Frankfurter Friday- Frankfurter Fritatta

I would not generally associate James Beard with frankfurters. It turns out though that in his book How to Eat Better for Less Money he provides quite a few frankfurter recipes. This fritatta recipe seems like it would be tasty and a budget pleaser:

Frankfurter Fritatta

6 tablespoons butter
1 medium onion , chopped fine
4 to 5 frankfurters, cut in shreds
6 eggs, beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon Tabasco sauce
Melt the butter in a skillet and cook the onion and green pepper until the onions are just golden. Add the frankfurters and cook until delicately browned and cooked through- about 5 minutes. Pour over them the eggs mixed with the cheese, parsley and seasonings and cook until eggs are just set. Put under the broiler for 3 to 4 minutes to brown the top a little. Serve cut into wedges with potato salad or Cole Slaw. Serves 4.

A different salmon patty recipe

I know there are zillions of recipes for salmon patties but this one caught my eye because of the use of croutons as the binding agent. There are so many flavors of croutons now that you could make a flavorful salmon patty. The recipe is from a Pillsbury booklet: Working People's Cookbook, 1978.

Salmon Patties

2 eggs
1/2 cup milk
1 tablespoon instant minced onion
1 1/2 cups salad croutons, crushed
16-oz. can salmon, drained and flaked
2 tablespoons butter or margarine
In large bowl, beat eggs slightly. Stir in remaining ingredients except butter. Firmly shape into four 1/2-inch thick patties. In large skillet, melt butter. Saute patties over low heat until browned. Serve with creamed peas, or a mustard or dill sauce.

Pineapple Fingers

I have quite a few community fundraiser books. I don't look at them too often because they all seem to feature similar common recipes. Today I pick up Cooking in Paradise a fundraiser for The First Evangelical Free Church Of Hawaii Women's Missionary Society from 1979. I have four or five books from Hawaii and they really don't feature recipes that we would think of having an Hawaiian touch. This book came closer than usual with this recipe for Pineapple Fingers:

Pineapple Fingers
Step 1
1 yellow cake mix
2 egg yolks,reserve whites
1 teaspoon vanilla
3 tablespoons melted butter
Combine and press into greased 13 x 9 inch pan.

Step 2
Beat 2 egg whites until stiff

Step 3
Add 2/3 cup sugar to egg whites. Fold in 1/2 cup coconut, and small can crushed pineapple (drained).

Step 4
Spread over cake mixture and bake at 325 degrees for 30 minutes. Cool before cutting.

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.

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:

Muesli

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