Sunday, April 17, 2011

Frankly, My Dear

Tangy Frank Barbecue

2 T. prepared mustard
2 eight oz cans (2 cups) tomato sauce
½ c. dark corn syrup
1/3 c. vinegar
1/3 c. minced onion
2 T Worcestershire sauce
½ t. celery seed
¼ to ½ t. bottled hot pepper sauce
1 pound (8 to 10) frankfurters, scored diagonally

In skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce along with remaining ingredients, except franks. Cook over medium heat, stirring frequently, till mixture comes to boiling; reduce heat and simmer gently 30 minutes. Add franks; cook until franks are hot and plumped, 7 to 8 minutes. Serve in warm buns or over rice. If franks are to be served over rice, slice diagonally before adding to barbecue mixture. Makes 4 or 5 servings.

Pineapple Speared Franks

1 lb (8 to 10) frankfurters
Mustard, catsup
8 to 10 canned pineapple spears
8 to 10 slices bacon

Slit frankfurters lengthwise; spread cut surfaces lightly with mustard, then catsup. Insert pineapple spears. Wrap slice of bacon around each frank; secure with toothpicks. Place cut side down on broiler rack, broil 6 inches from heat 7 to 8 minutes or until bacon is done on one side. Turn; broil 6 to 7 minutes. Remove toothpicks. Serve in warm buns, if desired. Makes 4 or 5 servings.

Franks Florentine

1 10 oz. package frozen chopped spinach, cooked and drained
1 1/2 c. cooked rice
1 11 oz. can condensed Cheddar cheese soup
1 T. minced onion
¼ c. milk
½ pound (4 to 5) frankfurters, halved crossways

Sprad spinach in bottom of 10x6x1 ½ inch baking dish. Combine rice, soup, onion, and milk; spoon over spinach. Score half franks with an X-shaped cut; arrange on casserole, pressing into rice. Bake in moderate oven (375⁰) 20 to 25 minutes or till heated through. Makes 4 servings.

Wiener Wrap-ups

8 to 10 large cabbage leaves
1 lb (8 to 10) frankfurters
Prepared mustard
1 c. canned cream-style corn
1 8 oz can (1 cup) tomato sauce
¼ c. chopped onion
½ t. dried basil or 2 t. fresh
¼ teaspoon salt
4 oz. sharp process American cheese, shredded (1 cup)
1 1 ¾ oz package corn ships, coarsely crushed (3/4 cup)

Cook cabbage leaves in boiling water only till pliable, about 10 minutes; drain well. Brush one side of each frank with a small amount of mustard, roll in a cabage leave. Arrange in an 11x7x1 ½ inch baking dish. Mix vegetables and seasonings; pour over franks. Cover; bake in moderate oven (350⁰) 35 minutes or till hot. Top with cheese and corn chips. Bake uncovered 5 minutes. Makes 4 or 5 servings.

From America's Favorite Recipes From Better Homes and Gardens, published 1966.


Packrat said...

Oh, the good ol' days.

Shay said...

I don't know which looks more ghastly, Wiener Wrap-ups or Franks Florentine.