Whiskey-dog Recipes

WHISKEY WIENERS
1 c. whiskey
1 c. brown sugar
1 c. ketchup
Hors d'oeuvre wieners
Mix and pour ingredients over wieners. Bring to a boil and allow to simmer 2 hours.

BOURBON FRANKS
3 lb. frankfurters, cut in bite-size pieces
1 c. bourbon whiskey
1 c. brown sugar

BOURBON FRANKS
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter
4 (8 oz.) cans tomato sauce
1 c. + 2 tbsp. brown sugar
1 (12 oz.) can tomato paste
1 c. bourbon whiskey
4 tsp. wine vinegar
4 tsp. minced garlic
1/4-1/2 tsp. salt
1/4 tsp. pepper
4-5 drops hot sauce
3-4 lbs. cocktail franks or cut regular franks in 1" pieces
Saute onion and green pepper in butter until soft. Add remaining ingredients except frankfurters. Bring to boil then reduce heat. Add frankfurters and simmer 1 hour. Transfer to heated chafing dish and provide wooden picks. Make 1 day in advance. Refrigerate and reheat.

DRUNKEN HOT DOGS
3/4 c. rye whiskey
1/2 c. brown sugar
1/2 c. ketchup
1 lb. hotdogs
Cut hotdogs into bite size pieces. Combine all ingredients. Add hotdogs and simmer, 1 hour.

DRUNKEN HOT DOGS
1 lb. hot dogs, cut into bite size pieces
3/4 c. Bourbon Whiskey
1/2 c. brown sugar
1 1/2 c. ketchup
1 tsp. onion, minced
Pinch of oregano
1/2 tsp. rosemary (or dill weed)
Combine all and bake at 350 degrees for 1 hour.

BOURBON DOGS
1 bottle barbeque sauce, Open Pit regular flavor
3/4 c. bourbon whiskey
1 lb. hot dogs, sliced
Mix all together in medium saucepan. Simmer slowly for one hour. Serve hot with toothpicks for your eating utensils.

DRUNK HOT DOGS
1 pkg. hot dogs (cut into sm. bite-size)
1/2 c. ketchup
1/2 c. Whiskey
1/2 c. sm. chopped onions
1/2 c. brown sugar
In small saucepan melt ketchup, whiskey and brown sugar. Add onion and hot dogs. Cook over low heat for 20 minutes. These are better made one day ahead or early in the morning as needed.

WHISKEY DOGS
1 1/2 c. ketchup
1/2 c. chunky style barbecue sauce
1 c. brown sugar
2/3 c. Whiskey
2 pkgs. hot dogs
Slice hot dogs, put together with all ingredients in crock pot. Cook 1 hour covered, 2 hours uncovered.

WHISKEY DOGS
1 1/2 lb. hot dogs, cut 3 to each hot dog
1 regular bottle barbecue sauce
1 tsp. mustard
1/2 c. brown sugar
1/2 c. whiskey
Mix ingredients; pour over hot dogs. Bake slow for a few hours.

BOOZEY HOT DOGS
3 lbs. hot dogs (30 dogs)
2 tbsp. diced onions
2 c. dark brown sugar (1 lb.)
1 lg. (26 oz.) bottle Heinz ketchup
3/4 c. bourbon whiskey
Cut each hot dog into 4 pieces. Mix all ingredients and cook at low temperature for 1 to 1 1/2 hours. Stir often.