Hickory-flavored mini-dogs

 
                         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® 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)
 MC formatted by cranew@foothill.net
 
 
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