Sweet and Sour Hot Dogs
# 1 can (8 ounces) pineapple tidbits
# 2 tablespoons butter or margarine
# 1/2 cup chopped onion
# 1 green bell pepper, cut in strips
# 2 tablespoons cornstarch
# 1 tablespoon brown sugar
# dash salt
# 2 tablespoons vinegar
# 1 tablespoon soy sauce
# 1 cup beef broth
# 4 hot dogs, cut in slices
Drain pineapple, reserving syrup or juice. In a heavy skillet over low heat, melt butter. Add onion and green bell pepper; cover and cook for about 5 minutes, until onion is tender.
Mix together cornstarch, sugar, salt, then stir in pineapple juice, vinegar, soy sauce and bouillon. Pour pineapple juice mixture over cooked onion and green pepper in saucepan. Cook and stir until mixture and bubbly; add hot dog slices and pineapple. Heat through; serve hot dogs over rice.