Serves: 12
Total Calories: 496

2 cups celery thinly sliced
2 tablespoons butter or margarine
1 1/2 cups green onions sliced
1 1/2 pounds hot dogs cut in thirds and quartered lengthwise
1 1/2 cups milk
2 eggs beaten
2 teaspoons sage ground
1/4 teaspoon black pepper
8 ounces sharp cheddar cheese shredded (2 cups)
1 (15-ounce) package corn bread and muffin mix

Preheat oven to 400°. Butter a 3-quart oblong baking dish. In a 10-inch skillet over medium-high heat, saute celery in butter or margarine for 5 minutes. Add green onions and saute 5 minutes longer. Transfer to a medium bowl.

In same skillet, saute frankfurters for 5 minutes or until lightly browned and beginning to curl. Transfer to bowl with vegetables mix thoroughly.

In a large bowl, mix milk, eggs, sage and pepper. Reserve 1 cup of the frankfurter mixture stir remainder into milk mixture with 1 1/2 cups of the cheese. Stir in cornbread mix. Pour into baking dish. Top with reserved frankfurter mixture and remaining 1/2 cup cheese.

Bake for 30 minutes or until golden brown. Cut into squares.

Nutritional Facts:

Serves: 12
Total Calories: 496
Calories from Fat: 248

More Recipes from the Outdoor Dining And Grilling Cookbook:
Barbecued Brisket
Barbecued Trout Wrapped In Bacon
Charbroiled Steak
Corn Dog Squares
Grilled Salmon Steaks
Hamburgers
Lamb Chop Bundles
Nutty Burgers
Polynesian Turkey Bake
Skewered Franks And Vegetables
Southern Barbecued Spareribs
Spinach-Ham Quiche
Teriyaki Surf And Turf Kabobs