MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Motorcycle Club Hot Dog Picnic Casserole
Categories: Beans, Pork, Beef, Vegetables
Yield: 8 Servings

1 lb Hot dogs; in bite-size pcs
2 lb Pork n beans; well drained
3 sl Bacon; cooked, crumbled
2 tb Bacon drippings
1 md Yellow onion; chopped
1 md Bell pepper; cored, chopped
3/4 c Catsup
2 1/2 tb Brown sugar
2 tb Worcestershire sauce
Salt & pepper

Grease a 1 1/2 quart casserole.

Add hotdogs, beans and bacon. Mix and set aside.

Combine bacon drippings, onions and pepper in a heavy
skillet and cook over medium heat five minutes or till
lightly browned.

Add remaining ingredients. Mix until well blended.

Pour over hot dog mixture and mix well.

Cover and bake for 1 hour @ 350ºF/175ºC.

Serves 8

By Betty Freas

RECIPE FROM: https://www.justapinch.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicago-Style Hot Dogs
Categories: Breads, Beef, Vegetables, Chilies
Yield: 4 servings

4 tb Unsalted butter
4 Split poppy seed hot dog
- buns
4 All-beef hot dogs;
- bun-length
Yellow mustard
1/4 c Sweet pickle relish
1 sm White onion; in small dice
1 sm Tomato; halved, thick sliced
- lengthwise
4 Dill pickle spears
8 Sport peppers
Celery salt

In a large skillet over medium, melt 2 tablespoons
butter. Without splitting them in half completely,
gently flatten the hot dog buns and place them seam-side
up in the pan. Move them around to catch all the melted
butter and cook until very lightly toasted at the edges,
1 to 3 minutes. Remove the buns and set aside.

Raise the heat to medium-high and add the remaining 2
tablespoons butter to the pan. When the butter is
melted, add the hot dogs and cook, rolling occasionally
until all sides are browned and looking crispy, 3 to 5
minutes.

Place the cooked dogs in the buns and top each with as
much yellow mustard, relish and onion as you like. On
one side of each dog, place a couple of tomato slices;
on the other side, place a single pickle spear. Top with
as many sport peppers as you can handle. Generously
season with the celery salt and serve immediately.

By: Eric Kim

Yield:4 servings

RECIPE FROM: https://cooking.nytimes.com

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