PREFERRED COOKING

• Very best: Cooked on rotating spit over charcoal grill.
• Best: Broiled over charcoal.
• Good: Broiled in oven. Gas preferred, electric acceptable.
• Okay: Broiled in toaster oven.

• Take two hot dogs.
• Place in 1/2qt pot.
• Bring to a boil for 10 min.
• Remove hot dogs and discard.
• Throw away water. Order out.

ON SPLITTING ...

Mustard. French's Only. No fancy stuff. Put the Grey Poupon on the boiled dogs.

Onions. Large spanish onion, finely diced. Do NOT drain. (trust me). Vidalias are also acceptable.

• 1/2 TSP Ketchup
• 1 TSP Mayonnaise or Miracle Whip Salad Dressing (lasts a bit longer in the sun).
• 3 TSP French's yellow mustard
• Mix all above with spoon.
• Add 2 TSP diced pickle (optional)
Put sauce on dog, sprinkle diced onions on top.

• Put dog on hot grill
• Cook until skin darkens (on charcoal, a little black is a good sign)
• Flip dog over to other side
• Open bun, butter both sides lavishly.
• Wait about a minute.
• Place buns on grill, face toward heat.
• When the buns are golden brown, the dogs are done.

• Cut a slot lengthwise in hot dog, but DO NOT split the dog
• Cut a 1/4" wide piece from a slice of American Cheese
• Cook as for Fast Dog, make sure you start with slot facing down.
• Place cheese slice in dog slot AFTER turnover. Eat with condiments.

1. Enter kitchen. Stand in front of fridge. Open door.
2. Grab packet of dogs and buns from freezer. (We are really NOT prepared, are we??)
3. Put two buns on bottom tray in oven.
4. Set oven to broil.
5. Open dogs, put two in microwave on medium. Set for something (it doesnt matter, we'll have them out in time).
6. Return to fridge, remove one onion, mustard, and pickle relish. Place all on counter.
7. Fetch fork, knife and put on counter.
8. Slice onion (one should do).
9. Get back to the microwave, idiot! Take out dogs. Get piece of aluminum foil, place on top oven tray, put dogs on foil. If the oven rack is the right size, the dogs will sit in little aluminum hammocks.
10. Open buns, place on middle rack
11. Dice onion. (or did you get the wrong knife again?)
12. Get plate and paper towel. Place on counter.
13. Go to fridge, remove one slice american cheese. Break it into 4 long strips. Eat two of the strips. Put other two on plate.
14. Go to oven, roll dogs over. Check buns. If browning, remove, otherwise leave them.
15. Get glass of favorite beverage. Place on table. Now go back and put a napkin or coaster under it! (really!)
16. Turn oven off.
17. Remove dogs, buns from oven.
18. Put buns on plate. Put dogs in bun.
19. Slice dogs partially lengthwise.
20. Put cheese strip in each (Toss in a onion bit or two).
21. Apply mustard both sides of dog.
22. Apply pickle relish to top of dog.
23. Put diced onions along both sides of dog.
24. Discard paper towel, placing knife, fork in sink on the way to the trash can. Grab aluminum foil from oven.
25. Close oven door.
26. Grab beverage, plate (with dogs on it, we hope) and go sit down.
27. Eat dogs. Watch TV. Whatever.
28. Return plate to sink, beverage container to trash.
29. Take nap.
30. Now get up and go over to the CHAIR and take a nap! (Some people's kids...!)
31. All done.

The Ultra Dog My Favorite!!!

• Get one slice of bacon per dog
• Cut slot for cheese in dog.
• Place butter for bun on heat when starting hotdog.
• Lay strip of bacon diagonally on foii, like / /
• Place hot dog vertically like || centered on top of bacon strip
• Put cheese strip in slot. Make sure cheese slot faces SIDEWAYS.
• Brush butter on dog (lightly!)
• Put on grill
• Wait until skin on sides starts to darken and bacon starts to cook.
• This is the tricky part:
• Take ends of bacon, flip over so the dog is now wrapped in bacon strip.
• If done right, the bacon ends will make a ring around each end of the dog.
• Roll the dog over being sure bacon stays wrapped.
• Wait about one minute, brush butter on bun (face and top), place buns with face toward heat.
• Watch the buns, they may get toasty early, so remove them when browned.
• Cook until bacon is done.
• Remove dog, insert in bun, place on paper plate with ripple potoato chips.
• Add sauce and/or onions and/or pickle relish to suit.
• Eat !

"Yea, I know, you are probably thinking that steamed doggies are nothing more than a close kin to (urp) boiled weenies, but that simply isn't true .... "

• Set up a rice steamer.
• Let the water in the lower chamber boil a while and place a couple of low fat hot dogs in the upper chamber (warning: not all low-fat hot dogs are created equal!)
• Put in the buns at the same time.
• While waiting for the steam to warm the buns and heat the dogs, attend to the necessaria of slicing tomatoes and dicing onions.
• No fancy stuff once the dogs are done - a whiff of mustard, a sprinkle of onions and tomatoes, and a dash of Fajita seasoning
• ... Yum!

• 12-oz. jar apple jelly
• 1 T Gulden's Spicy Brown Mustard
• 1 envelope brown gravy mix
• 1 pound hot dog, sliced into "coins"

• Combine first three ingredients in saucepan and heat until smooth.
• Add hot dog coins and continue cooking until the hot dogs plump out.
• Can be served in a fondue pot or regular bowl with picks. Serve hot.

From: heatherondo@webtv.net (Heatherondo) Subject: Hot Dog Chili Date: 12 Mar 2000 13:25:42 GMT Newsgroups: rec.food.recipes

• 1 pound ground beef or turkey, cooked and crumbled drained and rinsed
• 1/2 medium green bell pepper diced
• 1/2 medium yellow onion diced
• 1- 16oz can stewed tomatoes, diced
• 1- 8oz can tomato sauce salt and pepper to taste
• 3-6 Tbs chili powder ( just until it tastes right to you) (you could also just use a prepared chili seasoning packet if you choose)
• 1-2 minced green onions o
• ptional:1-2 minced chili or jalapeno' peppers (only if you like a fire in your mouth LOL )

• Combine all ingredients in a large pot,
• Simmer on low for 20-30 minutes or so.
• Once it is cooked use a food processor or hand blender to puree the chili, the more you puree it the smoother it will be, you decide how chunky you like it