My favorite new thing is a wish that came true about hot dogs. Salty, fatty, nitrite-filled hot dogs—How could eat them in good conscience? I wished for a low-fat, natural, hot dog without nitrites (a chemical that preserves food and adds color). And believe it or not, my wish came true! Oscar Mayer Selects new “chicken breast franks with rib meat” have “no artificial preservatives, no nitrates except for those naturally occurring in celery juice, no artificial flavors, colors, fillers or by-products.” Even though they are only 80 calories each, only 5 grams of fat, and only 400 milligrams of sodium, guess what? They taste good.
Turns out there are “Oscar Mayer Selects” without preservatives for bacon and cold cuts, too. See: http://www.kraftbrands.com/oscarmayer/selects/index.html
For a change from the traditional hot dog on a bun, try the following is recipe for Lentil Stew with Hot Dogs. Let me know what food you've wished for...
Lentil Stew with Hot Dogs
4 Oscar Mayer Selects Chicken Breast hot dogs
2 large onions
2 ribs celery
3 medium potatoes
1 quart water
1 quart chicken broth
OR 1 quart water and 4 teaspoons chicken soup base
3 tablespoons flour
Salt and pepper to taste
Pick through lentils, discarding dirt and rocks. Rinse and cover in cold water; soak for two hours.
Using a chef’s knife, cut onions in half lengthwise on a cutting board. Peel off outer skin; cut out the root end. Place onion flat side down. Score; then cut to dice. Rinse and trim leaves and ends of celery; cut in half crosswise. Cut lengthwise into sticks, then crosswise to dice. Pare and rinse potatoes. Using a cutting board, cut into ½-inch slices. Cut slices into ½-inch sticks; then cut crosswise to dice. Cut hot dogs in half, lengthwise, then crosswise into ½-inch pieces. Drain lentils.
Combine onion, celery, potatoes, 1-quart water, chicken broth (or water and soup base), and lentils in a large (4 - 6) pot. Bring to a boil. Turn down heat to low. Cover and simmer 30 - 60 minutes or until lentils and vegetables are soft. Meanwhile, brown flour in a small skillet over low heat, stirring constantly so flour does not burn. Whisk into soup, stirring in quickly so lumps won’t form. Add hot dogs. Continue to simmer, uncovered, for five minutes. Season to taste with salt and pepper. Good served with pumpernickel bread. Yield: 4-6 servings