Old Fashioned Luncheonette Hot Dog Recipes

OLD FASHIONED LUNCHEONETTE HOT DOG

Steps:

• Heat oil in a non-stick pan to medium heat.
• Prepare fresh buns by opening and buttering them.
• Add sliced or chopped onions to fry. When browned, remove onions to keep warm, or keep them in the pan pushed to the side.
• Slice hot dogs down the middle but not all the way through (keep it connected). You want to pry them open to have a double wide face down hot dog.
• Lay them flat, cut side down in the seasoned pan and cook until brown, Flip to the other side and brown.
• When browned to your liking, remove from pan. Keep pan on medium heat.
• Put buttered buns face down in the hot pan to toast them (I press them down a couple of times so butter and pan connect). When nice and brown, remove them.
• Assemble the hot dog and sauteed onions into the bun.
• Dress with mustard and ketchup and anything else your heart desires! Pour a nice, ice cold Coke with a straw, add some krinkle fries, and enjoy a trip back in time!

OLD-FASHIONED CONEY HOT DOG SAUCE

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.