DRUNKEN DOGS IN A DISH

• 1/2 lb. (about 4) hot dogs

• 1 small onion, chopped

• 1/2 c. frozen corn niblets or canned niblets (drained)

• 1/4 c. bourbon or other whiskey

• 2 tbsp. olive oil

• 1/3 c. brown sugar

• 1/2 to 1/3 c ketchup

• Wide egg noodles, enough for four servings

• Pinch or two of salt and pepper.

Prepare noodles according to package instructions. Meanwhile, heat olive oil in a medium saucepan. Cut the hot dogs into bite-sized pieces. Add pieces plus the onion and corn to the saucepan and cook in the oil until onion is tender. Add bourbon, sugar and ketchup. Stir and heat until simmering, then stir periodically and keep on simmer until mix thickens slightly, about 10-15 minutes. (If too thick, add more ketchup.) Stir in salt and pepper.

Place drained noodles in a deep serving dish and pour drunken dog mix over the top.  Stir gently to mix, then serve. Makes four or more servings. Complete the meal with a salad or stewed tomatoes.
 

 APPLE-PAPRIKA FRANKS

• 1/2 lb. (about 4) hotdogs, sliced crosswise into thin slices

• 2 tbsp. olive or other frying oil

• 1 small onion, minced

• 1 apple, cored and cut into small chunks (you can leave the skin on.) (Optional)

• 1 1/2 tbsp. paprika

• 1/4 tsp. salt

• Pinch pepper

• 1 c. sour cream (low fat is OK)

• 8 pieces of toast or 4 large biscuits, heated and cut in half

Set oven to 400.

In a medium to large frying pan, brown the hot dogs and onion in the oil, stirring occasionally. Add seasonings and apple and heat until fruit is tender. Add sour cream and stir. Cook until heated through and serve over toast or biscuits.
 

STUFFED DOGS

• 8 hot dogs, split lengthwise but not cut all the way through

• 2 medium potatoes, cooked and mashed

• 1/4 lb. process cheese spread either from jar or cubed

• 1/4 c. creamy -style salad dressing, such as Miracle Whip

• 1/4 c. chopped celery

• 1/4 c. chopped onion

• salt, pepper, paprika to taste

Combine the mashed potatoes, the cheese spread, salad dressing, celery and onion. Season to taste. Put the split hot dogs in a casserole dish. Spoon in the potato mix to "stuff" each dog. Sprinkle with paprika.

Bake at 400 for 15 to 20 minutes, until lightly browned.