Frankfurter Beef Loaf

This recipe is a real oldie, from the 1935 booklet Our Favorite Meat Recipes. It was an National Live Stock And Meat Board publication. The appeal of the photos have not held up to time so I won't be posting them. Have you noticed that vintage meat dish photos are usually very nasty looking? Well on to the recipe:

Frankfurter Beef Loaf

2 pounds ground beef
4 medium-sized frankfurters
1 cup bread crumbs
1 tablespoon chopped parsley
1 small onion, grated
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
Combine ground beef and bread crumbs. Season with grated onion, chopped parsley and salt and pepper. Moisten with beaten egg and shape into a loaf, with the frankfurters, lengthwise in it. Put bacon strips over the top and bake in a 350 degree oven for one hour.

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.

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

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.