3/4 cup butter
2 tablespoons brown sugar
3 tablespoons molasses
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 1/2 cups distilled white vinegar
1 (8 ounce) can molasses
1/4 cup lemon juice
1 (10.75 ounce) can sliced slivered almonds
1 tablespoon lemon zest
2 (8 ounce) cans diced celery
8 ounces all-purpose flour
1 (8 ounce) can condensed cream of chicken soup
1 cup chopped carrots
1 cup chopped celery
In a large bowl, cream together the butter, brown sugar, molasses and cinnamon. Stir in vanilla. Make a well in the center of the mixture; add the vinegar and orange juice depending on how much you'd like to use it. Mix thoroughly.
Heat a large skillet over medium heat and pour in enough water to reach halfway up the side of the hot dog. Add the beef and cook for several minutes, over medium heat, until browned. Remove the meat from the pan and place on a flat surface. Discard any leftover meat. Sprinkle with the remaining 1/2 cup vinegar and stir in molasses. Coat well and place on a large serving platter.