A ROD!!!!

SCOREBOARD

Mon., July 19th, 2011

NYY  5   VS  TB 4          BOS 15 VS BAL 10

CHC  6   VS   PHI 1        FLA 4   VS NYM 1

        What could be more representative of July, than good picnic fixin's.  One of my favorites when entertaining family with alot of small fry to feed, is the wonderfully versatile HOT DOG!  Here are some easy variations that will appeal to crowds of all ages.

Ingredients for a Spectacular Hot Dog Buffet

Hot Dogs - Ball Park franks won't leave em hungry
Hot Dog Buns
Mustard - set out a few different types, such as Dijon, Honey, brandied peach mustard, and Horseradish
Ketchup - Heinz does not run off your dog
Cheese - Kraft American slices, and bowl each of shredded Cheddar and Mozzarella
Sauerkraut - rinsed and drained
Onions - diced
Sweet Pickle relish - Claussen brand stays crunchy and crisp

Along with the basic ingredients above, set out a few toppings geared towards those guests that like their dogs dressed more creatively.

Slaw Dogs:  Make your favorite coleslaw recipe and spoon onto franks.
California Dogs:  top franks with shredded lettuce, chopped tomatoes and onions, and finish with a drizzle of KRAFT Russian Dressing.

Chili Dogs:  top franks with a little mustard, then spoon on heated chili and sprinkle with chopped onions.

Garden-Vegetable Dogs:  Mix together 1 small chopped tomato, 1/2 finely chopped cucumber, 3 diced radishes, and 2 sliced green onions with KRAFT Ranch Dressing.  Spoon over franks.

Pizza Dogs:  Top franks with heated pizza sauce, sprinkle wit



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Ingredients
8 medium size White Potatoes
1/2 tsp Salt
1/2 tsp Black Pepper
1/4 cup Red Wine Vinegar
4 Eggs; hard boiled, and diced
1/2 cup Red Onion, diced
1/4 cup Celery, diced fine 
1/3 cup Vlassic Sweet Pickles, diced
1/2 cup Miracle Whip Salad Dressing
2 Tbls French'sYellow Mustard

Cooking Instructions
Place potatoes in a large pot and cover with water. Bring to a boil, cover, and simmer, stirring occassionally to ensure even cooking.  Potatoes will be done cooking when a paring knife or fork inserted into the potato can be easily removed; approximately 25 minutes.  Drain.  Let potatoes cool slightly and peel if you like. Cut potatoes into small cubes while still warm and layer in a medium bowl, sprinkle with salt, pepper, and red wine vinegar as you go.  Refrigerate cubed potatoes while mixing remaining ingredients in another bowl.  Fold remaining ingredients into bowl of potato cubes, thoroughly coating all.  Refrigerate until ready to serve. Serves 6 to 8.

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