Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Vincent Price's 'Buried Alive' Hot Dogs




Source of Recipe


Source: http://www.psychotronic.com/archive/pricedog.htm


Recipe Introduction


These frankfurters are cooked in a hot sauce, and are good served in their sauce and eaten with a knife and fork. But if you feel, as I do, that hot dogs taste better eaten in the hand, you can put some of the sauce in the roll with the frank--and serve extra napkins.


List of Ingredients




SAUCE:
1 cup pineapple juice
1/2 cup chili sauce
1 Tblsp. dried bell peppers
1/2 tsp. English mustard
2 Tblsp. wine vinegar
1/2 tsp. garlic salt
2 Tblsp. soy sauce
1 Tblsp. molasses
2 Tblsp. minced, saut�ed onion

6 large frankfurters


Recipe



SAUCE:
In a large skillet combine all sauce ingredients. Stir to mix well and simmer for 20 minutes.

FRANKFURTERS:
Preheat oven to moderate (350� F.). Cut diagonal slashes across 6 large frankfurters. Put them in a baking pan and cover with the sauce. Bake in the moderate oven, uncovered, for 40 minutes. Baste with the sauce several times.

PRESENTATION:
Place frankfurters in heated rolls with a few spoonfuls of sauce spread over each.