July is National Hot Dog Month, and I found recipes that sounded tasty. However, I didn’t want to try them all by myself. Even though I purchase uncured turkey franks, the fat and sodium content is still quite high. Besides, it is always nice to have another opinion.
My problem was solved when my son-in-law Phil brought three of my grandchildren for a visit. They were on their way to visit my daughter Molly, who is on assignment in New Jersey with the Air Force. Maggie (who will be 13 next month) and Phil agreed to help me test the hot dog variations. Lincoln (6) and Melody (4) chose catsup and mustard for theirs. But I am getting ahead of my story.
Phil and the children arrived Saturday night. There were lots of hugs for Grammie, and stories read to the younger grandchildren before they were bathed and put to bed. I was up early Sunday morning to get ready for church, as I go to an 8:15 service. I was washing my hair in the kitchen when I heard a noise behind me. Thinking it was one of my cats, I ignored it. I realized it was Melody when she started talking to me. I delighted in that time alone with her, as no one else was up yet. It was not long before everyone else woke up and joined in our preparation to attend worship service.
After church, my son Adam, his wife Candice, and their children drove down from Zionsville for lunch and fellowship. Liam (6) and Lincoln are only four days apart in age. They thoroughly enjoyed each other’s company. Maggie was excited to see 10-month-old Colton, as she loves babies. We had a blessed time together; it was fun to watch the cousins interact.
Now back to the hot dogs. We picked two of the recipes, and Phil grilled the hot dogs while I prepared the toppings. I realized that I had forgotten one topping choice, but we went ahead and tried that kind anyway. Reuben Hot Dogs and Nacho Dogs were both yummy! I didn’t really miss the crushed corn chips from the latter, but I am sure they would have been a nice addition.
Melody volunteered to say grace for our meal. She thanked God for going to church that morning and for the songs. However, supper time ended abruptly for her. She missed a nap that afternoon; not only that, but she had played hard with her siblings and cousins. She was talking to me as I was helping her with her hot dog. Suddenly, her head began to droop, her eyes closed, and I caught her just before she fell out of her chair. Phil scooped her up and put her in her bed. She slept soundly while the rest of us finished our supper.
I hope my readers enjoy these hot dog variations as much as we did!
Reuben Hot Dog
4 Hot Dogs
4 Hot Dog buns
One (14.5-ounce) can sauerkraut
1/2 – 1 teaspoon whole caraway seeds
4 slices Swiss cheese
Thousand Island Salad Dressing
In a small sauce pan, warm the sauerkraut mixed with the caraway seeds until hot (keep warm).
Toast or gently warm the buns and top with one slice of Swiss cheese.
Grill or pan fry hot dogs until internal temperature reaches 165° degrees. Place on top of cheese in buns and top generously 2-3 tablespoons sauerkraut and Thousand Island Dressing. Serve immediately.
4 Hot Dogs
1 tomato, seeded and diced
1/2 cup white onion, diced
1/2 cup nacho cheese sauce
1/2 cup refried beans
1 cup corn chips, slightly crushed
Grill or skillet cook hot dogs until internal temperature reaches 165 degrees.
Meanwhile, heat nacho cheese sauce and refried beans in microwave until hot.
Spread equal amounts of refried beans in the bottom of each hot dog bun. Place cooked hot dog on top of refried beans. Top with nacho cheese sauce, diced tomato, diced onion and crushed corn chips. Serve immediately.