Franfurter Friday- Wieners "N Brown Rice

This extremely easy recipe makes what would have been called a Far Eastern or Oriental dish in most retro cookbooks. It is from Pillsbury's Creative Cooking In Minutes copyright 1971.

Wieners 'N Brown Rice

"This flavorful and hearty dish would go well with a green vegetable and crisp salad."

1 package (7 oz.) beef flavored rice mix

12 oz. to 1 pound sliced wieners

1/2 cup (5 oz.) can drained sliced water chestnuts OR 1/2 cup sliced celery

2 tablespoons chopped green pepper

Soy Sauce

Prepare rice mix as directed on package. Cut wieners into 1/2-inch slices. Add wieners, water chestnuts and green pepper to prepared rice. Cover. Simmer over low heat about 10 minutes until heated through. Serve with soy sauce. 4 servings.

The Golden Door breakfast ideas

My husband was going through some of his book boxes and I got in there too and pulled out some healthy cooking ones. I found the Golden Door Cookbook from 1982. Of course the Golden Door is the very famous health spa founded by Deborah Szekely in 1959. It is located in Escondido, Ca. not too far from my city,but I won't be visiting. The fee for a 3 day "Summer Interlude" is about $3600!
There is quite a bit of information on her philosophy of health as well as recipes by the Chef Michel Stroot. Ms. Szekely stated her belief that a hearty breakfast was not necessary and only about 100 calories were devoted to it at the spa. Here are some of the breakfast ideas:


2/3 cup old fashioned rolled oats

6 sun-dried black Mission figs, chopped

1/4 teaspoon ground cinnamon

2/3 cup water

1/2 apple, medium size, with skin

1 banana, sliced

1 cup plain, low-fat yogurt

8 almonds or hazelnuts, freshly chopped

Combine oats, figs, and cinnamon,G cover with water and soak overnight. Before serving, grate apple and stir into oat mixture. Divide in 4 portions; trim each with banana slices. Top with 1/4 cup yogurt sprinkled with nuts. Other types of dry fruits, such as apricots, dates or prunes may be substituted for figs Serves 4 at 205 calories..

Papaya and Cottage Cheese

2 papaya, ripe

1 cup low-fat cottage cheese

4 teaspoons miller's bran unprocessed

4 teaspoons sunflower seeds, raw

garnish: strawberries and fresh mint sprigs

Halve papayas, scrape out seeds. Fill each half with 1/4 cup low-fat cottage cheese. Sprinkle top with bran and sunflower seeds. Garnish and serve. Serves 4 at 103 calories.

Bran Muffin Nut Muffins

3/4 cup miller's bran, unprocessed

1/2 cup whole-wheat pastry flour

1/4 cup sun-dried raisins or dates, chopped

1/4 cup walnuts or almonds, freshly chopped

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

3/4 teaspoon grated nutmeg

1 egg, beaten

1/4 cup honey or blackstrap molasses (or combination)

1/2 teaspoon vanilla extract

6 tablespoon plain, low-fat yogurt

Preheat oven to 375 degrees.

Blend dry ingredients in mixing bowl. Mix together remaining ingredients, and pour over dry mixture. Stir until just blended.
Spoon into muffin pans lined with muffin paper, about 1 heaping tablespoon per muffin. Bake 12-15 minutes. Makes 10 muffins at 110 calories.

Frankfurter Friday- Frankfurter Stuffed Green Peppers

I have seen many stuffed pepper recipes but none of them have used franks in the stuffing. It does have the rice that is often used in stuffed peppers. Also a little cheese topping improves almost anything, so I would sprinkle more cheese on top.

Frankfurter-Stuffed Green Peppers

6 large green peppers
1 onion, chopped
1/2 teaspoon instant minced garlic
1/4 cup butter or margarine
3/4 pounds frankfurters, diced
1/2 cup grated Cheddar cheese
2 cups cooked rice
2 tablespoons chopped parsley
1/4 teaspoon pepper
Salt to taste
1 cup tomato juice
Cut stem ends off peppers and carefully remove the seeds and pith. Parboil 5 minutes. Saute onion and garlic in butter until onion is soft. Add frankfurters and cook 5 minutes, stirring. Blend in next 5 ingredients. Stuff peppers and arrange in greased baking dish. Pour tomato juice around them. Bake in 350 degree oven 30 minutes, or until tender, basting occasionally. If peppers dry out, pour more tomato juice over. Makes 6 servings.

Recipe from: Woman's Day Collector's Cookbook

Fun Summer Foods!- Chocolate Peanut Butter Cookies

Here is a quick and easy cookie recipe from Fun Summer Foods!- a Pillsbury grocery checkout booklet from 1988. My husband would like these, even though he is diabetic he still likes to eat a treat once and awhile.

Chocolate Peanut Butter Cookies

1 pkg. Pillsbury Plus Devil's Food Cake Mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.

Jeweled Picnic Bars

Let's go on a picnic! Louise from Months of Edible Celebrations is hosting a virtual picnic.

This is like the old kids game. Each person brings an item that starts with a letter of the alphabet and you are suppose to remember the items that come before. I never was very good at memory games :)

A is bringing Almond Joy Pie

B is bringing Baked Beans

C is bringing Chocolate Picnic Cake

D is bringing Dutch Funnel Cakes

E is bringing Easy Blender Chicken Pie

F is bringing Five Bean Salad

G is bringing Granola Bars

H is bringing Herb and Cheese Pasta Salad

I is bringing Incredibly Fruity Raspberry Cakes

J is bringing Jeweled Picnic Bars- that's me!

Jeweled Picnic Bars

4 eggs
3/4 pound light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped walnuts or pecans
12 orange slice candies, cut in small pieces
Powdered sugar

Preheat oven to 325 degrees. Grease a 13x9-inch baking pan.
In a medium mixing bowl with electric beaters, lightly beat eggs.
Add brown sugar and vanilla. Beat on medium speed to combine.
In a separate bowl, combine four and salt. Add to sugar mixture. Beat until smooth.
By hand, stir in nuts and orange slices.
Spread batter in greased pan.
Bake at 325 degrees for 35 to 40 minutes until golden brown.
Remove pan to wire cooling rack. Cool completely.
Cut into 30 bar cookies.
Roll each cookie in powdered sugar to coat. Store covered in powdered sugar.

Chicken Bentonville from Chef Bubba

Today's recipe is from Chef Bubba and friends, A Collection Of Recipes From Friends, Family and Sam's Associates (Sam's Clubs). I bought the book because there is a blurb on the cover saying "Includes Sam Walton's favorite recipes". It turns out there are only two recipes submitted by Helen Walton. Chef Bubba has a section of recipes called "Recipes Sam would have liked." Chef Bubba was recruited personally by Sam Walton to be the consulting chef for Sam's Club.
Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.

Chicken Bentonville
3 cups pineapple juice
1 cup Yoshida's Gourmet sauce
2 cups honey
2 tablespoons Tone's crushed red pepper
1 tablespoon Tone's lemon pepper
2 tablespoons Tone's dried parsley flakes
1/4 cup Dijon mustard
2 tablespoon crushed garlic
1/2 cup salad oil
1 teaspoon Crystal hot sauce

1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)

Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.

Serving Suggestions:

1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.

2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.

3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.

Frankfurter Friday- Hot Dog Creole

Well here it is Friday again and I haven't posted during the week. I admit I am even getting a little sick of hot dog recipes. Next week I will really try to post something else during the week.
There really isn't anything creole about this recipe, but it is frugal. It also seems like kids would like it. It was in an old Lea & Perrins magazine advertisement.

"Creole" Franks
1 tablespoon oil
1 pound beef frankfurters, cut into 1/2 inch pieces
1 can (15 oz.) tomato sauce
1 can (12 oz.) vacuum packed corn with red and green sweet peppers
1 tablespoon instant minced onion
2 teaspoons Lea & Perrins Worcestershire Sauce
1/2 teaspoon majoram leaves, crumbled
1/4 teaspoon salt
1 package (8 oz.) elbow macaroni
In a large skillet heat oil. Add frankfurters; cook, stirring frequently, until brown, about 5 minutes. Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt. Bring to boiling point. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, cook macaroni as label directs; drain. Serve sauce over macaroni. Sprinkle with grated American cheese, if desired. Yield: 6 portions

Frankfurter Friday- Frankfurters in Crust

This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section.

Frankfurters in Crust

8-ounce package refrigerated quick crescent rolls
1/3 cup mustard-pickle relish
6 frankfurters
2 tablespoon evaporated milk
1 tablespoon sesame seeds
Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.
Recipe card: 1973 Curtin Publication, Inc.

Frankfurter Friday- Frankfurter Pilaf

The recipe comes right out of my recipe card file. I noted on it that it was from Woman's Day Mag. 5/84. I have made this quite a few times and it is good, fast and frugal. I usually make it in a skillet instead of a saucepan. It is easier to saute the rice that way.

Frankfurter Pilaf

1/4 cup margarine
1 large onion, minced
1 cup uncooked rice
2-1/2 cups hot beef bouillon or broth
1/2 pound franks, sliced
Salt and pepper to taste
Melt margarine in large heavy saucepan. Add onion and saute until golden. Add rice and saute until translucent,. Add bouillon and franks and bring to boil. Cover and simmer over low heat 20 to 25 minutes or until rice is tender and liquid is absorbed. Season with salt and pepper to taste. Makes 4 to 6 servings.

Frankfurter Friday- Hot Dog Mash

This would be a good recipe to try if you want potatoes with your franks but do not want to make scalloped potatoes. It is from Budget-Wise Dinners That Are Winners- Thrifty Main Dishes, 1979.

Hot Dog Mash

1/3 cup butter or margarine
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, crushed
1 pound frankfurters, cut into bite-size pieces
1-1/3 cup instant mashed potatoes
1/2 cup grated American cheese
1/4 cup grated Parmesan cheese

Melt butter or margarine in medium skillet over medium heat; add onion, green pepper and garlic and saute until tender, about 5 minutes. Reduce heat to low and add frankfurters; cook, covered, for 5 minutes, stirring occasionally. Meanwhile, prepare instant mashed potatoes according to label directions to yield 4 servings; stir in 1/4 cup of the American cheese and 2 tablespoons of the Parmesan cheese.
Place frankfurter-onion mixture in lightly greased 1-1/2-quart casserole; cover with potato mixture. Sprinkle with remaining American and Parmesan cheese. Bake at 350 degrees for 30 minutes.

Cookbook Purusings- No Depression Cake

No Depression Cake comes from the Chicken Soup for the Soul Cookbook. As you know this series is a compilation of uplifting stories with a theme. This one contains a recipe with each story. If you are like me and read cookbooks like novels this is a book for you. It is truly a combination of both.The No Depression cake is from a story by Dottie Walters. The gist of the story is when things are down instead of looking at what you don't have turn it around and look at what you do have and go on from there. The recipe is a genuine milkless, eggless, and butterless cake from the depression era. The author has this to say about it. "You can substitute other ingredients for any you don't have. The one thing this cake is full of, however is memories of cheerfully creating with what is at hand and on hand- and never giving up hope."

No Depression Cake

Makes 12 to 15 servings and lots of smiles!

1 cup white sugar
2 cups firmly packed brown sugar
2 cups water
1 cup shortening
4 cups seedless raisins (if you have any)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 teaspoons salt
4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons baking soda
2 cups chopped nuts (if you have any)
Powdered sugar, to decorate
Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. In a large saucepan, combine sugars, water, shortening, raisins, spices and salt. Boil together 3 minutes; cool.
Sift together flour, baking powder and baking soda; add to saucepan, along with nuts. Mix well and pour into prepared pan. Bake for 45 minutes.
Remove from oven. Let cool for 10 minutes, then turn onto a cake plate. When thoroughly cool sprinkle with a little powdered sugar, or mix lemon juice and grated lemon rind into powdered sugar for frosting.

Frankfurter Friday- Taco Franks and Mac Bake

I am moving my blog Hots Dogs, Wieners and Franks over to this one. It is just too confusing to have a bunch of separate blogs. Those recipes are vintage too, so they fit in here.
This is the intro I have on that blog: It seems like every cookbook or recipe booklet I pick up has a recipe featuring hot dogs, frankfurters, wieners or what ever you chose to call them. It could just be selective vision at work, I have frugal recipes on my mind lately.
This recipe is from Tried & True Money Saving Meals, 1981, from Creamettes and Borden. Creamettes brand is of course the makers of macaroni, spaghetti and egg noodles. This little booklet even features a section titled Elegant & Inexpensive. Sorry I have a hard time thinking of macaroni as elegant. The Taco Franks comes from the appropriately titled Money-Saving Main Dishes section.

Taco Franks And Mac Bake

1 (7-ounce) package or 2 cups uncooked Creamettes Elbow Macaroni, cooked as package directs and drained
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup margarine or butter
2 (10-3/4 ounce) cans condensed tomato soup
1 cup water
1 (1-1/4-ounce) package taco seasoning mix
1 pound frankfurters, cut into quarters
Buttered soft bread crumbs

Preheat oven to 350 degrees. In large skillet, cook onion and green pepper in margarine until tender. Stir in soup, water and taco seasoning.; blend until smooth. Bring mixture to a boil; simmer 10 minutes. In large bowl, combine cooked macaroni, tomato mixture and frankfurters, mix well. Turn into greased 2-quart baking dish, top with crumbs. Bake 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 to 8 servings

Cookbook Purusings- Greek Mararoni Bake

The Healthy Gourmet International Cookbook- Greek Mararoni Bake

I have been seeing tahini as an ingredient in a lot of recipes lately. Today I came across this recipe in The Healthy Gourmet International Cookbook by Barbara Bassett. This is an older healthy cookbook published in 1982 by Bestways Magazine. The recipe seems quite up to date, using ingredients even more commonly used today than in 1982.

Greek Macaroni Bake
"Easy and very tasty"

2 cups uncooked wholegrain macaroni

1 tablespoon tahini

2 eggs, lightly beaten

1/2 teaspoon pepper

1/2 teaspoon nutmeg

8 oz. feta cheese

1. Cook the macaroni in boiling salted water until al dente. Drain. Rinse with cold water to cool. Toss with the remaining ingredients.
2. Heat oven to 375 degrees. Oil a baking dish.
3. Place macaroni mixture in baking dish. Bake 30 minutes or until lightly browned. Serves. 8.

A Bumper Crop of Sandwiches

A Bumper Crop Of Sandwiches, is what this Kraft ad from 1974 promises. The scan did not turn out very well but in the original ad there are many different flavors of sliced sandwich cheese pictured. There are the standard American and Swiss along with Pimento slices, Cheez'N Bacon slices, Old English slices and Monterey, Brick, Onion-chive, Munster and Jalapeno pepper singles. Usually I only see American and Swiss slices in my grocery store nowadays, so I was surprised to see that they had made so many other flavors.
The recipes are for Ham Salad Boats, Ham Brunchwich, Italian Style Cheese Sandwich and Harvest Time Sandwich.
The Hams Salad Boat sound rather tasty:
Ham Salad Boats
2 cups finely chopped ham
1 cup cooked peas
1 tablespoon chopped onion
1 hard cooked egg, chopped
Miracle Whip Salad Dressing
6 French bread rolls
Kraft Monterey Jack Singles Process Cheese Food
Heat oven to 350 degrees. Combine ham, peas, onion, egg and enough salad dressing to moisten; mix lightly. Split roll in half lengthwise; scoop out center of both halves to form a shell. For each sandwich, fill shell with alternating amount of ham mixture and cheese food; cover with top half of roll. Place rolls on baking sheet. Bake at 350 degrees, 15 minutes. 5 sandwiches.