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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