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Henrietta Post
  • Extra special toppings for your hot dog

  • It may seem hard to believe, but on average, we Americans eat 60 hot dogs apiece each year! I know many of us fall short, but there are plenty of doggie lovers who pick up the slack.

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  • It may seem hard to believe, but on average, we Americans eat 60 hot dogs apiece each year! I know many of us fall short, but there are plenty of doggie lovers who pick up the slack.
    In celebration of National Hot Dog Month this month, let’s get to work on our hot dog consumption quotas. And while we’re at it, why not experiment with some gourmet toppings? So, push aside the ketchup, mustard and relish and go with more creative toppings, such as peach salsa, a sauerkraut and cranberry relish, and a poppyseed and sweet pickle condiment.
    PEACH SALSA DOG
    2 peaches, chopped
    1/2 to 1 jalapeño pepper, chopped
    1/4 cup fresh cilantro leaves
    1 tablespoon fresh lemon juice
    Kosher salt and black pepper
    In a medium bowl, mix together the peaches, jalapeño, cilantro, and lemon juice; season with 1/4 teaspoon each salt and black pepper. Let sit for 15 to 20 minutes. Top dogs with salsa; serves about 4.
    — REAL SIMPLE
    HAPPY HOT DOG RELISH
      1 medium onion, chopped
      1 tablespoon olive oil
      1 cup whole-berry cranberry sauce
      1 tablespoon Dijon mustard
      1 teaspoon sugar
      1/2 teaspoon garlic powder
      1/4 teaspoon hot pepper sauce
      1/2 cup sauerkraut, rinsed and drained
      In a small saucepan, sauté onion in oil until tender. Add cranberry sauce, mustard, sugar, garlic powder and pepper sauce. Cook and stir for 5-10 minutes or until cranberry sauce is melted. Add sauerkraut; heat through. Yield: 1-1/2 cups.
    — TASTE OF HOME
    SPECIAL SUMMER GRILLER
    1/2 cup Claussen Sweet Pickle Relish
    1/4 cup Kraft Creamy Poppyseed Dressing
    1-1/2 cups shredded lettuce
    1/2 cup chopped tomatoes
    Mix relish and dressing until well blended. Fill toasted hot dog buns with lettuce, grilled franks, tomatoes and relish mixture. Six servings.
    — OSCAR MAYER/KRAFT RECIPES
     

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