Grilled Frankfurters
with Assorted Toppings
8 to 10 frankfurters (about 1 pound)
8 to 10 hot dog buns, split, warmed
Fresh Tomato Salsa Topping, Italian Two-Pepper Topping or New Chicago-Style
Topping (recipes below)
Prepare desired topping.
Place frankfurters on grid over medium coals.
To check temperature of the coals, cautiously hold your hand, palm side
down, at cooking height (just above grid). Count the number of seconds
to can hold your hand in that position before the heat is uncomfortable
and you have to pull your hand away: 4 seconds for medium coals.
Grill franks for 8 to 10 minutes, turning occasionally. Serve franks
in buns with desired topping. Makes 8 to 10 servings.
Fresh Tomato Salsa Topping
2 medium tomatoes, seeded and chopped
1/3 cup bottled taco sauce
1/4 cup minced onion
2 tablespoons chopped parsley
2 to 2 1/2 cups thinly sliced lettuce
In small bowl, combine tomatoes, taco sauce, onion and parsley. Top
grilled frankfurters with equal amounts of salsa and lettuce. Makes topping
for 8 to 10 frankfurters.
Nutrition facts per cooked frankfurter with salsa topping:
325 cal., 10 g pro., 2 g carbo., 19 g fat, 1.8 mg iron, 895 mg sodium,
31 mg chol.
Italian Two-Pepper Salsa
1 teaspoon olive oil
1 green bell pepper, cut into 1/2-inch pieces
1 red or yellow bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1/2 teaspoon dried oregano leaves
4 to 5 slices mozzarella cheese, cut into quarters
In a small nonstick skillet, heat oil over medium-high heat until hot.
Add bell peppers, garlic and oregano; cook 3 to 5 minutes, stirring occasionally.
Top grilled frankfurters with equal amounts of pepper mixture and cheese.
Makes topping for 8 to 10 frankfurters.
Nutrition facts per cooked frankfurter with pepper topping:
336 cal., 11 g pro., 25 g carbo., 21 g fat, 2 mg iron, 886 mg sodium, 36
mg chol.
New Chicago-Style Topping
1 small cucumber
4 teaspoons prepared mustard
1/2 cup sweet pickle relish
8 to 10 tomato slices, halved,P> Cut cucumber in half lengthwise; cut
each half lengthwise into 4 to 5 wedges.
Top grilled frankfurters with equal amounts of mustard and pickle relish.
Arange 1 cucumber wedge on one side of each frankfurter and 2 tomato pieces
on other side. Makes topping for 8 to 10 frankfurters.
Nutrition facts per cooked frankfurter with Chicago-style
topping: 331 cal., 10 g pro., 30 g carbo., 19 g fat, 1.7 mg iron, 982
mg. sodium, 31 mg chol.
Copyright 1995, The Associated Press
