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July is National Hot Dog Month. Do you call them hot dogs, wieners, frankfurters or franks? I call them hot dogs and of course they are one in the same. We really confuse people from other countries who are learning to speak the English language don't we! And what about the wiener dog, better known as a dachshund.

Well, I have a bit of info about the ever popular hot dog. According to the National Hot Dog and Sausage council survey, 30 million or more hot dogs are eaten yearly at major league ballparks. That's enough the stretch from Fenway Park in Boston to Dodger Stadium in L.A., or circle the bases about 37,000 times. While 15 percent of the dogs are purchased from street vendors and 9 percent at ballparks, the majority of them are eaten at home. According to etiquette, condiments remaining on the fingers after eating a hot dog should be licked away, not washed. How about using a napkin! Think about it...where were your hands just before you picked up that dog. Also, you should not take more than five bites to finish a dog. For a foot-long dog, seven are acceptable. Oh brother! What about hot dog eating contests? Two bites and it's gone.

Enough it enough. It's recipes...

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SHISH-KE-DOGS

1 lb. hot dogs, regular or German style, cut in 1-inch pieces

1 medium onion, cut into 1-inch pieces

1 large green pepper, cut in 1-inch cubes

1 medium zucchini, about 8-inches long, cut in 1-inch pieces

12 small red potatoes, pre-cooked

2 T. olive or canola oil

Toppings such as mustard, ketchup, pickle relish, steak sauce, hot pepper sauce or your favorite BBQ sauce. Have grill ready to be used. Thread pieces on long metal skewers, alternating pieces of meat and veggies. Brush veggies with oil. Put hot dog kebabs on an oiled or sprayed grill set 4 to 6 inches from heat. Grill, turning and brushing veggies with oil or sauce several times until hot dogs are brown (not burned) and veggies are almost tender. (I blanch the firmer veggies, like green pepper for just a couple of minutes to soften them a bit, as they may crack in half when put on the skewer.) You can purchase cooking spray for grilling at the grocery store or Wally World, Menard's, etc.

Makes 4-6 servings. Oh, when each person has filled their skewer, put the rest of the meat and veggies on separate skewers, cooking till done and serve in a bowl. This is a great way to get the kids involved in fixing their own supper! However, an adult should do the grilling part.

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MEXICAN STYLE

HOT DOGS

Slice 4 hot dogs crosswise into wheels, about 3/4-inch thick.

1 T. butter

1/2-1 t. ground cumin

1-10 oz. pkg. frozen corn, or 1-1/2 c. frozen corn from a bag, thawed (or cut fresh off the cob)

1 large tomato, seeds removed and chopped

1-8 to 10 oz. bottle salsa

Heat butter in large skillet. Add dogs and cumin; cook 3 minutes. Add corn and tomato; cook 3 minutes. Stir in salsa; heat through. Serve over cooked brown or white rice, about 3 c. cooked.

Makes 4 servings.

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Our grandkids think these are "cool".

CORN DOG TWISTS

8-6-inch wooden skewers

8 hot dogs

1-11 oz. can Cornbread twists (16 count)

1 1/2 T. margarine or butter, melted

1 T. grated Parmesan cheese

Insert a wooden stick into each hot dog. Unroll dough into one long sheet and seal center perforations. Separate each long strip (2 Twists each). Wrap each long strip around a dog. Put on ungreased cookies sheet with ends of dough tucked under dog. Brush dough with margarine and sprinkle with cheese. Bake at 375 degrees for 12-16 minutes or until twists are light golden brown. Pass the mustard or ketchup.

Makes 8 corn dog twists.

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You don't have hot dog buns on hand? You don't need them for this recipe...just bread.

HOT DOGS, MUSTARD'N PARMESAN CHEESE

8 or 10 slices soft white or wheat bread

1/3 c. butter or margarine, melted

Prepared mustard

1 lb. hot dogs

1/4 c. Parmesan Cheese

Flatten bread slices with rolling pin on a cutting board; brush with some of the butter. Lightly spread with mustard. Put a dog on each bread slice and roll tightly. Place seam side down on a greased cookie sheet or jelly roll pan; drizzle with rest of butter and sprinkle with cheese. Bake at 450 degree oven for 10-12 minutes or until crisp and brown. Watch closely so the bread doesn't get burned.

Makes 4 or 5 servings.

TFD: The other planets may not be able to support life, but it isn't easy on this one either.

Correction: In the July 16th paper there is a correction for the Blueberry Stuffed French Toast, it should read, Arrange half of bread cubes in a buttered 9x13-inch baking pan. Scatter cream cheese over bread. Sprinkle the berries over the cheese. Arrange remaining bread over the berries. In a large bowl, using a rotary beater, beat together eggs, maple syrup and milk until thoroughly combined; pour over bread. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes, covered with buttered foil. Remove foil and bake for 30 minutes longer.

Maker 12-15 servings.

Also in the Puff Pancake with Blueberry sauce, add 1/2 cup flour in the pancake mix.

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