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