---

Well folks, it’s National Hot Dog Month and if that doesn’t strike your fancy for something to put on the table tonight, at least read on for a little hot dog trivia.

Hot dogs have been and are a favorite tummy filler for adults and children alike. Hot dogs have always been popular among world figures––fancy that. In 1939, Franklin Roosevelt served King George VI of England hot dogs during a White House visit. The elegant Marlene Dietrich claimed that hot dogs and champagne were among her favorite foods.

Here are a few facts to chew on:

•About 500 hot dogs are eaten every second of every day.

•Hot dogs are served in 95 percent of American homes.

•In 1901, cartoonist Tad Dorgan is credited with coining the term “hot dog.” While sketching vendors selling the popular dachshund sausages at the polo grounds in New York City, he was unsure how to spell dachshund and wrote “hot dog.”

•In 1904, the hot dog bun was invented. After realizing customers were not returning the gloves typically used to eat the steamy dogs, the vendor asked his brother-in-law, a baker, to help in making a bread to fit around the hot dog and the rest is history.

•Americans consume over 7 billion hot dogs between Memorial Day and Labor Day. During the 4th of July weekend, Americans down over 150 million hot dogs. Shall we call this time the “dog days of summer?”

I must tell you a story about hot dogs that happened when we were first married. Bud’s dad was coming for supper and he called to ask what I was fixing. Knowing he wasn’t too crazy about hot dogs, I said we were having “tube steaks.” He thought that sounded great until he came to the table and saw a plate full of steaming hot dogs (tube steaks) before him. I never heard the end of it.

+++++

Here are a couple of $$$ stretchers using hot dogs.

SKEWERED HOT DOGS AND BEANS

Diagonally cut four hot dogs into quarters.

Drain one 20 oz. can of pineapple chunks.

Precook eight tiny (golf ball size) red potatoes (unpeeled) and cut in half.

Alternately thread hot dogs, pineapple and potatoes on four metal skewers. Brush lightly with honey mustard or regular mustard. Broil one minute per side, 3-4 inches away from heat source or grill on the gas grill until hot. Serve with your favorite baked beans. Makes 4 servings at about 65 cents each.

+++++

SOUTHWEST HOT DOGS

AND VEGGIES

Slice four hot dogs crosswise into wheels.

Heat 1 T. butter in non-stick skillet. Add dogs, 1/2 to 1 t. ground cumin; cook 3 minutes. Add 1-1/4 c. frozen corn, thawed and one medium tomato, seeded, chopped; cook 3 minutes. Stir in 1 c. of your favorite salsa, heat through.

Serve over cooked rice. Makes 4 servings at 90 cents each.

+++++

Have a hot dog party––just say you’re invited to a tube steak party and let your guests figure it out. Arrange a tray full of fillings and let them make their own.

HOT DOGS AND FILLINGS

Pan fry several strips of bacon (2 minutes on each side). Drain on paper toweling. Split the “dogs” but don’t cut through. Put your choice of the following fillings in cut; wrap dog with bacon; secure with wooden toothpicks.

Put on grill 4-inches from medium coals or on medium heat on a gas grill. Cook 6-8 minutes, turning often until heated through.

Try one or more of these:

•Place pineapple spear in cut.

•Place cantaloupe spear in cut.

•Place one green onion, the length of the dog in cut.

•Place 3-4 fresh mushroom slices in cut.

•Place thin dill pickle slices in cut.

•Place drained sweet pickle relish in cut.

+++++

We go to the great Minnesota State Fair to get a corn dog or pronto pup, right? No need to wait until September. You can make your own and save about $20, depending on how many you eat. I admit, I like corn dogs now and then even though they’re not fat or cholesterol free.

This recipe is quite easy to make.

CORN DOGS ON A STICK

1 c. flour

2 T. sugar

1-1/2 t. baking powder

1 t. salt

2/3 c. cornmeal

2 T. shortening

1 egg, lightly beaten

3/4 c. milk

1 lb. wieners

oil for deep frying

Combine first four ingredients, stirring to incorporate; stir in cornmeal. Cut in shortening until mixture resembles coarse meal. Mix egg and milk and stir into cornmeal mixture until blended.

Insert wooden skewer (popsicle sticks work) into each wiener so that about 2-inches of stick is left as a handle. Coat evenly with batter. (Narrow container about 8-inches long and 4-inches wide works well.)

Heat oil to 375 degrees and fry corn dogs until a medium brown. Drain on paper towels. Serve with catsup and mustard. Makes 8-10 corndogs.

+++++

Thought for the day: The best way to spread the most news in the least time is to disguise it as a secret.

---