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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Granulated, all purpose
SSi 10-ib, (olc
M can bag kz) fSi)
(LimitOne
'Atmosphere-Tester'
Reported Invented
Copenhagen, Den. (OTD
A Danish inventor claims to
have devised an electronic
"atmosphere - tester" which
shuts off a t:ar engine at the
slightest hint of alcohol on
the driver's breath,
Hellweg Friborg 52, a
radio technician, Wednesday
told the newspaper Ekstra
bladet his device also would
react to narcotics and carbon
monoxide. Once the shut-off
system has been installed the
Inventor said, the driver can
not switch it off.
BEWARE
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IMITATIONS
LOOK
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LITTLE DOG
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utter
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n
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31 53 69
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