Avocado Goat Cheese Crostini #Recipe

Avocado Goat Cheese Crostini

Makes:  6 servings

PREPARATION:

1 Avocado
5 oz Goat Cheese ~ softened
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt to taste
Freshly ground pepper to taste
1 French Baguette

DIRECTIONS:

1.  Preheat oven to 350°.
2.  Pit and peel avocado.  Mash in bowl.  Add goat cheese, lemon juice, olive oil, salt and pepper.  Stir ingredients until well blended.
3.  Slice bread and brush with olive oil.
4.  Bake at 350° for 6 ~ 8 minutes, until crisp.
5.  Spread with avocado goat cheese mixture and serve.

Pineapple Carrot Ginger Bran Muffins #Recipe~!!

Pineapple Carrot Ginger Bran Muffins

INGREDIENTS:

1 can (398 ml) canned crushed pineapple, undrained
1 ¼ cups All~Bran Original cereal
1 ¼ cups all~purpose flour
1/3 cup lightly packed brown sugar
4 teaspoons baking powder
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
2 eggs
¼ cup canola oil
¾ cup shredded carrot (approx. 1 large carrot)

PREPARATION:

1.  Reserve ¼ cup pineapple without juice.  In medium bowl, combine cereal, all remaining pineapple and all juice.  Let stand for 2 minutes or until cereal softens.

2.  In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice.  Set aside.

3.  Add eggs, oil and carrot and to cereal~pineapple mixture; beat well.  Add liquid mixture to dry ingredients, stirring only until just combines.  Portion batter evenly into 12 non~stick muffin pan cups, lightly coated with cooking spray.  Top each with a portion of reserved pineapple.

4.  Bake in 400° oven for 20 minutes or until tops spring back when lightly touched.

California Fried Rice #Recipe

California Fried Rice

Preparation Time:  10 minutes
Cook time:  10 minutes
Serves:  4

INGREDIENTS:

2 teaspoons vegetable oil
4 green onions, sliced
1 stalk celery, finely diced
1 sweet red pepper, chopped
1 cup chopped ham (optional)
3 cups cooked long grain rice
4 eggs
1 tablespoon salt reduced soy sauce

PREPARATION:

1.  Heat oil in large skillet over medium heat.  Add green onions, celery and red pepper; sauté until vegetables are tender~crisp.

2.  Stir in ham and rice.  Whisk eggs and soy sauce in small bowl.  Make well in center of rice mixutre;  add egg mixture.  Cook, gradually stirring eggs into rice, until eggs are just set.

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Duncan Hines ~ Lemon Supreme Cake #Recipe

LEMON SUPREME CAKE

Prep Time:  20 minutes
Total Time:  1 hour and 30 minutes
Serves:  12


INGREDIENTS:

1 package Duncan Hines Moist Deluxe Lemon cake mix
1 package of instant lemon pudding and pie filling
1/2 cup water
2 tablespoons lemon juice
1 tub Duncan Hine Whipped Fluffy White Frosting
1/2 teaspoon lemon extract
lemon slices

BAKING INSTRUCTIONS:

1.  Preheat oven to 350°.  In two 8" pans, prepare, bake and cool cake according to package directions.

2.  Blend together pudding and pie filling, water and lemon juice; chill.

3.  Split each cake into two layers.  Spread pudding mixture between the two split layers.  Add extract to the frosting and spread frosting between the two filled layers, and on the sides and top.

4.  Garnish with lemon slices, if desired.

Most Expensive Restaurant Dishes In The World

How much are you willing to spend on a meal? Restaurants all over the world think there are enough customers willing to shell out big bucks to include some pretty pricey dishes on their menus.

cc licensed ( BY ) flickr photo shared by geishaboy500

The FleurBurger 5000
French chef Hubert Keller serves the most expensive hamburger in the world at his Las Vegas restaurant. Priced at $5000, the FleurBurger 5000 is made with Kobe beef and is topped with seared foie gras, shaved black truffles and a special truffle sauce. It is served on a brioche bun along with a bottle of 1990 Chateau Petrus.

Bowl of Curry
This expensive curry dish from the Bombay Brasserie in London is a mixture of crab, abalone, lobster and caviar. To make it worth the $3000 price tag, the lobster shell is covered with gold.

Zillion Dollar Lobster Frittata
This $1000 egg dish, which can be ordered any time of day at Norma’s in the Le Parker Meridien Hotel in New York, is made with six eggs mixed with Maine lobster tail, and topped with 10 grams of caviar.


cc licensed ( BY SD ) flickr photo shared by law_keven

Grand Opulence Sundae
If you choose to indulge in Serendipity’s $1000 sundae, you will have to order it ahead of time. Vanilla ice cream flavored with Madagascar vanilla beans is topped with Venezuelan cocoa chunks along with Parisian Fauchon candy and caviar flavored with passion fruit, Armagnac and orange. It is served in a Baccarat bowl with a gold spoon and sprinkled with 23 carat gold leaf.

Luxury PizzaThis single serve pizza from Nino's Bellisima in Manhattan will add $1000 to the bill. It is topped with oversized pieces of lobster tail, four types of caviar, and crème fraîche. This pizza for one costs $33 per bite.

Golden Araucana Egg
This $100 egg dish from Tocqueville in New York sets itself apart with a poached and crisped Araucana, or Chilean chicken, egg that is served with a choice of gnocchi, risotto, or tagliatelli and topped with shaved Perigord truffle.

Haute Dog
If the sundae is a bit too steep for your wallet, you may want to try Serendipity’s decadent hot dog. For $69, you will get a beef hot dog inside a German pretzel bun that has been spread with white truffle butter and Malta sea salt. The hot dog itself is covered with white truffle oil and topped with black truffle-foie gras pâté, black truffle mustard and ketchup made with heirloom tomatoes.

This article was written by ezCater.com. Visit ezCater.com to find caterers in Charlotte NC, Boston MA, and hundreds of other locations around the US.

#Campbells Creamy Coleslaw #Recipe

Creamy Coleslaw

INGREDIENTS:

1 can Campbell's Condensed Low Fat Cream of Celery Soup
1/3 cup mayonnaise
1/3 cup cider vinegar
2 tablespoons sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
2 lbs. coleslaw mix ~ 1 small head of cabbage, shredded (makes about 5 cups) and 2 medium carrots, shredded (makes about 1 cup)

PREPARATION:

1.  Stir the soup, mayonnaise, vinegar, sugar, mustard and black pepper in a large bowl.

2.  Mix in the coleslaw and stir to coat.

3.  Chill for 2 hours.  

Carrot Cake with Cream Cheese Icing #Recipe

Carrot Cake with Cream Cheese Icing

Serves:  18 
Calories:  338

INGREDIENTS:

2 cups all~purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans

Icing:

1 ~ 250 g (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar

PREPARATION:

1.  Grease and flour 13x9" (3.5L) metal cake pan; set aside.

2.  In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.  In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.  Stir in carrots, pineapple and pecans.  Spread in prepared pan.

3.  Bake in center of oven at 350° (180°C) for 40 minutes or until cake tester inserted in centre comes out clean.  Let cool in pan on rack.  

Icing:

In bowl, beat cream cheese with butter until smooth.  Beat in vanilla.  Beat in icing sugar, one~third at a time, until smooth.  Spread over top of cake.  

Making Popcorn the Old-Fashioned Way~!!

Making Popcorn the Old-Fashioned Way is Fun and Saves You Money

During the past two decades, using a microwave oven to make popcorn has become the norm. People can buy packages of microwave popcorn in many types of stores and vending machines. Most children don't even know that there are other ways to make this popular snack. Bagged microwave popcorn is quick and easy to prepare, but it has a number of disadvantages.

One problem is that it doesn't let you determine the serving size or quantity. The typical microwave popcorn bag contains about 2.5 servings; you cannot pop more or less than this. Another important factor you can't control is the amount of salt and butter in the bag. Many brands of microwave popcorn use too much or too little.

It has a few other drawbacks as well. A number of kernels usually remain unpopped at the bottom of the bag. Despite this, the bags have a tendency to burn or burst open. Some people also have concerns about the chemicals in microwaveable bag coatings. Fortunately, a viable alternative to microwave popcorn remains available.

The Old Fashion Way
You can purchase large containers of popcorn and pop it on your kitchen stove. Although it requires a bit more effort to prepare, stovetop popcorn doesn't really take much longer to pop. This old-fashioned method does not use paper bags or plastic wrap to package each serving, so it costs about half as much as microwave popcorn.

Stovetop popcorn isn't only economical. It is more fun to make popcorn this way. With a glass lid on the pot, you can watch the kernels pop. If you or your parents made popcorn this way in the past, it may bring on a feeling of nostalgia. It is a great thing to do with your kids as well. They will be amazed at the sight of corn kernels popping.

Many children have been indoctrinated with the trendy concept that everything should happen instantly and require little or no effort. Making popcorn the old-fashioned way helps to teach kids that the fastest, easiest method isn't always the best option. It also shows them that the process of making food can be fun and exciting.

Along with the ideal amounts of butter and salt, you may try adding other flavors to your popcorn. Consider using a spicy seasoning or preparing some delicious sweet popcorn. The butter isn't attached to the inside of a microwaveable bag, so you also have the option to use a healthy butter substitute like Smart Balance. It's up to you.

It doesn't matter if you're at the movie theater with a group of friends or relaxing in the living room with your family; popcorn always seems to create a feeling of togetherness. Making a bowl of old-fashioned sweet popcorn with your children is the perfect way to create happy memories that will last for years to come.

Jesse Dugan and his team of writers have helped contribute to a large number of blogs, online publications, and news sites.  You can follow him on Twitter @JesseDugan.

#French's Hot Dog Burritos #Recipe

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 minutes
Cook Time:  5 minutes
Serves:  8

INGREDIENTS:

1 can baked beans
3 frankfurters, sliced
1/3 cup ketchup
2 tablespoons French's Classic Yellow Mustard
2 tablespoons brown sugar
8 ~ 8" flour tortillas, heated

PREPARATION:

1.  Combine beans, sliced frankfurters, ketchup, mustard and sugar in a medium saucepan.  Simmer for about 5 minutes to heat through.

2.  Spoon mixture into tortillas, dividing evenly.  Roll up jelly~roll style.

Additional Tip:  You could try topping your dogs with French's French Fried Onions before rolling up~!!

Wedding Cupcake Ideas

Image from Murnahan

When I think about my forthcoming wedding, I get a bit nervous; my heart pounds faster and my brain goes into overdrive!  I guess it’s a normal mix of feelings between excitement and stress!  

I still have so much to organise, but, today I’ve decided to focus on the positive and fun side... cake!

Since I began living in Britain I’ve discovered those beautiful scrumptious cupcakes all in different flavours and colours, it’s just a guilty pleasure I can’t resist!

I’ve come to a conclusion and I think I’ll be having cupcakes for the reception. I’ll break the traditional French rules of brioche and flans with British fairy cakes!

However, I still have to decide which cupcakes to choose? First let’s start with the basics...

How to make plain cupcakes
This recipe will be the base for most cupcakes...before you start panicking - trust me it’s a piece of cake!

To start – In a bowl add 50g of softened butter , 250g of caster sugar, 250g of self-raising flour, a pinch of salt, 4 medium free-range eggs, 4 tablespoons of milk and mix together until you get a smooth mixture.

Next grab a muffin tin, and pour your lovely mix into the holes lined with paper cases. Bake for about 15 minutes (with the oven set to 190°C).

After removing them from the oven, leave those lovely gems cooling down before decorating.

Time to get creative
There are tons of flavour variations: vanilla butter cream, lemon zests, coco kick, romantic rose water or even cheeky coffee. I’ve just selected a few of my favs that I could demolish without stopping for a breath!

Turquoise Douceur

Image from Belisacup

I fell in love with these ones as there are just so pretty. Each cupcake can be decorated with a swirl of delicious vanilla butter cream frosting. All you need to do is fill up a piping bag with a butter cream mix and vanilla extract in order to get a lovely little peak. The toppings are pretty simple too, a tasteful selection of edible blue flowers with some edible silver glitter stars!

Add a silky turquoise ribbon at the base for a touch of style. You can find tons of cake decorations and plenty more party supplies uk online!

Chocolate Temptation
As a chocolate addict, the dark chocolate cupcakes are definitely one of my top 3 favourites!  
All you’ll need to do is add a few teaspoons of cocoa powder into the original mix, and then spread a layer of chocolate espresso ganache with vanilla butter cream icing. Sprinkle espresso grounds and a decorate with a thin slice of dark chocolate.  A few mint leaves would also combine beautifully with the bitterness of the chocolate and the exotic vanilla.      
         
Purple Velvet 

Image from Catbeurnier

Lavender is such an amazing smell that reminds me of my childhood holidays in Provence therefore I have picked these beautiful Purple Velvet cupcakes as another one of my favourites. The harmonious mix of lavender butter cream and earl grey flavoured cupcake is the ultimate combo for any romantic wedding!

What do you think about my choices?  Do you have any of your own?

Elise Lévêque is a bubbly lucky bride-to-be who left her beloved Paris after falling for the quirkiness of Great Britain... and a Geordie lad! Always full of beans, she is a keen blogger for Wedding & Party Store and is well known for throwing the most eccentric parties in town.

Steamed Pickerel With Oyster Mushroom Sauce #Recipe

Steamed Pickerel with Oyster Mushroom Sauce

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  4

INGREDIENTS:

1 1/4 lbs. pickerel fillets, cut in 4 portions
1/4 teaspoon salt
1 pinch of white pepper or black pepper
12 oz. oyster mushrooms
3 green onions
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry or sake
2 teaspoons minced fresh ginger
1/3 cup sodium~reduced chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil


PREPARATION:

1.  In a 10" pie plate, arrange fish fleshy side up; sprinkle with salt and pepper.

2.  Trim off the hard ends of mushroom stems; tear large mushrooms into 2 or 3 pieces, leaving small ones whole.  Keeping white and green parts separate, thinly slice green onions.  Toss together mushrooms, white parts of onions, soy sauce, wine and ginger; spoon over fish.

3.  Pour enough water into wok to come to 1" below rack; bring water to boil.  Place plate on rack; steam fish mixture, covered, over high heat until fish flakes easily when tested and mushrooms are tender, 10 to 15 minutes.

4.  Pour juices in plate into small saucepan.  Whisk chicken broth with cornstarch; stir into pan and bring to a boil.  Reduce heat and simmer for 1 minutes.  Stir in sesame oil and green part of onions.  Serve over fish and mushrooms.

#French's ~ Kielbasa & Kraut Hereos #Recipe

Kielbasa & Kraut Heroes

Prep Time:  20 minutes
Cook Time:  20 minutes
Serves:  8

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

INGREDIENTS:

1 tablespoon vegetable oil
2 large, red onions, cut in half lengthwise and thinly sliced
2 lbs. sauerkraut, rinsed and well drained
2 lbs. kielbasa, thickly sliced
1 can beer or non~alcoholic beverage
1/2 cup French's Spicy Brown Mustard or French's Horseradish Mustard
1 tablespoon caraway seeds
3 hot dog or hero~style buns

PREPARATION:

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 the liquid has been absorbed, stirring occasionally.  Serve in buns.

July Is National Hot Dog Month ~ #French's German Potato Salad with Grilled Sausage #Recipe

GERMAN POTATO SALAD WITH GRILLED SAUSAGE

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

Prep Time:  15 minutes
Cook Time:  15 minutes
Serves:  6 to 8


INGREDIENTS:

2/3 cup prepared vinaigrette salad dressing
1/3 cup French's Spicy Brown Mustard or French's Horseradish Mustard
1 tablespoon sugar
1 1/2 lbs. red or boiling~type potatoes, cut into 3/4" cubes
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped onion
1/2 lbs. kielbasa or smoked sausage, split lengthwise

PREPARATION:

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

2.  Cook potatoes in boiling salted water for 10 to 15 minutes or until potatoes are tender.  Drain and transfer to bowl.  Add bell pepper, celery, 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.

  **  FRENCH’S® Foods, a division of Reckitt Benckiser, the maker of FRENCH’S®  mustards, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include FRANK’S^® REDHOT^®Cayenne Pepper Sauce, FRENCH’S® French Fried Onions and FRENCH’S® Worcestershire sauce.

  ** 

Grilled Vegetable Quinoa Salad #Recipe

Grilled Vegetable Quinoa Salad

Makes:  6 servings

INGREDIENTS:

I cuip quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2" thick strips
12 asparagus spears, trimmed
1/2 cup Light Feta cheese, crumbled
1/4 cup toasted pumpkin seeds
3 tablespoons chopped fresh cilantro

CHIPOTLE VINAIGRETTE:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 teaspoons liquid honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

PREPARATION:

1.  Soak quinoa in cold water for 3 minutes; drain in sieve.  In saucepan, bring 1 1/2 cups salted water to boil; stir in quinoa and return to boil.  Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

2.  Remove from heat and fluff with fork; cover and let stand for 5 minutes.  Spread on small tray and let cool for 10 minutes.

Chipotle Vinaigrette:

1.  Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper.  Set aside.

2.  In large bowl, toss together red and yellow peppers, zucchini, asparagus, and 3 tablespoons of the vinaigrette until coated.  Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini.  Cut into large chunks and return to the bowl.

3.  Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until thoroughly mixed.  Sprinkle with remaining feta.  Serve immediately.

Source : Canadian Living Magazine: June 2011

#Kellogg's ~ Peach and Summer Berry All~Bran Crepes #Recipe

Peach and Summer Berry All~Bran Crepe

Servings:  Yields approximately 2 cups (500 ml) batter.

DRY INGREDIENTS:

1/2 cup (125 ml) All~Bran Original cereal
1/2 teaspoon (2 ml)  salt
3/4 cup (175 ml)  all~purpose flour

Combine all the dry ingredients into one bowl.

WET INGREDIENTS:

1  egg
1  egg yolk
2/3 cup (150 ml) buttermilk
2/3 cup (150 ml) water
3 tablespoons (45 ml) canola oil

Combine all wet ingredients, EXCEPT the canola oil, in one bowl.

DIRECTIONS (Toppings/Fillings):

1.  Top or fill with 1/4 cup (50 ml) of fresh seasonal fruit of your choice and dust lightly with icing sugar or;

2.  Top or fill with a tablespoon of almond butter and fresh jam for a new twist on peanut butter and jelly.

METHOD:

1.  Incorporate the dry ingredients to the wet ingredients in 3 cycles.  Add the canola oil.  If the consistency of the batter is too wet/thin, thicken slightly by adding a bit more flour (1 teaspoon 5 ml at a time).  Chill the batter for 1 hour in the refrigerator.

2.  Heat a pan over medium heat.  When heated through, brush pan lightly with canola oil or vegetable spray of your choice, using a piece of paper towel to wipe any excess.

3.  Spoon 2 tablespoons (30 ml) of the crepe batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly.  Cook the crepe for 1 minute, then carefully turn it over and cook the other side.

4.  Remove from pan.  Fold crepe in half, twice.

5.  Top or fill crepe with topping/filling of your choice.

6.  Any remaining crepe batter can be covered with plastic wrap and placed in the refrigerator for use within 3~5 days.

#CloverLeaf ~ Salmon Burgers #Recipe

Salmon Burgers

Serves:  4
Preparation Time:  10 minutes
Chill Time:  30 minutes
Cook Time:  10 minutes

INGREDIENTS:

2 cans (170 g each)  Clover Leaf Skinless Boneless Sockeye Salmon, drained
1  large fresh egg, slightly beaten
1/2 cup (125 ml)  chopped onion
1/2 cup (125 ml) diced green bell pepper
1/2 cup (125 ml) fresh whole wheat bread crumbs
1 tablespoon (15 ml)  lemon juice
1 teaspoon (5 ml)  grated lemon peel
1/2 teaspoon (2 ml)  dry rosemary, crushed
pinch of ground black pepper
1 tablespoon (15 ml)  vegetable oil
4  hamburger buns, toasted
Condiments, dill pickle, tomato and/or red onion (optional)

PREPARATION:

1.  Combine salmon, egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper.

2.  Form mixture into 4 burgers.  Chill for at least 1/2 hour to set.

3.  Heat the oil in a large, nonstick skillet over medium heat.  Add the burgers without crowding the pan.  Cook for 3 to 5 minutes per side, or until lightly browned.  Transfer burgers to toasted buns and top with your favourite condiments and garnishes.

July Is National Hot Dog Month ~ Celebrate with #French's Mustards

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 American's family summer celebrations ~ from ballgames and backyard barbeques to picnics and state fairs.  In 1915, French's Mustard made baseball a permanent part of its heritage by incorporating its name into the iconic red pennant we know today.  

So as you gather your family and friends to mark America's birthday, remember that July is National Hot Dog Month, you can also try some recipes that offer a twist on the traditional hot dog by visiting www.frenchs.com.  

Check out these groovy facts and figures and see how much you and your friends really know about the classic summer refreshment.

Fun Facts about Hot Dogs and Mustard:

1.  2.3 billion hot dogs are consumed during National Hot Dog Month which occurs in July.

2.  During hot dog season, from Memorial Day to Labour Day, 7 billion hot dogs are consumed which translates to 818 hot dogs every second.

3.  Mustard is the number one hot dog topping in America.

4.  On July 4th, Americans will enjoy 155 million hot dogs ~ enough to stretch from D.C. to L.A. over five times.

5.  Every years, Americans eat an average 60 hot dogs each.

6.  Classic Yellow Mustard is 100% natural with zero calories, making it one of the healthiest condiments available.

Important Dates:

1839 ~ Baseball is invented by Abner Doubleday

1903 ~ The inaugural World Series between the National League (formed in 1876) and the 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 flavours in addition to its Classic Yellow Mustard and new Honey Mustard Dipping Sauce.

* Courtesy of the National Hot Dog and Sausage Council

#CloverLeaf ~ Jalapeño Tuna Rice Sliders

Jalapeño Tuna Rice Sliders

Makes:  8 Sliders
Preparation Time:  6 minutes
Chill Time:  30 minutes
Cook Time:  4 minutes

INGREDIENTS:

1 can (142 g)  Clover Leaf Flavoured White Tuna ~ Jalapeño in Olive Oil
1 cup  prepared instant rice
1  egg
3/4 cup Panko flakes or bread crumbs
3 tablespoons  medium salsa
1/4 cup diced red pepper
1 tablespoon finely chopped fresh chives
2 tablespoons sour cream
1 tablespoon lime juice
3 tablespoons olive oil
slider buns
lettuce leaf

PREPARATION:

1.  In a large bowl, combine the Clover Leaf tuna, including the olive oil, with the cooked rice.  Add in the egg, panko flakes, salsa, pepper and chives.  Mix thoroughly.

2.  Portion 8 little balls (about 1/4 cup each) and then flatten gently with your hands to form the sliders.  Chill for at least 30 minutes.

3.  Mix together the sour cream with the lime juice.  Set aside.

4.  In a sauté pan, gently brown the tuna rice sliders in olive oil for approximately 2 minutes per side or until golden brown.

5.  Serve on slider buns over a piece of lettuce and drizzle lime~sour cream dressing over the top of the slider.

#Kellogg's Lemon Chiffon Dessert

Kellogg's Lemon Chiffon Dessert

Prep Time:  20 mins.

INGREDIENTS:

3 cups (750 ml) Rice Krispies cereal
1/4 cup (50 ml) firmly~packed brown sugar
1/3 cup (75 ml) butter, melted
1 package (212 g) Lemon Pie
2 eggs, separated
1/3 cup (75 ml) cold water
1 3/4 cup (425 ml) boiling water
1 tablespoon (15 ml) butter
1/4 cup (50 ml) granulated sugar

DIRECTIONS:

1.  Crush the cereal to 1 cup (250 ml).  Combine with brown sugar and 1/3 cup (75 ml) butter, mixing well.  Reserve 1/4 cup (50 ml) crumbs.  Press remainder evenly into bottom of an 8" (20 cm) springform pan or a 9" (23 cm) pie plate to form crust.  Bake at 350° (180° F) for 7 minuets or until lightly browned.  Cool.

2.  Prepare dessert mix according to the package directions, except reduce boiling water to 1 3/4 cups (425 ml).  Cool 3 minutes, stirring twice.  Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.

3.  Pour half of the filling into the crust.  Gently fold remainder into egg whites.  Spread evenly over first layer; sprinkle with reserved crumbs.  Chill about 3 hours.  Refrigerate leftovers.