July is National Hot Dog Month
by June Winters
Hail to the mighty hot dog! This July was designated as National Hot Dog Month, and I almost let it get by me!

When this was brought to my attention, I immediately went to my computer and googled “hot dog.” First of all, I found out there are many, many ways to make a hot dog and, all of this time, I thought they were just “with or without kraut!”

Out of all the recipes I found, my favorite is still the good, old fashioned dog with mustard, onion, pickle relish, a little mayo and a lot of kraut. A cole slaw dog is another favorite.

There’s list of condiments a mile long that supposedly go with hot dogs.

Amazing – the largest hot dog ever made, according to the Guinness World Book of Records, was 197 feet long inside a bun just as long. It was made in Japan in 2006.

The most expensive hot dog was made in Sacramento, Ca., and cost $145.49. The proceeds from the sale went to charity…


MEXICAN HOT DOG


4 flour tortillas

4 hot dogs

1 cup refried beans

One-half cup sour cream

1 cup grated Mexican blend shredded cheese

4 tablespoons chopped onion

Salsa



Grill or broil wieners and set aside. Spread sour cream on tortilla and top with refried beans. Spread chopped onion and cheese on top of beans, then place hot dog on tortilla. Roll the tortilla like a burrito, and place “seam down” on a platter. Heat for 12-15 minutes in a preheated 350 degree oven. Serve with salsa for dipping.




PO’ DOG WITH CHILI


8 hot dogs

4 hot dog buns

1 can chili without beans

One-half cup grated cheddar cheese

One-half medium onion, chopped




Grill or broil hot dogs. Remove from heat. Open hot dog buns on serving plate and lay flat. Cut hot dogs in pieces and place pieces of 2 on top of each bun. Pour chili over all and top with chopped onion and cheese.


MEMPHIS HOT DOG

4 hot dogs

4 buns

2 green onions, chopped

One-fourth cup shredded cheddar cheese

One-fourth cup Bull’s Eye Memphis-Style Barbecue Sauce



Place hot dogs in buns. Cover with sliced green onions, shredded cheese and barbecue sauce. Heat to melt cheese before serving.


FIRECRACKER HOT DOGS


1 (5 ounce) bottle Tabasco Sauce

One-third cup chopped red onion

1 teaspoon oregano

4 foot-long hot dogs

4 foot-long hot dog buns




Combine Tabasco, onions and oregano in a plastic bag. Add wieners and seal the bag. Marinate in refrigerator for 2-24 hours, turning once.

Drain the hot dogs, reserving the marinade. Grill or broil hot dogs, turning several times. Put marinade in small saucepan and bring to a boil. Serve hot dogs on buns with reserved marinade, extra onions and any other condiments desired.

© 2013