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1 lb hot dogs
2 tbs melted butter
1 can (10 ½ oz) tomato soup
¼ cup light brown sugar
3 tbs water
3 tbs vinegar
2 tsp worcestershire sauce
1 tbs lemon juice
1 small onion thinly sliced
¼ cup chopped green bell pepper
hot dog buns
DIRECTIONS
1. Score hot dogs on the diagonal at 1 inch intervals.
2. In a skillet, brown hot dogs in melted butter. Stir in tomato soup, brown sugar, water, vinegar, Worcestershire sauce, lemon juice and onion.
3. Cover and simmer the hot dogs in the sauce for about 10 minutes. Add the green pepper, cover and cook 5 minutes longer.
4. Serve in toasted and split hot dog buns.
