You could probably write a complete book about hot dogs and still leave something out. Everybody has a favorite.
Most of the time I tend to stick with what I know, which consists of a pack of wieners (which I call weenies) from the grocery store, buns, onions, ketchup, mayonnaise and slaw.
I’ve never been a hot dog chili fanatic because that’s just another way to add calories to a food that doesn’t need any help in that department. Slaw dogs are at the top of my list.
However you like your hot dogs, these recipes could make the whole hot dog experience a little richer.
And not every hot dog served requires a bun. Sometimes, if you’re in the right mood, a just plain weenie is good.

Beans and Franks
1/2 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
2 tablespoons brown sugar
1 tablespoon mustard
1/2 teaspoon Worcestershire sauce
2 cans (16 ounces each) baked pork and beans in tomato sauce (about 5 cups)
6 frankfurters

Mix together onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Add beans and stir to blend.
Turn mixture into a two-quart casserole and bake at 300° for 1 1/2 to 2 hours. Arrange franks on the beans; bake 30 minutes longer.

Corn Dogs
1 quart oil for deep frying
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 pounds hot dogs
Wooden sticks

Heat oil in a deep fryer to 365 degrees F. In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Southern Style Hot Dog Chili
2 lbs ground chuck
1 (42 oz.) can tomato juice
1 jar chili powder (at least 3 oz. — I use more)
1 grated onion
1 tablespoon sugar
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon paprika (more if needed for color-later)
Ketchup

Take out ground chuck 30 minutes ahead of time (this warms it up for your hand) Using gloved hand, squish in first eight ingredients until you can no longer see tomato juice.
Start cooking on meduim to medium high, stirring, watching till it starts cooking and turn down to simmer, stirring occasionally.
Simmer about 30 minutes to 1 hour, or longer. You really can’t over cook.
Add ketchup, a few squirts at a time for color and flavor.
Stir thru, adjust any seasoning you feel fit.
You can freeze in muffin tins, after frozen, set out a minute or so, then pop them out to keep frozen in bags.
Reheats quickly.

Microwave Hot Dog Relish
1 cup sweet Spanish onion, diced
1 celery stalk, diced
1 red bell pepper, diced
3 tablespoons sweet gherkins, minced
3 cloves garlic, finely minced
3 tablespoons tomato paste
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon chili powder
1 teaspoon prepared mustard
pinch cayenne pepper

Wash and core peppers, peel onions. Remove strings from celery. Using a food processor, coarsely chop peppers, onions and celery. Drain any excess juice and transfer the chopped mixture to a separate (microwavable) bowl.
Next, process briefly to finely mince the sweet gherkins (food processor doesn’t need to be rinsed between ingredients). Transfer chopped garlic and gherkins (sweet cucumber pickles) to same bowl as the chopped pepper mixture.
In food processor, combine peeled garlic cloves, paste, vinegar, Worcestershire, brown sugar, chili powder, mustard and pepper; process until smooth. Stir mixture into chopped ingredients and combine well.
Microwave on high for one minute; stir well from the center to the outside. Microwave again for one minute. Cool and store in a glass jar at least overnight before use.