In-A-Hurry Hot Dog Dinner |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Niles, Ohio, Sandra Small combines sliced franks with plenty of green pepper, onions and tomatoes for this well-seasoned entree. Serve it plain or over noodles or rice, she recommends. Ingredients:
1 package (1 pound) hot dogs, halved lengthwise and sliced |
2 tablespoons butter, divided |
2 medium onions, halved and sliced |
3 celery ribs, coarsely chopped |
1 medium green pepper, julienned |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
hot cooked noodles or rice |
Directions:
1. In a large skillet, cook and stir hot dogs in 1 tablespoon butter over medium-high heat until lightly browned; remove and keep warm.
2. In the same skillet, saute the onions, celery and green pepper in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, oregano, paprika, pepper and hot dogs. Cook and stir until heated through. Serve with noodles or rice. Yield: 4-6 servings.
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