Paprika Franks

Paprika Franks

            Browned, sliced frankfurters in paprika- seasoned sour cream.

          1lb.             frankfurters, sliced thinly

          2 Tbsps.        fat

          1                 onion, minced

          1/2 tsp.       salt

          2 Tbsps.        paprika

          1/8 tsp.       pepper

          1 1/2 cups   sour cream

            Brown frankfurters in fat; add salt, paprika and pepper; and cook slowly until onion is tender. Add sour cream stirring constant.
© Al (Alex-Alexander) D. Girvan. All rights reserved

Frankfurthers In Sweet and Sour Tomato Sauce

          In Sweet and Sour Tomato Sauce

            A slightly oriental touch

            Ingredients

          1                      onion, minced

          1 clove        garlic, Crushed

          2 Tbsps.        fat

          1/4 cup       brown sugar, packed

          2 Tbsps.        vinegar

          1/2 tsp.       dry mustard

          1 Tbsp.        Worcestershire

          1 can          (8 ozs.) tomato sauce

          1 can          (21 ozs.) lima beans

          1 lb.            Frankfurters, cut in 2" pieces

          Method:

            Cook onion and garlic in fat in skillet until lightly browned. Add beans and franks; heat. Serves 4.

Frankfurter Delight

          Frankfurter Delight

            Frankfurters baked in a mushroom-sour-cream sauce. Delicious!

Ingredients:

          8                 Frankfurters

                             Butter

          2 Tbsps.        flour

          1 Tbsp.        onion powder

          2 tsp.          butter

          3 Tbsps.        water

          1/2 tsp.       salt

                             Paprika

          1 cup           sour cream

          1/2 cup       sliced mushrooms

Method:

            Cut frankfurters n bite-size pieces. Brown in margarine. Mix flour, onion powder and butter in a double boiler, cook 2 minutes; add water. Make a smooth Veloute sauce; add seasonings and sour cream slowly stirring constantly. When the sauce has thickened, remove from heat. Add mushrooms. Pour the sauce over the browned wieners, in a casserole. Cover, and bake 30 minutes at 300 F. Makes 4 servings.

Open- Faced, Frankfurter Cheese Rolls

          Open- Faced, Frankfurter Cheese Rolls

            They're topped with a sprinkling of marjoram

          4                 frankfurters (about 1/2 lb.)

          4                 frankfurter buns

          3/4 cup       grated sharp cheese

          3/4 cup       tomato sauce

          3 Tbsps.        margarine

          1 tsp.           crumbled dried marjoram

                             Paprika

            Cut frankfurters and rolls length wise. Put rolls on baking sheet, cut side up and spread with mixture of cheese and tomato sauce. Put franks, cut side up, on rolls. Brush with butter, sprinkle with marjoram. Bake in hot oven, 425 F., 15 minutes, or until frankfurters are lightly browned. Sprinkle with paprika. Serves 4.

Franks and Red Cabbage

          Franks and Red Cabbage

            Steam small red cabbage, in minimum amount of water until cooked. Cook 1 lb. frankfurters in 1Ttbsp. fat until lightly browned. Add red cabbage, undrained (16 ozs. jar) can also be used. Heat. Serves 4

Franks and Macaroni Loaf

          Franks and Macaroni Loaf

            A gelatin-based loaf served in slices

Ingredients:

          1 envelope  unflavored gelatin

          1 cup           milk

          1                 egg, slightly beaten

          4 cups                   macaroni, cooked

          1/2 cup       mayonnaise

          2 tsps.           prepared mustard

          1 tsp.          salt

                             Dash Tabasco

          1 cup                     Canadian Cheese, grated

          4 1/2           frankfurters

Method:

            Soften gelatin in milk in top part of double boiler. Add egg, and put over boiling water. Cook, stirring constantly until slightly thickened and mix coats spoon. Remove from heat; add remaining ingredients, except frankfurters. Pack half of mixture in greased 9x5x3 in. loaf pan. Put 3 franks length wise about 3/4 “apart at one end of mixture. Cut remaining whole franks in half crosswise. Use wiener to fill other end of loaf. Cover with remaining macaroni mixture and pack down. Chill several hours, or until firm. Unmold; slice. Serves 6

Frankfurter Polka-dot Potato Salad- A hot salad

Frankfurter Polka-dot Potato Salad- A hot salad

          3 Tbsps.        bacon fat

          2 tbsps.         flour

          1 Tbsp.        sugar

          1 tsp.           salt

                             Dash pepper

          1 Tbsp.        prepared mustard

          1/2 cup       water

          1/3 cup       vinegar

          2 cups                   cooked potatoes, sliced

          1 small       onion, diced

                             Diced parsley               

          4                 frankfurters

          1 Tbsp.        margarine

Heat fat; add flour, sugar and seasonings; stir in water and vinegar. Cook until slightly thickened. Add potato, onion and parsley. Heat thoroughly. Cut frankfurters in 1/4" slices, brown in hot margarine and stir into potato mixture. Serve at once. Makes 4 servings