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Tuesday, May 7, 2019

A New Take on Tube Steaks

Janet Groene’s
Stuffed Tube Steaks

    This is a quick and easy skillet meal to make indoors or out. And what’s not to love about everyone’s two favorite food groups,  (1) hot dogs and (2) stuffing? Serve the dogs with or without buns, with or without condiments.  I’m guessing that carb-hungry kids will want them in buns with lots of ketchup. 

    You can also make this a tasty knife-and-fork dinner by cooking the stuffed wieners on a bed of shredded cabbage. The better the quality of your hot dogs, the better (and healthier) this RV banquet will be. 

3 to 4 thick slices bacon, cut up
1 cup dry bread crumbs
½ teaspoon dry mustard
1 teaspoon dry, crumbled sage
Water or broth as needed
6 hot dogs
1 bag finely shredded cabbage cole slaw mix (optional)
2 tablespoons water or broth
1 tablespoon balsamic vinegar

While the bacon fries out, put the dry ingredients in a clean bag and shake to mix. Spoon off excess fat and dump dry mixture into the bacon. Add water or broth to make sticky stuffing. Remove to a bowl or paper plate. Set aside until it’s cool enough to handle. 

Slit hot dogs down the middle, spread open and pack with stuffing. Do not over-fill. Stuffing will swell as it cooks.  

At this point, line up the hot dogs in the skillet in a single layer, cover and cook over low-moderate heat until they are plump and  heated through. 

Alternatively put cabbage in the skillet and drizzle with water or broth and balsamic vinegar. Cover and steam over medium heat until cabbage is limp. Then nestle hot dogs in cabbage, cover and cook until cabbage is tender and hot dogs nicely steamed.

See more of Janet Groene’s shortcut recipes for RV cooks at

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