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Stuffed Hot Dogs (aka Firehouse Franks) Recipe

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This recipe for Stuffed Hot Dogs (aka Firehouse Franks), by , is from The Watson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike Watson


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)

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 375 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

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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