"I like speedy recipes using boxed pasta or rice," writes Margaret Wilson of Hemet, California. "I stock up on hot dogs when they're on sale and freeze them so I can make this dish anytime." Tip: "Add a salad and hot bread for a supper that's a snap to fix," she suggests.
- 1 package (6 ounces) four-cheese corkscrew pasta mix
- 1-1/2 cups water
- 3/4 cup milk
- 2 tablespoons butter
- 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
- 1 cup frozen peas
- 2 teaspoons prepared mustard
- Cook pasta according to package directions, using the water, milk and butter. Stir in the hot dogs, peas and mustard. Remove from the heat; cover and let stand for 3-5 minutes. Yield: 4 servings.
Originally published as Hot Diggity Dogs in Quick Cooking May/June 2005, p63
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