Childhood memories

When I was a little girl my mom and grandma's were always trying recipes from the newspaper or magazines. Some were big hits with the family others not so much.  My family has always had a wide variety of menus items, even as kids we ate what the adults ate, whether it was steak, shrimp or a bologna sandwich. But as we were a family of 7, my mom was always very frugal and wise with her grocery budget. She was always on the hunt for a great recipe, that was tasty and thrifty, although we were the ginea pigs for these new adventures in epicurean delights, the recipe had to pass by us 5 kids and dad!  She once was so excited about a recipe called "Terrific Turbot", she thought AHA, another way to get the kids to eat more fish. After she diligently followed the recipe, proudly placed it on the table and dished up our plates, we all took a couple of bites and renamed the recipe "Terrible Turbot" - this recipe was never repeated at our table again. But there were many other recipes that were absolutely delicious and Mom continues to still make today.

One of my favorites is one that I remember Mom calling "Coney Dogs". Now myself never really being a fan of hot dogs or Corn Dogs, I was not looking forward to this new idea.  But it actually has become one of my favorite ways to eat a hot dog - I only have 2 ways! 1) is roasted on the campfire and 2) this recipe, which I have adapted to make it really quick and easy. I keep forgetting to ask my mom if she made her own BBQ sauce or used a bottled brand, I just adapted the recipe to a quicker and easier way (for me) so many years ago that I just always do it this way. I hope you try this recipe and enjoy it.

 For MY version of my Mom's Coney Dogs you will need, 1/2 of a medium onion sliced and 2 cloves of Garlic minced.

 In a medium saute pan put 2 T Oil, let it heat slightly, swishing it around to coat the bottom of the pan, add the sliced onions and saute until they start to become translucent. Add the minced garlic and continue cooking while stirring occasionally, you don't want to burn the garlic, for about another 2 minutes.

 Prepare the hot dogs by doing a partial slice 2 to 3 on each dog. I used the longer "bun" length dogs and 3 slices was just right.

 Add the prepared hot dogs to the saute pan and cook to just brown a little, being careful not to break them up. I don't really know why the original recipe said to put the slices in them, I would think to maybe impart a little more of the BBQ sauce flavor into the meat or maybe just to make them look more interesting?

 After the dogs have browned up a bit, add your favorite BBQ sauce. Your own recipe or favorite bottled brand works great, we happen to love Sweet Baby Ray's original sauce, so that's what I used.

 Next add about 3/4 of a cup of water, gently stirring it in, again being careful not to break up the dogs. Reduce the temp to simmer and cover.  Let the dogs cook in the sauce for at least 15 to 20 minutes, you may need to stir in a little more water if sauce reduces to much..

While the dogs are simmering in the BBQ sauce, open up enough hot dog buns and toast under the broiler.  When the dogs are ready spread the toasted buns with some of the sauce and onion/garlic mixture, then place the dog on the bun and serve! I like to mix up some coleslaw to go with the Coney Dogs but you could serve just about any side dish or salad with them.