July Is National Hot Dog Month –
Celebrate America’s Birthday with Hot Dogs and America’s #1 Mustard!
Chester, NJ (June 2013) 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 recipes. 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*:
· 2.3 billion hot dogs are consumed during National Hot Dog Month which occurs in July.
· During hot dog season, from Memorial Day to Labor Day, 7 billion hot dogs are consumed which translates to 818 hot dogs every second during that time period.
· Mustard remains the most popular hot dog topping – 88% of hot dog eaters use mustard.
· On July 4th, Americans will enjoy 155 million hot dogs—enough to stretch from D.C. to L.A. over five times.
· 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.
· 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.
· Classic Yellow mustard is 100% natural with zero calories and is also gluten free, making it one of the healthiest condiments.
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.
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 100th Anniversary of Classic Yellow Mustard
2010- Today French’s® Mustard offers Spicy Brown, Honey, Honey Dijon, 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 BURRITOSA 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.
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 HEROESFor 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 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®
1 tbsp. caraway seeds
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 SAUSAGEGrill 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