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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 14, 1958)
4A MAIL TRIBUNE, MtdforJ, Or., ThursJjy, August 14, 1958 32!5SS7 S3 ' HOT DOGS Call them franks, frankfurts, frankfurters, weiners, hot dogs, red hots; grill, broil, barbecue, roast or simmer them, indoors or outdoors. We're eating them to the tune of a billion pounds a year, tucking most of them into toasty buns with choice of a variety of sauces. Feeding the Family By ZOLA VINCENT Food Editor Ubiquitous Frankfurters' Top-Flight Food Ubiquitous is- indeed a word for frankfurters; "omnipres ent; existing or being every where at the same time" to quote Mr. Webster. They're one of the oldest and best known types of ready to eat- or-neat meats. Invented in the 16th century in Frankfort Ger ' many today's "hot dog" got lis start at an Exposition in St. Louis in 1904 when it was first housed in a bun used as a finger protector. This year we'll eat a billion pounds of franks in one way or another but most of them will go into buns especially designed for them. The inside story is that franks are made of ground beef, beef and pork or beef, veal and pork, sea . soned and formed into cylin anc snapes eitner with or without a casing. Most franks today are of the skinless va riety. 1 Frankfurter ingredients are listed on the package along with the weight and other pertinent information. They're a bargain in good eating any time, specialed right now. Keeping Franks Keep franks in the original package or wrap loosely in waxed paper. Keep in the re frigerator. Use within three or four days for fine flavor Do not overcook. Handle with tongs. Simmer Drop franks into a kettle of boiling water; cov er. Remove from heat or keep water at simmer. Do not boil, Heat for 5 minutes only Handle with tongs. linu or F an-broil. Melt a tablespoon of fat on griddle or skillet. Heat and turn with tongs to brown slowly. Broil. Rub each frank with butter, margarine or salad oil. Place on broiler rack. Broil three inches from heat source Turn with tongs to brown evenly. Outdoor Grill. Place franks on a grill over glowing coals, Turn as they cook to brown on all sides. Or place each frankfurter on a green stick or long metal fork and let each eater roast his own. Same with the buttered buns, but watch it! Buns burn quick ly. . Fancy Frankfurts No matter how you cook them, provide a choice of cat sup, mustard and pickle relish for slathering on the franks A mixture of half and half prepared mustard and pickle relish is favored by many. Another favorite barbecue sauce simply combines one cup catsup, one tablespoon Worcestershire sauce and one half teaspoon tabasco. Franks are dipped in this mixture be fore grilling. A thick and hot barbecue gauce highly esteemed for franks is made by mixing 2 small onions, finely chopped, two tablespoons vinegar, two tablespoons worceste r s h i r e sauce, one teaspoon chili powder, 3A cup water, 3A cup catsup, one teaspoon salt in a skillet; cover and simmer about 45 minutes. Keep in cov ered container in refrigerator to be used as needed. Frank Specialty - Slit each frankfurt and in sert a stick of any favored cheese. Wrap a slice of bacon spiral fashion around the frank and cheese. Grill until bacon is cooked, cheese is melted. Eight to 10 minutes cooking time is adequate. Deviled Baked Beans Baked beans are a popular accompaniment for famed frankfurts. Mighty good like this: Brown 3A cup finely minced onion in two table spoons butter or marganie. Combine with two one-pound 15-ounce cans pork and beans, two three-ounce cans deviled ham, one tablespoon prepared mustard, two tablespoons brown sugar, one teaspoon salt and a dash of pepper. Cover and bake in 350 degree oven for one to l'fc. hours Plan on seconds . . . and thirds! Sandwich It should come as no sur prise to anyone that the coun try's "sandwich king" made his champion prize - winning sandwich of tenderloin of beef. Tenderloin of beef is tops no matter how you serve it. Sandwich King Lloyd W. Rock, manager of an employee dining room in Louisville, Ky., won his all-expense gour met tour -for -two of Europe with this recipe. Makes four sandwiches. Uses quite a bit of butter. 8 slices enriched sandwich bread, toasted Butter or margarine Vi cup butter or margarine 1 clove garlic, minced Four 4-ounce servings beef tenderloin Salt and pepper ZA cup sherry V2 cup butter or margarine V2 pound fresh mushroms, sliced 13 cup shehrry 3A cup water Spread toast with butter or margarine. For each sandwich. cut 2 pieces toast into diag onal strips and place on plat ter. Melt the V4 cup butter or margarine in skillet. Add gar lic and cook for two or three minutes. Add tenderloin, sea son with salt and pepper and brown well on both sides (about 10 minutes). Reduce heat and add 3A cup sherry. uover ana cools aDom 10 minutes, basting occasionally. Kemove tenderloin and re serve pan drippings. In sauce pan, melt V2 cup , butter or margarine. Add mushrooms and cook until lightly brown ed. Then add the mushrooms, sherry and water to drippings in skillet. Cook about five minutes to allow flavors to blend. Arrange tenderloin on oast and spoon hot sauce over sandwich. Pineapple Cheese Burgers Teenagers will give their instant stamp of approval to these extra moist and flavor ful pineapple cheese burgers uroii namourger patties as usual; then top with a ring of . golden pineapple and slice of cheddar cheese. Re turn to broiler just long enough to melt cheese. Sand wich between split, toasted namourger Duns and serve immediately. 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