Coney Island Hot Dogs

8 frankfurters
1/3 cup sweet pickle relish
2 tablespoons sweet pickle liquid
1 tablespoon melted margarine
1 teaspoon prepared mustard
1/8 teaspoon pepper
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
8 frankfurter rolls

Cut slits into frankfurters lengthwise almost all the way through. Fill with pickle relish; fasten with wooden picks.

Combine remaining ingredients, except rolls, and mix well. Brush frankfurters with pickle mixture. Broil or cook on outdoor grill 5 to 7 minutes, brushing frequently with mixture.

Serve in rolls.

Corn Dogs

1 cup flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup cornmeal
2 tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
1 pound hot dogs
Vegetable oil (for deep frying)
Catsup
Prepared mustard

Sift together dry ingredients. Stir in cornmeal.

Cut in shortening until mixture resembles coarse meal.

Mix egg and milk and stir into cornmeal mixture until blended. Insert wooden Popsicle sticks into end of each hot dot.

Coat evenly with batter. Fry in deep oil heated to 375 degrees F until brown.

Drain on paper towels and serve with catsup and mustard.

Chicago Hot Dogs

All-beef hot dogs
Green sweet bell pepper, diced
Yellow onions, diced
Mustard
Sweet pickle relish
Dill pickle chips
Cucumbers, sliced thin
Iceberg lettuce, shredded
Tomatoes, diced
Hot peppers (pepperoncini)
Celery salt

Steam hot dogs and put condiments on table. NEVER USE CATSUP! Celery salt is a MUST!

Serve on poppy seed buns, if they are available.
 

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns

In an oblong glass dish, place hot dogs.

Combine remaining ingredients except buns.

Pour over hot dogs and bake at 350 degrees F for 1 hour.

Serve in hot dog buns.

Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Onion Pineapple Hot Dog Relish

1 small fresh pineapple (or 1 3/4 cups well-drained canned pineapple)
1 1/2 cups diced yellow onion
1/2 cup water
1/4 cup diced red bell pepper
1 small clove garlic, pressed
2 tablespoons cider vinegar
1 teaspoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon mustard seeds
1 teaspoon Dijon mustard

Twist the crown from the pineapple and cut it in half lengthwise.

Cut the fruit from the shell, trim the core and dice until you have 1 cups of diced fruit. Refrigerate unused pineapple for other uses.

In a saucepan, combine all ingredients except pineapple and Dijon mustard. Bring to a boil and simmer for about 20 minutes.

Coarsely chop the cooked mixture and pineapple together, either by hand or in a food processor.

Remove from food processor, mix in the Dijon mustard and chill before using.

Good on hot dogs.

Makes 2 cups.