Texas Tummy Dogs
Ingredients
8 thick slices bacon
8 all beef franks, split down middle (half through)
4 oz. Monterey Jack cheese
1/4 C. margarine
1/4 C. Dijon mustard
Cooking Instructions
Cook bacon for 3 minutes in skillet and set aside. Cut cheese in long strips, place in the hot dogs and wrap bacon slice around. Secure with toothpick. Grill hot dogs 6 inches from medium low coals for 5 minutes. Do cheese side last. In a small bowl blend mustard and melted margarine. Brush some of the mixture over cut side of each roll. Reserve remainder of mixture. Turn each hot dog to cheese side until cheese melts. Place rolls on grill to toast. Remove toothpicks and place dog in roll. Separate onion into rings and top of dog with onion and remainder of mixture.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)