Stuffed Hot Dogs (aka Firehouse Franks) Recipe
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Ingredients: |
Ingredients: 10 hot dogs (Oscar Mayer all beef or Hebrew National all beef are good) 4 cups of corn flakes 1 cup of shredded cheddar cheese 2 tablespoons of Heinz 57 sauce ⅓ cup of ketchup 2 tablespoons of Worcestershire sauce 1 teaspoon of garlic powder 2 tablespoons of onion flakes (or small amount of finely chopped onion) 1 teaspoon of dried mustard (or regular mustard can be used)
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Directions: |
Directions:Pour cornflakes into mixing bowl with the shredded cheddar cheese Wash hands real well and mix corn flakes and cheese with your hand, making sure that cheese and corn flakes form a consistency that will stuff easily into the "dogs" Add all other ingredients and continue mixing by hand Mixture should be moist, not dry. Add a bit more ketchup to achieve this consistency if necessary Using knife, split each hot dog down the middle, length-wise from one end to the other; careful not to cut all the way through the hot dog Lay the 10 hot dogs on a baking sheet on top of heavy foil Fill each hot dog with the mixture (each one should have about the same amount and all the mixture should be used) Wrap carefully in heavy foil and seal Bake the hot dogs in the oven at 375º for 10 minutes or until you can hear the hot dogs sizzle Serve on a bun or without a bun, with or without condiments
Yields 10 servings Prep time: 30 minutes |
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Personal
Notes: |
Personal
Notes: I remember the first time we had these were at Aunt Dear's, although hot dogs are not the first thing that comes to mind when I think of Aunt Dear's cuisine; so, my memories could be faulty there.
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