All American Feast

Hot Diggity Dog! Preparing The Perfect Frank

Let's be frank: Americans love hot dogs. In the U.S., people on average eat 70 franks each year. Although consumers do "relish" their dogs at certain events-baseball games, barbecues, picnics, etc.-hot dogs are a favorite dinnertime meal for the family or a quick convenient snack when on the go. Quite simply, hot dogs are a staple of the American diet.

When it comes to preparing a great-tasting hot dog, how you cook and dress it isn't as important as the frank you choose. Besides the traditional all-beef variety, there are hot dogs for every taste bud, including turkey for the health conscious or ones with robust flavors that are perfect for the grill, such as the new GrillMaster franks.

Speaking of the grill, while microwaved and boiled hot dogs are popular, 60 percent of Americans prefer their hot dogs grilled, according to the National Hot Dog and Sausage Council. Sara Lee Executive Chef Brian Averna is a self-proclaimed "foodie" and has perfected the art of grilling hot dogs. His tips include:

• DO prepare the grill by coating the rack with vegetable oil or cooking spray. This will prevent food from sticking and will ease cleanup.
• DO use tongs to gently turn hot dogs to avoid accidental cuts or holes that would cause natural juices and flavors to seep out.
• DO use pure and clean lump charcoal to prevent foreign substances or impurities from altering the flavor of your franks. Also, allow at least 30 minutes for the coals to reach the proper glowing white-ash stage before you begin grilling.
• DO use mesquite chips and keep the grill covered while cooking if you like the "smoky" flavor.

Once your hot dog is ready, pile on the toppings. Remember, dress the dog, not the bun. Condiments should be applied in the following order: wet condiments (mustard, chili), followed by chunky condiments (relish, onions, sauerkraut), then shredded cheese and, finally, spices such as celery salt or pepper. Different regions of the country have different variations of their favorite hot dog topping recipe, but there is no right or wrong way to top a hot dog.

Red, White and Blue Savory Potato Salad

The next time you're planning a picnic, don't forget the potato salad's place at the table when preparing your menu. Consider this potato salad recipe for your next gathering.

Serves 8 to 10

• 6 large red potatoes, unpeeled
• 4 hard-boiled eggs, peeled
• 4 small green onions, thinly sliced (white and light green part only)
• 6 slices maple-smoked bacon
• 1/2 cup blue cheese crumbles (or one 4-ounce package)

Dressing

• 11/2 cups mayonnaise
• 1/3 cup minced Organic Sweet Bread & Butter Chips
• 1 tablespoon cider vinegar
• 2 tablespoons reserved bacon drippings
• 1 tablespoon prepared mustard
• 1/4 teaspoon celery seed (ground or whole)
• 1/4 teaspoon Tabasco® sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt

In a large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving two tablespoons of drippings. In a medium bowl, stir together all dressing ingredients. If thinner dressing is desired, add small amounts of liquid from the pickle jar.

While potatoes are still warm, cut into small chunks. In a deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times, ending with dressing. Top with crumbled bacon and blue cheese.

Blueberry Salsa Sparkles With Flavor

Pepper in fruit salsa? If you think it sounds odd, just try this colorful salsa. Blended with blueberries and other fruit, dashes of red and black pepper add just enough heat to kindle a delicious combination.

Serve this lively flavored sauce with ice cream and pound cake, as shown here. Or try it as a side with smoked ham, grilled pork chops or chicken.

Fresh blueberries are available year round and are most abundant in midsummer-ready to blend into smoothies, toss into your favorite chicken salad, or sprinkle over lemon meringue or cream pie. You should know that blueberries are loaded with antioxidants. Studies show that antioxidants may help reduce the buildup of cholesterol that contributes to cardiovascular disease, stroke and other age-related diseases.

Spicy Blueberry-Fruit Salsa

• 4 cups fresh blueberries
• 11/2 cups diced mixed fruit (such as melon, grapes, pineapple or kiwi)
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1 teaspoon grated lime peel
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt

In a small bowl, combine blueberries, mixed fruit, sugar, lime juice, lime peel, allspice, red and black peppers and salt. Serve immediately or refrigerate covered, up to 4 hours.

These summer time favorites are sure to liven up any party

Courtesy of NAPSnet