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.
3/23/10
2/2/10
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.
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.
5/22/09
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
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
4/21/09
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.
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.
4/10/09
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
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
2/11/09
Chinatown Franks
This recipe is from The Budget Watcher's Cookbook by Kay Sullivan, 1971. This cookbook has a whole chapter of frankfurter and sausage recipes. There is also a chapter titled Luncheon and Other Canned Meats, that is a lot of recipes using Spam and hash!
Chinatown Franks must be named because of a vague sweet and sour theme, there isn't even any soy sauce in it. It certainly would be quick and easy.
Chinatown Franks
1 green pepper, cut in 1-inch squares
1 medium onion, chopped
1/4 cup salad oil
1 pound frankfurters, cut diagonally in 1-inch pieces
2 (8-oz.) cans tomato sauce
3/4 cup water
2 tablespoons vinegar
2 tablespoons brown sugar
hot cooked rice
In skillet cook green pepper and onion in salad oil at medium heat until tender. Add frankfurters; brown lightly. Add tomato sauce, water, vinegar, and brown sugar; simmer 20 to 25 minutes. stirring occasionally. Serve over rice. Makes 6 servings.
Chinatown Franks must be named because of a vague sweet and sour theme, there isn't even any soy sauce in it. It certainly would be quick and easy.
Chinatown Franks
1 green pepper, cut in 1-inch squares
1 medium onion, chopped
1/4 cup salad oil
1 pound frankfurters, cut diagonally in 1-inch pieces
2 (8-oz.) cans tomato sauce
3/4 cup water
2 tablespoons vinegar
2 tablespoons brown sugar
hot cooked rice
In skillet cook green pepper and onion in salad oil at medium heat until tender. Add frankfurters; brown lightly. Add tomato sauce, water, vinegar, and brown sugar; simmer 20 to 25 minutes. stirring occasionally. Serve over rice. Makes 6 servings.
2/7/09
Sauerkraut-Frank Dinner
There are many, many sauerkraut and franks recipes out there. This one from Miriam B. Loo's Budget Cookbook is a little different because it includes Swiss cheese. I think the preparation method is awkward. I would just make this a top of the oven skillet dish. When I make sauerkraut and franks I brown the franks, remove them from the pan then add the sauerkraut. onions and apples (if I am using them). I then stir in the sliced franks or put the whole ones on top.
Sauerkraut-Frank Dinner
1 16-ounce can sauerkraut, drained
2 tablespoon margarine
1/4 cup minced onion
2 large tart apples, pared, cored and coarsely chopped
1/2 teaspoon caraway seed
4 frankfurters
4 slices natural Swiss cheese
Heat oven to 350 degrees. Rinse sauerkraut and press out liquid. Heat margarine in a saucepan and stir in onion and apples; saute 3 to 4 minutes. Toss with caraway seed and sauerkraut. Place in a 2-quart greased baking dish. Cover and bake for 20 minutes. Pour boiling water over frankfurters and cook about 3 minutes until plump. Split frankfurters in half, place on top of casserole, and to with cheese. return to oven and bake for 10 minuets or until cheese is melted. Serves 4.
Sauerkraut-Frank Dinner
1 16-ounce can sauerkraut, drained
2 tablespoon margarine
1/4 cup minced onion
2 large tart apples, pared, cored and coarsely chopped
1/2 teaspoon caraway seed
4 frankfurters
4 slices natural Swiss cheese
Heat oven to 350 degrees. Rinse sauerkraut and press out liquid. Heat margarine in a saucepan and stir in onion and apples; saute 3 to 4 minutes. Toss with caraway seed and sauerkraut. Place in a 2-quart greased baking dish. Cover and bake for 20 minutes. Pour boiling water over frankfurters and cook about 3 minutes until plump. Split frankfurters in half, place on top of casserole, and to with cheese. return to oven and bake for 10 minuets or until cheese is melted. Serves 4.
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