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Ingredients Jump to Instructions ↓

  1. :

  2. 2 cups thinly sliced celery

  3. 2 tablespoons butter or margarine

  4. 1 1/2 cups sliced scallions

  5. 1 1/2 pounds hot dogs

  6. 2 eggs

  7. 1 1/2 cups milk

  8. 2 teaspoons rubbed sage

  9. 1/4 teaspoon pepper

  10. 2, 8 1/2 ounces, packages corn bread-muffin mix

  11. 16 ounces shredded sharp Cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. In a skillet saute celery in butter for 5 minutes.

  2. Add onions. Saute for 5 minutes.

  3. Place in a large bowl. Set aside.

  4. Cut hot dogs lengthwise into quarters, then cut into thirds.

  5. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned.

  6. Add to vegetables. Set aside one cup.

  7. In a large bowl, combine eggs, milk, sage and pepper.

  8. Add the remaining hot dog mixture.

  9. Stir in corn bread mixes.

  10. Add 1 1/2 cups of cheese.

  11. Spread into a shallow 3 quart baking dish.

  12. Top with reserved hot dog mixture and remaining cheese.

  13. Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.

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