Frankfurter-Cheese Souille'
Set out a lVi-qt. casserole; do not grease.
Grate and set aside
4 ok. thorp Cheddar Cheese (about
1 cup, grated)
Finely chop and set aside
3 frankfurter! (about 1 cup, chopped)
Melt in a saucepan over low heat
y4 cup butter or margarine
Blend in
y4 cup flour
y, teaspoon dry mustard
V, teaspoon paprika
y4 teaspoon salt
y4 teaspoon Accent
Few grains pepper
Heat until mixture bubbles, stirring con
stantly. Remove from heat. Add gradu
ally, stirring in
1 cup milk
Cook rapidly, stirring constantly, until
sauce thickens. Cook 1 to 2 min. longer.
Cool slightly and add the grated cheese
all at one time. Stir sauce rapidly until
cheese is melted. Mix in the frankfurters.
Beat until thick and lemon-colored
4 egg yolks
Slowly spoon sauce into egg yolks, while
stirring vigorously. Cool to lukewarm.
Using clean beater, beat until rounded
peaks are formed
4 egg whites
Gently spread sauce over beaten egg
whites. Carefully fold together until just
blended. Turn mixture into casserole.
Insert the tip of a spoon 1 in. deep in
casserole 1 to 1 in. from edge; with
spoon run a line around mixture. (Center
part of souffle will form a "hat" when
baked.)
Bake at 325T about 50 min., or until a
silver knife comes out clean when in
serted halfway between center and edge
of souffle.
Serve at once.
6 servings
Crispy-Coated Frank
About 20 min. before deep-frying, fill a
deep saucepan or automatic deep-fryer
one-half to two-thirds full with
Hydrogenated vegetable shortening,
all-purpose shortening, lard, or
cooking oil for deep-frying
Heat slowly to 365F. When using an
automatic deep-fryer, follow manufac
turer's directions for amount of fat and
timing.
Set out
S (about 1 lb.) frankfurters
Sift together into a bowl
I cup sifted flour
Vt to 1 tablespoon sugar
Vs teaspoon baking powder
1 teaspoon salt
Vs teaspoon garlic salt
Few grains pepper
Mix in
Vs cup corn meal
Cut in with pastry blender or two knives
until pieces are size of small peas
2 tablespoons shortening
Mix together thoroughly
I egg, slightly beaten
V cup milk
' teaspoon Tabasco
Make a well in center of dry ingredients.
Add egg mixture all at one time and stir
until batter is well mixed.
Using a spatula, spread each frankfurter
with batter so that it is evenly coated.
Deep-fry only as many coated frankfurt
ers at one time as will float uncrowded
one layer deep in fat. Fry 2 to 3 min., or
until golden brown. Turn as they rise to
surface of fat and several times during
cooking (do not pierce) .
Drain over fat for a few seconds before
removing to absorbent paper.
Serve piping hot with tomato wedges and
don't forget to pass the catsup and
mustard. 4 servings
Tangy Franks
Set out a shallow baking dish.
Heat in a skillet over low heat
3 tablespoons butter or margarine
Add and cook over medium heat, occa
sionally moving and turning with a spoon
until onion is transparent
y4 cup coarsely chopped onion
Remove from heat and blend in
Vs cup water
Vi cup catsup
i4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
4 teaspoons sugar
i4 teaspoon salt
ii teaspoon pepper
Bring to boiling; reduce heat, cover and
simmer about 15 min.
Make a 3-in. lengthwise slit almost
through
1 lb. frankfurters
Arrange franks in baking dish and pour
sauce over them.
Bake at 400F 20 to 25 min., basting fre
quently. servings
Ground "Frank'' Loal
Lightly grease a 9x5y4x2-in. loaf pan.
Put through medium blade of food chop
per to grind
1 lb. frankfurters
Put ground frankfurters into a bowl. Add
and mix lightly
1 cup (3 slices) fine, dry bread
crumbs
3 tablespoons finely chopped onion
3 tablespoons finely chopped green
pepper
Vs teaspoon sage
1 cup milk
2 eggs, beaten
Pack mixture lightly into the loaf pan.
Bake at 350F 45 min.
Pour off excess juices. To unmold, gently
loosen meat from sides of pan with a
spatula; invert onto platter; remove pan.
Spread over top of loaf
2 tablespoons catsup or chill sauce
Serve loaf hot or cold. About 6 servings
iTrtmkturAitr Hup per Salad
HiUrd-eook, pvol and hill 0
SB
Firmly ehop two of the wlt8. Cut K? sain
ing egg into halves. Remove exg yelk,
sieve and set aside for garnish. Chop the
gg white.
Heat to boiling in a large saucepan
2 qts. woter
2 teaspoons salt
Add gradually
1 V, cups (6 oi.) uncooked macaroni
(tubes broken Into 2-ln. pieces,
or elbows)
Boil rapidly, uncovered, 10 to 15 min., or
until tender. Test tenderness by pressing
a piece against side of pan with fork or
spoon.
Drain macaroni by turning it into a col
ander or large sieve; rinse with hot water
to remove loose starch.
Blend with macaroni
y2 cup salad dressing
y4 cup chill sauce
y4 cup thick sour cream
2 tablespoons sweet pickle relish
1 tablespoon lemon ulce
2 teaspoons grated lemon peel
(grated through colored part
only; white part Is bitter)
y4 teaspoon Worcestershire sauce
Add the chopped eggs; toss lightly with
'i cup sliced green onion
Vi cup green-pepper silvers
3 frankfurters, sliced
Chill thoroughly in refrigerator.
To. serve, lightly mound salad onto serv
ing platter. Garnish with watercress or
parsley and the sieved hard-cooked egg
yolk. 6 to 8 servings''
eooe rot? - msisM
vl.
A $10 PRIZE-WINNING
CAKE RECIPE
from a Family Weekly reader
Mrs. Sam Hagemann
106 Paradise St., Wichita Falls, Tex.
Swiss Chocolate Cake
Grease bottoms only of two 8-in. square
cake pans. Line with waxed paper cut to
fit pan bottoms; grease waxed paper.
Melt over simmering water and set aside
to cool
1 sq. ( 1 ox. ) unsweetened chocolate
Sift together and set aside
2 cups sifted cake flour
2' teaspoons baking powder
teaspoon salt
Cream together until butter is softened
y cup butter
1 teaspoon vanilla extract
Add gradually, creaming until fluffy after
each addition
1 y4 cups sugar
Add in thirds, beating thoroughly after
each addition
2 eggs, well beaten (until thick and
plied softly)
Blend in the cooled chocolate.
Measure
1 cup undiluted evaporated milk
Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, evaporated milk in thirds to
creamed mixture. Finally, beat only until
smooth (do not overheat). Turn batter
into prepared pans.
Bake at 350F 25 to 30 min., or until a
cake tester or wooden pick comes out
clean when inserted in center of layer,
or until cake surface springs back when.,
touched lightly at center.
Remove from oven; cool layers 10 min. in
pans on cooling racks.
To remove each layer from pan, loosen by
running spatula gently around sides.
Cover with cooling rack; invert and re
move pan. Immediately peel off waxed
paper and turn cake layer top side up.
Cool layers completely.
Two 8-in. wquare cake layers
Family Weekly. July 1, 1957
II