Hot dog! It's time for the basketball finals and baseball season

In our household, this truly is the most wonderful time of the year. With the NCAA college basketball tournament coming to a close and our favorite team still in and the beginning of baseball season, everyone is happy and life is good. Over the weekend, we had Cardinals baseball on the radio and college basketball on the television.

In between all of this I still had to plan meals for my family and a birthday dinner for my husband, Scott. Scott is celebrating his birthday today, and I am sure he would appreciate a nice meal on his special day. But for now, I would like to look at some hot dog recipes, in salute of the great American ballpark favorite food. With some 160 games ahead, there is ample opportunity to try numerous recipes over the next several baseball months.

All of these hot dog recipes could be made healthier by choosing fat-free or low-sodium hot dogs. I am not a big hot dog fan, but I could not resist some of these recipes.

Seventh Inning Hot Dogs

2 (8-ounce) cans refrigerated crescent dinner rolls

8 hot dogs, cheese-filled or regular, cut in half

Heat oven to 375 degrees. Separate dough into 8 rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on one end of dough strip. Fold dough in half over hot dog; press short edges to seal, leaving sides open. Place on ungreased cookie sheet. Bake at 375 degrees for 11 to 13 minutes or until golden brown. Serve with ketchup, mustard and pickle relish, if desired.

Hot Dog and Corn Casserole

3 tablespoons butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups heated milk

2 1/4 cups cooked whole kernel corn, fresh, canned or frozen

3 eggs, beaten

1/4 cup fine dry bread crumbs

2 tablespoons butter

6 to 8 hot dogs

Heat 3 tablespoons of butter in saucepan over medium low heat. Blend in 3 tablespoons flour, then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth. Remove from heat. Add corn. Slowly stir in beaten eggs. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake at 350 degrees for 30 minutes. Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole. Bake an additional 15 to 20 minutes.

Barbecued Hot Dogs

1 small onion, chopped, about 1/4 cup

1 tablespoon vegetable oil

1 cup ketchup

1/2 cup chopped celery

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon vinegar

1 tablespoon prepared mustard

1/2 cup water

1/2 teaspoon salt

8 hot dogs

8 hot dog buns, split

In a heavy skillet, cook onion in hot oil over medium low heat. Stir in ketchup, celery, brown sugar, Worcestershire sauce, vinegar, mustard, water and salt. Cover and simmer for 15 to 20 minutes. Lightly score hot dogs diagonally at 1-inch intervals. Add hot dogs to sauce. Cover and simmer for about 15 minutes longer. Toast split buns. Serve hot dogs with toasted buns.

Pepper Pot Hot Dogs

2 medium red, yellow or green peppers, cut into strips

1 small onion, sliced

1/4 cup Italian salad dressing

6 Oscar Mayer XXL Hot & Spicy Hot Dogs

6 hot dog buns, partially split

Preheat grill to medium heat. Place peppers, onion and dressing in heavy-duty foil bag or foil pouch; seal bag. Grill 15 minutes or until vegetables are tender, turning bag occasionally. Meanwhile, grill hot dogs until heated through (160 degrees), turning occasionally. Place hot dogs in buns; top with pepper mixture.

Tex-Mex Hot Dogs

1 (14-ounce) package 98 percent fat-free hot dogs

1/2 cup sweet pickle relish

1 (4-ounce) can chopped green chilies, drained

2 tablespoons yellow mustard

2 tablespoons chopped onion

8 hot dog buns, split

Heat hot dogs as directed on package. Mix remaining ingredients. Place wieners in buns; top with relish mixture.

Sweet and Sour Hot Dogs

1 (8-ounce) can pineapple tidbits

2 tablespoons butter or margarine

1/2 cup chopped onion

1 green bell pepper, cut in strips

2 tablespoons cornstarch

1 tablespoon brown sugar

Dash salt

2 tablespoons vinegar

1 tablespoon soy sauce

1 cup beef broth

4 hot dogs, cut in slices

Hot cooked rice for 4

Drain pineapple, reserving syrup or juice. In a heavy skillet over low heat, melt butter. Add onion and green bell pepper. Cover and cook for about 5 minutes, until onion is tender. Mix together cornstarch, sugar, salt, then stir in pineapple juice, vinegar, soy sauce and bouillon. Pour pineapple juice mixture over cooked onion and green pepper in saucepan. Cook and stir until mixture and bubbly; add hot dog slices and pineapple. Heat through; serve hot dogs over rice.

Chili Dog Chili

3 to 4 tablespoons vegetable oil

2 pounds ground beef (or use half ground pork)

2 medium garlic cloves, finely minced

1/4 cup tomato paste

1 onion, finely chopped

2 cups beef broth

5 tablespoons chili powder

6 tablespoons corn meal or masa harina

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground cumin

1 bay leaf

Heat oil and saute garlic and onion until light golden, about 7 to 9 minutes. Add chili powder, sugar and cumin. Continue cooking, stirring constantly, for 2 minutes. Add ground beef and cook, stirring, until evenly browned. Stir in remaining ingredients. Reduce heat to low and simmer until thick, 15 to 20 minutes. Discard bay leaf. Makes about 20 servings of hot dog chili on chili dogs.

Hot Dogs with Cabbage

1 small head cabbage, shredded

2 tart apples, such as Granny Smith, peeled, cored and sliced

2 tablespoons butter or margarine

1 1/2 teaspoons salt

1/2 teaspoon pepper

8 ounces hot dogs, cut in 2-inch pieces

Water

3 tablespoons vinegar

1 teaspoon sugar

1 tablespoon flour

Place shredded cabbage in a large skillet. Add sliced apples, butter, salt, pepper, hot dogs and just enough water to cover. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes, stirring constantly, or until cabbage is tender but still crisp. Drain, reserving liquid. Combine vinegar, sugar and flour. Stir into cabbage liquid. Cook, stirring, until thickened and smooth. Blend into cabbage.

I am all out of room for this week, so to close out this column, play ball, go Tar Heels and happy birthday! Have a good week and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.