A recipe to try for your upcoming party

Prairie Dog with Chilean Hass Avocados
Guacamole:
2 ripe Hass avocados, peeled and seeded
1 plum tomato, cored and diced in 1/4-inch pieces
1 clove garlic, minced
1/2 small onion, finely choppes
1/2 tsp coarse salt
Dash white pepper
Juice from 1 lemon wedge

Tomato and Corn Salsa:
3 plum tomatoes, diced in 1/4-inch pieces
1/2 red onion, chopped
1/2 green bell pepper, seeded and diced
1/4 jalapeno pepper, seeded and minced
4 tbsp fresh or frozen cooked corn
1 clove garlic, minced
4 springs cilantro, chopped
1/4 tsp coarse salt
Dash white pepper

Hot dogs:
6 beef/veggie hot dogs
1-2 tbsp vegetable oil
6 hot dog buns
1/4 c. shredded Cheddar cheese

Directions:
Prepare guacamole: With a fork, mix togeth avocados, tomato, garlic, onion, salt, pepper and lemon juice to achieve a smooth consistency. Chill, covered, until using

Prepare salsa: In a bowl, gently mix togeth tomato, onion, bell pepper, jalepeno, corn, garlic, cilantro, salt and pepper. Refrigerate until using.

Prepare hot dogs: Slowly sear hot dogs in oil in a frying pan until slightly browned. Place hot dogs in buns and add guacamole on one side of the hot dog and salsa on the other side. Spring Cheddar on top.



No lie, this recipe was in today's Star Tribune Taste section. If I were to make up a prairie dog recipe, I don't think it would have so much spice. I would make something that involved bland Midwestern ingredients because I think that's what prairie dogs would like. But, it's good to have some additional spice. At least the recipe didn't involve real prairie dogs.