When you need more than one pound of hotdogs, this is a good way to fix them. Whether for a potluck or a picnic, they will be hot and ready when you need them. I prepared frankfurters, or hotdogs, this way when I was doing the Wednesday night suppers at church. They hold well if the meal is delayed or if you are driving to the lake. Leftovers can be reheated after cooling in the fridge. They should all be eaten by then.

3 pounds lean ground beef
1 cup minced onions
3 (15 ounce) canned tomato sauce
1 1/2 cups water
4 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon black pepper
24 frankfurters (3 packages)

In large skillet, cook beef and onions over medium heat until meat is no longer pink. Drain well. Stir in tomato sauce, water, Worcestershire sauce and spices. Place in large kettle. Bring to a boil. Cook over medium heat for 1 hour or until thickened. It likes to stick, so stir often. When ready, in large crock pot, place a layer of sauce , then a layer of hotdogs. Repeat with remaining sauce and hotdogs, ending with sauce. Cook for an hour on low to plump the hotdogs. This recipe can be cut in half or thirds for a smaller batch. Less ground beef can be used, if desired. To serve: place hotdog in bun, top with spoonful of sauce and chopped onions. Shredded cheese may be added as a topping.

Note: You can bake this recipe in the oven. When sauce has been cooked, place hotdogs in small roasting pan. Top with sauce. Cover with foil. Bake at 325 F. to 350 F. until they have plumped and sauce is bubbly. Enjoy.