2 tbsp. mustard
2 cans tomato sauce (8 oz.)
1/2 c. corn syrup, dark
1/3 c. onion, minced
1/2 tsp. celery seed
2 tbsp. Worcestershire
1/2 tsp. Tabasco sauce
1/3 c. vinegar
1 lb. hot dogs, scored

In skillet, blend mustard with small amount of tomato sauce. Add remaining tomato sauce along with remaining ingredients, except hot dogs. Cook over medium heat, stirring often, until mixture comes to a boil. Reduce heat, stirring frequently while simmering for 30 minutes. Add franks, cook until franks are hot and pulp, about 7 or 8 minutes. Serve in warm buns or over rice.

Makes 4-5 servings.