Hot Dog Pitas

This recipe is from an old Better Homes & Gardens magazine. I haven't seen a similar pita filling before.

Hot Dog Pitas

1 (8 oz.) can tomato sauce
1 green pepper, cut into 1/2-inch pieces
1/2 cup shredded carrot
1 (4 oz.) can sliced mushrooms, drained
1 tablespoon Dijon-style mustard
1/2 teaspoon onion salt
6 frankfurters, chopped
3 large pita bread rounds, halved
1/2 cup shredded cheddar cheese ( 2 ounces)

In a 10-inch skillet combine first 6 ingredients and 1/3 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in frankfurters; return to boiling. Simmer, uncovered, about 5 minutes or till pepper is crisp-tender. Spoon mixture into pita halves. Sprinkle shredded cheese atop each. Makes 6 servings.

3-Bean-And-Frankfurter Casserole

This recipe is from a vintage ladies magazine clipping. I had it in my recipe box for many, many years but never made it. Guess I should try it or throw it out.

3-Bean-And-Frankfurter Casserole

2 tablespoons chopped onion
2 tablespoons butter or margarine
1 pound frankfurters, cut in 1-inch pieces
1 can (1 pound) kidney beans, drained
1 can (1 pound) cut green beans, drained
1 can (1 pound) cut wax beans, drained
2 cans (10 1/2) ounces cream of mushroom, celery or chicken soup
1/2 cup water
1 teaspoon curry powder
Packaged onion-flavored instant potatoes

Heat oven to 350 degrees. Brown onion in butter or margarine; add frankfurter pieces; brown lightly. Combine with beans. Blend soup, water and curry powder; stir until smooth. Pour over bean-frankfurter mixture. Mix well. Turn into 2-quart casserole. Bake, covered, 20 minutes. Prepare instant potatoes for 6 servings according to package directions. Uncover casserole. Spoon potatoes in ring on top of casserole. Bake 15 minutes. Makes 6 servings.