Dick Van Dyke's Hot Dogs au Vin
2 tbsps. butter (or margarine)
3 tbsps. chives, chopped
1 clove garlic, minced
3 cups burgundy wine
1 (5 oz.) can button mushrooms, drained
2 cups brown gravy (left over or canned)
1 - 10 1/2 oz. can tiny white potatoes, drained
1. Saute the hot dogs, cut crosswise into thirds, in butter. When the hot dogs are brown, remove from the skillet and set aside. Add the chives and garlic to the skillet and saute. Slowly add the wine.
2. Allow to simmer for 10 mins. Add the onions, mushrooms, and brown gravy. When it begins to simmer again, add the potatoes and browned hot dogs. Serve hot. Serves 4.
Dick Van Dyke's Macaroni-Hot Dog Salad
10 hot dogs, cooked, cut in 1/8 inch rounds
2 cups cooked macaroni, chilled
3 tbsps. sweet pickle relish
1 1/2 tbsps. minced white onion
1/3 cup chopped celery
3 tbsps. mayonnaise
1/4 tsp. prepared mustard
Salt and freshly ground pepper to taste
Combine hot dog rounds with macaroni, sweet pickle relish, onion, celery, mayonnaise, and mustard. Season to taste, mix well. Chill several hrs. before serving. Serve with corn (cooked over the grill, or wrapped in foil and oven-baked). Serves 4-6.