East Texas Quarterly Magazine Summer 2015 - Page 14

2 Kosher dill pickle Spears, halved lengthwise 4 teaspoons yellow mustard ¼ cup chopped onions ¼ cup sweet pickle relish 8 sport peppers Directions: Cook franks as directed on package. Fill buns with franks; place two tomato wedges on one side of each frank and one pickle piece on other side. Top with remaining ingredients. Makes 4 servings. CLASSIC CONEY ISLAND HOT DOGS Ingredients: 8 hot dog buns 1 pound ground beef 2 onions, finely cho Y