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.