Old Fashioned Luncheonette Hot Dog Recipes
OLD-FASHIONED CONEY HOT DOG SAUCE
Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. -Loriann Cargill Bustos, Phoenix, Arizona
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
OLD FASHIONED LUNCHEONETTE HOT DOG
As a child in the 60's and 70's, my Mom would treat us to a hot dog at the local department store back in the day when they had a Luncheteria. She watched the simple way they made them so we could enjoy them at home. They became a staple for our family as a Saturday night dinner. I know some friends of mine raised their eyebrows at the buttering of a bun, but that's how the luncheonette ladies made them and they tasted so good and my friends agreed. I just used the serving number of 8 to account for 4 servings of two hot dogs apiece, as you can't just have one! Always try to use the best quality hot dogs as you can.
Provided by DiLo4602
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a non-stick pan to medium heat.
- Prepare fresh buns by opening and buttering them.
- Add sliced or chopped onions to fry. When browned, remove onions to keep warm, or keep them in the pan pushed to the side.
- Slice hot dogs down the middle but not all the way through (keep it connected). You want to pry them open to have a double wide face down hot dog.
- Lay them flat, cut side down in the seasoned pan and cook until brown, Flip to the other side and brown.
- When browned to your liking, remove from pan. Keep pan on medium heat.
- Put buttered buns face down in the hot pan to toast them (I press them down a couple of times so butter and pan connect). When nice and brown, remove them.
- Assemble the hot dog and sauteed onions into the bun.
- Dress with mustard and ketchup and anything else your heart desires! Pour a nice, ice cold Coke with a straw, add some krinkle fries, and enjoy a trip back in time!
Nutrition Facts : Calories 547.9, Fat 30.4, SaturatedFat 11.5, Cholesterol 47.7, Sodium 1439, Carbohydrate 48.8, Fiber 2.3, Sugar 9.6, Protein 18.6
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