4 hot dog rolls
Mayonnaise and mustard
4 hot dogs
Pa's hot dog relish (see below)

Preheat oven to broil. Split hot dog rolls lengthwise and spread lightly with mustard and mayonnaise. Place under broiler and broil until bubbly and lightly toasted, about 1 minute.

Fry, broil, or boil hot dogs until heated through. Place hot dogs in hot dog rolls and close. Cut rolls in thirds, cutting crosswise, to form 12 miniature hot dog sandwiches. Secure with skewers and serve with additional mustard and mayonnaise and Pa's Hot Dog Relish.

1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped dill pickle
1/4 c. chopped pimento
1/4 c. diced celery
1/4 c. chopped gherkins
1 c. prepared mustard
1 c. catsup
1/4 c. prepared horseradish
2 tsp. Worcestershire sauce
1 tsp. cinnamon

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf. Yield: about 2 1/2 pints.