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Hot Diggety! How many ways can you fix hot dogs?

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Whilst reading about how Covid has shaped our food chain (products being dropped and others finding new popularity during quarantines) I noticed that hot dogs have enjoyed a resurgence of popularity.  And why not, they taste good, are all meat (no sweepings, as they advertised during the 1930s) and best of all CHEAP for quarantine budgets.  I had a collection of recipes in my super cheap cookbook, and I found more posted on Mrs S by Dee, way back in April 2003 which combined created quite a collection.  I think the time for hot dogs has come again....


HOT DOG MADNESS  from MrsSurvival.com

Dee                         April 25, 2003


8 Hot Dogs                                                                                           

8 Slices Bacon

1 cup Minced Onion                                                                           

1 Clove Minced Garlic

One 8 oz Can Tomato                                                                         

1/2 tsp Salt

1 Dash Pepper

 Fry bacon, onion and garlic until bacon is crisp.  Drain most of bacon fat.  Stir in tomatoes, salt and pepper.

Heat to a boil, reduce heat and simmer about 10 minutes.  Add hot dogs; cover and simmer about 15 min.



2 8oz. cans refrigerated crescent dinner rolls                               

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

 Heat oven to 375F.  Separate dough into 8 rectangles; firmly press perforations to seal.  Cut each rectangle in half lenghwise.  Place a hot dog half lengthwise on 1 end of dough strip.  Fold dough in half over hot dog.  Press short edges to seal, leaving sides open.  Place on ungreased cookie sheet.  Bake at 375 for 11 - 13 minutes or until golden brown.  Makes 16.

Serve with ketchup, mustard and pickle relish, if desired



2 - 3 tbsp. melted butter                                                                   

1/2 lb. hot dogs sliced 1/2" thick

3/4 c. diced green pepper                                                                

3/4 c. diced onion

1 diced garlic clove                                                                             

1 16oz. can plain stewed tomatoes

2 tsp. salt                                                                                              

1/8 tsp. sweet marjoram

1 tsp. chili powder                                                                              

enough hot cooked rice for 4 people

 Saute hot dogs, pepper, onion and garlic in the butter.  Add tomatoes, salt, marjoram and chili powder.  Simmer for about 5 minutes.  Add cooked rice and stir to blend.  



3/4 diced onion                                                                                   

1 tabsp. + 1 tsp. Cajun seasoning

4 diced slices bacon                                                                           

4 sliced hot dogs

2 c. cooked rice                                                                                   

1 15oz. can diced tomatoes, with juice

2 1/4 tsp. dried basil

Cook bacon in a heavy nonstick skillet over medium high  heat 5 - 6 minutes, or until bacon is slightly crisp.  Using a slotted spoon, transfer bacon to a bowl. Set aside.  Saute onion in bacon drippings 4 - 5 minutes or until onion  is softened. Stir in seasoning and sliced hot dogs and cook 2 minutes. Add rice, bacon, and tomatoes and cook 3 – 4  minutes, or until heated through. Remove from heat. Stir in basil and serve.



4 medium sliced potatoes                                                                 

1 large thinly sliced onion

1 thinly sliced green pepper                                                             

6 sliced fat free tofu hot dogs

2 loaves pizza bread or 4 large pitas, cut into 1/2's

Place potatoes in a microwave safe dish. Cover and microwave on high for 8 - 10 minutes or until potatoes are done. Coat a LARGE non stick frying pan with a little cooking spray.Add onions and saute until they begin to turn brown. Add pepper, potatoes and tofu dogs. Cook until all is hot. Stuff into bread or pitas.  Serve with some ketchup, mustard or spaghetti sauce,

if desired.



1/2 c. crushed corn chips                                                                  

1/2 medium minced onion

1/4 c. tomato sauce                                                                           

1 c. grated Cheddar cheese

1 tsp. Worchestershire sauce                                                          

10 hot dogs, split lengthwise

Mix all ingredients except hot dogs together. Heat oven to 350. Place the hot dogs into a baking dish and fill each

dog with the mixture. Bake about 12 minutes. Serves 10.



1 medium diced onion                                                                       

2 tbsp. butter

1 sliced green pepper                                                                        

salt, pepper, and paprika to taste

2 or 3 diced potatoes                                                                         

1 20oz. canwhole tomatoes, chopped, reserving juice


6 - 8 sliced hot dogs

 Simmer onion in butter. Add green pepper, salt, pepper, and paprika. Add potatoes. Mix in tomatoes and juice. Add enough water to cover. Simmer 30 minutes or until potatoes are tender.  Add hot dogs, cook another 8 minutes. Serves 6.



Boil about 2 cups of water.  Throw in a hot dog, some frozen vegetables, and then the noodles. When everything seems done, drain almost all the water. Cut the hot dogs up and add 1/2 of the  "seasoning packet." This works best with the "creamy chicken" or "chicken mushroom" varieties. 



1 tbsp. Olive oil                                                                                   

1 chopped small onion

2 choppped small carrots                                                                 

1 chopped small celery stalk

1/4 tsp. thyme                                                                                     

1/4 tsp. oregano

3 1/2 c. chicken broth                                                                        

1 c. water

6 small red potatoes, cut into cubes                                              

1/4 lb. green beans, cut into 1 inch pieces

1/2 c. frozen whole kernel corn                                                      

1/2 c. cooked elbow macaroni

1 tbsp. dried parsley                                                                          

4 hot dogs, sliced into bite size chunks

1/4 tsp. ground black pepper                                                          

salt to taste

Heat oil in stockpot and saute hot dogs until brown.  Remove from heat. Add onions, carrots, celery, thyme,

and oregano. Cover and cook over medium heat until the onion is tender and transparent, just a few minutes.

Add broth, water and potatoes. Brng to a boil. Reduce heat and simmer until potatoes are cooked. Add green

beans and cook 5 minutes. Add corn and macaroni. Cook another 5 minutes. Stir in parsley, hot dogs, and

1/4 tsp. pepper. Heat through. Add salt to taste. Makes 6 servings.



8 hot dogs                                                                                            

prepared yellow mustard

1/4 c. finely minced raw onion                                                        

4 slices American cheese, folded in half separate, and fold in half again (you should have 2 thin slices of 8 piles)

8 slices raw bacon                                                                                   

8 hot dog buns                                                                                    

Cut a slit in each hot dog, being careful not to cut all the way through. Place the amount of mustard you desire in the cut. Sprinkle the onion evenly among the dogs, on top of the mustard. Place the cheese on topof the onions. Wrap one slice of bacon diagonally around each hot dog. Place on a baking pan and bake at 350 to desired doneness. Makes

8 servings.



6 sliced hot dogs                                                                                 

oil or butter

6 potatoes, peeled and cubed                                                         

1 medium chopped mild onion

1 dash salt and pepper, or to taste                                                  

1 dash garlic powder, or to taste

Partially boil the potatoes until slightly tender when pierced with a fork. Place just a coating of oil in a

frying pan and heat. Add onion, hot dogs and potatoes.  Cook until potatoes are golden. Makes 4 servings.



2 c. leftover mashed potatoes                                                          

1/2 tsp. dry mustard

8 hot dogs                                                                                            


grated Cheddar or Parmesan cheese             

 Mix the potatoes and mustard together.  Split hot dogs the long way not quite all the way through.  Fill split with potatoes mixture. Sprinkle tops with paprika.  Bake in 375 for about 15 minutes or until heated through and slightly browned on top. Top with some grated cheese.  Makes 8 servings.



1 c. corn meal                                                                                      

1 c. flour

2 tbsp. sugar                                                                                        

2 tsp. baking powder

1/2 tsp. salt                                                                                          

1 slightly beaten egg

1 c. milk                                                                                                

2 tbsp. melted shortening

8 hot dogs                                                                                            

wooden skewers

Mix corn meal with flour, sugar, baking powder and salt.  Add egg and milk; blend in melted shortening. Mix well.

Skewer hot dogs and dip in batter. Stand skewer side up and fry in deep-fat fryer at 350F (175C) until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot.  Makes 8 servings.



1/4 lbs. ground beef                                                                          

1/4 c. chopped onion

1 tbsp. brown sugar                                                                           

2 tsp. vinegar

1 small can tomato paste                                                                  

one can of water

1 tbsp. dry mustard                                                                            

3/4 tsp. salt

8 hot dogs

 Brown ground beef and onion. Then all other ingredients and combine. Place in a baking dish and bake, covered,

at 350 for 45 minutes. Makes 8 servings.



2 dozen franks                                                                                     

large needle threaded with string

1 16oz. can sauerkraut                                                                      

1 12oz. bag frozen tator tots

 Lay the franks side by side on a heavy baking sheet  or in a baking pan. Sew the franks 1/2 inch from top,

and 1/2 inch from bottom, leaving about 2 inches of string on each end. Tie the ends of the strings together.

Stand up on one end. Stuff the middle with sauerkraut.  Place tator tots around the outside edges of franks.

Bake at 375 for 20 minutes.



2 tbsp. butter                                                                                      

1/2 chopped onion

8 - 10 hot dogs                                                                                    


1 tsp. prepared yellow mustard

1 10 3/4oz. can condensed tomato soup                                       

1/2 tsp. Worcestershire sauce

1 tbsp. molasses                                                                                  

1/2 tsp. vinegar

1/2 soup can water                                                                            

4 drops hot sauce

 Melt butter. Cook onion and hot dogs in butter  until the onion is cooked and hot dogs are browned.

Mix the remaining ingredients together in a bowl.  Pour over the hot dogs and simmer for 15 minutes.

Stir often. Serves 8 - 10.

This may be made completely on the stovetop, or mix everything together and bake in the oven.



1, 10 3/4oz. can condensed cream of celery soup                       

3/4 c. water

1 tbsp. butter or margarine                                                              

1 pound beef franks, cut into 1/2 inch pieces

3/4 c. uncooked long grain rice                                                       

1 10oz. package frozen peas

1, 4 1/2oz. jar sliced mushrooms, drained                                    

1 c. shredded Cheddar cheese, (4 ounces)

In a skillet, combine soup, water and butter; and bring to a boil. Add the franks and rice. Reduce heat;

cover and simmer for 15 - 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and

simmer 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese. Cover and let

stand until cheese melts. Makes 4 - 6 servings.



2 tubes refrigerator roll of pizza dough                                          

1 cup grated part-skim mozzarella cheese

1/4 cup Parmesan (part-skim) cheese                                           

Non-stick spray

4 tbsp. pizza sauce or pasta sauce                                                  

8 hot dogs

Optional pizza toppings: onions, green peppers, olives, etc.     

1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)

Preheat oven to 300 degrees F.  Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables.  Spray cookie sheet with non-stick spray.  Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. 

Add pizza sauce to each square.  Add hot dogs and other pizza toppings and pizza herbs to taste. Wrap the hot dogs completely in the dough and pinching the ends.  Bake for approximately 15 minutes or until crust begins to brown.  Serve with warm pizza sauce for dip. Serves 6.



2 c. water                                                                                             

2 c. potatoes

1/2 c. carrots                                                                                       

1/2 c. celery

1/4 c. onion                                                                                         

Salt and pepper to taste

1/4 c. margarine                                                                                 

1/2 c. flour

2 c. milk                                                                                                

1/2 c. grated Cheddar cheese

1 c. chopped hot dogs

 Dice potatoes, carrots, celery and onions. Combine with water and salt and pepper. Cook together for 10-12 minutes. Make sauce over medium heat with margarine, flour and milk. Add grated Cheddar cheese. Combine sauce with vegetables and add desired meat. Heat until bubbly. Serves 6.



1 sm. pkg. noodles                                                                             

1 pkg. wieners

1 can Ro-Tel tomatoes, chopped                                                    

1 sm. can tomato sauce


Brown wieners in margarine, after slicing crosswise. Cook noodles. Add other ingredients to wieners and simmer. Combine noodles and sauce 



1 pkg. wieners                                                                                     

1 pkg. Swiss cheese


1 sm. can shredded kraut

Rye bread, sliced

Warm wieners and kraut, separately. Slice wieners lengthwise. Spread bread with mustard. Add sliced wieners, kraut and Swiss cheese. Grill on both sides until cheese is melted and bread is browned. 



This recipe is a kids' delight! All the foods kids love and it's so easy to make.        Makes 8 servings

1 box (7 1/4 ounces) macaroni and cheese dinner                      

1 pound hot dogs, cut into 1-inch pieces

1 can (15 1/4 ounces) corn or Mexican-style corn, drained       

2 TB McCormick® 1 Step Beef Seasoning: Skillet Mac

Prepare macaroni and cheese as directed on package. Meanwhile, brown hot dogs in lightly oiled nonstick skillet over medium-high heat, about 4 to 5 minutes.  Add corn, 1 Step, and cooked macaroni and cheese. Cook and stir until heated.


And here are my finds..........................




3 tablespoons margarine (9 cents)                                                  

2 tablespoons all-purpose flour (1 cent)

1 1/2 teaspoons salt (1 cent)                                                            

1/2 teaspoon pepper (1 cent)

1 1/2 cups 2% milk (17 cents)                                          

5  med red potatoes (thin sliced) (90 cents)

1 pound hot dogs (halved lengthwise cut in 1/2-in slices) (88 cents)                                                       

1/3 cup cheddar cheese (shredded) (58 cents)

1 medium onion (chopped) (22 cents)

In a saucepan, melt margarine and stir in flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil, cook and stir 2  min until thick and bubbly.  In a greased 2 ½ qt baking dish, layer 1/3 potatoes, half the hot dogs, and half the onions.  Repeat layers.  Top with remaining potatoes.  Pour white sauce over all, cover, and bake at 350 for 1 hour.  Uncover, sprinkle with  cheese and return to oven.  Bake 10-15 min longer, until potatoes are cooked.  8 servings.  Recipe cost $2.95; per serving 37 cents.



1 lb. wieners, sliced (88 cents)                                                         

1 (16-oz.) can pork and beans, undrained ($1.40)

1/2 cup chopped onion (12 cents)                                                  

1/2 cup ketchup (44 cents)

3 tablespoons brown sugar (7 cents)                                             

1 (7.5-oz.) can Refrig Buttermilk Biscuits ($1.20) 

4 oz. (1 cup) shredded Cheddar cheese ($1.20)

Heat oven to 400°F. In medium saucepan, combine wieners, pork and beans, onion, ketchup and brown sugar; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon hot bean mixture into ungreased 8-inch square (2-quart) baking dish.  Separate dough into 10 biscuits. Arrange biscuits over hot bean mixture. Sprinkle with cheese.  Bake at 400°F. for 10 to 15 minutes or until biscuits are golden brown and no longer doughy.  Serves 6.  Total recipe $5.31; per serving 89 cents



1 pkg. hot dogs (sliced crosswise) (88 cents)                                

1 med. onion (22 cents)

1 pkg. frozen mixed vegetables ($1.30)                                         

2 tbsp. margarine (6 cents)

1 1/2 c. minute rice ($1.60)                                                              

1 (16 oz.) can stewed tomatoes (88 cents)

Salt & pepper to taste (1 cent)

Saute onions and hot dogs in butter. While they saute, cook the vegetables (in 1 1/2 cups of water). Add stewed tomatoes to the onions and hot dogs. Add rice to the hot dogs. Add vegetables and water to the hot dogs. Simmer 15 to 20 minutes. Serve with biscuits. 8 servings. Recipe cost $4.95; per serving 82 cents.



8 hot dogs (88 cents)                                                                         

4 thin slices cheese (60 cents)

1 tube of large refrigerated buttermilk biscuits ($1.30)             

2 TB margarine, melted (6 cents)

Make a lengthwise slit ¾ through each hot dog down to within ½ inch of each end.  Cut the cheese slices into strips small enough to fit in the slits.  Roll each biscuit into a 5-inch circle; wrap one around each hot dog.  Brush with butter, and place on a lightly greased baking sheet.  Bake at 425 fir 11-13 min until biscuits are browned.  Makes  8 svgs.  Recipe cost $2.84; per serving 36 cents.



1 can refrigerated biscuit dough $1.40)                                         

Cooking spray, for pan (1 cent)

1 can chili, or chili dog sauce (Walmart has cheap                      

8 hot dogs, sliced (88 cents)

     chili dog sauce in cans) ($1.05)                                                   

1 c. shredded Cheddar cheese ($1.11)

1 egg, whisked (15 cents)                                                                  

1/2 Onion, finely chopped (10 cents)

1 tsp. chives, for garnish (5 cents)

Preheat oven to 325º F. Grease 2 muffin trays with nonstick cooking spray.  Carefully slice biscuits in half and press into the inside of the muffin cups.  Spoon heaping tablespoons of chili into the biscuit cups and top with 4-5 slices hot dog and a sprinkling of cheddar cheese.  Brush overhanging biscuit dough with egg wash and bake until golden, 20-25 minutes. Top with onion and chives and serve. Recipe cost $3.95; per serving 49 cents.


HOT DOG FRIED RICE (4 servings)

1 tbsp. margarine (3 cents)                                                               

1/2 Onion, finely chopped (5 cents)

2 medium carrots, peeled and diced (52 cents)                           

2 hot dogs, sliced into coins and halved (22 cents)

¼ tsp garlic powder (1 cent)                                                             

1 tbsp. oil (3 cents)

2 1/2 c. cooked white rice ($1..76)                                                 

2 eggs, lightly beaten (10 cents)

2/3 c. frozen peas (33 cents)                                                            

2 tbsp. soy sauce (12 cents)

1 green onion, sliced thin (6 cents)

In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.

Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.  Add the peas and the soy sauce and stir to combine.  Top with scallions if desired and serve.  Total recipe cost $3.23; per serving 41 cents.


SLOW COOKER HOT DOGS (for a crowd – 60 hot dogs

60 hot dogs                                                                                          

60 buns

Toppings of your choice

Place 60 hot dogs standing up straight in your slow cooker.  Turn slow cooker to high and cook 1 to 2 hours, until hot dogs are cooked through.  Serve in buns with your favorite toppings.

Hot dog plus bun =


CORN DOG BITES (8 servings)

1 1/3 c. all-purpose flour, divided (11 cents)                                

1 c. milk (15 cents fresh)

1 c. cornmeal (35 cents)                                                                    

1/3 c. sugar (7 cents)

1/4 c. melted margarine (12 cents)                                                

1 large egg (5 cents)

2 tsp. baking powder (2 cents)                                                         

salt & pepper to taste (1 cent)

4 hot dogs, sliced into 1" pieces (44 cents)                                   

2 c. vegetable oil (32 cents)

Ketchup, for serving                                                                           

Mustard, for serving

In a large bowl, combine 1 cup flour, milk, cornmeal, sugar, melted butter, egg and baking powder. Stir until smooth and season with salt and pepper.  Roll hot dogs in remaining flour and then into the cornbread mixture.    In a pot or skillet with high sides, add enough oil to be 2” deep. Heat to 350° and fry bites until they are golden on the outside and cooked on the inside, about 4 minutes. Place on a paper towel to drain.  Serve with ketchup and mustard if desired. Total recipe  $1.64; per serving 21 cents.


PIZZA DOGS  (6 servings)

6 hot dog buns (96 cents)                                                                 

1/4 c. margarine, melted (12 cents)

1/2 tsp. garlic powder (1 cent)                                                        

6 hot dogs, boiled (66 cents)

1/2 c. pizza sauce (68 cents)                                                             

1 1/2 c. shredded mozzarella ($1.80)

1/2 tsp. Italian seasoning (4 cents)                                                 

1/2 c. mini pepperoni ($2.35)

Preheat oven to 350°. Open hot dog buns and brush the inside with melted butter. Sprinkle with garlic powder. Place on baking sheet and bake until lightly golden, about 5 minutes.

Preheat broiler. Spoon a little sauce onto each hot dog bun then place boiled hot dog on top. Top each hot dog with mozzarella, sprinkle with Italian seasoning, then place mini pepperoni on top. Broil until the cheese is melty, about 2 minutes. Total recipe: $4.62; per serving 77 cents


QUESADOGAS (6 servings)

8 Small flour tortillas ($1.00)                                                            

1 c. shredded Cheddar ($1.20)

1 c. Monterey Jack ($1.20)                                                               

1 jalapeño, minced (30 cents)

2 green onions, finely sliced (12 cents)                                          

1 tsp. chili powder (2 cents)

1 c. nacho cheese, plus more for dipping ($2.50)                        

4 hot dogs (44 cents)

1 tbsp. vegetable oil  (6 cents)                                                         

Sour cream, for drizzling (optional)

Top a tortilla with cheddar, Monterey Jack, jalapeño, green onion, and chili powder. Top with another tortilla.  Spread the top tortilla with some nacho sauce and set a hot dog at one end. Roll up the tortilla around the hot dog. Repeat with remaining ingredients.  In a large skillet over medium-high heat, heat vegetable oil. Add quesadogas and cook until golden and crispy all over, about 3 minutes per side.

Drizzle with sour cream if desired. Serve warm with more nacho sauce for dipping. Total recipe $6.84; one serving $1.14



canola or vegetable oil for frying                                                    

1 c. flour (8 cents)

1 t. baking powder (1 cent)                                                              

½ t. salt (1 cent)

¼ t. white sugar (1 cent)                                                                    

1 egg (5 cents)

½ c. milk (10 cents)                                                                             

1 T. margarine (3 cents)

1 c corn, drained if canned (38 cents)                                            

3 hot dogs, chopped into a small dice (33 cents)

Heat your vegetable or canola oil in a deep sided pot, filled half way up to 375 degrees.  In a medium bowl, combine the flour, baking powder, salt and sugar.  In a separate bowl combine the milk, melted butter and beaten egg.  Stir the milk mixture into the flour mixture and then add the corn kernels and the hot dogs.  Drop by large tablespoons into the hot oil and fry for 2-3 minutes, turning, until golden brown and cooked through in the center.  Drain onto paper towels and season with salt. Recipe cost $1.00 (without ketchup or mustard).  Serve with ketchup or mustard for dipping



1 small tortilla (12 cents)                                                                  

hot dog (11 cents)

2 TB chopped onion (20 cents)                                                        

¼ c shredded cheese (30 cents)

salt (1 cent)                                                                                          

canola oil (5 cents)

Get a pan on medium-low heat, add enough oil to coat bottom of pan.  If you want your hot dogs to poke out each end, then slice two of the edge off each tortilla (refer to picture).  Place some red onion near bottom of tortilla, then sprinkle cheese on tortilla, and top with hot dog.  Roll tightly around hot dog.  Place in pan with the end of the tortilla on the bottom, which allows it to fry and stay closed.

Rotate as each side becomes golden brown, cooking until the whole tortilla is golden brown.  Remove to paper towel and sprinkle with salt.  Serve with your favorite dipping sauces.  Per wrap 89 cents.



1 pound elbow macaroni ($1.00)                                                    

Salt and pepper to taste (1 cent)

2 tablespoons extra-virgin olive oil (divided) (8 cents)               

1 pkg beef hot dogs (cut into 1-in. pieces) (88 cents)

1 tablespoon margarine (3 cents)                                                   

1 medium onion (finely chopped) (22 cents)

2 tablespoons all- purpose flour (2 cents)                                     

1/2 cup chicken broth (from bouillon cubes (8 cents)

2 cups milk (fresh 25 cents)                                                              

1 generous tablespoon spicy mustard  (10 cents)

2 generous tablespoons ketchup (12 cents)                                 

3 cups Sharp Cheddar cheese, shredded ($3.60)

Cook Macaroni according to package instructions for al dente.  Preheat broiler for low heat- and set rack 12 inches from heat.  While pasta cooks, heat a large deep skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and then add hot dogs and brown on both sides. Remove the hot dogs with a slotted spoon to a paper towel lined plate.   Add another tablespoon of olive oil, and the butter. When butter melts, cook onions until translucent, then add flour and cook another minute; add the chicken broth and cook until thickened.  Mix in milk and bring to a boil, then season the sauce with salt and pepper, and stir in the mustard, and ketchup.  Lower the heat and add 2 cups of the cheese. Stir to melt  Drain pasta well. Combine pasta and hot dogs with sauce- then pour into 13 x 9 casserole dish and top with remaining cheese.  Melt and brown cheese under broiler.  Serve Hot-feeds 4-6                        Recipe cost $6.39; per serving (1/6th recipe) $1.06



1 cup shredded cabbage  (16 cents)                                               

2 cups mixed salad greens ($2.00)

1/4 cup white onion, diced  (30 cents)                                           

1/4 cup pickles, diced  (30 cents)

4-6 guerito or hot banana wax peppers (30 cents)                      

2 medium tomatoes, cut into wedges ($1.00)

3 grilled or cooked beef hot dogs, diced (33 cents)                     

2 tablespoons olive oil (6 cents)

2 tablespoons yellow mustard (5 cents)                                        

2 tablespoons honey (16 cents)

1/2 teaspoon poppy seeds (for garnish) (8 cents)

In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.   Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!  Recipe cost $4.74.



1 can (20 oz) pineapple chunks in juice ($1.10)                            

1/2 cup packed brown sugar (16 cents)

3 tablespoons apple cider vinegar (21 cents)                               

2 tablespoons soy sauce (12 cents)

½ teaspoon garlic powder (2 cents)                                                

1 tablespoon vegetable oil (6 cents)

1 pkg (16 oz) hot dogs, sliced diagonally in                                   

1/2 large green bell pepper, cut into 1-inch cubes(about 1 cup) (50 cents)

   1 1/2-in pieces (88 cents)                                                                   

1/2 large red bell pepper, cut into 1-inch cubes                          

2 tablespoons cornstarch (3 cents)

    (about 1 cup) (50 cents)                                                                

2 tablespoons water

8 cups hot cooked white rice ($1.62)

Drain pineapple chunks; reserve juice. In medium bowl, stir juice with brown sugar, apple cider vinegar, soy sauce and garlic powder.  In 12-inch nonstick skillet, heat oil over medium-high heat. Cook hot dogs in oil 3 to 4 minutes, stirring frequently, until lightly browned. Remove from skillet. Add pineapple juice mixture, drained pineapple chunks and chopped bell peppers to hot skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 5 to 6 minutes to reduce mixture slightly.

In small bowl, beat cornstarch and water with whisk. Add to skillet; stir constantly until mixture is thick and bubbling. Add hot dogs back into skillet and cook 4 to 5 minutes or until heated through. Serve over hot rice. Whole recipe $5.20; one serving 65 cents



Cabbage & Potatoes with Leftover Hot Dogs

My grandma quartered and boiled cabbage with potatoes, big quarters or big chunks, and seasoned with some salt. When about done she added the hot dogs, cut up or whole, and finished boiling. She served the cabbage & potatoes with a little butter & some pepper and a little mustard on the dogs. Sounds weird but we loved it


BOURBON HOT DOGS  (8 servings)

2/3 c firmly packed light brown sugar (24 cents)                         

2/3 c ketchup (54 cents)

1/2 c bourbon (or cola if you don’t have bourbon) ($2.00)       

2 TB minced onion (5 cents)

Stir together in a large skillet over low heat.  Add one pound hot dogs (88 cents), cover and simmer 30 minutes.  Serve on buns with coleslaw on top. Sauce plus hot dogs total cost $3.81. Per hot dog 49 cents



3-4 TB vegetable oil (8 cents)                                                           

2 lb ground beef ($5.74)

1/2 tsp garlic powder (2 cents)                                                        

1/4 c tomato paste (20 cents)

1 onion, chopped fine (22 cents)                                                     

2 c beef broth (from bouillon cube 16 cents)

5 TB chili powder (15 cents)                                                             

6 TB corn meal or masa harina (corn meal 15 cents)

2 tsp sugar (2 cents)                                                                           

2 tsp salt (1 cent)

1 tsp ground cumin (3 cents)                                                           

1 bay leaf (5 cents)

Heat oil and sauté garlic powder with onion until light golden, about 7 to 9 minutes.  Add chili powder, sugar and cumin. Continue cooking, stirring constantly, for 2 minutes.  Add ground beef and cook, stirring, until evenly browned. Stir in remaining ingredients; reduce heat to low and simmer until very thick, 15 to 20 minutes.  Discard bay leaf.  Whole recipe $6.83 for 4 cups.  Allowing 4 TB per serving, serves 16.  43 cents per serving.



3 c. cooked potatoes, sliced (50 cents)                                          

1 dozen hot dogs, sliced (88 cents)

12 slices bacon, chopped ($2.16)                                                    

1/2 c. pickle juice (20 cents)

1/2 c. vinegar (5 cents)                                                                      

6 tbsp. sugar (18 cents)

1/2 tsp. dry mustard (3 cents)                                                         

1 tsp. salt (1 cents)

1/2 tsp. pepper (1 cent)                                                                    

3 tbsp. flour (3 cents)

1/2 c. water                                                                                         

1 onion, diced (22 cents)

1/2 c. celery, diced (12 cents)

Mix hot dog and potato slices. In oven-proof skillet, sauté bacon until crisp. Add pickle juice, vinegar, sugar, mustard, salt and pepper. Simmer 2 minutes. Mix water and flour until smooth and stir into bacon mixture.  Simmer until it thickens. Mix in potatoes, hot dogs, onion and celery. Place in 300-degree oven for 15 minutes. Serves 4-6. Serve with sauerkraut and/or baked beans.  NOTE: Any type cooked or smoked sausage can be substituted for hot dogs Total recipe $4.64. 1/6th recipe 78 cents.



6 oz macaroni or other small pasta (65 cents)                              

5 hot dogs, boiled & sliced (or chopped) (55 cents)

1/2 c mayonnaise (90 cents)                                                            

1 TB yellow mustard (5 cents)

2 tsp cider vinegar (3 cents)                                                             

salt and pepper (1 cent)

1/3 c thin sliced sweet pickles (30 cents)

2 green onions, sliced thin, both green & white parts OR 1/8 c chopped big onions (20 cents)

Cook macaroni according to package directions, just until tender.  Drain and rinse well with cold water.

Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles.  If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards. Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl.  Place hot dogs and pasta in large bowl and add remaining ingredients.  Pour dressing over and toss gently with two spoons until all the bits are coated with dressing.  Chill for two hours or longer in refrigerator before serving.  (4 servings)  Total recipe $2.69; one serving 67 cents.



Chop hot dogs fine as you can; mix with mayonnaise, minced onions, minced celery, and anything else you would put into ham salad.  Serve on buns as ham salad.  Mom used to make bologna salad the same way.  I never knew you could use ham until I was thirty!



3/4 cup seashell pasta (78 cents)                                                    

4 oz mild cheddar, shredded (1 1/3 cups)( $1.11)

1/2 c salad dressing (Miracle Whip or Mayonnaise)(85 cents)  

2 hot dogs, sliced ¾ inch thick (22 cents)

3/4 cup olives, cut in half, either green or black as preferred (68 cents)

Cook pasta in water until done to suit, then drain and run under cold water to chill down.  Put pasta in salad bowl and combine with remaining ingredients.  Keep chilled until ready to serve. Total recipe: $3.64; per serving 60 cents.

This salad has room for interesting variations:

Add chopped cooked bacon (or bacon bits) and diced tomatoes for a ‘club’ style salad.                          

Use ranch dressing instead of salad dressing.                                                                                                    

Add pickle relish to taste; or chopped pickled jalapeno peppers


Hot dogs!  Beyond buns, and beanie-weenies....they are what is for dinner!  (and BTW there are 43 ways here....so far......)


Edited by kappydell
fix boo boos
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I'm going to print this one out. Hot dogs freeze well too so when I had big freezer I always had a couple of spare packs in there. Same with bologna.


I can.remember a few times as a kid, we didn't have any meat for meatballs. Mom would slice up some hot dog rounds (coins) and  toss them in a pot of spaghetti and Ragu. As I remember, they were pretty good.

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I love my hot dogs!  especially when they go on sale under $1 a pound.  Even the food bank has a freezer for hot dogs & bologna.  

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found another one....


UKGuy                    October 5, 2005

Sour Wiener Gravy              ( recipe by DomesticGoddess )

This is an unusual kind of gravy, made with sliced wieners, served over mashed potatoes.

The first time I had this, was at my sister-in-laws over twenty years ago.

I've changed a few of the ingredients just abit,

but since then, it's become a family favorite.

Our daughter Jenny prepares this for her husband, who loves it.

5 3/4 cups cold water

1 medium onion, finely chopped

salt and pepper, to taste

30 store bought gingersnap cookies

( I used the Ripp

in Good Brand. Do not use home baked gingersnaps. )

1 1/2 cups 5% white vinegar

2 lbs. thinly sliced hot dogs

hot-cooked mashed potatoes

In a large deep 12-inch skillet, combine water, onion, salt, pepper and gingersnaps.

Let sit for a minute or two. Stir until cookies have dissolved.  Add the vinegar and sliced wieners.

Heat over medium-low heat, until it almost boils and is some-what thick. Serve over the hot mashed cooked potatoes. Serves 8-10.

 Note: I butter my potatoes first, before spreading on the sour wiener gravy.

Ingredients to this recipe use to be:

6 cups cold water

1 small onion

20 gingersnaps

1 1/2 cups 5% white vinegar

1 lb. sliced wieners

I thought the gravy was a bit too runny, and there weren't enough sliced wieners.

I think my modifications to this recipe made it even better.


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Just had hot dogs, actually, baked, wrapped in thick-sliced buttered bread with sesame seeds mashed into it, and baked again.

Not really very good, but it was something to try.

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