Nathan's Famous' "Hot Dogs Louisiana"

From Nathan's Famous Hot Dog Cookbook, 1968.

A simple recipe featuring the Creole trinity of vegetables and a few other basic ingredients. I would call this Creole not Cajun in spirit because it includes tomato. Speaking of which, I approve the spoonful of sugar, it's good at brightening up the canned tomatoes. I would certainly serve this atop a bed of cooked rice.

EDITOR'S TIP: Cut the dogs into thirds before you start cooking.

Hot Dogs Louisiana

Serves 6 to 8.

8 hot dogs

2 tablespoons butter or margarine, melted

1 onion, sliced very thin

1 small green pepper, cut into thin strips

3 ribs celery, sliced thin

2½ cups canned tomatoes

1 (8-ounce) can tomato sauce

2 teaspoons chili powder

1 teaspoon sugar

Salt and pepper to taste

Saute the onion, green pepper and celery in the melted butter until the vegetables are tender, about 5 minutes.

Add the tomatoes, tomato sauce, chili powder, sugar and salt and pepper. Mix together thoroughly. Simmer, uncovered, for 10 minutes.

Add the hot dogs, cut into thirds, and heat thoroughly.