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
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
8 hot dog buns
1 pound ground beef
2 onions, finely cho Y