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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (July 6, 1958)
l ' "V - -1 TOT mm mm i.7.r;.;.....v;.;- v VX.Wf!V f"2-WB: .VJ: .-V-. X Vi r;rtv MTntimi-mmiiiirM i mil' f iim i ii innriTi-imT -iiiiiintiiii'iViiiair-iiii ,n nnMiM-.ni i iiiiWiitiiii aiinhrWfMiilWlhitotifi Mrs. Brenda Layman Casper, Wyo. "ff Champion Canerol TO PREPARE: 40 MIN. TO BAKE: 30 MM. We named it because, from the hundreds of Hot Dog Recipf! Contest entries tested, every judge picked this rich, flavorful dish as "best in show!" 2 lbs. frankfurters, cut In ' In. slices 2 tablespoons buttor 2 t-oi. cans tomato sauce 1 clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced I tablespoon sugar 1 teaspoon salt Few grains black pepper 8 os. medium noodles 6 green onions with green tops, thinly sliced S os cream cheese, softened Y cup thick soar cream 1 cup (about 4 os. ) 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 Vt cup grated cheese.) 6. Bake at 350 "F 30 min. 8 servings Mrs. Hildreth H. Hatheway Santa Barbara, Calif. s. i.. 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 "creatine cookery at its de lectable best. 1 lb, frankfurter, cut In Va In. pieces Vi cup chopped onion Vi cup butter or margarine 3 tablespoons flour 1 teatpoon curry powder 1 V4 cups (IO'i- to 11 -oi, can) condensed consomme Vs cup currant felly Vi cup ttWered blanched olmonds 1 tablespoon butter or margarine teaspoon salt 1 teaspoon curry powder 1 S't-oz. pkg. pre-cooked rice 1. Heat 4 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 serving Mrs. G. M. Bruggink Kyle, Tex. Hot Dog NapoUtaine TO PREPARE : 35 MIN. TO BAKE: 30 MIN. 2 hard-cooked iggs, sliced slices bacon fried crisp 8 frankfurters, cut In half lengthwise 3 medlum-slxe tomatoes, rinsed, peeled, and cut crosswise In y4 In. slices Va cup finely chopped celery Vj cup coarsely chopped parsley 'j teaspoon salt Vi teaspoon black pepper '4 cup cream 1 cup bread crumbs Vi cup about 2 01.) 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. Bakeat325F 30 min., or until topping is lightly browned. 8 servings M ELAN IE DC PHOFT, Dlcetor, Culinary Arti Imtltula Top Row (Left to right): Hot Dog Na politaine; Frank-ly, Curry in a Hurry Bottom Row: Potato-Hot Dog Salad; Champion Casserole; Hurry-Up Soup Mrs. Rosa Ade Caney, Kan. Potato-Hot Bog Salad TO PREPARE: 55 MTN. TO CHILL: 2-3 HRS. 2' lbs. potatoes, cooked, peeled, and diced 4 hard-cooked eggs, diced 1 lb. frankfurters, cut In pieces 1 cup diced sweet pickles Vs cup finely chopped onion Vi cup finely chopped celery hearts V, cup chopped green pepper V, cup chopped plmlento, well-drained V, cup mayonnaise V, cup prepared mustard V4 cup sweet pickle ulce 1 cup sugar 1 V, 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 This symbol ' ' represents a CONVENIENCE FOOD recipe !V This symbol '- represents a GOOD FOR FREEZING recipe JF'tnsnlMy .' Mrs. Thomas Corwin Waterloo, Iowa ibj Hurry 'Up Soup TO PREPARE: 15 MTN. S frankfurter, cut In In. clicai 2 tablafpooM butter 1 medlum-itze onion, cut In In. slices 1 cups (lOVx- to 11 -oi. can) condensed cream of chicken soup 1 soup-can measure water 1 soup-can measure milk 2 chicken bouillon cubes V4 teaspoon ground mace Va 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 Soubifio Sauce TO PREPARE: 45 MIN. TO BAKE: 20 MIN. 4 medlum-slie 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 cup minced onion 2 tablespoons flour , teaspoon salt Pew grains black pepper teaspoon Accent 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 Hare are the highlights of the results of fust a bit of encouragement we gave the creative homemakers who read Family Weekly . . . first prize of $100.00 for "Champion Casserole," $10.00 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 350 F 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 servings Mrs. Rudolph Kurzenabe Sacramento, Calif. jj1 Franks Lasagne TO PREPARE : 30 MIN. TO BAKE : 30 MIN. ' 12 os. lasagne noodles 1 lb. frankfurters, cut In 14 In. slices 1 8-ox. can spaghetti sauce with mushrooms 1 6-ojc. can tomato paste 1 tablespoon parsley flakes Va teaspoon salt Vi teaspoon garlic powder 1 egg, well beaten 12 ok. cottage cheese with chives 1 tablespoon parsley flakes 1 teaspoon salt Va teaspoon black pepper '4 cup grated Parmesan cheese Va lb. Mouarella cheese, thinly sliced 1. Set out a 13x9x2-in. baking dish. 2. Cook lasagne noodles according to di rections on package. Drain and rinse. 3. Meanwhile, mix together the frank furters, spaghetti sauce with mushrooms, tomato paste, 1 tablespoon parsley flakes, Vz 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. 6. Bake at 375F 30 min., or until mix ture bubbles. Let stand 5 to 10 min. to set layers. About 12 servtngt Mrs. Robert P. Green Fairmont. W. Va. efj' (Hot DogMt9 Beans TO PREPARE : 25 MIN. TO BAKE : 1 HR. 3 slices bacon, panbrolled and crumbled (reserve bacon drippings) cup chopped green pepper Va cup chopped onion 1 lb. frankfurters, cut In pieces 2 1 -lb. cans baked beans In tomato sauce 1 cup catsup 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 1. Grease a l-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 350 F 1 hr. About 8 servings Mrs. Louis Riether Beardstown. Ill, Hoi DogSat magundi Salad TO PREPARE: 25 MIN. TO CHILL: 1-2 HRS. I'a cups (obout4) diced frankfurters Va cup cooked cut green beans Va up cooked diced carrots Vj cup diced cooked potatoes 2 sweet pickles, finely chopped Va tup French dressing 1 hard-cooked egg, chopped Va 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 Roulades TO PREPARE: 15 MIN. TO BROIL: 3 MIN. Instant mashed potatoes (1 cup cooked) t frankfurters S slices chipped beef 1 egg, beaten 1 cup (about 4 ox.) 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 All each with 2 tablespoons of the mashed potatoes. 3. Place each frankfurter on a slice of t 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. Baekelor9s Deeellght 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 with second hot dog (usually tastes even better than first). Note: On dating nights, substitute relish for onion. Family (VerMy, July . 195J Fam.Ii Weekly, July 6, 195S 9
