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Grape Dogs
RECIPE BY: Mille® ™
United States Congressman The Honorable Steven C. LaTourette (Ohio) used his "Grape Dogs" recipe several years ago at a "Real Men Can Cook" contest for a charity in Lake County, Ohio and won. He says Grape Dogs are a crowd-pleasing appetizer at tailgate and cocktail parties, and also says the tangy sauce is delicious with meatballs.
Posted on: May 6, 2002
Ingredients
Directions
1
Heat chili sauce in a medium saucepan until boiling.2
Blend in the jelly and stir in two packages of your favorite, sliced hot dogs.3
Simmer on low heat for 20 minutes.4
Serve warm on toothpicks.5
Grape dogs can also be prepared in a crock-pot.
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Featured Reviews for This Recipe
From: Fynnie
On Nov 11, 2007
very yummy! I used chunky taco sauce (hot!) and blueberry jelly! Thank you for posting that recipe! mine wasn't exactly as posted, but shows it has quite some versatility! I'll be making this one for company next time!
From: Babushkahkjaer
On Aug 26, 2007
This was one of those, I really want to try it recipes. So skeptical about it's simplicity, I put it together in my crockpot. DH, DS, DD and myself loved it! I know that simple rules!! My DD who doesn't like Grape Jelly loved it. We had some left over sauce that I saved and then cooked meatballs in it. That too was wonderful. Then with the final 1/2 cup of sauce we heated it up and used it for Chicken Nugget dipping sauce. Thanks for a wonderful recipe.
From: James Craig
On Jun 20, 2002
WOW!!!!! I had some turkey kielbasa on hand and decided to make a main dish meal instead of an appetizer. I followed all the directions to a T. I wasn't sure if my wife would like it but she was very impressed. So much so she asked me to make it again tonight and serve it over rice. Tonight I served it with tater tots and homemade coleslaw. Thank you!!! We will have this again!!
From: Rick Young
On Jul 7, 2003
Quick and easy. A good dish to let the little chefs make and let them feel like they are really contributing. I tried them with the grape jelly and also did a batch with apricot jelly. Both turned out very well. I used beef franks this time but think I'll try chicken franks the next time both to reduce the fat contribution and to keep the meat taste from trying to compete with the flavor of the sauce. A good dish.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 14 servings |
||
| Calories 314 | ||
| Calories from Fat 189 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 1079mg | 44% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 21.7g | 7% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 11.3g | ||
| Protein 9.6g | 19% | |
| Vitamin A 363mcg | 7% | |
| Vitamin B6 0.1mg | 6% | |
| Vitamin B12 1.2mcg | 20% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 1% | |
| Calcium 26mg | 2% | |
| Iron 1mg | 10% | |
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