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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (July 6, 1958)
S WUJUIJI IMUIiH.'SUIIWllt v " . i "' sir - t --Si!-" rui rui llJ o o o fi Mrs. Brenda Layman Casper, Wyo. Champion Casserole TO PREPARE : 40 MIN. TO BAKE: SO MIN. We named it because, from the hundreds of Hot Dog Recipe Contest entries tested, every judge picked this rich, flavorful dish as "best in show!" 2 lbs. frankfurters, cut In i slices 2 tablespoons butter 2 8-oi. cans tomato sauce 1 clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced 1 tablespoon sugar 1 teaspoon salt Few grains black pepper B os. medium noodles 6 green onions with green tops, thinly sliced S os. cream cheese, softened 1 cup thick sour cream 1 cup (about 4 ox.) grated sharp Cheddar cheese 1. Grease a 2-qt. casserole. 2. Heat the butter in a large skillet over medium heat. Stir in the tomato sauce, garlic, sugar, salt, and pepper. Mix in the frankfurter pieces. Cover and sim mer 20 min. 3. Cook noodles according to directions on package. Drain and rinse. 4. Beat cream cheese until smooth. Add the sour cream gradually, beating until blended after each addition. Mix in the sliced green onions. 5. Spoon noodles into casserole, cover with cream-cheese mixture, spoon tomato-frankfurter mixture over cheese, and top evenly with grated cheese. (For a deep casserole, repeat layers and top with only V4 cup grated cheese.) o. Bake at 350F 30 min. 8 servings ts "a- Mrs. Hildreth H. Hatheway Santa Barbara, Calif. I.-1.. W Curry in a Hurry TO PREPARE AND COOK: 25 MIN. From a previous winner of a $25,000 Na tional Bake-Off prize comes this unique example of "creative cookery" at its de lectable best. 1 lb. frankfurters, cut In i In. pieces Vi cup chopped onion V4 cup butter or margarine 3 tablespoons flour 1 teaspoon curry powder 1 4 cups (lO'i- to 11 -oz. can) condensed consomme cup currant elly Vi cup slivered blanched almonds 1 tablespoon butter or margarine teaspoon salt 1 teaspoon curry powder 1 5yi-os. pkg. pre-cooked rice 1. Heat V cup butter in a large, heavy skillet. Add onion and cook over medium heat until onion is transparent, occasion ally moving and turning with a spoon. Stir in the frankfurter pieces. Blend in a mixture of the flour and 1 teaspoon curry powder. 2. Add the consomme' and jelly gradu ally, blending thoroughly. Simmer un covered 20 min., stirring occasionally. 3. Heat 1 tablespoon butter in a small skillet. Add almonds and heat until lightly browned, constantly moving and turning with a spoon. Stir in the salt and 1 teaspoon curry powder, blending thor oughly. Remove from heat. 4. Prepare rice according to directions on package. Arrange rice around edge of serving platter. Heap curried frankfur ters in center. Sprinkle with almonds. Serve immediately. About 6 servings Mrs. G. M. Bruggink Kyle, Tex. Uot Dog Napolttalne TO PREPARE : 35 MIN. TO BAKE : 30 MIN. 2 hard-cooked eggs, sliced 8 slices bacon, fried crisp 8 frankfurters, cut in half lengthwise S medlum-slse tomatoes, rinsed, peeled, and cut crosswise In 4 In slices Vi cup finely chopped celery Vj cup coarsely chopped parsley Vi teaspoon salt ' teaspoon black pepper ' cup cream 1 cup bread crumbs Vi cup (about 2 oz.) grated sharp Cheddar cheese 3 tablespoons butter or margarine, melted 1. Set out a large, shallow baking dish or casserole. 2. Arrange bacon slices on bottom of baking dish. Place frankfurters, cut sides up, on bacon slices; top with egg slices. Arrange tomato slices on top and sprin kle with a mixture of the salt and pep per. Mix together the celery, parsley, and cream; spoon over tomatoes. 3. Mix together the bread crumbs and grated cheese. Add the melted butter gradually, mixing lightly after each ad dition. Sprinkle the crumb mixture evenly over the top. (For striped effect, spoon celery mixture directly onto frank furters and top with tomato slices. Cut 1-in. strips of waxed paper and place them diagonally across casserole at equal intervals. Sprinkle crumb mixture onto tomatoes. Carefully remove strips of pa per. Bake as directed.) 4. Bake at 325F 30 min., or until topping is lightly browned. 8 servings MELANIE DE NtOFT, Director, Cullntry Arti Initihiti Top Roto (Left to right): Hot Dog No politaine; Frank-ly, Curry in a Hurry Bottom Roto: Potato-Hot Dog Salad; Champion Casserole; Hurry-Up Soup Mrs. Rosa Ade Caney, Kan. Potato-Hot Dog Salad TO PREPARE: 55 MIN. TO CHILL: 2-3 HRS. 2Vs lbs. potatoes, cooked, peeled, and diced 4 hard-cooked eggs, diced 1 lb. frankfurters, cut In pieces 1 cup diced sweet pickles 'j cup finely chopped onion Vj cup finely chopped celery hearts Va cup chopped green pepper Vj cup chopped pimlento, well-drained Vi cup mayonnaise Vi cup prepared mustard y4 cup sweet pickle ulce 1 cup sugar 1 Vt teaspoons salt Vi teaspoon black pepper 2 teaspoons celery seed 1 cup chilled whipping cream 1. Set a bowl and rotary beater in re frigerator to chill 2. Mix together in a large bowl the frankfurter pieces, potatoes, diced eggs, sweet pickles, onion, celery, green pep per, and pimiento. 3. Blend together the mayonnaise, mus tard, pickle juice, sugar, salt, pepper, and celery seed. 4. Using chilled bowl and beater, beat whipping cream and fold it into mayon naise mixture. Pour over salad mixture and toss lightly to coat all ingredients evenly. Chill thoroughly 2 to 3 hrs. in refrigerator. Toss lightly before serving. 12 to 16 servings Q) Thit symbol represents a CONVENIENCE FOOD recipe This symbol represents o GOOD FOR FREEZING recipe Woelcly Mrs. Thomas Corwin Waterloo, Iowa Hurry-Up Soup TO PREPARE: 15 MIN. 5 frankfurters, cut In In. slices 2 tablespoons butter 1 medlum-slse onion, cut In In. slices 1 14 cups (IO'i- to 1 1-os. can) condensed cream of chicken soup . 1 soup-can measure water 1 soup-can measure milk 2 chicken bouillon cubes y4 teaspoon ground mace Vi teaspoon grated lemon peel (grated through color only) 1. Heat butter in a saucepan. Add onion and frankfurter slices. Cook until onion is transparent, occasionally moving and turning with a spoon. 2. Blend in the soup. Add water and stir until completely blended. Thoroughly blend in the milk. 3. Add bouillon cubes, stirring occasion ally until cubes are completely dissolved. Stir in the mace and lemon peel and heat thoroughly (do not boil). Garnish with minced parsley. About 6 servings Mrs. Mamie Fly Wichita, Kan. Hot Dogs in Soubise Sauee TO PREPARE : 45 MIN. TO BAKE : 20 MIN. 4 medlum-slse potatoes, cooked, peeled, and thinly sliced 4 hard-cooked eggs, sliced 4 frankfurters, cut In Vi In. pieces 2 tablespoons butter 4 small onions, sliced 3 tablespoons butter y4 cup minced onion 2 tablespoons flour 4 teaspoon salt Few grains black pepper '4 teaspoon Accent V4 teaspoon oregano 1 cup chicken broth 1 teaspoon honey 2 tablespoons butter V4 cup cream. Paprika 1. Butter an 8x8x2-in. baking dish. 2. Heat the 2 tablespoons butter in a skillet. Add the sliced onions and cook until onions are transparent, occasionally moving and turning with a spoon. Ar range onions in baking dish. 3. For Sauce: Heat the 3 tablespoons butter in skillet. Add minced onion and cook until onion is transparent, occasion Here are the highlights of the results off ust a bit off encouragement we gave the creative homemakers who read Family Weekly . . . first prize of $100.00 for "Champion Casserole," $1 0.00 for the other fine recipes on these pages ... all glorifying that Ail-American delicacy In our Family Weekly Hot Dog Recipe Contest. ally moving and turning with a spoon. . Blend in a mixture of the flour, salt, pepper, Accent, and oregano. Add chick en broth and honey gradually, stirring constantly. Heat until mixture bubbles and continue to cook for 5 min., stirring constantly. 4. Remove sauce from heat Add the 2 tablespoons butter and the cream, stir ring until mixture is blended. 5. Arrange layers of eggs, frankfurters, and half the potatoes over the onion slices. Pour some of the sauce evenly over mixture. Repeat with remaining ' potatoes and sauce. 6. Bake at 350F about 20 min. Remove from oven. Sprinkle with paprika. 7. Set temperature control of range at Broil (500F or higher) . Put baking dish on broiler rack about 4 in. from source of heat. Broil about 2 min., or until top is lightly browned. About 6 seruings Mrs. Rudolph Kurzenabe . Sacramento, Calif. Franks kLasagne TO PREPARE : 30 MIN. TO BAKE : 30 MIN. 12 oc. lasagne noodles 1 lb. frankfurters, cut In ' In. slices 1 8-ox. can spaghetti sauce with mushrooms 1 6-os. can tomato paste 1 tablespoon parsley flakes t, teaspoon salt Vj teaspoon garlic powder 1 egg, well beaten 12 os. cottage cheese with chives 1 tablespoon parsley flakes 1 teaspoon salt Vi teaspoon black pepper y4 cup grated Parmesan cheese V, lb. Moxxarolla cheese, thinly sliced 1. Set out a 13x9x2-in. baking dish. 2. Cook lasagne noodles according to di rections on package. Drain and rinse. . Meanwhile, mix together the frank furters, spaghetti sauce with mushrooms, tomato paste, 1 tablespoon parsley flakes, 4 teaspoon salt, and garlic powder. 4. Mix together the egg, cottage cheese, 1 tablespoon parsley flakes, 1 teaspoon salt, pepper, and Parmesan cheese. 5. Arrange noodles in baking dish; spread evenly with cottage-cheese mix ture, and arrange cheese slices on top. Spread frankfurter mixture over cheese, o. Bake at 375F 30 min., or until mix ture bubbles. Let stand 5 to 10 min. to set layers. About 12 servings Mrs. Robert P. Green Fairmont, W. Va. (Hot Dog It's Beans TO PREPARE: 25 MIN. TO BAKE: 1 HR. 3 slices bacon, panbreiled and crumbled (reserve bacon drippings) y4 cup chopped green pepper Vi cup chopped onion 1 lb. frankfurters, cut In pieces 2 1 -lb. cans baked beans In tomato 1 cup catsup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1. Grease a 1-qt. casserole. 2. Add green pepper and onion to bacon drippings in skillet. Cook until onion is transparent and green pepper is just ten der, occasionally moving and turning with a spoon. 3. Put frankfurters into the casserole. Add the beans and crumbled bacon. 4. Add catsup, brown sugar, and Wor cestershire sauce to onions and green pepper; blend thoroughly. Pour over beans; mix lightly but thoroughly. Cover. 5. Bake at 350F 1 hr. About 8 servings Mrs. Louis Riether Beardstown, III. not Dog Salmagundi Salad TO PREPARE: 25 MIN. TO CHILL: 1-2 HRS. 1 Vi cups (about 4) diced frankfurters Vi cup cooked cut green beans 12 cup cooked diced carrots Vi cup diced cooked potatoes 2 sweet pickles, finely chopped V, cup French dressing 1 hard-cooked egg, chopped Vj cup mayonnaise or salad dressing 1. Lightly toss together the frankfurters, green beans, carrots, potatoes, and pick le. Add French dressing and toss lightly together. Marinate in refrigerator 1-2 hrs. 2. Add the egg and mayonnaise; toss lightly. Serve on shredded cabbage or lettuce. About 4 servings Mrs. Carl Ralston Delphos, Ohio Frank-Beef Bonlades TO PREPARE: 15 MIN. TO BROIL: 3 MIN. Instant mashed potatoes (1 cup cooked) 8 frankfurters S slices chipped beef 1 .egg, beaten 1 cup (about 4 os.) grated sharp Cheddar cheese 1. Prepare mashed potatoes according to directions on package. 2. Make a lengthwise slit almost through each frankfurter. Open slit frankfurters and fill each with 2 tablespoons of the mashed potatoes. 3. Place each frankfurter on a slice of chipped beef; roll up and secure with wooden picks. Dip in beaten egg, coating completely, and roll in the grated cheese. 4. Set temperature control of range at Broil (500F or higher). Arrange frank furters on broiler rack with tops 3 to 4 in. from source of heat; broil 3 min., or until cheese is melted. Turn once during broiling. 8 Frank-Beef Roulades Phil O'Connell Hagerstown, Md. Bachelor's Deeelight Editor's comment: One of the good rea sons for wanting to get married. 2 hot dogs Mustard 2 rolls Onions Place hot dogs in boiling water for five minutes. While they are cooking, wash plate, knife, and fork from previous night's dinner. Remove hot dog from water, place in roll, spread with mustard, ; smother with chopped onion. Eat. Repeat I with second hot dog (usually tastes even I better than first). ! Note: On dating nights, substitute relish ', for onion. o Family Weekly, July S, 1951 9 Family Weekly, July 6, IJ5I o
