.

Spray microcrisp with non-stick cooking spray. Wrap hot dog in

microcrisp and tape shut. Do same with other 3 hot dogs. Place

wrapped dogs on microcrisp rack arranged in square and microwave for 4

- 5 minutes. This assumes 700 w. oven; adjust accordingly). Unwrap

carefully, paper is HOT!! Dip in sauce.

Makes 4 servings.

Crock Pot Chili Dogs



1 pkg. (1 lb.) hot dogs

2 cans (15 oz. ea.) chili without beans

1 can (10-3/4 oz.) condensed Cheddar cheese soup, undiluted

1 can (4 oz.) chopped green chilies, undrained



10 hot dog buns, split



~~~Toppers~~<WBR>~

1 medium onion, chopped

1 to 2 cups corn chips, coarsely crushed

1 cup (4 oz.) Cheddar cheese, shredded



Place hot dogs in a 3 quart crock pot/slow cooker.



In a large bowl, combine the chili, soup and green chilies; pour over hot

dogs.



Cover and cook on LOW heat setting for 4 to 5 hours.



Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

 



Yield:  10 servings.

Hot Dogs



Hot dogs

Hot dog buns

Hot dog relish



Deep fat fry hot dogs until they turn brown and split open.



Place on hot dog buns and garnish with relish.

Corn Dogs
1 c. self rising flour
1 c. self rising corn meal
2 tsp. sugar
1 egg, slightly beaten
2 tbsp. oil
1 lb. wieners
1 c. milk

Combine first 3 ingredients (cornmeal, flour and sugar). Sift together. Beat egg slightly; add it and milk in mixture and stir. Add melted fat for deep fat frying. Dip wieners in mixture, holding with Kitchen fork. Drain extra batter in bowl. Fry in deep fat until golden brown or for about 3 minutes. Drain on paper towel. Serve piping hot with catsup or mustard.

Diggity Dogs



4 hot dogs (or Polish sausage or brats)

2 hoagie buns

2 carrot sticks

Cheese slices

2 doughnut holes

2 onion slices

2 olives, halved

Strawberry licorice lace

2 maraschino cherries

1 red gumdrop, cut in half



To make the paws: Make two cuts, each 1/2 inch long, with a knife or clean

scissors into

one end of each hot dog. Cook hot dogs.



Assemble the dog, using the bun for the body, hot dogs for the legs, a carrot

stick for the tail,

cheese slices for the ears, and two donut holes for the muzzle.



Add onion pieces and olives halves for eyes, attaching them with thin carrot

sticks or toothpicks.



Push pieces of strawberry licorice lace into donut holes for whiskers. Top

the muzzle with a cherry

for a nose.



Cut the gumdrop in a teardrop shape for the tongue.



Makes 2 servings.

Beanie Weenie Casserole



1 can (28 oz.) baked beans, undrained

1 pkg. (16 oz.) hotdogs, sliced 1/4" thick

1 TB prepared yellow mustard

2/3 cup ketchup

1/4 cup Worcestershire sauce

2 TB cider vinegar

1 tsp. garlic powder

1 TB brown sugar

1/2 medium onion, finely diced

Shredded Chedddar cheese, for topping, optional



Pour beans in a baking pan or iron skillet. Slice hotdogs into 1/4" pieces

and add to beans.



Add remaining ingredients and stir well. Heat for about 30 minutes.



Servings: 4 to 6.

 

Corn Dogs



8 hot dogs

8 wooden craft sticks

1 pkg.(about 16 oz.) refrigerated grand-size corn biscuits

1/3 cup French's Classic Yellow Mustard

8 slices American cheese, cut in half



1. Preheat oven to 350° F. Insert 1 wooden craft stick halfway into each hot

dog; set aside.



2. Separate biscuits. On floured board, press or roll each biscuit into a

7x4-inch oval. Spread

2 teaspoons mustard lengthwise down center of each biscuit. Top each with 2

pieces

of cheese. Place hot dog in center of biscuit. Fold top of dough over end of

hot dog. Fold sides

towards center enclosing hot dog. Pinch edges to seal.



3. Place corn dogs, seam-side down, on greased baking sheet. Bake 20 to 25

minutes or

until golden brown. Cool slightly before serving.



Makes: 8 servings.

 

Tip: Corn dogs may be made without wooden craft sticks.

Dippity Cheese Dogs



4 hot dogs

4 canned crescent rolls

4 teaspoons grated parmesan cheese

Spaghetti sauce for dipping



Lay out the four triangles of crescent roll dough. Sprinkle 1 teaspoon

of grated parmesan cheese on each. Lay hot dog across wide end and roll

up. Place wrapped dogs on a cookie sheet, and bake at 325 degrees F for

the time called for on the crescent rolls package.



Dip into sauce.

7th Inning Hot Dogs



2 (8 ounce) cans refrigerated crescent dinner rolls

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



Preheat oven to 375 degrees F.



Separate dough into 8 rectangles. Firmly press

perforations to seal. Cut each rectangle in half

lengthwise. Place a hot dog half lengthwise on 1 end

of the dough strip. Fold dough in half over the hot

dog. Press short edges to seal, leaving sides open.

Please on an ungreased cookie sheet. Bake for 11 to 13

minutes or until golden brown.



Serve with catsup, mustard and pickle relish, if

desired.



Yields 16 servings.

Bisquick Corn Dogs



---Batter---

Add to a bowl and mix well:

1 cup Bisquick baking mix

2 TB yellow cornmeal

1/2 tsp. dry mustard

1/4 tsp. paprika

1/8 tsp. pepper

1 egg

1/3 cup milk



1 lb. hot dogs

Sticks



Mix batter ingredients well. Dip hot dogs on a stick into batter to coat.



Fry for 3 minutes in hot deep fat fryer.



Note: Covers about 1 pound of hot dogs.



Makes: 8