Savory Dogs

This recipe would be for those with hot dogs and buns leftover who just can't face another regular dog-in-bun. It is from The 1,000 Fabulous Sandwiches Cookbook.

Savory Dogs

8 frankfurter buns, split lengthwise
2 cups finely chopped frankfurters
1/2 cup grated sharp cheese
2 hard-cooked eggs, chopped
1/4 cup chili sauce
2 tablespoon pickle relish
1 teaspoon prepared mustard
1/2 teaspoon garlic salt

Combine all ingredients except buns. Blend well. Pile mixture into split buns. Wrap each bun in a 6-inch square of aluminum foil, using tight double folds; twist ends securely. Place on a cookie sheet and bake in a 400 degree oven for 15 to 20 minutes. Serve in opened packages. May be prepared ahead, stored in refrigerator, heated at serving time.

Frank and Kraut Stew

Stew is a traditional way of stretching a small amount of inexpensive beef to feed more people. With the price of beef going up and up this recipe is an even more frugal take on stew.

Frank and Kraut Stew

1 large onion, sliced

2 tablespoon margarine or butter

1 16-oz. can sauerkraut, undrained and snipped

1 16-oz. can tomatoes, cut up

3 medium potatoes, peeled and cubed (3 cups)

2 large carrots, diced (1-1/2 cups)

1 cup water

2 tablespoon brown sugar

1 chicken bouillon cube

1 teaspoon salt

1/8 teaspoon pepper

1 pound frankfurters, quartered

In Dutch oven cook onion in margarine till tender. Add sauerkraut, tomatoes, potatoes, carrots, water, sugar, bouillon cube, salt, and pepper. Simmer, covered, till tender, about 45 minutes; stir occasionally. Add frankfurters; simmer, covered, about 5 minutes. Makes 9 or 10 servings.

From: Good Food On A Budget, 1971