Easy, Fun Hot Dog Bar

Southern Living, Sep 2004 by Gordon, Rebecca Kracke

Plan an inexpensive party with our update on an old-fashioned wienie roast.

My husband, Marrow, and I enjoy gathering with friends, especially during football season. One of our favorite things to do is to create a build-your-own grilled hot dog bar with budget-friendly, make-ahead recipes. By keeping the menu simple and filling in with store-bought chips and dessert, we can relax with our friends and catch all of the game too. REBECCA KRACKE GORDON

SWEET-AND-TANGY SLAW

MAKES 8 SERVINGS

PREP: 5 MIN., CHILL: 20 MIN.

This slaw is terrific as a side dish or on top of a hot dog.

1 cup mayonnaise

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons white vinegar

1 tablespoon light corn syrup

½ teaspoon red wine vinegar

¼ teaspoon salt

¼ teaspoon pepper

2 (16-ounce) packages coleslaw mix

Freshly ground black pepper (optional)

WHISK together first 8 ingredients in a large bowl. Add coleslaw mix, tossing to coat. Sprinkle with pepper, if desired. Cover and chill 20 minutes or until ready to serve. JULIETTE BENDER

TAMPA, FLORIDA

MARROW'S FAMOUS DOGS

MAKES 10 TO 12 SERVINGS

PREP: 5 MIN., GRILL: 10 MIN.

Grilling is the secret to my husband's sought-after hot dogs. We throw on a package of franks every time we fire up the grill. Simply reheat leftovers in the microwave on HIGH for 30 seconds to 1 minute per dog.

2 (16-ounce) packages bun-length hot dogs

2 tablespoons Worcestershire sauce

¼ teaspoon Creole seasoning

Hot dog buns

DRIZZLE hot dogs with Worcestershire sauce; sprinkle with Cajun seasoning.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 3 to 5 minutes per side. Serve in buns.

MARROW GORDON

HOMEWOOD, ALABAMA

NOTE: For testing purposes only, we used Oscar Mayer Bun-Length Wieners and Tony Chachere's Original Creole Seasoning.

HOT DOG CHILI

MAKES 5 CUPS

PREP: 10 MIN., COOK: 1 HR.

2 pounds lean ground beef

1 small onion, finely chopped

1 teaspoon vegetable oil

1 teaspoon salt

4 teaspoons chili powder

2 ¼ cups water

1 cup ketchup

4 teaspoons Worcestershire sauce

1 teaspoon white vinegar

½ teaspoon dry mustard

¼ to ½ teaspoon pepper

COOK ground beef in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Wipe Dutch oven clean with a paper towel.

SAUTÉ onion in hot oil in Dutch oven 5 minutes. Add salt, chili powder, and beef, and cook 3 to 5 minutes. Stir in 2 ¼ cups water and next 5 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 45 minutes or until most of the liquid evaporates. CARRIE TREICHEL

JOHNSON CITY, INDIANA

SOUTHERN-STYLE POTATO SALAD

MAKES 8 SERVINGS

PREP: 25 MIN., COOK: 40 MIN.

You can substitute light mayonnaise and sour cream with good results.

4 pounds potatoes (about 4 large)

3 hard-cooked eggs, grated

1 cup mayonnaise

½ cup sour cream

¼ cup celery, finely chopped

2 tablespoons onion, finely chopped

2 tablespoons sweet pickle relish

1 tablespoon mustard

1 teaspoon salt

½ teaspoon freshly ground pepper

½ pound bacon, cooked and crumbled

Garnishes: chopped fresh parsley, grape tomatoes

COOK potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

STIR together potatoes and eggs.

STIR together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired. MARCIA WALKER

TOCCOA, GEORGIA