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CREOLE HOT DOGS 
5 slices bacon, diced
1/2 c. chopped onion
1 c. unsweetened pineapple juice
3/4 c. catsup
1/8 tsp. chili powder
1 lb. hot dogs
1/4 c. green pepper, chopped

Cook the bacon but do not crisp. Add chopped onion and cook until tender but not brown. Stir in pineapple juice, catsup, and chili powder. Score franks diagonally at one inch intervals; add to the sauce. Cover and bring to boil; add peppers and simmer 8-10 minutes. Serve over hot rice.
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