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Enjoy this recipe from All-Time-Favorite Recipes from Missouri Cooks.
Submitted by: Marie King from Independence, MO
2 24-count pkgs. extra long hot dogs
13-1/2 oz. bottle catsup
18-oz. bottle barbecue sauce
18-oz. bottle hickory & brown sugar barbecue sauce
10-oz. bottle sweet-and-sour sauce
Place hot dogs in an ungreased 3-quart casserole dish. Bake, uncovered, at 425 degrees for 6 to 8 minutes. Cut each hot dog into quarters; return to dish. Reduce oven to 350 degrees. Generously drizzle hot dogs with catsup and barbecue sauces; drizzle less generously with sweet-and-sour sauce. Use a spatula to coat hot dogs with sauce. Bake, uncovered, at 350 degrees for 35 to 45 minutes, until sauce mixture is a thick glaze and hot dogs are plump, almost to bursting. Let cool and serve. Serves 24. | |
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Place hot dogs in an ungreased 3-quart casserole dish. Bake, uncovered, at 425 degrees for 6 to 8 minutes. Cut each hot dog into quarters; return to dish. Reduce oven to 350 degrees. Generously drizzle hot dogs with catsup and barbecue sauces; drizzle less generously with sweet-and-sour sauce. Use a spatula to coat hot dogs with sauce. Bake, uncovered, at 350 degrees for 35 to 45 minutes, until sauce mixture is a thick glaze and hot dogs are plump, almost to bursting. Let cool and serve. Serves 24. |
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