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.