Coney Island Hot Dogs

Preparation info

  • Difficulty

    Easy

  • Makes

    10

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Milder than most “Coneys” with a peppy, tomato-chili flavor

Ingredients

  • 1 (15 oz.) can chili con carne
  • 1 (6 oz.) can tomato paste
  • 1 tsp. prepared mustard
  • 10 frankfurters
  • 10 frankfurter buns

Method

  • Combine chili con came, tomato paste and mustard in saucepan; heat.
  • Heat frankfurters in hot water, but do not boil.
  • Toast split buns. Place a frankfurter in each bun and spoon heated mixture over.