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

Creamy Frankfurters and Corn

           

          Creamy Frankfurters and Corn

            Mushroom soup makes a quick sauce for this dish

Ingredients:

          2 lbs.            frankfurters

          3 Tbsps.        margarine

          1 can          (17 ozs.) whole-kernel corn

          1can           cream-of-mushroom soup

          1/2 cup       milk

                             Pepper

Method:

            Cut the frankfurters in 1/2"chunks. Melt margarine; add frankfurters and corn. Cover and cook about 10 minutes stirring often. Add mushroom soup and milk and stir constantly until soup is thoroughly heated. Season with pepper.

            Serves 6.

Frankfurter Hash,With a Topping of Cheddar Cheese.

Hash

Frankfurter hash with a Topping of Cheddar Cheese.

Ingredients

          4 cups          finely diced cold boiled potato

          1medium    onion, diced

          3 Tbsps.        flour

                             Salt and pepper

          1/4 cup       milk

          1/2 lb.         Frankfurters, thinly sliced

          3 Tbsps.        margarine

          1/2 cup       sharp cheddar cheese, shredded

Method:

            Combine potato and onion. Sprinkle with flour and season. Add milk and franks put in shallow baking dish or pie pan. Dot with butter. Bake in hot oven, 425 F., 30 minutes. Top with cheese. Bake 5 minutes longer, or until cheese is melted. Serves 4    

Franks And Onions

          Franks And Onions

            Sliced, cooked, and seasoned onions are served over the frankfurters

          4 cups          onion, sliced

          1 clove        garlic, crushed

          2 Tbsps.        fat

                             Salt and pepper

          2 Tbsps.        Worcestershire

          1 Tbsp.        prepared mustard

          1 lb.            frankfurters split

            Cook onion and garlic in fat until golden brown. Sprinkle with salt and pepper. Cover, and simmer 10 minutes. Add Worcestershire and mustard. Steam franks in colander over boiling water. Put on hot platter and top with onion mixture. Serves 4.

Franks and Noodles

            Franks and Noodles

            They're cooked with tomatoes, brown sugar and Canadian cheese.

Ingredients:

          1                 onion, diced

          1/4 cup       butter

          1 can         (19 oz.) tomatoes

          4 ozs.           wide noodles

          2 tsps.           brown sugar

          4                 frankfurters cut in 1" pieces

          1/2 cup       Canadian cheese

                             Salt and pepper

Method:

            Cook onion in butter until lightly browned. Add next 4 ingredients. Bring to boil. Add potato; simmer until almost dry.  Serves 4.

Franks and Beans, Canadian Style

Franks and Beans, Canadian Style

A classic Canadian dish; cooked with brown sugar and molasses.

Ingredients;

3 cups         navy beans

9 cups         water

                   Salt and pepper, usual mix

1 tsp.           prepared mustard

1/2 cup       molasses

1/4 cup       brown sugar, packed

1/4 cup       margarine, melted

1 can          pearl onions (16 oz.), drained

1 lb.            frankfurters cut in 1/2" chunks

Method:

            Wash beans and put in large kettle. Add water; bring to boil and boil 2 minutes. Remove from heat, and let stand 1 hour. Cook beans until tender, adding water, if necessary. Add remaining ingredients, except onions and frankfurters; mix lightly. Put in large casserole or bean pot; cover, and bake in moderate oven, 350 F.  3 hours. Add onions and frankfurters during last 30 minutes of baking. Add water during baking if necessary. Serves 8.

BarbecueStyle or just , Broiled, Planked, Hamburger Steak

If you wish to plank a hamburger or steak, please, please, do so this way. Many of the planks people are now placing their meat on, and allowing to char during the broiling process, can release deadly carcinogens which then penetrate into the meat being cooked. If you are one of those people that just "has to" char or burn something, in order to get that "authentic" out door smoked cooking experience; follow the recipe below to the point of planking the steak; then take that hardware store bought plank, of your choice--place it on your broiler, and let it char-- to your choice of doneness--then continue to follow the recipe and use the type of plank I suggest. You sill still have your smoked taste and smell; but the food will be a lot healthier to eat and you will get a lot more compliments on your presentation and "chef style".

Ingredients:
1 1/2 pounds Canadian Russet potatoes
2 Tbsps butter
2 beaten eggs
1 1/2 pounds ground chuck
1/2 tsp salt
1/8 tsp pepper
8 small carrots, cooked and buttered
2 cups peas, cooked and buttered
      Minced parsley

Instructions:
Peel and quarter the potatoes. Cook, covered, in boiling salted water till tender, about 25 minutes. Drain well. Add the butter and eggs to potatoes (Duchess); beat till fluffy. Add salt and pepper to taste; set aside.
Shape ground chuck(usually, the ground meat of choice, flavour-wise) into 4 oval steaks about 1 inch thick. In skillet cook steaks till rare, about 5 minutes per side. Place each on a well-oiled seasoned steak plank (they are usually oval shaped, with a groove around the outer edge, and 3/4 to 1 inch thick--some are designed to hold a cast iron steak sizzler); sprinkle with salt and pepper. Brush with butter to "finish". Place Potatoes in pastry bag; pipe onto plank to form border 1 inch larger than steak.
Place 2 planks under broiler or salamander, 4 inches from heat; broil till potatoes brown sightly, about 4 minutes. Repeat with remaining planks. Arrange "baby" carrots and peas (other vegetables may be added, if desired) within potato border; sprinkle with parsley. Makes 4 servings

©Al (Alex-Alexander) D. Girvan. All rights reserved.

HOME MADE FRANKFURTERS-THEY DON'T PLUMP, NEITHER DO YOU

 Home made Frankfurters- Courtesy of Clark's Meat Market.

Notice-these frankfurters contain, no starches, no potentially contaminated, carcinogenic, or poisonous animal by-products, and no other fillers. Compare this to the label on the ones you buy from the supermarket. Because they contain no starch, these frankfurters will not “plump” like the commercial versions do, when you cook them; but then neither will you when you eat them.

Ingredients

3 feet sheet or small (1/2 inch diameter) hog casings

1 lb lean pork, cubed

3/4 lb. beef, cubed

1/4 pound pork fat (not lard), cubed

1/4 cup very finely minced onion

1 small clove crushed, finely diced

1 tsp. finely ground coriander

1/4 tsp. dried marjoram

1/4 tsp. ground mace

1/4 tsp. dry mustard

1 tsp. sweet paprika

1 tsp. freshly ground, fine white pepper

1 egg white

1-1/2 tsps. sugar

1 tsp. salt or to taste

1/4 cup milk

Instructions

          Prepare the casings (instructions below). In blender or food processor, make a purée of the onion, garlic, coriander, marjoram, mace, mustard, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade, separately. Mix together and grind again. Mix the seasoning into the meat mixture with your hands

            Chill the mixture for half an hour then put the mixture through the fine blade of the grinder once more. Stuff the casings and twist them off into 6-inch links. Parboil the links (with out separating them) in gently simmering water for 20 minutes. Place the franks in a pot of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. The frankfurter meat can also be left uncooked and used as any other fresh sausage meat but it will not keep in the refrigerator for more than two days.

Preparing the Casing

          Strip off about four feet of casing (better too much than too little because any extra can be repacked in salt and used later) Rinse the casing under cold running water to remove salt clinging to it. Place in a bowl of cold water and let soak for about half an hour after soaking, rinse the casing under cold running water. Slip one end of casing over the nozzle of facet  Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first and then more forcefully. This procedure will flush out any salt in the casing and pin point any breaks. Should, you find a break, simply cut out a small portion of the casing. Place the casing into a bowl of water and add white vinegar. A Tbsp of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse well and drain before stuffing. Of course you need a sausage stuffier.

Basic, Home Made, Irish Sausages

Basic, Home Made, Irish Sausages

A classic, traditional, Irish recipe, for a sausage mix. Made from pork meat, pork fat, spices, breadcrumbs, and sage.

Ingredients:

1-1/2 lbs. lean pork

½ lb. pork fat, without gristle

1/2 tsp. ground allspice

1 tsp. salt freshly-ground black pepper

Ground ginger, mace, nutmeg, cloves and/or cayenne pepper, to taste Pinch of dried sage (or marjoram)

¼ cup white breadcrumbs (optional)

Preparation:

Combine the meat, and fat; then pass through a grinder- twice. Turn into a bowl and mix thoroughly; with the seasoning.  (The easiest way to do this is to fry and taste about 1 tsp. of the mix, each time you adjust the seasoning; until you get it the way you like it.) Add the herbs and breadcrumbs then use to fill sausage skins, as usual.