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Garnish Recipes

White Hot Dog
The winning white hot dog with avocado bravado. (Julia Ewan - The Washington Post)

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4 servings

During the winter when my mother couldn't grill hot dogs, she would make them indoors in her electric frying pan, along with this warm sauce. Kids love this sauce, which is adapted from a 1960s recipe in Better Homes and Gardens.

1 pound skinless white hot dogs (may substitute red)

1/3 cup ketchup

2 tablespoons prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon sugar

1 tablespoon vegetable oil

3 tablespoons chopped green pepper

2 tablespoons chopped yellow onion

Using a sharp knife, diagonally score the top of each hot dog with 4 slashes about 1/4 inch deep. Turn over and make similar scores on the underside. Set aside.

In a small bowl, combine the ketchup, mustard, Worcestershire sauce and sugar. Set aside.

Heat the oil in a medium skillet over medium heat. When it is hot, add the bell pepper and onion and cook, stirring, for 2 minutes. Add the scored hot dogs. As they begin to brown, pour the ketchup mixture over them and stir. Cover the skillet, reduce the heat to medium-low and cook for 15 minutes, turning the hot dogs once. (If the sauce gets too thick, add a tablespoon of water.) To serve, transfer the hot dogs with tongs into buns and spoon some of the sauce over them.

Per serving (for the sauce only): 73 calories, 1 g protein, 10 g carbohydrates, 4 g fat, 0 mg cholesterol, 0 g saturated fat, 346 mg sodium, 1 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com


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© 2006 The Washington Post Company

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