Hot Dog Pitas

This recipe is from an old Better Homes & Gardens magazine. I haven't seen a similar pita filling before.

Hot Dog Pitas

1 (8 oz.) can tomato sauce
1 green pepper, cut into 1/2-inch pieces
1/2 cup shredded carrot
1 (4 oz.) can sliced mushrooms, drained
1 tablespoon Dijon-style mustard
1/2 teaspoon onion salt
6 frankfurters, chopped
3 large pita bread rounds, halved
1/2 cup shredded cheddar cheese ( 2 ounces)

In a 10-inch skillet combine first 6 ingredients and 1/3 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in frankfurters; return to boiling. Simmer, uncovered, about 5 minutes or till pepper is crisp-tender. Spoon mixture into pita halves. Sprinkle shredded cheese atop each. Makes 6 servings.

Chili-Frank Stew

This recipe is from an old ladies magazine. It would be inexpensive and is mildly flavored. Kids would probably like it.

Chili-Frank Stew

3 tablespoons butter or margarine
1 medium onion, chopped
1 pound package frankfurters, quartered lengthwise
1 tablespoon all-purpose flour
1-1/2 teaspoon chili powder
1 teaspoon salt
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained

In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.

3-Bean-And-Frankfurter Casserole

This recipe is from a vintage ladies magazine clipping. I had it in my recipe box for many, many years but never made it. Guess I should try it or throw it out.

3-Bean-And-Frankfurter Casserole

2 tablespoons chopped onion
2 tablespoons butter or margarine
1 pound frankfurters, cut in 1-inch pieces
1 can (1 pound) kidney beans, drained
1 can (1 pound) cut green beans, drained
1 can (1 pound) cut wax beans, drained
2 cans (10 1/2) ounces cream of mushroom, celery or chicken soup
1/2 cup water
1 teaspoon curry powder
Packaged onion-flavored instant potatoes

Heat oven to 350 degrees. Brown onion in butter or margarine; add frankfurter pieces; brown lightly. Combine with beans. Blend soup, water and curry powder; stir until smooth. Pour over bean-frankfurter mixture. Mix well. Turn into 2-quart casserole. Bake, covered, 20 minutes. Prepare instant potatoes for 6 servings according to package directions. Uncover casserole. Spoon potatoes in ring on top of casserole. Bake 15 minutes. Makes 6 servings.

Wienie-Lottas

It seems unjust to compare this recipe with true enchiladas but that is what the title is referring to. To me this recipe has a weird sort of appeal; they would be quick and inexpensive and kids would probably like them.

Wienie-Lottas
8 to 10 tortillas
2 (10 1/2 oz.) cans chili without beans
1 tablespoon instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz. can tomato sauce
1/4 cup chopped canned green chili peppers
4 ounces sharp natural Cheddar cheese, shredded (1 cup)

Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.

Source: Better Homes and Gardens Casserole Cook Book (1968).

Super Franks

I don't know if these hot dogs would taste super or not. The addition of peanut butter to the recipe certainly is different, they might be tasty.

Super Franks
8 to 10 slices white bread
1/4 cup prepared yellow mustard
2 tablespoons catsup
2 tablespoons crunchy peanut butter
1 pound frankfurters (8 to 10)
Melted butter

Trim crust from bread (save crusts to use for bread crumbs). Flatten each slice of bread with rolling pin. Combine mustard, catsup, and peanut butter; spread on bread. Place a frankfurter diagonally across each slice of bread. Wrap corner of bread up over frankfurters; fasten with wooden picks. Brush outside of bread lightly with melted butter.
Bake at 400 degrees 15 to 20 minuters, until frankfurters are heated and bread lightly toasted. Serves four or five.

From: Budget Meals edited by Jane Solmson, Weathervane Books, 1980

Savory Dogs

This recipe would be for those with hot dogs and buns leftover who just can't face another regular dog-in-bun. It is from The 1,000 Fabulous Sandwiches Cookbook.

Savory Dogs

8 frankfurter buns, split lengthwise
2 cups finely chopped frankfurters
1/2 cup grated sharp cheese
2 hard-cooked eggs, chopped
1/4 cup chili sauce
2 tablespoon pickle relish
1 teaspoon prepared mustard
1/2 teaspoon garlic salt

Combine all ingredients except buns. Blend well. Pile mixture into split buns. Wrap each bun in a 6-inch square of aluminum foil, using tight double folds; twist ends securely. Place on a cookie sheet and bake in a 400 degree oven for 15 to 20 minutes. Serve in opened packages. May be prepared ahead, stored in refrigerator, heated at serving time.

Frank and Kraut Stew

Stew is a traditional way of stretching a small amount of inexpensive beef to feed more people. With the price of beef going up and up this recipe is an even more frugal take on stew.

Frank and Kraut Stew

1 large onion, sliced

2 tablespoon margarine or butter

1 16-oz. can sauerkraut, undrained and snipped

1 16-oz. can tomatoes, cut up

3 medium potatoes, peeled and cubed (3 cups)

2 large carrots, diced (1-1/2 cups)

1 cup water

2 tablespoon brown sugar

1 chicken bouillon cube

1 teaspoon salt

1/8 teaspoon pepper

1 pound frankfurters, quartered

In Dutch oven cook onion in margarine till tender. Add sauerkraut, tomatoes, potatoes, carrots, water, sugar, bouillon cube, salt, and pepper. Simmer, covered, till tender, about 45 minutes; stir occasionally. Add frankfurters; simmer, covered, about 5 minutes. Makes 9 or 10 servings.

From: Good Food On A Budget, 1971