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This double-dog-dare recipe is by Helen Dollaghan, from the Sept. 29, 1968, edition of The Denver Post. Makes 4.
Ingredients
1 can (10.5 ounces) tomato soup
1/3 cup water
1/4 cup pickle relish
1 teaspoon chili powder
1 teaspoon vinegar
8 frankfurters
4 frankfurter buns, toasted
Directions
Combine soup, water, pickle relish, chili powder and vinegar; heat. Cut four lengthwise slashes in each frankfurter, beginning and ending about 1 inch from ends. Add frankfurters to soup mixture. Simmer about 20 minutes. Serve 2 frankfurters with sauce, open-face style, on each bun.
