Barbecued Frankfurters

November 25, 2011 by

Today is my sister Kerri’s birthday, so I’m sharing one of her favorite meals. The spiral macaroni in the meal came to be known in the family as “Kerri curls” because her hair fell in perfect little ringlets when she was young. They looked just like the macaroni, only a lovely strawberry blonde.

Mom found the recipe years and years ago on a box of Mueller’s pasta. She made it so often that she cut the recipe off one of the boxes and taped it up inside one of the kitchen cabinets so she didn’t have to find it in the recipe box.

Ingredients

  • ¾ cup ketchup
  • ¾ cup water
  • ¼ cup chopped onion
  • 2 Tbsp. brown sugar
  • 2 Tbsp. lemon juice or vinegar
  • 1 Tbsp. prepared mustard
  • 2 tsp. Worcestershire Sauce
  • 1 clove garlic, mashed
  • 1 lb. frankfurters, cut in 1" lengths
  • 8 oz. (3½ to 4 cups) Mueller’s twist macaroni (rotini)

Directions

  1. In saucepan, combine ketchup, water, onion, brown sugar, lemon juice, mustard, Worcestershire, and garlic. 
  2. Cover; simmer 10 minutes. 
  3. Add frankfurters; cover and simmer 10 minutes more, stirring occasionally. 
  4. Meanwhile, cook macaroni as directed; drain. 
  5. Serve barbecued frankfurters over macaroni.

Variations

  • Mom usually doubles the sauce portion of the recipe to ensure everyone has as much as they want.

Time Required: 30 minutes

Servings: 4 to 6

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Bacon-Wrapped Hot Dogs

May 29, 2011 by

Why just have hot dogs when you can have cheese-stuffed bacon wrapped hot dogs? A nice change from the norm. There are several recipes online with different versions and different ways of cooking this meal—baking, broiling, deep frying (without the cheese), frying on a griddle, or grilling. Choose whatever works for you.

Ingredients

  • 8 hot dogs (whatever brand you prefer)Bacon-Wrapped Hot Dogs
  • ½ cup crumbled cheddar
  • 8 slices bacon
  • 8 hot dog buns
  • Condiments

Directions

  1. Preheat oven to 425°F.
  2. Grease a 13 x 9-inch glass pan or a jelly roll pan.
  3. Slice the hot dogs, leaving the last ¼" on both ends and the bottom unsliced.
  4. Stuff the crumbled cheddar into the slit you’ve made in the hot dog.
  5. Wrap with a slice of bacon, overlapping slightly.
  6. Bake 20 minutes.
  7. Switch oven to broil and crisp bacon as desired, about 3 or 4 minutes.
  8. Allow to cool 5 minutes.
  9. Serve in buns, with ketchup, mustard, onions, and other desired condiments.

Variations

  • Instead of crumbled cheddar, slices of cheese, folded into strips can be substituted.
  • The picture shows oversized ¼-lb hot dogs which required 1½ strips of bacon and larger buns. They were actually too large for everyone, but we were using the ingredients we had (hot dogs we had found on sale and frozen).

Time Required: 40 minutes

Servings: 8 <

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