Hickory-Flavored Mini-Dogs

* Exported from MasterCook *

Hickory-Flavored Mini-Dogs

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups favorite hickory-flavored barbecue sauce
2 6 oz cans prepared bean dip
1 1/2 cups finely chopped onion
1/2 cup dark brown sugar
6 tablespoons dark molasses
1/4 cup vinegar
1 teaspoon garlic powder
1/4 teaspoon Tabasco® sauce
1/4 teaspoon salt (or hickory-flavored salt)
1/4 teaspoon pepper
60 cocktail hot dogs -- OR
regular hot dogs -- cut in 1" pieces

In a large saucepan combine all the ingredients except the hot dogs. Simmer
the mixture for 10 to 15 minutes, stirring frequently. If the mixture
becomes thicker than desired, thin out with a small amount of water, adding
a tablespoon at a time. I prefer my sauce thick and hearty.

Add the mini-dogs to the sauce and simmer until they are warmed through.
Transfer the sauce and mini-dogs to a chafing dish and serve hot. Makes
about 60.

Do-Ahead Note: Prepare the sauce several days in advance and refrigerate.
At party time, add the mini-dogs to the sauce, heat thoroughly, and serve.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net


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