2 cups thinly sliced celery
2 tablespoons butter
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 (8 1/2 ounce) packages corn bread/muffin mix
2 cups (8 ounces) shredded sharp cheddar cheese, divided
In a skillet, sauté celery in butter for 5 minutes.
Add onions; sauté for 5 minutes.
Place in a large bowl; set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds.
In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper.
Add the remaining hot dog mixture.
Stir in corn bread mixes.
Add 1 1/2 cups of cheese.
Spread into a shallow 3-quart baking dish.
Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.
Yield: 12 servings
Potluck and Buffet Recipes