Hebrew National®
Chicago Hot Dogs on a platter with Hebrew National hot dogs and Vlasic pickles.

Fling for summer franks and fixin’s

Chicago Hot Dogs

Ingredients:

  • 1 pkg (10.3 oz) Hebrew National® Beef Franks
  • 6 poppy seed hot dog buns
  • 1/3 cup Vlasic® Sweet Relish
  • 2 Vlasic® Kosher Dill Baby Wholes, quartered lengthwise
  • 2 Roma tomatoes, thinly sliced
  • 1/4 cup finely chopped white onion
  • 12 pickled sport peppers
  • Gulden's® Bold Yellow Mustard
  • celery salt, as needed

Directions:

  1. Cook franks according to package directions.
  2. Place franks in buns. Top each with about a tablespoon of relish, a pickle spear, tomatoes, onion, sport peppers, mustard and a dash of celery salt.

Wish-Bone®

Dress up a summer side

Mediterranean Pasta Salad

Ingredients:

  • 2 cups dry tri-color rotini pasta, uncooked
  • 1 small green bell pepper, seeded, thinly sliced
  • 1 cup sliced ripe black olives
  • 2 oz Italian dry salami, thinly sliced
  • 2 oz thin-sliced lean ham
  • 1 can (14.5 oz) Hunt's® Fire Roasted Diced Tomatoes, drained
  • 1/3 cup chopped pepperoncini peppers
  • 1/4 cup Wish-Bone® Italian Dressing
  • 1 tbsp chopped fresh basil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

  1. Boil the pasta in a large pot of boiling salted water until they are slightly crunchy, about 10 to 12 minutes.
  2. Drain the pasta and chill until cold.
  3. Add the chilled pasta to a large serving bowl along with remaining ingredients and mix until combined.
  4. Chill before serving.

A bowl of Mediterranean Pasta Salad with a bottle of Wish-Bone salad dressing.
Reddi-Wip®
PAM®
Frozen Key Lime Pie with PAM and Reddi-wip.

Enjoy a sweet, sunny treat

Frozen Key Lime Pie

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp grated lime peel
  • 1/2 cup fresh lime juice (1/2 cup = about 4 medium limes)
  • 3 cups Reddi-wip® Extra Creamy Dairy Whipped Topping, divided
  • 1 graham cracker pie crust (9-inch, 6 oz)

Directions:

  1. Combine sweetened condensed milk, lime zest and juice in large bowl until blended. Gently fold in 2 cups of the Reddi-wip.
  2. Pour mixture into crust. Freeze 4 hours, or until firm. Garnish with additional grated lime peel, if desired. Top each slice with remaining Reddi-wip immediately before serving.