PICNIC OR PARTY RECIPES: Auntie Helen's Barbecues . . . Beer-Braised Hot Dogs with Sauerkraut . . . Avocado and Spicy Relish Hot Dogs
By: Herald Wire Reports,
Auntie Helen’s Barbecues
6 pounds of ground beef
1 package flaked onions
1 25 ounce-can cream of mushroom soup
½ gallon of ketchup
½ stalk of celery, diced, precooked
2 tablespoons mustard
¼ cup of vinegar
Barbecue spice, to taste
½ cup of brown sugar
Mix all of ingredients and cook for about 2 hours
Yield: Serves 50.
Note: Recipe easily can be doubled or cut in half.
Beer-Braised Hot Dogs with Sauerkraut
1 tablespoon olive oil
1 large onion, peeled, thinly sliced
Salt and black pepper
3 cups refrigerated sauerkraut, rinsed, drained
½ cup dark beer (such as porter)
1 to 2 tablespoons dark brown sugar
1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
2 tablespoons sugar
6 all-beef hot dogs
6 grilled hot dog buns
In a large skillet, heat the oil over medium heat. Add the onion slices and cook until dark golden brown. Sprinkle with salt and pepper. Meanwhile, in a separate heavy skillet, simmer the sauerkraut, beer and 1 to 2 tablespoons dark brown sugar (depending on your taste) over medium-high heat 5 minutes. Season with pepper.
To prepare the hot dogs, preheat or prepare the grill.
Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until hot dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog, caramelized onions and sauerkraut. Drizzle with reserved beer syrup. Serve with mustard if desired.
Yield: Serves 6.
Avocado and Spicy Relish Hot Dogs
1 medium avocado, halved, pitted
1 large ripe tomato, diced
1 jalapeno pepper, stem removed, seeded, finely chopped
1/3 cup chopped cilantro
¼ cup finely chopped white onion
1 tablespoon lemon juice
Salt and pepper to taste
6 grilled hot dog buns
6 grilled all-beef hot dogs
6 tablespoons Mexican cheese blend, divided (optional)
To make the relish, cut the avocado into ¼-inch dice and place in a bowl. Add the tomato, jalapeno, cilantro, onion, lemon juice, salt and pepper. Mix gently so you don’t break up the avocado pieces. Arrange the buns on a platter. Place the hot dogs in each bun and top each one with 1 tablespoon cheese, if using, so it melts slightly. Spoon relish on top and serve.
Yield: Serves: 6.
Approximate nutritional analysis per 1 hot dog: 330 calories (55 percent from fat), 20 grams fat (7 grams saturated), 26 grams carbohydrates, 12 grams protein, 786 milligrams sodium, 28 milligrams cholesterol, 3 grams fiber.