Hot Dog Soup, Tropical Hot Dogs, Hot Dogs and Macaroni & Corn Dogs 



Hot Dog Soup 

  • 1 16 oz package all beef hot dogs1 medium onion, chopped 
  • 3 Tbsp butter or margarine3 medium potatoes 
  • 1 8 oz can tomato sauce1 14.5 oz can chicken broth 
  • 1 9 oz package frozen green beanssalt & pepper to taste 

Peel and cut the potatoes in small cubes.  Slice the hot dogs into bite size pieces.  Place a large saucepan over medium heat and melt the butter in the saucepan.  Add the chopped onion and stir until the onion is soft.  Add the potatoes and enough water to cover the potatoes.  Bring the water to a boil.  Reduce the heat and stir in the tomato sauce, chicken broth, green beans and hot dogs.  Simmer soup for approximately 30 minutes or until potatoes are tender.  Add salt and pepper to taste. 

Tropical Hot Dogs 

  • 2 16 oz packages hot dogs1 cups brown sugar 
  • 2 8 oz cans pineapple chunks, undrained½ cup white sugar 
  • 2 16 oz cans baked beans 

Cut the hot dogs into bite size pieces.  In a large saucepan over medium heat combine the hot dogs, undrained pineapple, brown and white sugar and baked beans and heat just to boiling.  Reduce heat and simmer covered for about 20-25 minutes until mixture is hot. 

Hot Dogs and Macaroni 

  • 1 16 oz package beef hot dogs8 oz dried macaroni 
  • 1 large onion1 large tomato 
  • 1 Tbsp butter or margarine1 teas minced garlic 
  • 1 8 oz container sour cream1 ½ cups spaghetti sauce 
  • ½ cup shredded mozzarella cheese½ cup shredded provolone cheese 

Cut hot dogs into bite size pieces.  Chop the onion and the tomato.  Preheat oven to 350 degrees F.  Cook macaroni according to package directions.  Drain macaroni and set aside.  In a large skillet over medium heat melt the butter and cook the onion and garlic until the onion is nearly tender.  Stir in the hot dogs and cook until lightly browned.  Stir in your favorite spaghetti sauce, and the tomato.  Bring mixture to a boil.  Remove from heat and stir in the sour cream and ¼ cup of provolone cheese and ¼ cup of the mozzarella cheese. Stir the cooked macaroni into the hot dog mixture.  Spray a 2-quart casserole dish with cooking spray.  Spoon the hot dog, macaroni, cheese mixture into the casserole dish.  Cover casserole and bake approximately 25 minutes or until hot.  Remove cover from casserole and sprinkle the remaining ¼ cup mozzarella cheese and ¼ cup provolone cheese over the top.  Return casserole dish to oven and bake uncovered for an additional 5 minutes or until cheese is melted. 

Corn Dogs

  • 2 16 oz packages beef hot dogs1 cup yellow cornmeal 
  • 1 cup flour1 egg 
  • 1 cup milk¼ cup sugar 
  • 4 teas baking powder¼ teas salt 
  • ¼ teas pepper1 qt vegetable oil for frying 
  • 16 wooden skewers 

Combine the cornmeal, flour, salt, pepper, baking powder and sugar in a medium bowl.  Stir in the egg and milk.  Insert one wooden skewer into each hot dog. Heat the oil in a heavy deep saucepan over medium heat. Roll each hot dog in the prepared batter until well coated.  Fry the hot dogs in the hot oil until lightly browned, about 3 minutes.  Drain corn dog on paper towels.  Fry only 2 or 3 hot dogs at one time.  You do not want to crowd the pan.