Barbecue Frankburgers

Inredients :


- 1 pound hot dogs 
- 1 1/2 tablespoons Worcestershire sauce 
- 1/4 cup vinegar 
- 1 to 2 tablespoons granulated sugar 
- 1/2 cup catsup 
- 1/2 cup water 
- 1/2 cup chopped onions 
- 1/2 cup chopped green bell pepper 
- Hot dog buns 
 




Instructions :


- In an oblong glass dish, place hot dogs. 
 
- Combine remaining ingredients except buns. 
- Pour over hot dogs and bake at 350 degrees F for 1 
  hour. 
 
- Serve in hot dog buns. 
 
- For Variation : Use ground beef patties in place of hot dogs and 
  serve on hamburger buns. 
  

Black Forest Beef Sandwiches

Ingredients :


- 3/4 cup applesauce 
- 2 to 3 teaspoons prepared horseradish 
- 2 tablespoons sliced green onions 
- 1 pound flank steak 
- 2 tablespoons butter or margarine 
- 1/4 teaspoon salt 
- 1/8 teaspoon pepper 
- 4 slices lightly buttered rye bread toast 
- 1 cup shredded lettuce 
- Sliced red onions 
- Watercress 
 


Instructions :


- In bowl combine applesauce, horseradish and sliced green onions; set aside. 
 
- Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet 
  heat 1 tablespoon of the butter to sizzling. 
- Add half the beef and sprinkle with half the salt and pepper. 
- Toss over high heat until lightly browned. 
- Remove and repeat with remaining butter, steak, salt and pepper. 
 
- For each serving: place a slice of toast on plate; cover with 1/4 cup of 
  the lettuce and 1/4 of the beef slices. 
  Serve the applesauce mixture on the side. Garnish with red onion rings and 
  watercress. 
 
- Partially freeze flank steak to make slicing easier. 
 
- Makes for 4 servings. 

Philly Cheese Meatball Sandwiches

Ingredients :


- 2 teaspoons vegetable oil
- 1 green bell pepper, cut into strips
- 1 small onion, cut into thin wedges
- 1 (18 ounce) package frozen, fully cooked meatballs
(about 35 meatballs)
- 6 hoagie rolls, split and warmed
- 3/4 cup low-fat pasteurized process cheese spread sauce, heated




Instructions :


- Heat oil in a large nonstick skillet over medium heat until hot.
- Add bell pepper and onion.
- Cook and stir 3 minutes. Add meatballs.
- Cover and cook 13 to 14 minutes, or until meatballs are heated
through and vegetables are tender, stirring occasionally.

- Spoon meatball mixture into rolls and drizzle with cheese sauce.

Makes for 6 sandwiches.

Barbecued Brisket

Ingredients :


- 1 (4 to 5 pound) fresh beef brisket
- 1 (5 ounce) bottle Liquid Smoke
- 3 teaspoons garlic salt
- 2 teaspoons onion salt
- 2 teaspoons celery salt
- 1 (18 ounce) bottle barbecue sauce
- Heavy-duty aluminum foil



Instructions :


- Line a 12 x 9-inch or larger baking dish with heavy-duty
aluminum foil, allowing enough foil to cover meat.
- Turn brisket fat-side down and pour entire bottle of
Liquid Smoke over meat.
- Sprinkle the 3 salts over meat.
- Turn brisket over (fat side on top) and seal with foil.
- Marinate overnight.
- Next morning pour off marinade, bake in a 225 degree F
oven for 5 hours, Let cool.
- Pour off gravy and refrigerate until cold.
- Slice meat with meat slicer on a thin setting or use an
electric knife.
- Layer in casserole dish the brisket and barbecue sauce, repeat several times.
- Cook an additional 30 to 45 minutes in a 300 degree F oven until warm.

Makes for 8 to 10 servings.

Barbecue Quesadillas

Ingredients :


- 8 (10 inch) flour tortillas
- 12 ounces smoked or barbecued meat
- 2 cups shredded Cheddar cheese
- 1 cup sautEed red bell peppers, julienne
- 1 cup sautEed onions, julienne
- 1 cup sautEed sliced mushrooms
- Barbecue sauce




Instructions :


- Saute onions, peppers and mushrooms and place in bowl.

- Shred or chop your meat and coat lightly with barbecue sauce.

- Preheat nonstick skillet on medium.

- Spray pan with Pam.

- Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with
smoked sauced meat and sautEed vegetables.

- Cover everything with another tortilla.

- Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla
is browned, remove from pan and cut into wedges.

- Repeat process until all tortillas are used.

- Serve on a large platter with salsa, sour cream and guacamole.