Recipe by True Texas
I found this recipe in a collection of recipe clippings my aunt had collected for years. It was dated 1953. I sounds like it would perfect for a cookout, just toss them in the fire to warm.
Top Review by Marla Swoffer
Fast and yummy! I coarsely chopped the olives in the food processor and only used five hot dogs, so they were overflowing, but I think that made them even better. I baked them in the oven and they cooked nicely--buns toasty and dogs piping hot. We could really taste the horseradish (we used Atomic brand) but not the mustard and tabasco, though they probably contributed to the zippy flavor. This was great for us, but I'd like to make it for the kids without the seasonings, and also experiment with other fillings since this is a nifty all-in-one cooking technique.
- 1 cup ripe olives
- 1 cup cheddar cheese, grated
- 1 tablespoon prepared horseradish
- 6 drops Tabasco sauce
- 1⁄2 teaspoon prepared mustard
- 10 frankfurters
- 10 hot dog buns
- aluminum foil
Directions See How It's Made
- Mix diced olives with cheese, horseradish, Tabasco, and mustard.
- Split frankfurters lengthwise and heap in cheese-olive mixture.
- Place frankfurters in buns and wrap individually in aluminum foil.
- Bake in hot oven (425 degrees) 20 minutes or over open fire until cheese melts.