Hot dog! You’ll be a winner with these wiener recipes

As I write this, baseball spring training is in full swing (pardon the pun). And when you think of a ballpark, you might also think about that concession stand staple: the ubiquitous, good old hot dog (or frankfurter, or wiener, depending on your vocabulary preferences). Love them or loathe them, hot dogs have a long history as culinary utility players and/or MVPs. Recently, a relative shared with me a 1960s-era home economics project: a handwritten and illustrated collection of recipes — from snacks to entrees to salads and desserts. As you might expect, this Gen Xer got a real kick out of this Boomer-era school project. A particular favorite was the entry for Jello, which listed its ingredients as “a package of Jello and water.” However, the most entertaining recipe of all was the alliterative and almost-poetic “Broiler Beaner Wiener Loaf.”

By Diane Lochner

these dishes and have a new fan favorite on your hands. Or perhaps skip cooking entirely and just take yourself out to a ballgame.

Broiler Beaner Wiener Loaf

Source: Someone’s fertile imagination many decades ago

(serves 1 to 2; multiply ingredients as needed for more servings)

1/4 loaf French bread (cut lengthwise)

1-1/2 teaspoons prepared mustard

1 tablespoon soft butter

1 cup pork and beans, drained

2 tablespoons chopped onion

2 tablespoons brown sugar

1/3 cup shredded cheese (American, cheddar, etc)

2 frankfurters

3 or 4 small dill pickles, cut into fans

Below I’ve collected several recipes incorporating that favorite ingredient of kids and kids at heart: the humble hot dog. In the lead-off position, we have the aforementioned “Broiler Beaner Wiener Loaf.” Batting second is Bacon, Bean, and Hot Dog Chili and in the third slot is a Betty Crocker’s Hot Dog Kabobs. In the clean-up spot, we have the classic kids’ favorite, Pigs in a Blanket. None of these recipes specify a certain type of hot dog, so you can be creative with your choices to accommodate preferences.

To continue the tortured baseball word play, not all these recipes might be all-stars on your home plate. I think beaner wiener loaf is out of left field, but perhaps you’ll score a home run with one of

Blend mustard and butter; spread on bread. Mix beans, onion, and brown sugar; spoon on the buttered bread and sprinkle with cheese. Broil 7 inches from heat for 5 minutes. Split frankfurters in half lengthwise. Place split-side-up on beans, crossing on loaf. Drizzle catsup or mustard down center of franks; replace top half of bread loaf. Cut loaf in 2-3 slices, if desired, so each slice has a frank and a pickle fan.

Bacon, Bean, and Hot Dog Chili

Source: KraftHeinz

1/2 lb. bacon, diced

1 cup red onion, diced

1/2 cup water

1/3 cup light brown sugar

1 pkg. (16 oz.) hot dogs, sliced in half and diced

2 cans (28 oz. each) baked beans

Heat a deep skillet over medium heat. Add bacon and onions. Stir occasionally and cook for 10 minutes. Increase heat to medium-high. Add water and brown sugar. Stir until sugar has dissolved and the mixture is bubbling. Add hot dogs and baked beans; stir and reduce heat to medium-low and simmer for 20 minutes. Eight one-cup servings.

Hot Dog Kabobs

Betty Crocker’s Cookbook (1982)

10 frankfurters (1 pound) cut into fifths

2 dill pickle spears, cut into fifths

1 medium green pepper, cut into 1 inch pieces

1 can (8.25 ounces) pineapple chunks, drained

1 can (8.5 ounces) whole small onions, drained

Soy Glaze

Mix 1/4 cup soy sauce, 2 tablespoons packed brown sugar, and 1 garlic glove (crushed) in saucepan. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.

Prepare soy glaze. Alternate 5 frankfurter pieces, one dill pickle piece, 2 or 3 green pepper pieces, 2 or 3 pineapple chunks, and 1 onion on each of ten 8-inch wooden skewers. Brush kabobs with glaze. Set oven to broil and/or 550 F. Place kabobs on metal pan and broil about 3 inches from the heat for 3 minutes. Turn kabobs, brush with glaze, and broil 3 minutes longer. Three servings.

Appetizer Hot Dogs in Barbecue Sauce

The Spruce Eats

4 pounds hot dogs, or small cocktail hot dogs or little smoked sausages

1 tablespoon unsalted butter, melted

1/2 cup chopped onion, optional

2 teaspoons prepared mustard

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar, or honey

1/2 cup ketchup

2 teaspoons vinegar

If using regular hot dogs, cut into bite-size pieces. Place franks in a slow cooker. Combine remaining ingredients in a measuring cup or bowl and pour over hot dogs. Cook on low for 3 to 4 hours, or on high for 1 to 2 hours. Serve from the slow cooker, with the temperature set on low.

Pigs in a Blanket

Taste of Home

1 tube (8 ounces) refrigerated crescent rolls

8 hot dogs

1 large egg, lightly beaten

1 tablespoon water

Caraway seeds (optional)

Preheat oven to 375 F. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. Bake 12-15 minutes or until golden brown. Serves 8.

Diane Lochner is a librarian and home cook, living on a century farm in southern Minnesota. Reach her at 507bookcook@gmail.com. v