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Spaghetti with Homemade Chunky Meat Sauce

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Spaghetti with Chunky Meat Sauce

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Spaghetti with Homemade Chunky Meat Sauce

The way my mom used to make!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 lb. lean ground beef
  • 1 med. onion chopped
  • 1 med. green bell pepper chopped
  • 2 ribs celery chopped
  • 10 mushrooms sliced
  • 1 (28 oz.) can diced tomatoes un-drained
  • 2 (8 oz.) can tomato sauce
  • 1 tsp. garlic powder
  • 2 tsp. oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 lb. spaghetti
  • Parmesan cheese for serving

Instructions

  • In a large saucepan or skillet, brown meat, onion, green pepper and celery, drain off excess grease, return to pot. Add mushrooms, diced tomatoes, tomato sauce, garlic powder, oregano, bay leaf, salt and pepper. Simmer 15-20 minutes. Remove bay leaf before serving.
  • In a large pot, bring 4-6 quarts of water to a boil, add salt if desired. Cook spaghetti according to package instructions.
  • Serve sauce over spaghetti or pasta. Top with grated Parmesan cheese.

Slow Cooker Corned Beef & Cabbage

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Slow Cooker Corned Beef and Cabbage

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Slow Cooker Corned Beef & Cabbage

"Use left-overs for Corned Beef Hash the next morning!"
Course: Entrée
Cuisine: Irish
Servings: 6

Ingredients

  • 1 med. onion cut into wedges
  • 4 med. potatoes peeled and quartered
  • 1 lb. baby carrots
  • 4-5 c. water
  • 3 cloves garlic minced
  • 1 bay leaf
  • 2 T. sugar
  • 2 T. cider vinegar
  • 1/2 tsp. pepper
  • 1 (3 lb.) corned beef brisket with spice packet cut in half
  • 1 sm. head cabbage cut into wedges
  • grainy mustard for serving

Instructions

  • Place the onions, potatoes and carrots into a 5-6 qt. slow cooker.
  • Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice packet garlic, bay leaf, sugar, vinegar, and pepper. Add enough water to just cover brisket. Cover and cook on HIGH until corned beef is tender, about 4-1/4 hours OR on LOW for 8-1/2 hours.
  • Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, about 45 minutes on HIGH or 1-1/2 hours on LOW.
  • Discard bay leaf. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff

"Tender beef in a creamy mushroom gravy, served over hot buttered egg noodles."
Course: Entrée
Cuisine: Russian
Servings: 6

Ingredients

  • 2 lbs. cubed beef stew meat
  • 2 (10.75 oz.) cans condensed GOLDEN mushroom soup
  • 1/2 c. chopped onion
  • 1-2 cloves garlic minced
  • 1 T. Worcestershire sauce
  • 1/4 c. beef stock
  • 1/2 packet French onion soup mix
  • Salt and pepper to taste
  • 1 T. butter
  • 6-8 oz. fresh sliced mushrooms
  • 4 oz. cream cheese
  • 1 dollop sour cream
  • Hot buttered egg noodles

Instructions

  • In a slow cooker, combine meat, golden mushroom soup, chopped onion, garlic, Worcestershire sauce, beef stock, French onion soup mix, salt and pepper. Cook on LOW setting for 5-6 hours.
  • Sauté mushrooms in butter and add to slow cooker about a 1/2 an hour before done cooking. Stir in cream cheese and sour cream just before serving. Season with more salt and pepper if needed. Serve over a bed of buttered egg noodles.

Prime Rib with Garlic Herb Butter

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Prime Rib with Garlic Herb Butter

Slow roasted melt-in-your-mouth tender prime rib roast!
Course: Entrée
Cuisine: American
Servings: 7

Ingredients

  • 1 (5 to 7 lb.) boneless prime rib roast trimmed
  • 1 c. butter softened
  • 7 cloves garlic minced
  • 2 T. fresh rosemary finely chopped
  • 2 T. fresh thyme finely chopped
  • 2 T. kosher salt
  • 2 T. black pepper
  • 2 T. all-purpose flour
  • 2 c. beef stock
  • Mashed potatoes for serving, optional
  • Fresh cooked green beans for serving, optional

Instructions

  • Remove prime rib from the refrigerator about an hour before baking. Place unwrapped prime rib in a roasting pan fitted with a roasting rack; allow the prime rib to come to room temperature.
  • Preheat oven to 450 degrees for 30 minutes while the prime rib comes to room temperature.
  • In a small bowl, combine the softened butter, garlic, herbs, salt and pepper. Rub the herb butter over the entire prime rib; place on the rack fat side up.
  • Roast the prime rib at 450 degrees for 20 minutes; reduce the oven temperature to 350 degrees. Continue to cook until a meat thermometer reads 120-125 degrees (Estimate about 15 minutes of cooking time per pound of prime rib) about 1 hour and 15 minutes to 1 hour and 45 minutes. The internal temperature will continue to rise while the meat rests, resulting in a perfectly cooked Medium Rare 130-135 degrees.
  • Once desired temperature is reached, remove prime rib from the oven and tent with foil; rest for 20 minutes.
  • GRAVY: Meanwhile, pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring until the sauce comes to a boil. Remove from heat, season with salt and pepper to taste; strain the sauce into a gravy dish.
  • Remove the prime rib from the pan to a carving board. Carve the prime rib into 3/4-inch slices. Serve with mashed potatoes, gravy, and green beans if desired.

Notes

Cook’s Notes: When buying prime rib estimate a 1-lb. per person.
For a perfectly cooked prime rib, buy a digital meat thermometer, it provides an accurate temperature and prevents overcooking. Rare: 120-125 degrees, Medium Rare: 130-135 degrees, Medium Well: 140-145 degrees

Sloppy Joes

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Sloppy Joes

"One of my childhood faves!! "
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 lb. ground beef
  • 1 med. yellow onion finely chopped
  • 1 lg. green bell pepper finely chopped
  • 1 c. ketchup
  • 2 T. brown sugar
  • 1 T. mustard
  • 1 T. vinegar
  • 1/2 tsp. salt
  • pepper to taste

Instructions

  • Brown hamburger with chopped onions and green pepper; drain off fat.
  • Add remaining ingredients and simmer for 15-20 minutes until desired thickness. Serve on toasted hamburger buns.
  • Cook's Note: Serves 4-6 depending on the size of hamburger buns

Slaw Dogs

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Slaw Dogs

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Slaw Dogs

"Southern style hot dogs covered in coleslaw."
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 sm. head cabbage about 2 pounds, shredded
  • 2 carrots finely grated
  • 1/2 c. mayonnaise
  • 1 T. lemon juice
  • 1 T. cider vinegar
  • 2-4 T. horseradish (preferably not cream-style)
  • Salt and pepper to taste
  • 8-10 Jumbo hot dogs
  • 8-10 hot dog buns

Instructions

  • Coleslaw: In a large bowl, toss together cabbage and carrots. In another bowl, whisk together mayonnaise, lemon juice, vinegar, horseradish, salt and pepper. Pour over cabbage mixture, stir to combine. Chill for 1 hour prior to serving and taste for seasoning, add additional salt, pepper or horseradish as needed.
  • Hot dogs: Grill jumbo hot dogs over medium-heat until they get a light char. Butter the hot dog buns and grill no more than a minute or two, as they will burn fast. Serve grilled hot dogs on toasted buns, covered with coleslaw.
  • Cook's Note: Also try adding chili over the hot dog, then top with coleslaw.

Shepherd’s Pie

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Shepherd's Pie

A delicious meat and veggie pie topped with creamy mashed potatoes and cheddar cheese.
Course: Entrée
Cuisine: Irish
Servings: 6
Author: Terrie Wilkinson

Ingredients

  • 5 lg. russet potatoes peeled & diced
  • 2 T. butter
  • milk
  • salt and pepper to taste
  • 1 lb. ground lamb or lean ground beef
  • 1 lg. tomato chopped
  • 1 heaping T. tomato paste
  • 6 sliced mushrooms
  • 2 T. chopped flat leaf parsley
  • 1 dash Worcestershire sauce
  • 1 c. prepared brown gravy
  • 1 (10-12 oz.) pkg. frozen peas and carrots or mixed vegetables
  • 1/2 c. shredded cheddar cheese for sprinkling

Instructions

  • Cook potatoes in salted boiling water, until tender. Drain. Mash potatoes in a large bowl with butter, milk, salt and pepper to taste; set aside.
  • In a large skillet, brown the ground beef or lamb; season to taste with salt and pepper. Add chopped tomato, tomato paste, mushrooms, parsley, Worcestershire sauce, and brown gravy; stir to combine.
  • Preheat oven to 400 degrees.
  • Pour frozen veggies into a greased 9x13-inch baking dish, spoon meat mixture over veggies. Spread mashed potatoes over meat mixture and sprinkle with cheese.
  • Bake for 40 minutes or until top is crispy and golden brown. (You can also turn the heat up to broil the last few minutes of cook time to get a nice even browning.)

Notes

Use leftover roast beef instead of ground beef, if desired.

Rigatoni Bolognese

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Rigatoni Bolognese

"If you like real down-home Italian cooking, then you'll love this traditional pasta dish!"
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lg. onion chopped
  • 1 celery stalk chopped
  • 2 med. carrot chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground beef chuck
  • 1/2 lb. Italian sausage
  • 1 c. half and half or whole milk
  • 1 c. chicken broth
  • 1 T. white wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Dried Italian seasoning crushed
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 lb. rigatoni
  • Grated Parmesan, Romano, or Asiago cheese (optional)
  • fresh oregano (optional)

Instructions

  • In 12-inch skillet heat 2 tablespoons olive oil over medium-high heat. Add onions, celery, carrots, and garlic, sauté until tender, about 8 minutes.
  • Add ground beef and Italian sausage, stirring frequently and breaking up any large lumps, cook until meat is no longer pink, about 10 minutes. Drain off fat.
  • Add half & half. Bring to boiling. Reduce heat, simmer, uncovered, 5 minutes or until half & half is nearly evaporated.
  • Stir in chicken broth and white wine vinegar. Return to boiling. Reduce heat, simmer uncovered, 15 minutes or until liquid is nearly evaporated.
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, pepper and salt. Bring to boiling. Reduce heat, simmer un-covered, 5 minutes or until thickened.
  • Meanwhile, cook rigatoni according to package directions. Drain. Serve Bolognese sauce over rigatoni. Sprinkle with cheese and garnish with fresh oregano.

Reuben or Rachel Sandwich

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Reuben or Rachel Sandwich

A classic Reuben is corned beef piled high with Swiss cheese, sauerkraut, and thousand island dressing sandwiched between grilled light, dark, or marble rye bread. Substitute pastrami for the corned beef and top with coleslaw instead of sauerkraut and you have yourself a Rachel, Enjoy!  
Course: Entrée
Cuisine: Irish
Servings: 4

Ingredients

  • 8 slices rye bread light, dark, or marble
  • butter softened
  • 4 T. Thousand Island or Russian Dressing
  • 8 slices Swiss cheese
  • 2 c. sauerkraut drained and squeezed
  • 1 lb. corned beef thinly sliced

Instructions

  • To construct the sandwiches, over parchment or wax paper, butter each slice of rye bread evenly to the edges on one side. Flip four of those slices over and spread with 1 tablespoon of Thousand Island dressing. Top each with 1 slice of Swiss cheese, 1/2 cup sauerkraut, 1/4 pound of corned beef, 1 slice of Swiss cheese, and a second piece of rye bread, butter side up.
  • Grill sandwiches in a skillet over medium heat, until both sides are golden brown and the cheese is melted, about 5 minutes on each side. Remove from skillet, cut the sandwich in half, and serve.

Notes

To make a Rachel Sandwich, substitute pastrami for the corned beef and top with coleslaw instead of sauerkraut.

Mushroom Smothered Steak Burgers

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Mushroom Smothered Steak Burgers

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Mushroom Smothered Steak Burgers

Sirloin steak burgers topped with melted Swiss cheese, then smothered with sautéed mushrooms and onions. It's so good, you'll be tempted to use a knife and fork!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 2 T. finely chopped shallots
  • 1 clove garlic minced
  • 1 (8 oz.) pkg. sliced button mushrooms
  • 1/2 c. fat-free, low-sodium beef broth
  • 1 T. low-sodium steak sauce
  • 1 tsp. cornstarch
  • 1/2 tsp. freshly ground black pepper divided
  • 2 T. ketsup
  • 1 T. Worcestershire sauce
  • 1 lb. ground sirloin
  • 1/4 tsp. salt
  • 4 slices Swiss cheese
  • 4 lettuce leaves
  • 4 tomato slices
  • 4 Kaiser rolls toasted

Instructions

  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
  • Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.
  • Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Cover each patty with a slice of cheese, melt slightly. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Montreal Peppered Steak

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Montreal Peppered Steak

A perfectly seasoned steak grilled indoors or outdoors with your choice of sides!
Course: Entrée
Cuisine: American
Servings: 2

Ingredients

  • 1/2 c. extra virgin olive oil
  • 1/4 c. low sodium soy sauce
  • 4 tsp. Montreal steak seasoning
  • 2 lbs. T-bone steak sirloin or strip steak

Instructions

  • Pour the olive oil, soy sauce, and Montreal steak seasoning into a large zip-top plastic bag OR shallow glass dish. Add the steaks to the bag, seal tightly, and massage the steaks OR if using a shallow dish, rub both sides in the marinade, and cover with plastic wrap. Refrigerate for 30 minutes or longer for extra flavor.
  • Remove the steaks from the marinade to a plate, and discard the marinade.
  • Preheat an outdoor grill to medium-high heat OR preheat an indoor broiler. Grill OR broil the steaks for 4-6 minutes per side for medium-rare or to the desired doneness.

Mongolian Beef

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Mongolian Beef

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Mongolian Beef

Serve this spicy dish with a bowl of sticky rice or noodles.
Course: Entrée
Cuisine: Chinese
Servings: 2

Ingredients

  • 1 lb. flank steak thinly sliced crosswise
  • 1/4 c. cornstarch
  • 3 tsp. canola oil divided
  • 1 T. chopped garlic (about 2-3 large cloves)
  • 1/2 tsp. grated ginger (about 1/2 inch piece)
  • 1/2 c. low sodium soy sauce
  • 1/2 c. water
  • 1/2 c. brown sugar
  • 1/2 tsp. red pepper flakes
  • 3 lg. green onions sliced crosswise into thirds

Instructions

  • Pat dry steak slices. Using your hands or a spoon, mix them with the cornstarch, until all pieces are coated. Place beef slices in a strainer and shake off excess cornstarch.
  • Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch in the beef will thicken it up later.
  • Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions at the last minute so the green parts will stay green and the white parts crunchy. Serve hot over rice.

Mama’s Lasagna

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Mamas Lasagna

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Mama's Lasagna

This is one of my mother-in-law's signature dishes, Enjoy!!
Course: Entrée
Cuisine: Italian
Servings: 12
Author: Veralene Hillis

Ingredients

  • 2 T. olive oil divided
  • 1 med. yellow onion chopped
  • 2 cloves garlic pressed or minced
  • 1 lb. lean ground beef
  • 1 lb. sausage (I used Jimmy Dean)
  • 1 (32 oz.) jar traditional spaghetti sauce Raos or Prego
  • 1 T. salt
  • 1 lb. (9 to 12) lasagna noodles
  • 1 (24 oz.) cont. Darigold Trim 2 % cottage cheese
  • 16 oz. freshly shredded low-moisture Mozzarella cheese
  • 1/4 c. grated Parmesan cheese

Instructions

  • In a large skillet over med-high heat, sauté onion in 1 tablespoon olive oil, until translucent. Add garlic, ground beef, and sausage. Cook until no longer pink. Add your favorite spaghetti sauce and reduce the heat to low.
  • Add salt and 1 tablespoon of olive oil to a large pot of rapidly boiling water. Gradually add 9-12 lasagna noodles. Cook uncovered until tender, stirring occasionally, about 10-14 minutes. Drain in a colander.
  • In a large bowl, combine cottage cheese and mozzarella; set aside.
  • Preheat oven to 375 degrees. To assemble: Spread a thin layer of spaghetti sauce in the bottom of a 9x13-inch baking dish to prevent the noodles from sticking. Lay 3-4 noodles over the sauce, overlapping noodles to fit.
  • Top with 1/3 of the cheese mixture and 1/3 of the spaghetti sauce. Repeat 2 more times (noodles, cheese, sauce), ending with sauce. Sprinkle parmesan over the top.
  • Bake uncovered for 35-40 minutes or until cheese is melted. Allow the lasagna to rest before cutting.

Mexican Lasagna

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Mexican Lasagna

A south-of-the-border twist on an Italian classic!
Course: Entrée
Cuisine: Mexican
Servings: 12

Ingredients

  • 12 sm. corn or flour tortillas
  • 1 (15 oz.) can enchilada sauce
  • 1 (15 oz.) can refried beans
  • 1 1/2 lbs. ground beef cooked, drained & seasoned with taco seasoning
  • 2 1/2 c. shredded cheddar cheese
  • 1 lg. tomato chopped
  • 1 (15 oz.) can black olives sliced
  • 3-4 green onions chopped
  • Guacamole for serving
  • Sour cream for serving
  • Salsa for serving

Instructions

  • Drizzle a small amount of enchilada sauce in 9x13 pan so the tortillas won't stick. Layer 6 small tortillas over enchilada sauce.
  • Layer on 1/2 of the refried beans, 1/2 of the taco meat, 1 c. of the cheese, then 1/2 of the enchilada sauce, Sprinkle with 1/2 of the chopped tomatoes, black olives and green onions.
  • Repeat layers. Sprinkle top with remaining 1/2 cup cheese. Bake at 350 degrees for 30 minutes, adding a few more minutes if cheese isn't completely melted. Cut and serve with guacamole, sour cream and salsa if desired.
  • Make it your own: Add your favorite taco toppings. Use cooked shredded chicken instead of beef. Try pepper jack cheese instead of cheddar. Add cooked rice or black beans over refried beans layer. Add chopped yellow onion or green bell pepper when frying hamburger. Canned corn might be a nice addition as well.

Mad Dogs

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Mad Dogs

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Mad Dogs

Grilled bacon wrapped hot dogs stuffed with cheese, Oh Yeah!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 8 good quality hot dogs
  • 8 slices cheddar cheese divided
  • 8 slices bacon
  • 8 hot dog buns toasted
  • BBQ sauce for topping
  • ketchup for topping
  • mustard for topping
  • Relish for topping
  • Chopped onions for topping

Instructions

  • Preheat oven to 400 degrees. Using a knife, make a slit along the entire length of the hot dog, about 3/4 of the way through. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap a slice of bacon around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a foil lined cookie sheet.
  • Bake for 15 to 20 minutes, or until bacon is crisp and the hot dog is browned. Serve on toasted buns with your favorite toppings.
  • To grill outdoors: Preheat 1/2 of the grill to medium-high heat. Place the hot dog over indirect heat and grill, rotating the dogs every 4-5 minutes, for about 20 minutes. Some cheese may leak out. (By cooking over indirect heat and constantly turning, you get a crispy piece of bacon that is not raw on the inside.) Serve on toasted buns with your favorite toppings.

Loaded French Dips

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Loaded French Dips

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Loaded French Dips

"Serve with our Spicy Sweet Potato Fries!!"
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 French rolls or 1-2 baguettes
  • butter
  • 3/4 lb. deli roast beef sliced thinly
  • 4 slices Swiss, cheddar or provolone cheese
  • sour cream
  • 3 green onions thinly sliced
  • 3 c. Au jus mix prepared or homemade recipe below
  • HOMEMADE AU JUS :
  • 2 c. pan drippings
  • 1/2 to 1 c. beef stock
  • 2 T. red wine
  • Salt and pepper to taste

Instructions

  • Preheat oven to broil. Slice French bread in half lengthwise, but not all the way through, spread butter on both sides, broil until golden brown. Place a slice of cheese on one half of bread, broil additional 1 to 2 minutes.
  • Bring au jus to a boil in a saucepan over medium-high heat, reduce to a simmer.
  • To heat meat, dip beef in au jus (about 1 minute) and place on bread over cheese. Spread sour cream over the other side of French bread. Sprinkle with green onions, close and slice sandwich diagonally. Serve with a side of au jus for dipping, a dill pickle spear, potato salad, potato chips or fries.
  • HOMEMADE AU JUS: In a medium saucepan over medium-high heat, bring pan drippings, beef stock and red wine to a boil, season with salt and pepper, reduce heat and simmer. Makes about 3 cups
  • Cook's Note: Great with leftover roast beef.

Liver and Onions

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Liver and Onions

Recipe by Dee Hutchins Reynozo
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 2 T. butter
  • 1 lg. onion thinly sliced
  • 2 T. vegetable oil
  • 2 lbs. sliced calves liver
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. all-purpose flour
  • 2 c. beef broth or water

Instructions

  • In a large skillet melt the butter over medium heat, add onion slices. Cook uncovered, stirring occasionally, until golden brown. Transfer to a plate and set aside.
  • Add the vegetable oil to the skillet. Season the liver with salt and pepper. In a shallow dish, dredge liver in flour, shake off excess, reserve the flour. Cook until brown, about 3 minutes on each side. Transfer to a plate.
  • Return onions to the skillet. Sprinkle with 2 tablespoons of the remaining flour, stir well. Add beef broth or water and bring to a simmer. Return liver to the skillet and cover. Simmer about 12 minutes for medium rare, 15 minutes for medium and 20 minutes for well done. Season the sauce with salt and pepper to taste.

Kraut Dogs

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Kraut Dogs

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Kraut Dogs

Kansas city style hot dog covered with sauerkraut and melted Swiss cheese.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 (15 oz.) can sauerkraut rinsed and drained
  • 1/4 c. sweet pickle relish
  • 2 T. sugar
  • 1 T. mustard
  • 1/2 tsp. caraway seeds
  • Swiss cheese

Instructions

  • Sauerkraut: Combine all ingredients, except Swiss cheese in a saucepan and heat until warmed through. Makes enough for 8 to 10 hotdogs
  • Hot dogs: Grill jumbo hot dogs over medium heat until they get a light char. Butter the hot dog buns and grill no more than a minute or two, as they will burn fast. Serve grilled hot dogs on toasted buns, with Swiss cheese and sauerkraut.