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                       Hickory-Flavored Mini-Dogs

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 60   Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres
               Hot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      cups          favorite hickory-flavored barbecue sauce
  2      6 oz cans     prepared bean dip
  1 1/2  cups          finely chopped onion
    1/2  cup           dark brown sugar
  6      tablespoons   dark molasses
    1/4  cup           vinegar
  1      teaspoon      garlic powder
    1/4  teaspoon      Tabasco(R) sauce
    1/4  teaspoon      salt (or hickory-flavored salt)
    1/4  teaspoon      pepper
 60                    cocktail hot dogs -- OR
                       regular hot dogs -- cut in 1" pieces

In a large saucepan combine all the ingredients except the hot dogs.  Simmer
the mixture for 10 to 15 minutes, stirring frequently.  If the mixture
becomes thicker than desired, thin out with a small amount of water, adding
a tablespoon at a time.  I prefer my sauce thick and hearty.

Add the mini-dogs to the sauce and simmer until they are warmed through.
Transfer the sauce and mini-dogs to a chafing dish and serve hot.  Makes
about 60.

Do-Ahead Note:  Prepare the sauce several days in advance and refrigerate.
At party time, add the mini-dogs to the sauce, heat thoroughly, and serve.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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