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July 14, 1989 - Image 52

Resource type:
The Detroit Jewish News, 1989-07-14

Disclaimer: Computer generated plain text may have errors. Read more about this.

Did you know that July is National Hot Dog Month? In honor of this
auspicious event Best's Kosher Sausage Company suggests you try one
of the following recipes:

Grilled Franks with Crunchy Slaw

4 cups sliced or coarsely
shredded cabbage
3 /4 cup sliced radishes
2 carrots, cut into matchsticks
3 green onions and tips sliced
1 cup mayonnaise

1/2 tsp. dijon-style mustard
1/2 tsp. worcestershire sauce
1/2 tsp. celery seed
1 /4 cup golden raisins
Best Kosher Hot dog
w'/grilled hot dog buns

Combine cabbage, radishes, carrots, green onions and raisins in bowl.
Mix mayonnaise, mustard, worcestershire sauce and celery seed; spoon
over cabbage and toss. Season to taste with salt and pepper. Grill franks
until browned. Spoon slaw along side franks in buns, or serve separate.
ly. Serve with parslied potatoes if desired. Makes 6 servings.

Eastern Corn Relish Franks

1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/2 cup light Karo syrup
1/2 cup cider vinegar
3 A cup celery seeds

1 can (12 oz.) whole kernel
corn, drained
1/4 cup water
3 to 4 tbsp. prepared mustard
Best Kosher hot dogs, grilled
buns, toasted.

'1 3 11 1 11

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Place onion, green and red pepper, Karo syrup, vinegar and celery seeds
in medium sauce pan. Heat to boiling. Reduce heat and simmer until onion
is tender, 3 to 5 minutes. Stir in corn. Mix water and flour. Stir into corn
mixture. Heat to boiling; stir constantly until thickened. Stir in mustard
to taste, simmer 2 to 3 minutes. Grill your favorite Best Kosher Hot Dog
and then place in a bun. Spoon 3 to 4 tablespoons corn relish over each
dog. Makes about 21/4 cups relish.

fours Truly,

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