Frank-Bean Soup

This recipe is from a little boxed set of Betty Crocker cookbooks. It is called Betty Crocker's Picture Cookbooks. It contains eight slim books. Each recipe has two or more photos of the preparation or finished dish. This recipe is from Soups and Stews.

It is a quick and easy recipe that is also frugal. I think if I made it I would probably add a diced potato.

Frank-Bean Soup

3 medium carrots, cut diagonally into slices

2 small onions, sliced

1 clove garlic, finely chopped

2 tablespoons vegetable oil

3 cups water

2 cans (15 ounces each) pinto beans

1 teaspoon salt

3/4 teaspoon dried thyme leaves

Dash of Worcestershire sauce

10 frankfurters, sliced

Cook and stir carrots, onion and garlic in oil in 3-quart saucepan over medium heat until carrots are tender, about 10 minutes. Stir in water, beans (with liquid) and seasonings. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Add frankfurters; heat 5 minutes. Serves six.

Frankly Mexican Casserole

I found this recipe in a little French's product booklet, Potatoes on Parade. I have made homemade scalloped potatoes with franks before but I never thought of adding beans. It would stretch the recipe but I am not sure if I would really care for it. I have some potatoes that need to be used and a can of beans in the cupboard so I might just try it.

Frankly Mexican Casserole

1 package French's Scalloped Potatoes

1/2 pound frankfurters, sliced

1 can (15-oz.) kidney beans, drained and rinsed

1 tablespoon butter or margarine

1/4 cup fine dry bread crumbs

1/2 teaspoon French's Chili Powder

Prepare potatoes as directed on package, except use 2-quart casserole and increase boiling water to 2-2/3 cups. Stir in frankfurters and beans. Bake in 400 degree oven 35 minutes; stir casserole. Melt butter in small pan; stir in bread crumbs and chili powder. Sprinkle over casserole and bake 10 t0 15 minutes longer, until potatoes are tender. 6 servings.

Hot-In-A-Bun, Sloppy Franks

This is a recipe from The Betty Crocker Recipe Card Library, 1971. It is from the Crowd-Size Entertaining section. This recipe serves 48 and I am afraid there would probably be around 40 left. As written it just doesn't seem appealing and the photo sure does nothing for it. I think the problem is that the mixture is not heated. I have eaten hot tuna and chicken salad in buns and they taste better than they sound. The fact that this made with hot dogs just begs for it to be heated. I would not want a cold or room temperature hot dog mixture on a hot bun.

Sloppy Franks

3 pounds frankfurters, cut into 1/4-inch slices

3 cups diced celery

1-1/2 cups salted peanuts

1 cup diced green pepper

6 hard-cooked eggs, diced

1/4 cup plus 2 tablespoons minced onions

1 tablespoon salt

2 cups mayonnaise

48 sliced process sharp Cheddar cheese

48 frankfurter buns, split and buttered

Set oven control at broil and/or 550 degrees. Mix all ingredients except cheese and buns. Cut cheese slices into halves; place one on each bun half. Broil halves 4 to 5 inches from heat 2 to 3 minutes or until cheese is melted and buns are toasted. Spread frankfurter mixture on bottom halves of buns; top with remaining halves. 49 servings.

Tater Dog

This recipe is from a 1961 cookbooklet from American National Insurance Company. It is on the page headed Men's Recipes. It seems like more trouble than the end result would be worth but kids would probably think it is fun. So it might be a good recipe for them to make with Dad.

Tater Dog

Cut an Idaho Potato about 5 inches long in half. With a spoon scrape out the center of both halves, enough to hold a wiener. Insert the wiener in the cavity, spread with margarine, a dash of salt and pepper and chili sauce. Butt the potato together use 2 toothpicks to hold. Grease outside liberally with butter or margarine. Put into oven, bake until potato is well baked. With serving of cole slaw or similar salad, this will be a most appetizing meal.

Creamed Frankfurters

An old standard from the 50's is Meta Given's Modern Encyclopedia Of Cooking. It was published in two volumes. My copy is a fifth printing from 1956. Volume two contains a short section of frankfurter recipes. All the standards; stuffed, in a blanket, barbecued, with sauerkraut etc are included. This recipe is one I haven't seen in other books. If you made a low fat white sauce and served it on baked potatoes it would be a frugal and fairly healthy meal.

Creamed Frankfurters

8 frankfurters, about 1 lb., sliced about 1/4-inch thick

3 tablespoons chopped onion

1/3 cup butter

1/3 cup flour

2-1/2 cups milk

1-1/4 teaspoon prepared mustard

1/4 teaspoon salt or to taste

2 teaspoons chopped parsley

Saute the sliced frankfurters and onion in the butter until onion is soft, about 5 min. Blend in flour; then add milk and cook with constant stirring until sauce boils and thickens. Stir in seasonings. Serve hot on hot toast or baked potatoes. Sprinkle with chopped parsley. 5 servings.

Lemon Barbecued Franks

Last week on my vacation I picked up vintage 1955 Dell Magazine titled 1000 recipes Barbecue. Original price 25 cents. It features the usual meats, poultry, fish and side dishes. One interesting article is step by step photo instruction on bread-on-a-stick cooked over open coals.
There are six frankfurter recipes, the usual plain barbecued hot dogs, filled with stuffing, with sauerkraut, corn dog type etc. This one is a little different:

Lemon Barbecued Franks

6 frankfurters

1 (8 oz.) can tomato sauce

2 tablespoon butter or margarine

4 onion slices

4 thin lemon slices, quartered

1/8 teaspoon celery salt

Dash Worcestershire sauce

Slice frankfurters on angle. Melt butter in pan; add franks and saute until brown. Add onion and cook until brown. Stir in lemon slices and tomato sauce and seasonings; heat. Serve on noodles or fluffy rice. Makes 4 to 5 generous servings.

Cheese-Frank Sandwiches

This simple frugal sandwich is from Money-Saving Main Dishes a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.

Cheese-Frank Sandwiches

6 servings, 2 open face sandwiches each

12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar

1/2 pound frankfurters, thinly sliced

12 slices bread

Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.

Pronto Spanish Rice with Franfurters

This is a quick frugal variation on a hamburger based Spanish Rice, just use franks instead. It is from Hunts Tomato Paste Recipe Collection.

Pronto Spanish Rice

1 pound frankfurters, thinly sliced

2 tablespoons chopped green pepper

2-1/2 cups water

2 cups quick-cooking rice

1 (6-oz.) can Hunt's Tomato Paste

2 tablespoons instant minced onion

2 teaspoons brown sugar, packed

1 teaspoons salt

1/2 teaspoon chili powder

1/2 cup diced process American cheese


In a large skillet, cook frankfurters and green pepper, stirring, until green pepper is tender. Add remaining ingredients except cheese. Bring to boil. stir. Cover; reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; stir in cheese; cover; let stand 5 minutes before serving. Makes 4 to 6 servings.

Reubendogs

Any fan of a deli Reuben sandwich would probably pass out at the thought of this sacrilege of the good name Reuben. However if you find your self with a hankering for a Reuben and no corn beef in sight this might fill the bill. It comes from the Economy Dish section of the Jan/1995 issue of Home Cooking Magazine.

Reubendogs

1-pound package hot dogs

10 slices rye bread with caraway seeds

Dijon mustard

Sauerkraut

10 slices Swiss cheese

Margarine or butter

Wrap cheese slice around wiener; place on buttered bread slice, lenghtwise. Top with mustard and sauerkraut. Wrap up hot dog in the bread slice by securing with a toothpick. Spread some margarine or butter on outside of bread; broil until bubbly and toasted. Makes 10.

Grilled Mustard Frankfurters

This recipe comes from a little newsprint pamphlet from McCall's Magazine copyright 1956. The title is McCall's 30 Recipes For Grill and Rotisserie Outdoors and In. There are two frankfurter recipes in the pamphlet. This one features a mustard sauce made with dry mustard.

Grilled Mustard Frankfurters

1 egg

1 tablespoon sugar

1/4 teaspoon salt

3 tablespoons dry mustard

1/2 cup vinegar

1 tablespoon olive or salad oil

1 pound frankfurters

Make the sauce like this: Beat egg with a fork until frothy, then mix in the sugar, salt, mustard and vinegar smoothly. Cook over boiling water, stirring constantly, until sauce is as thick and smooth as heavy cream. Now mix in oil and keep hot until frankfurters are broiled.
Split frankfurters in half lengthwise, arrange on broiling rack and broil until meat begins to sizzle. Transfer to a platter and pour the hot sauce over. Serves 4.

Frank'n Apple Scallop

Frank'n Apple Scallop might make a good economy dinner for the Autumn season. It is from The Budget-Watcher's Cookbook by Kay Sullivan, copyright 1971.

Frank'n Apple Scallop

2 large apples (about 1-1/2 lbs.)

2 teaspoons lemon juice

1 pound frankfurters

3 tablespoons butter or margarine

2 medium onion, sliced 1/4 inch thick (1 cup)

1 (6 oz.) can apple juice

3 tablespoons brown sugar, firmly packed

1/2 teaspoons salt

Core apples but do not peel; cut into 1/2-inch-thick wedges. Sprinkle with lemon juice. Cut each frankfurter on the diagonal into thirds. In hot butter in large skillet saute onion slices until golden and tender- about 5 minutes. Add apple wedges, frankfurters, apple juice, brown sugar, and salt; stir gently.Simmer, covered, about 15 minutes, or until frankfurters are puffed and apple is tender. Arrange on heated platter. Good served with potato pancakes. Makes 4 to 6 servings.

Frank-Topped Zesty Succotash

This frank recipe is from modern approach to everyday Cooking. Copyright 1966 by the American Dairy Association. There are three frankfurter recipes in the book, the other two are Frank-A-Roni Dinner and Stuffed Franks.

Frank-Topped Zesty Succotash

1 cup dairy sour cream

2 tablespoon prepared mustard

1/4 teaspoon salt

1 package (10 0z.) frozen corn

1 package (10 0z.) frozen lima beans

6 frankfurters

In small bowl gently blend mustard and salt into sour cream; set aside. Cook corn and lima beans according to package directions; drain. Combine vegetables in a shallow baking dish . Spread sour cream mixture over succotash. Split frankfurters in half lengthwise. Place in casserole, cut side down, slightly overlapping. Broil 3-5 minutes or until vegetables and franks are piping hot. serves 6

Frankfurters & Corn Casserole

This is a frugal recipe from a 1973 recipe card. Today in my neighborhood gas was $4.27 for regular so it is definitely time to dig out some really frugal meal ideas.If you like corn pudding I bet this would be quite good.

Frankfurters & Corn Casserole

1/4 cup finely chopped onions

3 tablespoon butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon white pepper

1-1/2 cups milk

2 cups canned whole kernel corn, drained

3 eggs, beaten

1/4 cup fine dry bread crumbs

1 tablespoon melted butter or margarine

1 pound frankfurters, scored

Preheat oven to 350 degrees. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth stirring constantly. Remove from heat and add corn. Fold in beaten eggs. Pour into 1-1/2-quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer. Serves 6 Suggested Menu on card: Frankfurter Corn Casserole, Pepper Slaw, Peach Melba