Soups and Chili

Bacon-Wrapped Stuffed Dogs

Option 1:

6 each hotdog

1/4 cup sweet pickle relish

2 teaspoons prepared mustard

1/2 pound cheddar cheese

6 bacon slices

Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into six 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 teaspoons of the relish mixture into each frankfurter and set aside. Pan-broil the bacon until partially cooked and still limp; drain. Starting at one end, securing the bacon with a wooden pick, wrap each hotdog and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped hotdogs on the broiler rack with the tops 3 inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns.

Option 2:

1 teaspoon ketchup

1 teaspoon Dijon mustard

4 long hot dogs

˝ oz. cheddar cheese, cut into long sticks

2 tablespoons chopped onions

1 cup sauerkraut, drained and chopped

4 slices bacon

vegetable oil

4 long buns

In a small bowl, mix together the ketchup and mustard; set aside. In another bowl, mix together sauerkraut and onions; set aside. Slice open the hotdogs down the center lengthwise to make a pocket in each. Coat the outside of the hotdog with mustard/ketchup mixture. Place strip of cheese in the hot dog slit.

Top with sauerkraut/onion mixture. At this point you want no cheese showing. Wrap a strip of bacon around each stuffed hotdog, securing with water-soaked toothpicks at each end, wrapping each tight. Coat grill with vegetable oil so the dogs won’t stick.

Grill hotdogs (open side up) for 2 minutes or until bacon is cooked on that side. Turn dogs a quarter and grill a couple more minutes until bacon is cooked. Repeat on other side. Serve on toasted bun.






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