All-American hot dog recipes

No matter what you call them: hot dogs, weiners, franks, frankfurters....there's nothing like the good ol' American hot dog! Here's some recipes to help you enjoy this simple treat:


New York Dogs


1 lb Nathan’s or deli German franks, boiled

1 bottle tomato ketchup

2 Bermuda or Spanish onions, halved and sliced thin

2 ½ to 3 TBLS butter or margarine

8 frankfurter buns, steamed or toasted


In a large saucepan, cook onions in butter until browned. Add ketchup and simmer over low heat for 20 minutes, stirring constantly. Place hot dogs in buns and spoon sauce over them. Serves 4 to 8


Nancy’s Midwestern Franks


1 package all beef franks

½ cup diced tomatoes, drained

½ cup cucumbers, peeled and diced

½ cup corn relish

yellow mustard (Optional)

8 frankfurter buns


Boil or grill franks and place in buns. If desired, spread each frank with equal amounts of mustard. Evenly top each frank with tomatoes, cucumbers and corn relish. Serves 4 to 8.


Cheese Dogs



6 frankfurters

2 slices American cheese, sliced into 1/2 inch strips

yellow mustard

6 hot dog buns


Pre-heat over to 350 degrees. Slice franks halfway down the middle. Spread a small amount of mustard into each slit, (about 1 to 2 tsp). Insert a strip of cheese into each slit (discard any leftover cheese). Place hot dogs in buns. Wrap bottom halves of buns with aluminum foil, place next to each other in a small baking pan and bake for 12 to 15 minutes. Allow to cool slightly before serving. Serves 4 to 6.


BBQ Franks


1 TBLS vegetable oil

1 medium yellow onion, sliced thin

1 clove garlic, crushed

1 8oz can tomato sauce

¼ cup brown sugar, packed

¼ cup cider vinegar

3 tsp chili powder

1 tsp salt

¼ tsp ground cinnamon (optional)

1 lb beef franks

8 frankfurter buns, toasted or untoasted


In a skillet or on a grill, grill franks. Meanwhile, in a large saucepan, heat oil. Add onion and garlic and cook, stirring, until onion is soft. Stir in tomato sauce, brown sugar, vinegar, chili powder, salt and cinnamon, if desired. Simmer, uncovered, for 5 minutes. Stir mixture from time to time. Place franks in buns and pour equal amounts of sauce over them. Serves 4 to 8. (If desired, add chopped onion and/or grated cheddar cheese over franks.)


Nancy’s Alamo Franks


1 package hot dogs

1 cup salsa

1 cup taco cheese

½ cup mild or hot taco sauce

8 frankfurter buns


Grill, boil or microwave franks. Place in buns. Drizzle a little taco sauce over each frank, evenly spoon salsa over each one and sprinkle with taco cheese. Serves 4 to 8.


Country Fair Corn Dogs

3/4 cup yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
10 Popsicle or craft sticks
10 hot dogs
Frying oil


In a large bowl, throughly blend the flour with the salt and baking powder. Blend in cornmeal and beaten egg. Stir in milk until well blended, and a thick, smooth batter is formed. Let it rest for 5 minutes.

Heat oil to 375 degrees Fahrenheight. Stick craft sticks into hot dogs. Dip in batter until thoroughly coated, then carefully place hot dogs in hot fat. Fry until golden brown, approximately 5 minutes. Drain on paper towels and serve.




“Nancy’s Special” Franks: (Beef chilli Sauce for Hot Dogs)


½ lb ground beef

3 TBLS vegetable oil

2 1/2 cups yellow onion, very finely chopped

1 1tsp salt

1 TBLS chili powder

½ cup water (more may be added, depending on how thick you like it.)

Also:– 6 to 8 frankfurters

1 cup Bermuda or Spanish onion, chopped

Yellow mustard

Hot dog buns, steamed or toasted



In a large skillet, cook onions in oil until soft. Set onions aside, but do not drain fat from pan. Add meat to skillet and brown, making sure the meat is finely crumbled. Stir in onions and transfer contents of skillet to a large saucepan. Stir in remaining ingredients and slowly simmer covered, over very low heat, for about 20 to 25 minutes, stirring occiasionally, being careful not to let it burn.

Boil, steam, fry, grill or bake hot dogs. Place in buns, top with yellow mustard, raw chopped onions and meat sauce. If desired, can also be served with warm sauerkraut. Serves 4to 8.

Refrigerate any leftovers at once. Will keep in refrigerator for up to three days. Makes approximately 3 ½ to 4 cups of sauce.