
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, August 17, 1994                   TAG: 9409290037
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

TOPPINGS ADD TASTE TO WHAT'S UNDERNEATH

Terrific toppings can turn even the most traditional grilled foods - hot dogs and burgers - as well as the not-so-traditional - bratwurst - into something special. Savvy topping observers say that you can even define United States regions by the toppings they take. For example, in Chicago, pickle relish, chopped raw onion, fresh tomato and celery salt are thought to be tops, while Southerners are said to savor cole slaw.

Toppings lend themselves to self-expression, too. Cheese, chili, pineapple, horseradish, mushrooms, peppers, salsa and all kinds of vegetables and fruits are just a few possible jumping-off points.

So fire up the grill, ignite your imagination and feel free to pursue your preference in toppings and what goes under them, as well.

\ GRILLED VEAL BRATWURST WITH APRICOT-ONION MUSTARD

TROPICAL FRUIT SALSA

MEDITERRANEAN SALSA

MORE TEMPTING TOPPER

PINEAPPLE-SALSA TOPPING: In small bowl, combine 1 can (8 ounces) well-drained crushed pineapple and 1/2 cup prepared salsa. Place frankfurter in bun; top with 4 halved cucumber slices and 2 Tbsp. pineapple mixture.

NEW YORK CONEY ISLAND TOPPING: In large nonstick skillet, brown 1/2 pound lean ground beef and 1/2 cup chopped onion over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Stir in 2/3 cup prepared barbecue sauce; cook 2 to 3 minutes or until slightly thickened. Place frankfurter on bun; top with beef mixture. Garnish with chopped onion.

REUBEN TOPPING: Spread split sides of hot dog bun with 11/2 Tbsp. prepared thousand-island dressing. Place frankfurter in bun; top with 2 Tbsp. shredded Swiss cheese and 2 Tbsp. drained sauerkraut. Garnish with green bell pepper strips.

MUFFULETTA TOPPING: In medium bowl, combine 3/4 cup thinly sliced celery, 1/2 cup drained, sliced pimiento-stuffed olives, 3 Tbsp. drained, chopped pepperoncini, 2 Tbsp. olive oil and 1 clove crushed garlic; toss to blend. Place frankfurter in bun; top with vegetable mixture.

MEAT BOARD TEST KITCHENS

Summer & Smoke will run weekly in the Extra section throughout the cookout season. If you have a great grilling recipe, tell us about it. Write to Summer & Smoke, c/o the the features department, RTWN, P.O. Box 2491, Roanoke, Va. 24010.

\ see microfilm for recipes

by CNB