Until just recently I’d never heard of National Ketchup Day. But, yes, it’s official – today is the day. It seems there is a day designated for just about every food and ingredient. So, what should a person do on National Ketchup Day? Enjoy some ketchup, of course!
Whether you’re topping your favorite burger or mixing together a meatloaf, ketchup adds a tangy and sweet tomato flavor. For a clever new idea your kids will love, try these Dogs in a Sweater. Wrap a refrigerated breadsticks around hot dogs on popsicle sticks. They are portable and fun and perfect for serving with ketchup for dipping.
For a new twist on an old favorite, try these skewered hot dogs wrapped with breadstick dough and baked. They’re fun to dip in ketchup, mustard or ranch dressing. The dressed-up dog recipe comes kid-tested from the National Hot Dog and Sausage Council.
12 Servings Prep/Total Time: 30 min.
1 tube (11 ounces) refrigerated breadsticks
12 Popsicle sticks
12 hot dogs
Ketchup, mustard and/or ranch dressing
Separate breadstick dough; roll each piece into a 15-in. rope. Insert a Popsicle stick into each hot dog lengthwise. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal.
Place 1 in. apart on a baking sheet coated with cooking spray. Bake at 350° for 18-20 minutes. Serve with condiments of your choice.
Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 257 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 751 mg sodium, 20 g carbohydrate, 8 g protein.
For those who want to try their hand at a homemade ketchup, here is a recipe for Rhubarb Ketchup. This creative combination of rhubarb (fresh or frozen) and tomatoes adds a new twist to this tried and true family favorite. And, the delicious flavor makes this recipe special enough for gift giving.
I received this recipe from a friend about 15 years ago. It’s a nice surprise for ketchup lovers, and so easy to prepare. The spicy flavor makes this one of the tastiest ketchups I’ve ever had!
48 Servings Prep: 5 min. Cook: 1 hour + chilling
4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 can (28 ounces) diced tomatoes, undrained
1 cup sugar
1 cup packed brown sugar
1 cup white vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice
In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.
Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator. Yield: 6-7 cups.
Nutritional Facts: 2 tablespoons equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 122 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein.