Franks and Corn-Meal Patties

Franks and Corn-Meal Patties

Try these instead of sausage for breakfast

Ingredients:

3/4 cup        yellow corn meal

2 tsps.           salt

3 cups         boiling water

1/2 lb.         frankfurters, cooked and ground

                                          or

                             minced very fine

1/4 cup       fat

Method:

            Gradually add meal to salted boiling water, stirring constantly. Cook until thick. Remove from heat. Add frankfurters, mixing will Drop by heaping tablespoonfuls onto platter; let stand until cold. Cook patties slowly in hot fat until they're browned on both sides. Serves 4.

Frankfurter all in One

Frankfurter all in One

A hearty dish with potatoes, sauerkraut, onion, tomatoes and bacon in addition to frankfurters

Ingredients:

          4 slices       bacon

          1 large       onion, minced

          1 clove        garlic, crushed

          1 can          (29 ozs.) sauerkraut

          1 can          (19 ozs.) tomatoes, undrained

          2 lbs.          frankfurters

          8                 potatoes, boiled in jackets

          1/4 cup       margarine, melted

          2 Tbsps.        caraway seed

          Method:

            Cut bacon in to small pieces; brown with onion and garlic in Dutch oven. Add sauerkraut and tomatoes; cover, and cook slowly on top of stove or in slow oven, 300 F., 1-1/4 hours. Add frankfurters; cook 45 minutes. Arrange frankfurters in center of hot platter, and surround with peeled potatoes, rolled and heated in butter and sprinkled with caraway seed.  Serves 8.

Frankfurter and Lentil Stew

Frankfurter and Lentil Stew

            There are tomatoes, onion, celery, carrots and garlic in it too.

          3/4 cup       dried lentils

          2 cups         water

          1 stalk        celery, fine dice

          1                 carrot, fine dice

          1                 onion, fine dice

          1 clove        garlic, crushed

          1 Tbsp.         margarine

          1 lb.            frankfurters, sliced

          1 can          (19ozs.) tomatoes

          1 tsp.           salt

          1/2 tsp.       sugar

          1                 bay leaf

          1/2 tsp.        black pepper.

            Wash lentils and boil 2 minutes in water. Remove from heat and soak 1 hour. Simmer until tender, adding more water if necessary. Brown onions and garlic in margarine. Add remaining ingredients; simmer 1/2 hour. Add lentils with any liquid; heat. Serves 4.

"Hot-dogs" Are Fine, But, Why Not Class-up Things A Bit, With One of My Frankfurter Recipes.

I do not really like eating "dogs"; my frankfurter recipes(posted in this blog) can create a real MAN'S banquet. 

Frankfurter A La King

Frankfurter ALa King

Delicious with asparagus or peas.

Ingredients

1 can                    cream-of celery soup

1/2 cup                  milk

3/4 lb.                   frankfurters, sliced

1 can                    (2 ozs.) sliced mushrooms, drained

1                           pimento, diced

2                           hard cooked eggs

8                           sandwich rolls

Method:

Heat soup with milk.  Add frankfurters, mushrooms and pimento. Reserve one egg yolk; dice remaining egg white and egg and add to mixture. Heat. Scoop out centers from Sandwich rolls; heat rolls in the oven. Fill with mixture.  Shred reserved egg yolk and sprinkle over.   Serves 4.

Franks and Eggs, Italian Style

Franks and Eggs, Italian Style

Serve this with buttered, cooked escarole, or any salad greens

Ingredients

          2 slices        bacon, cut up

          1                 onion, minced

          1/2 lb.         frankfurters, sliced

          1                 green pepper cut in strips

          6                 stuffed olives, sliced

          1 tsp.          capers

                             Salt and pepper

                             Pinch oregano

          6                 eggs, beaten

          2 Tbsps.       milk

Method:

              Cook bacon slowly in heavy skillet. Add onion and cook 3minutes. Add frankfurters and green pepper and cook until pepper is tender. Stir in remaining ingredients. Cook until eggs are set, stirring often. Serves 4

Franks and Tomato- Scrambled Eggs

Franks and Tomato- Scrambled Eggs

            You use tomato juice instead of cream or milk when scrambling the eggs.

            Dice frankfurters, 2 per person and brown them lightly in butter. Add eggs, 3 per person, beaten with freshly ground pepper and tomato juice, as much liquid as you would use if scrambling eggs with cream. Cook slowly until eggs are of desired consistency.