baked barbecued hot dogs

Pork & ham
To post
20 Servings
2 cups Tomato Sauce; <OR>
2 cups Tomato Puree
4 tablespoons Chili Sauce
1 tablespoon Vinegar
1 tablespoon Lemon Juice
2 teaspoons Sugar
  Salt And Pepper
½ teaspoon Paprika
¼ teaspoon Cinnamon
  Chopped Onions; as desired to taste
¼ teaspoon Allspice
Stalk Celery

Chop onions and celery and brown in cooking oil. Add remaining ingredients and cook for about 20 minutes. Pour over hot dogs in bread pan., and cook one hour in oven at 350°. Makes enough sauce for 20 hot dogs.

Yield 20 servings.

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969


Recipe by: Eileen Pettigrew

Posted to EAT-L Digest by Bill Spalding <billspa@...> on Feb 28, 1998

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