| Love, Mustard and Labor Day |
| Tuesday, 25 August 2009 17:40 | |||
 Parsippany, New Jersey, August 2009 – Everyone loves a hot dog with mustard at the Labor Day BBQ. Combined, this makes a total of over 150 million hot dogs consumed – and 7 billion eaten from Memorial Day through Labor Day. The hot dog was introduced in 1904 at the St. Louis World’s Fair and so was French’s® Mustard – so both have been an integral part great times with family and friends for more than a century.
“Family, friends and French’s mustard is the formula for fun,” says Miguel Gonzalez, Brand Manager for French’s Mustard. “This Labor Day weekend, you’ll have more fun with French’s with these twists on traditional hot dogs.” Saucy Onion Hotdogs Prep Time: 5 min. Cook Time: 15 min. 2 tbsp. butter or margarine 2 large sweet onions, thinly sliced (1 lb.) ½ cup FRENCH’s Classic Yellow® Mustard ½ cup ketchup 10 frankfurters 10 frankfurter buns 1. Melt butter in skillet. Sauté onion 10 minutes. Stir in mustard and ketchup. Cook over low heat for 2 minutes, stirring often. 2. Grill frankfurters and buns over medium heat until frankfurters are browned and buns are toasted. 3. Spoon onion mixture into buns; top with 1 frankfurter. Makes 10 servings and 2 1/2 cups onion topping CORN DOGS Prep Time: 15 minutes Cook Time: 20 minutes 8 hot dogs 8 wooden craft sticks 1 package (about 16 ounces) refrigerated grand-size corn biscuits 1/3 cup FRENCH’S Classic Yellow Mustard 8 slices American cheese, cut in half 1. Preheat oven to 350°F. Insert 1 wooden craft stick halfway into each hot dog; set aside. 2. Separate biscuits. On floured board, press or roll each biscuit into a 7 x 4-inch oval. Spread 2 tsp. mustard lengthwise down center of each biscuit. Top each with 2 pieces of cheese. Place hot dog in center of biscuit. Fold top of dough over end of hot dog. Fold sides towards center enclosing hot dog. Pinch edges to seal. 3. Place corn dogs, seam-side down, on greased baking sheet. Bake 20 to 25 minutes or until golden brown. Cool slightly before serving. Makes 8 servings. Tip: Corn dogs may be made without Popsicle sticks. CHILI DOGS Prep Time: 5 min. Cook Time: 3 min 1 can (15ounces) chili without beans 3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce 2 teaspoons ground cumin 2 teaspoons chili powder 4-6 cooked frankfurters 4-6 frankfurter buns, toasted French’s® French Fried Onions 1. In a medium saucepan, combine chili, Frank’s RedHot Sauce and spices. Bring to a boil. Cook over low heat for 3 minutes, stirring often. 2. Place frankfurters into buns. Spoon chili over frankfurters. Top with French’s French Fried Onions. Makes 4-6 servings Tip: Chili is also good as a topping for hamburgers. TANGY RANCH GRILLED CHICKEN Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 30 min. up to 3 hours 2/3 cup Ranch salad dressing 1/3 cup FRENCH'S Classic Yellow or Honey Mustard 1/4 cup dark brown sugar 4 (5 oz.) boneless skinless chicken breasts, seasoned with salt and pepper to taste 1. MIX salad dressing, mustard and sugar. Pour 2/3 cup mixture over chicken. 2. MARINATE chicken in refrigerator 30 min. or up to 3 hours. 3. GRILL chicken on greased rack over medium heat for 15 min. or until done. Serve with remaining mustard mixture. Makes 4 servings Tip: Substitute boneless pork chops. For additional recipes and photos visit www.frenchs.com or contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it FRENCH’S Foods, a division of Reckitt Benckiser Inc., the maker of FRENCH’S mustards, is a leading manufacturer, marketer, and distributor of food and household products. SOURCE: French’s
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