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HOT DOG TIP :)

MICROWAVE Wrap a hot dog tightly in a dry paper towel. Twist the ends to seal in the dog. Place it on a plate and microwave for 30 to 45 seconds on 80 percent power. This should keep the hot dog from splitting; the paper towel helps to steam the frank.

(Source: All you magazine & Ball Park Frank photo in magazine, courtesy of JIM & EVANA)

ONION SAUCE HOT DOG

*Summer Collection*

Prep: 10 min. Cook: 45 min.

Yields: 1-3/4 cups

•2 TB olive oil

•3 onions, halved and sliced

•1/4 cup ketchup

•1/4 cup barbecue sauce

•1/2 tsp hot sauce

•1/4 tsp ground allspice

•1/4 tsp chili powder

•1/4 tsp salt

1. Warm oil in a skillet over medium-low heat. Stir in onions. Cover; cook for 15 minutes, stirring, until onions are translucent. Remove lid; cook, stirring occasionally, until onions are golden brown, 8 to 10 minutes longer.

2. Stir in ketchup, barbecue sauce, hot sauce, allspice, chili powder, salt and 3/4 cup water. Bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has evaporated, about 15 minutes. Serve warm over hot dogs.

(Source: All you magazine & photo also, courtesy of JIM & EVANA)

HOT DOG TIP :)

SIMMER Heat a pot of water until it lightly bubbles (you don't want it to boil). Add the hot dogs, cover and cook for 8-10 minutes. Remove the franks right away, or reduce the heat to very low--do that and you can keep dogs in the pot for several hours, such as for a party.

EXTRA TIP Add halved garlic cloves, fresh herbs, chopped onion or whole spices to the water---or even replace the water with beer. That helps flavor the hot dogs.

(Source: All you magazine & Ball Park frank photo in magazine, courtesy of JIM & EVANA)

TANGY SLAW HOT DOG

*Summer Collection*

Prep: 15 min.

Chill: 6 hr.

Yield: About 3 cups

•1/4 cup sugar

•1/3 cup cider vinegar

•2 cups coleslaw mix

•1 rib celery, thinly sliced (about 

  1/2 cup)

•1/2 green pepper, seeded

  and thinly sliced (about 1/2 cup)

•1/2 small red onion, thinly sliced

  (about 1/2 cup)

•1 tsp. celery seed

•Salt and pepper

1. In a small pan,combine sugar and vinegar. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Transfer to a bowl and let cool completely.

2. Combine coleslaw mix, celery, bell pepper, onion and celery seed in a large bowl and toss with vinegar mixture. Cover and refrigerate for about 6 hours.

3. Drain off excess liquid, season with salt and pepper and serve on top of hot dog.

(Source: All you magazine & photo also, courtesy of JIM & EVANA)

HOT DOG TIP :)

GRILL Preheat the grill to about 400 Degrees. Place the hot dogs on the grates and cook, turning often until nicely charred, 6-8 minutes. Use tongs--not a fork--to turn them. A fork would pierce them and allow the flavorful juices to run out. Toast the buns on the grill as well--for the last 30 seconds to 1 minute of cooking.

(Source: All you & photo, Ball Park also, courtesy of  JIM and EVANA)

CHILI DOG

*Summer Collection*

Prep: 10 min. Cook: 25 min.

Yields: 2 cups Cost per serving: .70

•1 TB vegetable oil

•1 medium onion, finely chopped

•2 cloves garlic, minced

•1 lb. lean ground beef

•4 tsps. Chili powder

•1 8-oz can tomato sauce

• TB mustard

• 2 tsp Worcestershire sauce

• Salt and pepper

1. Warm oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 1 minute. Add beef and cook, stirring until no longer pink, about 4 minutes. Add chili powder, sauté 2 minutes. Stir in tomato sauce, mustard and Worcestershire. Season with salt and pepper.

2.Bring to a boil. Reduce heat to medium-low; simmer until cooked through and thickened, about 10 minutes.

(Source: All you magazine & photo also, courtesy of JIM and EVANA)