PICNIC OR PARTY RECIPES: Auntie Helen's Barbecues . . . Beer-Braised Hot Dogs with Sauerkraut . . . Avocado and Spicy Relish Hot Dogs

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

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

HOT DOGS:

1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer

2 tablespoons sugar

6 all-beef hot dogs

6 grilled hot dog buns

Mustard (optional)

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

RELISH:

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

HOT DOGS:

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.

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