August 1, 2023

Ella’s Kitchen

The Dog Days of Summer are upon us. So let’s have some variations on the Hot Dog. Cook outside on the grill or over an open fire. Inside you can fry or sauté in a fry pan, steam or boil, or even broil in the oven. If you are in a hurry the microwave can also be used.

Ella

[Ella can be contacted at publisher@50pluslife.com or Ella – 50+ Lifestyles, P. O. Box 2125, Davenport, IA 52809]

Coney Dogs

  • 8–10 hot dogs – cooked
    – a true Coney dog is made with a natural casing hot dog. This means it has a skin on it. In Michigan, the best you can get is a Koegel’s Vienna. Here, Ball Park Franks make a cased hot dog. Nathan’s is another brand that is good. But the choice is yours. It is really the sauce that makes the meal.
  • Hot dog buns
  • 1 pound ground chuck, fine grind – stir while browning, making sure there are no big pieces of meat. Should be a fine texture. Ground turkey can be used, but only for half of it. The other half should be the ground chuck. If you have hunters in your family, you could use some ground venison.
  • 1 large onion, finely chopped
  • 3 or 4 soda crackers ground to fine crumbs (this thickens the sauce and absorbs any fat from the ground meat)
  • 2 cloves garlic, minced
  • 1 cup water
  • 1 Tb. sugar1 Tb. prepared yellow mustard
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 2 teaspoons ground cumin
  • 1 Tb. dried, minced onion

Brown ground beef in a skillet, adding onions half way through. Add cracker crumbs and stir well. Add minced garlic when meat is nearly done. Stir in remaining ingredients one at a time; stir well to combine. Simmer over low heat 15 minutes. Serve over hot dogs, Coney Island style with diced onions, grated cheese and a dash of yellow mustard.

Chili-Cheese Franks

  • 2 15-ounce cans chili with beans
  • 1 11-ounce can condensed Cheddar cheese soup
  • 2 Tbs. instant minced onion
  • 1 pound frankfurters (8 to 10)
  • 8 to 10 frankfurter buns, split and toasted
  • Corn chips, coarsely crushed

In large saucepan, combine chili with beans, cheese soup and onion. Add frankfurters, heat to boiling. Simmer mixture about
5 minutes to blend flavors. To serve, place a frankfurter on each toasted frankfurter bun; top each with chili cheese sauce and sprinkle with crushed corn chips. Makes 8 to 10 sandwiches.

Wrapped Cheese Dogs

  • 8 hot dogs – any kind will do
  • 8 slices cheese – my favorite is sharp cheddar or Swiss, but my grandkids like American
  • 1 package of crescent rolls (8 count)

Open up package of rolls and separate. Put slice of cheese on the crescent dough, then lay hot dog along the long edge of
the triangle. Roll towards the pointed end and pinch in place. Do this to all eight hot dogs. Place on baking sheet and bake according to package instructions. Let cool slightly before removing from pan. Serve with your favorite condiments.

Blue Cheese Dogs

  • 1/3 cup dairy sour cream
  • 2 Tbs. instant minced onion
  • 1/4 cup sweet pickle relish
  • 2 Tbs. prepared mustard
  • 1/4 cup crumbled blue cheese
  • 8 frankfurter buns, split and toasted
  • 8 frankfurters

Combine sour cream, onion, pickle relish, mustard, and blue cheese. Spread 2 tablespoons cheese mixture on inside of each bun; insert frankfurter. Wrap buns in heavy foil; heat in hot oven (400°) or on grill over medium coals for 10 minutes or till heated through. Makes 8 servings.

Chicago Hot Dogs

  • Hot dogs – I prefer a good all-beef hot dog. Nathan’s is excellent, but Ball Park or your favorite will do.
  • Poppy seed buns

Grill, sauté or oven broil or roast the hot dogs. Place in the bun; add a little yellow mustard, sweet relish, some pepperoncino  (yellow peppers that have a little kick to them) or bell pepper slices, or if you are adventurous, jalapeño peppers can be used, chopped onion, sliced or diced tomato and a dill pickle spear laid on top. Now a dash of celery salt and enjoy the hot dog.

Filed Under: Health & Wellness

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