SPECIAL ADVERTISING SECTION tailgating
StaRt to fINISh: 20 min.
¾ cup cherry or grape tomatoes, quartered
¹∕₃ cup chopped celery
¹∕₃ cup chopped seedless cucumber
¹∕₃ cup chopped onion (1 small)
¼ cup sweet pickle relish
2 to 3 teaspoons cornichon juice or dill
½ teaspoon celery seeds
½ teaspoon poppy seeds
1 recipe Grilled Hot Dogs
12 cornichons or petite dill pickles, halved
Sport peppers and/or pepperoncini salad
1. The day before: In a small bowl stir together
tomatoes, celery, cucumber, onion, pickle
relish, cornichon juice, celery seeds, and poppy
2. Tailgate day: Drizzle each of the Grilled
Hot Dogs with mustard. Spoon tomato mixture
onto frankfurters. Top with cornichons and
sport and/or pepperoncini salad peppers. Makes
PER SERVING: 289 cal., 14 g fat ( 5 g sat. fat),
25 mg chol., 1,256 mg sodium, 29 g carb., 2 g fiber,
10 g pro.
IT'S A FRANK FACT
Hot dogs are one of the most popular
grillables in the United States. In fact, the
average person eats 70 in a year!
Grilled Hot Dogs
StaRt to fINISh: 10 min.
For a charcoal or gas grill, place 8
frankfurters on the grill rack directly over
medium heat. Cover and grill for 3 to 7
minutes or until heated through, turning
occasionally. During the last minute, place a
frankfurter bun, cut sides down, over each
frankfurter on grill rack. Cover and grill for
1 minute more or until buns are warmed and
lightly toasted. Remove frankfurters and
buns together. Serve and top as desired.