Celebrate National Hot Dog Month With French's Mustard! #Sponsored

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July Is National Hot Dog Month –

Celebrate America’s Birthday with Hot Dogs and

America’s #1 Mustard!

"Did you know that hot dogs and mustard were both introduced in 1904 at the St. Louis Worlds Fair? Ever since that time, hot dogs along with mustard have been an integral part of America’s family summer celebrations – from ballgames and backyard gatherings to picnics and state fairs. French’s® Mustard is and always has been, 100% natural, zero calories and gluten free. French’s® is a delicious way to top your hot dog but it also adds a boost of flavor without the fat to all your barbecue favorites.

In honor of America’s birthday and National Hot Dog Month, you can also try these recipes below that offer a twist on the traditional hot dog or visit www.frenchs.com for additional recipe ideas. In the meantime, see how much you and your friends really know about the classic summer refreshment and check out these facts & figures:

Fun Facts about Hot Dogs and Mustard*:

·       Mustard is the world’s most ancient spice and most commonly used condiment.

·       The name mustard comes from the Latin word “mustum ardens” which means “burning wine,” which refers to the heat of the mustard seeds mixed with unfermented wine grapes.

·       It is often thought that hot dogs are the all-American food, but they were actually invented in 1484 in Frankfurt, Germany, thus the nickname frankfurters.

·       Mustard is good for you. Tests have shown that eating a modest amount of mustard during a meal tends to increase your metabolism.

·       The first words Mickey Mouse ever uttered in a cartoon were “hot dogs” (in “The Karnival Kid, 1929). The cartoons he was featured in previously were silent ones.

·       In 1939, King George VI and Queen Elizabeth made their first visit to the United States and President Franklin D. Roosevelt welcomed them by hosting a picnic. At the picnic, FDR served the king and queen hot dogs.

·       Hot dogs were the first food to be eaten on the moon. Apollo 11 astronauts Neil Armstrong and “Buzz” Aldrin, Jr.  ate hot dogs on their 1969 mission.

·       U.S. soldiers in military posts around the world from Fort Meyers in Arlington, VA to Okinawa, Japan to Aqaba, Jordan, consumed 2.4 million hot dogs last year.

Important Dates:

            1839- Baseball invented by Abner Doubleday

1903 – The inaugural World Series between the National League (formed in 1876) and American League (formed in 1900) champs.

1904- French’s® Cream Salad (yellow) Mustard introduced at the St. Louis World’s Fair.

1904 – The St. Louis World’s Fair introduced the hot dog to visitor from all over the country, many visitors were exposed to the hot dog for the first time.

1915- French’s® Pennant became the brand’s official logo.

1926- Reckitt and Coleman purchased RT French Company.

2000- Reckitt and Coleman changed its name to Reckitt Benckiser, the current parent company of French’s® Mustard.

2004- French’s® Celebrates 100^th Anniversary of Classic Yellow Mustard

2014- Today French’s® Mustard offers Spicy Brown, Honey, Honey Dijon, Dijon with Chardonnay Wine and Horseradish flavors in addition to its Classic Yellow Mustard and new Honey Mustard Dipping Sauce.

* Courtesy of the National Hot Dog and Sausage Council

HOT DOG BURRITOS

A quick, easy meal for back-to-school days. To serve for lunch, spoon bean mixture into Thermos®-style containers.  Great for serving at picnics, too!

Prep Time: 5 min.   Cook Time: 5 min.

1 (16 oz.) can    baked beans

8                      frankfurters, sliced 

1/3 cup                         ketchup 

2 tbsp.              FRENCH’S® Classic Yellow® Mustard

2 tbsp.              brown sugar 

8 (8 inch)           flour tortillas, heated 

1.   COMBINE beans, sliced frankfurters, ketchup, mustard and sugar in medium saucepan. Simmer about 5 min. to heat through.

2.   SPOON mixture into tortillas, dividing evenly. Roll up jelly-roll style.  

Makes 8 servings 

Tip: Try topping dogs with FRENCH’S® French Fried Onions before rolling up! 

KIELBASA  & KRAUT HEROES

For barbecues, place this mixture into a heavy foil pan. Cover and heat on grill 15 minutes. Spoon on heroes just before serving. 

Prep Time: 20 minutes   Cook Time: 20 minute

1 tbsp                           vegetable oil 

2                                  large, red onions, cut in half lengthwise and  thinly sliced 

2lbs                              kielbasa, thickly sliced 

2 lbs                             sauerkraut, rinsed and well drained  

1 can (12 ounces)          beer or non-alcoholic malt beverage 

1/2 cup                         FRENCH’S® Spicy Brown Mustard or FRENCH’S® Horseradish Mustard 

1 tbsp.                          caraway seeds 

8                                  hot dog or hero-style buns 

1.   Heat oil in large nonstick skillet over medium heat.  Add onions; cook 5 minutes or just until tender, stirring often.  Remove from skillet. 

2.   Add kielbasa to skillet; cook and stir 5 minutes or until lightly browned. Drain off fat. Stir in onions, sauerkraut, beer, mustard and caraway seeds.  Cook over low heat 10 minutes or until most of liquid is absorbed, stirring occasionally. Serve in buns. 

Makes 8 servings 

GERMAN POTATO SALAD WITH GRILLED SAUSAGE

Grill sausage at your next barbecue and add to potato salad just before serving.  Ideal for tailgating parties.

Prep Time: 15 min. Cook Time: 15  min.

2/3 cup                                     prepared vinaigrette salad dressing 

1/3 cup                         FRENCH’S® Spicy Brown Mustard or FRENCH’S® Horseradish Mustard 

1 tbsp.                          sugar 

1 ½  lbs.                       red or boiling-type potatoes, cut into 3/4-inch cubes 

1 cup                            chopped green bell pepper 

1 cup                            chopped celery 

½  cup                          chopped onion 

½  lb.                            kielbasa or smoked sausage, split lengthwise 

1.   MIX salad dressing, mustard and sugar in large bowl; set aside. 

2.   COOK potatoes in boiling salted water to cover for 10 to 15 min. until potatoes are tender. Drain and transfer to bowl. Add bell pepper, celery and onion; set aside.

3.   Grill sausage over medium-high heat until lightly browned and heated through. Cut into small cubes. Add to bowl with potatoes. Toss well to coat evenly. Serve warm. 

Makes 6 to 8 servings