2 tbsp. mustard
2 (8 oz.) cans tomato sauce
1/2 c. dark corn syrup
1/4 c. vinegar
1/3 c. minced onion
2 tbsp. Worcestershire sauce
1 lb. hot dogs

In skillet, blend mustard with sauce. Add remaining ingredients except hot dogs. Cook over medium heat, stirring frequently, until mixture boils. Reduce heat and simmer 30 minutes. Slice hot dog crosswise and add to sauce. Cook until hot dogs are plump. Serve over rice. Makes 4 to 5 servings.