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.

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.

Frankfurter Pizza

This recipe is from an old BHG book, Cooking for Two from 1968. There are six frankfurter recipes in it and this one is the most unusual. I don't think they make pizza-flavored catsup anymore so you could use canned pizza sauce or just add some Italian seasoning to tomato sauce.

Frankfurter Pizza

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon dry garlic or Italian salad dressing mix

2 tablespoon shortening

1/2 cup milk

1/2 cup pizza-flavored catsup

1 tablespoon oil

dash dried oregano

3 frankfurters, cut in 1/2 inch slices

1/4 cup ripe olives, sliced

1/2 cup shredded sharp process American cheese

Sift together the flour baking powder and salt. Add dressing mix. Cut in shortening. Add milk. Stir just till moistened. Knead dough on lightly floured surface 10 strokes. Roll to 10-inch circle; pat in bottom of greased 9-inch pie plate, building up 1/2-inch edge.

Combine catsup, oil and oregano; spread on crust. Top with franks and olives, sprinkle with cheese. Bake at 450 degrees for 12 to 15 minutes. Serves 2.

Ritz de hot dog a la chinoise

While looking through my big box of vintage recipe clippings I came across one that gave me a laugh. It is from an ad for MJB rice mixes with silly French style names: Riz de hamburger au fromage and Riz de hot dog a la chinoise. Unfortunately I had cut away the picture in the ad and only saved the recipes. I am curious what the ad looked like to justify the French names.

Riz de hot dog a la chinoise

Prepare MJB Fried Rice Mix as package directs, but add contents of seasoning mix packet to water. After rice has simmered 10 minutes, add 5 hot dogs, sliced; 5 oz. can water chestnuts, drained and sliced; 1/2 cup each celery and green onion, thinly sliced. Simmer remaining 5 minutes. Stir lightly, cover and let stand 5 minutes. Turn into serving dish and garnish with celery leaves. Serve with soy sauce.