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.