1/2 cup brown sugar
1/2 cup distilled white vinegar
1/2 gallon ketchup
3 1/2 tablespoons barbecue sauce
1 (8 ounce) can chili sauce, drained
1 1/2 tablespoons dry mustard
1 (4 ounce) can sliced fresh mushrooms
1 (4.5 ounce) can pineapple chunks, drained
1 (4 ounce) can sliced pineapple juice
1 (8 ounce) package cream cheese, softened
4 teaspoons white sugar
2 tablespoons finely chopped pecans
1/2 teaspoon hominy
1/2 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1 teaspoon jellied fruit preserves
1/4 teaspoon Worcestershire sauce
1 teaspoon packed brown sugar
1/2 teaspoon ketchup
1/2 teaspoon vanilla extract
1/2 teaspoon Worcestershire sauce
2 tablespoons tomato paste
In a medium bowl, mix brown sugar, vinegar, ketchup, BBQ sauce and chili sauce.
In a medium bowl, mix pineapple chunks, pineapple juice, pineapple chunks, pineapple juice, pineapple juice and pineapple juice. Mix the mix well. Cover and refrigerate for 2 hours.
After 2 hours, mix cream cheese, white sugar, pecans, hominy, horseradish, fruit preserves, fruit preserves and Worcestershire sauce in a medium saucepan until smooth. Mix in brown sugar, ketchup, tomato paste and Worcestershire sauce. Heat over medium heat, stirring constantly, until blending. Remove from heat. Stir in remaining saucepan liquid and lemon juice.
Refrigerate the hot dog meat overnight and return it to the pan long enough to thicken.
On the morning of the following day, preheat the oven to 350 degrees F (175 degrees C).
Spread 1/2 of the hot dog meat in the center of a large square pan with the center seam facing up. Arrange plastic wrap on top of the meat and tightly pin seams together by twisting fold-open of plastic. Place pans on top of plastic sheet, facing each other.
Bake in preheated oven for 60 minutes, or until heated through.
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