Whatever you prefer to call it, hot dog, wiener, frankfurter, or doggie, it has been an American favorite for many years.
You can grill it, boil it, or broil it. Use it in soups, salads; and a variety of ways in the kitchen and the cookout.
When Victor Weavers, of New Holland, produced chicken hot dogs, the company compiled The Weaver Chicken Hot Dog Recipe Book. Below are recipes from that book with permission from Tyson Foods, Inc. the new owners of this poultry plant.
Bite Size Party Pizzas
1 lb. Chicken Hot Dogs
1 (8 oz.) can tomato sauce
1 tablespoon. sugar
1/2 cup grated mozzarella cheese
oregano
Cut hot dogs into one inch pieces. Put pieces on cookie sheet. In a small bowl, mix tomato sauce and sugar. Pour over hot dog pieces. Place a small amount of cheese on top of each bite size piece of hot dog. Sprinkle oregano on top. Bake for eight minutes at 375 degrees. Remove from oven and insert a toothpick in each piece. Makes 40 to 50 bite size pieces.
Hot Dog Spinach Casserole
1 lb. Chicken Hot Dogs
1/4 cup onion
4 tablespoon flour
1 teaspoon salt
4 Tablespoon butter or margarine
2 cups milk
2 tablespoon. barbecue sauce OR 1 chicken bouillon cube
2 cups sharp cheese, shredded
1 (10 oz.) box frozen, chopped spinach, cooked and drained
2 cups sea shell macaroni
Buttered bread crumbs Using a medium saucepan, cook onion in melted butter until tender. Add flour and salt and stir until well blended. Slowly add milk, stirring constantly until thickened. Add the barbecue sauce OR bouillon cube and the cheese and stir until melted. Stir in drained spinach. Pour half the macaroni in baking dish. Arrange half the chicken hot dogs on top. Pour over half of the spinach sauce. Repeat using the remainder of the macaroni, hot dogs and sauce. Top with buttered bread crumbs. Bake at 350 degrees for about 30 minutes or until hot and bubbly. Serves 6 to 8.
Chicken Hot Dog Pea Soup
6 Chicken Hot Dogs, sliced
1 package frozen peas
1 tsp. salt (scant)
1 pt. milk
1 cup diced cheese
Boil together hot dogs and peas with a little water until peas are tender. Add milk and diced cheese. Serve with oyster crackers. Serves 6 to 8.
