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Hot Dogs, 3 New Ways

  • Kate Mathis

    New York Hot Dog (with a twist)

    Cook 1 pound sliced onions in 2 tablespoons vegetable oil over low heat, covered, for 10 minutes. Stir in 1 cup prepared salsa, 1 teaspoon sugar, and 2 tablespoons chopped pickled jalapenos. Simmer, covered, for 10 minutes. Top with shredded cheddar cheese.

  • Kate Mathis

    Chicago Hot Dog

    Chop and mix together 2 medium dill pickles, 1/2 peeled cucumber, and 1 large tomato. Season with 1 teaspoon celery salt.

  • Kate Mathis

    Italian Hot Dog

    Saute 1 sliced green pepper and 1 sliced onion in 2 tablespoons olive oil until softened, about 8 minutes. Reserve. Cook 3 cups frozen hash brown potatoes following package directions. Stir in peppers and onions. Season with salt and red pepper flakes to taste.

    Originally published in the July 2010 issue of Family Circle magazine.