This is a time to celebrate! Did you know July is National Hot Dog Month? According to the National Hot Dog and Sausage Council (yes, there's actually a national council dedicated to Hot dogs and sausages), Americans will be consuming hot dogs in record numbers this summer. They estimate over seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day! Any guess as to the biggest hot dog eating day of the year? It's July 4th where the council estimates 155 million hot dogs are eaten! I'm guessing the majority of those were eaten at the world famous Nathan's Hot Dog Eating Contest where this year Joey Chestnut won by eating 68 hot dogs and buns in 10 minutes. Yummy! To wet your appetite for those beloved dogs I will leave you with a unique recipe from Taste of Home. Enjoy!Corn Dog Casserole
- 2 cups thinly sliced celery
- 2 tablespoons butter
- 1-1/2 cups sliced green onions
- 1-1/2 pounds hot dogs
- 2 eggs
- 1-1/2 cups milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon pepper
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
Directions:In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400° for 30 minutes or until golden brown.
Yield: 12 servings.
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