Foot-Long Coney Dogs

Prep Time: 30 Minutes • Start to Finish: 30 Minutes • Makes 6 sandwiches

• 6 long hot dogs (each about 12 inches)
• 1 tablespoon butter or margarine, melted
• 1 can (15 oz) chili with beans
• 6 long hot dog buns, split
• ¾ cup shredded Cheddar cheese (3 oz)
• 1 large onion, chopped (1 cup), if desired

1 Heat gas or charcoal grill. In each hot dog, make crosswise diagonal cuts ½ inch apart and ¼ inch deep.

2 Carefully brush grill rack with vegetable oil. Place hot dogs on grill rack over medium heat. Grill uncovered 15 to 20 minutes, turning frequently and brushing occasionally with butter, until hot dogs are hot and slashes begin to open.

3 Remove label and top from can of chili. Add opened can of chili to grill for last 10 minutes of grilling, stirring occasionally, until hot. Serve hot dogs on buns with chili, cheese and onion.

1 Sandwich: Calories 660; Total Fat 37g (Saturated Fat 15g, Trans Fat 1.5g); Cholesterol 70mg; Sodium 2060mg; Total Carbohydrate 58g (Dietary Fiber 5g); Protein 24g Exchanges: 3 Starch, 1 Other Carbohydrate, 2 High-Fat Meat, 3½ Fat Carbohydrate Choices: 4

Tip Bermuda onions are exceedingly sweet and juicy, perfect for eating raw on “dogs” and burgers. They’re available only in the summer months and are truly a treat to eat!