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In-A-Hurry Hot Dog Dinner

 In-A-Hurry Hot Dog Dinner
In Niles, Ohio, Sandra Small combines sliced franks with plenty of green pepper, onions and tomatoes for this well-seasoned entree. "Serve it plain or over noodles or rice," she recommends.
4-6 ServingsPrep/Total Time: 30 min.


  • 1 package (1 pound) hot dogs, halved lengthwise and sliced
  • 2 tablespoons butter, divided
  • 2 medium onions, halved and sliced
  • 3 celery ribs, coarsely chopped
  • 1 medium green pepper, julienned
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Hot cooked noodles or rice


  • In a large skillet, cook and stir hot dogs in 1 tablespoon butter
  • over medium-high heat until lightly browned; remove and keep warm.
  • In the same skillet, saute the onions, celery and green pepper in
  • remaining butter until tender. Add garlic; cook 1 minute longer. Add
  • the tomatoes, oregano, paprika, pepper and hot dogs. Cook and stir
  • until heated through. Serve with noodles or rice. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 331 calories, 27 g fat (12 g saturated fat), 53 mg cholesterol, 957 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.