1 (16 oz.) can pork and beans in tomato sauce
1/4 c. bottled barbecue sauce
2 tbsp. brown sugar
1 tsp. prepared mustard
1/2 c. Worcestershire sauce
6 hot dogs

Use a can opener to open the beans. Use a rubber scraper to push the beans into a 1 1/2 quart microwave safe casserole. Stir in the barbecue sauce, brown sugar, mustard, and Worcestershire sauce.

On a cutting board, use a table knife to slice 2 of the hot dogs crosswise. Stir the hot dog slices into the bean mixture.

To slash the remaining hot dogs, use the table knife to make 4 small cuts crosswise on each remaining hot dog, cutting to, but not through, the opposite side. Set the slashed hot dogs aside.

Cover the bean mixture in casserole with the lid. Place in microwave oven. Set oven on full or high (100%) power. Set timer for 4 minutes. Start oven. After 4 minutes, ask an adult to help you remove the lid. Arrange the slashed hot dogs on top of the hot bean mixture. Then micro-cook, covered, on high for 4-5 minutes more or until hot dogs have curled. Makes 4 servings.