Quick Fast Foods--Hamburger, Meat Balls, Meat Loafs, Franks

Paprika Franks

2013-08-18T21:01:00.000-07:00

Paprika Franks

Browned, sliced frankfurters in paprika- seasoned sour cream.

1lb. frankfurters, sliced thinly

2 Tbsps. fat

1 onion, minced

1/2 tsp. salt

2 Tbsps. paprika

1/8 tsp. pepper

1 1/2 cups sour cream

Brown frankfurters in fat; add salt, paprika and pepper; and cook slowly until onion is tender. Add sour cream stirring constant.
© Al (Alex-Alexander) D. Girvan. All rights reserved

Frankfurthers In Sweet and Sour Tomato Sauce

2013-08-18T20:55:00.000-07:00

In Sweet and Sour Tomato Sauce

A slightly oriental touch

Ingredients

1 onion, minced

1 clove garlic, Crushed

2 Tbsps. fat

1/4 cup brown sugar, packed

2 Tbsps. vinegar

1/2 tsp. dry mustard

1 Tbsp. Worcestershire

1 can (8 ozs.) tomato sauce

1 can (21 ozs.) lima beans

1 lb. Frankfurters, cut in 2" pieces

Method:

Cook onion and garlic in fat in skillet until lightly browned. Add beans and franks; heat. Serves 4.

Frankfurter Delight

2013-08-18T20:52:00.000-07:00

Frankfurter Delight

Frankfurters baked in a mushroom-sour-cream sauce. Delicious!

Ingredients:

8 Frankfurters

Butter

2 Tbsps. flour

1 Tbsp. onion powder

2 tsp. butter

3 Tbsps. water

1/2 tsp. salt

Paprika

1 cup sour cream

1/2 cup sliced mushrooms

Method:

Cut frankfurters n bite-size pieces. Brown in margarine. Mix flour, onion powder and butter in a double boiler, cook 2 minutes; add water. Make a smooth Veloute sauce; add seasonings and sour cream slowly stirring constantly. When the sauce has thickened, remove from heat. Add mushrooms. Pour the sauce over the browned wieners, in a casserole. Cover, and bake 30 minutes at 300 F. Makes 4 servings.

Open- Faced, Frankfurter Cheese Rolls

2013-08-18T20:26:00.000-07:00

Open- Faced, Frankfurter Cheese Rolls

They're topped with a sprinkling of marjoram

4 frankfurters (about 1/2 lb.)

4 frankfurter buns

3/4 cup grated sharp cheese

3/4 cup tomato sauce

3 Tbsps. margarine

1 tsp. crumbled dried marjoram

Paprika

Cut frankfurters and rolls length wise. Put rolls on baking sheet, cut side up and spread with mixture of cheese and tomato sauce. Put franks, cut side up, on rolls. Brush with butter, sprinkle with marjoram. Bake in hot oven, 425 F., 15 minutes, or until frankfurters are lightly browned. Sprinkle with paprika. Serves 4.

Franks and Red Cabbage

2013-08-18T20:21:00.000-07:00

Franks and Red Cabbage

Steam small red cabbage, in minimum amount of water until cooked. Cook 1 lb. frankfurters in 1Ttbsp. fat until lightly browned. Add red cabbage, undrained (16 ozs. jar) can also be used. Heat. Serves 4

Franks and Macaroni Loaf

2013-02-10T12:26:00.000-08:00

Franks and Macaroni Loaf

A gelatin-based loaf served in slices

Ingredients:

1 envelope unflavored gelatin

1 cup milk

1 egg, slightly beaten

4 cups macaroni, cooked

1/2 cup mayonnaise

2 tsps. prepared mustard

1 tsp. salt

Dash Tabasco

1 cup Canadian Cheese, grated

4 1/2 frankfurters

Method:

Soften gelatin in milk in top part of double boiler. Add egg, and put over boiling water. Cook, stirring constantly until slightly thickened and mix coats spoon. Remove from heat; add remaining ingredients, except frankfurters. Pack half of mixture in greased 9x5x3 in. loaf pan. Put 3 franks length wise about 3/4 “apart at one end of mixture. Cut remaining whole franks in half crosswise. Use wiener to fill other end of loaf. Cover with remaining macaroni mixture and pack down. Chill several hours, or until firm. Unmold; slice. Serves 6

Frankfurter Polka-dot Potato Salad- A hot salad

2013-02-10T12:25:00.000-08:00

Frankfurter Polka-dot Potato Salad- A hot salad

3 Tbsps. bacon fat

2 tbsps. flour

1 Tbsp. sugar

1 tsp. salt

Dash pepper

1 Tbsp. prepared mustard

1/2 cup water

1/3 cup vinegar

2 cups cooked potatoes, sliced

1 small onion, diced

Diced parsley

4 frankfurters

1 Tbsp. margarine

Heat fat; add flour, sugar and seasonings; stir in water and vinegar. Cook until slightly thickened. Add potato, onion and parsley. Heat thoroughly. Cut frankfurters in 1/4" slices, brown in hot margarine and stir into potato mixture. Serve at once. Makes 4 servings

Creamy Frankfurters and Corn

2013-02-10T12:24:00.000-08:00

Creamy Frankfurters and Corn

Mushroom soup makes a quick sauce for this dish

Ingredients:

2 lbs. frankfurters

3 Tbsps. margarine

1 can (17 ozs.) whole-kernel corn

1can cream-of-mushroom soup

1/2 cup milk

Pepper

Method:

Cut the frankfurters in 1/2"chunks. Melt margarine; add frankfurters and corn. Cover and cook about 10 minutes stirring often. Add mushroom soup and milk and stir constantly until soup is thoroughly heated. Season with pepper.

Serves 6.

Frankfurter Hash,With a Topping of Cheddar Cheese.

2013-02-10T12:23:00.000-08:00

Hash

Frankfurter hash with a Topping of Cheddar Cheese.

Ingredients

4 cups finely diced cold boiled potato

1medium onion, diced

3 Tbsps. flour

Salt and pepper

1/4 cup milk

1/2 lb. Frankfurters, thinly sliced

3 Tbsps. margarine

1/2 cup sharp cheddar cheese, shredded

Method:

Combine potato and onion. Sprinkle with flour and season. Add milk and franks put in shallow baking dish or pie pan. Dot with butter. Bake in hot oven, 425 F., 30 minutes. Top with cheese. Bake 5 minutes longer, or until cheese is melted. Serves 4

Franks And Onions

2013-02-10T12:21:00.000-08:00

Franks And Onions

Sliced, cooked, and seasoned onions are served over the frankfurters

4 cups onion, sliced

1 clove garlic, crushed

2 Tbsps. fat

Salt and pepper

2 Tbsps. Worcestershire

1 Tbsp. prepared mustard

1 lb. frankfurters split

Cook onion and garlic in fat until golden brown. Sprinkle with salt and pepper. Cover, and simmer 10 minutes. Add Worcestershire and mustard. Steam franks in colander over boiling water. Put on hot platter and top with onion mixture. Serves 4.

Franks and Noodles

2013-02-10T12:20:00.001-08:00

Franks and Noodles

They're cooked with tomatoes, brown sugar and Canadian cheese.

Ingredients:

1 onion, diced

1/4 cup butter

1 can (19 oz.) tomatoes

4 ozs. wide noodles

2 tsps. brown sugar

4 frankfurters cut in 1" pieces

1/2 cup Canadian cheese

Salt and pepper

Method:

Cook onion in butter until lightly browned. Add next 4 ingredients. Bring to boil. Add potato; simmer until almost dry. Serves 4.

Franks and Beans, Canadian Style

2013-02-10T12:20:00.000-08:00

Franks and Beans, Canadian Style

A classic Canadian dish; cooked with brown sugar and molasses.

Ingredients;

3 cups navy beans

9 cups water

Salt and pepper, usual mix

1 tsp. prepared mustard

1/2 cup molasses

1/4 cup brown sugar, packed

1/4 cup margarine, melted

1 can pearl onions (16 oz.), drained

1 lb. frankfurters cut in 1/2" chunks

Method:

Wash beans and put in large kettle. Add water; bring to boil and boil 2 minutes. Remove from heat, and let stand 1 hour. Cook beans until tender, adding water, if necessary. Add remaining ingredients, except onions and frankfurters; mix lightly. Put in large casserole or bean pot; cover, and bake in moderate oven, 350 F. 3 hours. Add onions and frankfurters during last 30 minutes of baking. Add water during baking if necessary. Serves 8.

BarbecueStyle or just , Broiled, Planked, Hamburger Steak

2013-02-03T10:39:00.000-08:00

If you wish to plank a hamburger or steak, please, please, do so this way. Many of the planks people are now placing their meat on, and allowing to char during the broiling process, can release deadly carcinogens which then penetrate into the meat being cooked. If you are one of those people that just "has to" char or burn something, in order to get that "authentic" out door smoked cooking experience; follow the recipe below to the point of planking the steak; then take that hardware store bought plank, of your choice--place it on your broiler, and let it char-- to your choice of doneness--then continue to follow the recipe and use the type of plank I suggest. You sill still have your smoked taste and smell; but the food will be a lot healthier to eat and you will get a lot more compliments on your presentation and "chef style".

Ingredients:
1 1/2 pounds Canadian Russet potatoes
2 Tbsps butter
2 beaten eggs
1 1/2 pounds ground chuck
1/2 tsp salt
1/8 tsp pepper
8 small carrots, cooked and buttered
2 cups peas, cooked and buttered
Minced parsley

Instructions:
Peel and quarter the potatoes. Cook, covered, in boiling salted water till tender, about 25 minutes. Drain well. Add the butter and eggs to potatoes (Duchess); beat till fluffy. Add salt and pepper to taste; set aside.
Shape ground chuck(usually, the ground meat of choice, flavour-wise) into 4 oval steaks about 1 inch thick. In skillet cook steaks till rare, about 5 minutes per side. Place each on a well-oiled seasoned steak plank (they are usually oval shaped, with a groove around the outer edge, and 3/4 to 1 inch thick--some are designed to hold a cast iron steak sizzler); sprinkle with salt and pepper. Brush with butter to "finish". Place Potatoes in pastry bag; pipe onto plank to form border 1 inch larger than steak.
Place 2 planks under broiler or salamander, 4 inches from heat; broil till potatoes brown sightly, about 4 minutes. Repeat with remaining planks. Arrange "baby" carrots and peas (other vegetables may be added, if desired) within potato border; sprinkle with parsley. Makes 4 servings

HOME MADE FRANKFURTERS-THEY DON'T PLUMP, NEITHER DO YOU

2013-01-05T11:38:00.000-08:00

Home made Frankfurters- Courtesy of Clark's Meat Market.

Notice-these frankfurters contain, no starches, no potentially contaminated, carcinogenic, or poisonous animal by-products, and no other fillers. Compare this to the label on the ones you buy from the supermarket. Because they contain no starch, these frankfurters will not “plump” like the commercial versions do, when you cook them; but then neither will you when you eat them.

Ingredients

3 feet sheet or small (1/2 inch diameter) hog casings

1 lb lean pork, cubed

3/4 lb. beef, cubed

1/4 pound pork fat (not lard), cubed

1/4 cup very finely minced onion

1 small clove crushed, finely diced

1 tsp. finely ground coriander

1/4 tsp. dried marjoram

1/4 tsp. ground mace

1/4 tsp. dry mustard

1 tsp. sweet paprika

1 tsp. freshly ground, fine white pepper

1 egg white

1-1/2 tsps. sugar

1 tsp. salt or to taste

1/4 cup milk

Instructions

Prepare the casings (instructions below). In blender or food processor, make a purée of the onion, garlic, coriander, marjoram, mace, mustard, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade, separately. Mix together and grind again. Mix the seasoning into the meat mixture with your hands

Chill the mixture for half an hour then put the mixture through the fine blade of the grinder once more. Stuff the casings and twist them off into 6-inch links. Parboil the links (with out separating them) in gently simmering water for 20 minutes. Place the franks in a pot of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. The frankfurter meat can also be left uncooked and used as any other fresh sausage meat but it will not keep in the refrigerator for more than two days.

Preparing the Casing

Strip off about four feet of casing (better too much than too little because any extra can be repacked in salt and used later) Rinse the casing under cold running water to remove salt clinging to it. Place in a bowl of cold water and let soak for about half an hour after soaking, rinse the casing under cold running water. Slip one end of casing over the nozzle of facet Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first and then more forcefully. This procedure will flush out any salt in the casing and pin point any breaks. Should, you find a break, simply cut out a small portion of the casing. Place the casing into a bowl of water and add white vinegar. A Tbsp of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse well and drain before stuffing. Of course you need a sausage stuffier.

Basic, Home Made, Irish Sausages

2013-01-05T11:26:00.001-08:00

Basic, Home Made, Irish Sausages

A classic, traditional, Irish recipe, for a sausage mix. Made from pork meat, pork fat, spices, breadcrumbs, and sage.

Ingredients:

1-1/2 lbs. lean pork

½ lb. pork fat, without gristle

1/2 tsp. ground allspice

1 tsp. salt freshly-ground black pepper

Ground ginger, mace, nutmeg, cloves and/or cayenne pepper, to taste Pinch of dried sage (or marjoram)

¼ cup white breadcrumbs (optional)

Preparation:

Combine the meat, and fat; then pass through a grinder- twice. Turn into a bowl and mix thoroughly; with the seasoning. (The easiest way to do this is to fry and taste about 1 tsp. of the mix, each time you adjust the seasoning; until you get it the way you like it.) Add the herbs and breadcrumbs then use to fill sausage skins, as usual.

Franks and Corn-Meal Patties

2011-11-05T08:54:00.000-07:00

Franks and Corn-Meal Patties

Try these instead of sausage for breakfast

Ingredients:

3/4 cup yellow corn meal

2 tsps. salt

3 cups boiling water

1/2 lb. frankfurters, cooked and ground

minced very fine

1/4 cup fat

Method:

Gradually add meal to salted boiling water, stirring constantly. Cook until thick. Remove from heat. Add frankfurters, mixing will Drop by heaping tablespoonfuls onto platter; let stand until cold. Cook patties slowly in hot fat until they're browned on both sides. Serves 4.

Frankfurter all in One

2011-11-05T08:53:00.000-07:00

Frankfurter all in One

A hearty dish with potatoes, sauerkraut, onion, tomatoes and bacon in addition to frankfurters

Ingredients:

4 slices bacon

1 large onion, minced

1 clove garlic, crushed

1 can (29 ozs.) sauerkraut

1 can (19 ozs.) tomatoes, undrained

2 lbs. frankfurters

8 potatoes, boiled in jackets

1/4 cup margarine, melted

2 Tbsps. caraway seed

Method:

Cut bacon in to small pieces; brown with onion and garlic in Dutch oven. Add sauerkraut and tomatoes; cover, and cook slowly on top of stove or in slow oven, 300 F., 1-1/4 hours. Add frankfurters; cook 45 minutes. Arrange frankfurters in center of hot platter, and surround with peeled potatoes, rolled and heated in butter and sprinkled with caraway seed. Serves 8.

Frankfurter and Lentil Stew

2011-11-05T08:50:00.000-07:00

Frankfurter and Lentil Stew

There are tomatoes, onion, celery, carrots and garlic in it too.

3/4 cup dried lentils

2 cups water

1 stalk celery, fine dice

1 carrot, fine dice

1 onion, fine dice

1 clove garlic, crushed

1 Tbsp. margarine

1 lb. frankfurters, sliced

1 can (19ozs.) tomatoes

1 tsp. salt

1/2 tsp. sugar

1 bay leaf

1/2 tsp. black pepper.

Wash lentils and boil 2 minutes in water. Remove from heat and soak 1 hour. Simmer until tender, adding more water if necessary. Brown onions and garlic in margarine. Add remaining ingredients; simmer 1/2 hour. Add lentils with any liquid; heat. Serves 4.

"Hot-dogs" Are Fine, But, Why Not Class-up Things A Bit, With One of My Frankfurter Recipes.

2011-08-25T12:32:00.001-07:00

I do not really like eating "dogs"; my frankfurter recipes(posted in this blog) can create a real MAN'S banquet.

Frankfurter A La King

2011-08-25T12:25:00.001-07:00

Frankfurter ALa King

Delicious with asparagus or peas.

Ingredients

1 can cream-of celery soup

1/2 cup milk

3/4 lb. frankfurters, sliced

1 can (2 ozs.) sliced mushrooms, drained

1 pimento, diced

2 hard cooked eggs

8 sandwich rolls

Method:

Heat soup with milk. Add frankfurters, mushrooms and pimento. Reserve one egg yolk; dice remaining egg white and egg and add to mixture. Heat. Scoop out centers from Sandwich rolls; heat rolls in the oven. Fill with mixture. Shred reserved egg yolk and sprinkle over. Serves 4.

Franks and Eggs, Italian Style

2011-08-25T12:20:00.001-07:00

Franks and Eggs, Italian Style

Serve this with buttered, cooked escarole, or any salad greens

Ingredients

2 slices bacon, cut up

1 onion, minced

1/2 lb. frankfurters, sliced

1 green pepper cut in strips

6 stuffed olives, sliced

1 tsp. capers

Salt and pepper

Pinch oregano

6 eggs, beaten

2 Tbsps. milk

Method:

Cook bacon slowly in heavy skillet. Add onion and cook 3minutes. Add frankfurters and green pepper and cook until pepper is tender. Stir in remaining ingredients. Cook until eggs are set, stirring often. Serves 4

Franks and Tomato- Scrambled Eggs

2011-08-25T12:05:00.001-07:00

Franks and Tomato- Scrambled Eggs

You use tomato juice instead of cream or milk when scrambling the eggs.

Dice frankfurters, 2 per person and brown them lightly in butter. Add eggs, 3 per person, beaten with freshly ground pepper and tomato juice, as much liquid as you would use if scrambling eggs with cream. Cook slowly until eggs are of desired consistency.

Béarnaise Franks

2011-08-25T12:04:00.001-07:00

Béarnaise Franks

Have the frankfurters hot but not sizzling so they cook the sauce.

Gash 8 frankfurters and make each into a circle, fastening with a tooth-pick. Spread with butter and broil until nicely browned. Make Béarnaise Sauce. Place franks on toast rounds and top with sauce Serves 4.
See also recipe for Béarnaise Sauce. http://www.blogger.com/blogger.g?blogID=4945024255482645948#editor/target=post;postID=753377057311099265

Cheese Franks

2011-08-25T12:03:00.001-07:00

Cheese Franks

Popular with kids; the frankfurters are stuffedwith potatoes and
onion, topped with cheese.

Ingredients:

8 frankfurters

1-1/2 cups mashed potato

1 Tbsp. onion, minced

Salt and pepper

Butter

Canadian Cheddar cheese coarsely grated.

Method:

Split frankfurters, stuff with mashed potato to which onion salt, pepper and plenty of butter have been added. Sprinkle with cheese. Broil until golden brown. Remove and serve immediately. Serves 4.

Cheesed Frankfurters, With Potatoes and Peas

2011-08-25T12:00:00.001-07:00

Cheesed Frankfurters, With Potatoes and Peas

The cheese is made tangy with mustard and Worcestershire.

Ingredients:

1 lb. small new potatoes, cooked

1/2 lb. process cheese, sliced

1 1/4 cups milk

1 tsp. Worcestershire

1 tsp. prepared mustard

1 cup hot cooked peas

1/2 lb. frankfurters.

1 tsp. fat

Method:

If necessary, cut potatoes in half. Put next 4 ingredients in skillet. Cover and cook 5 minutes. Stir vigorously until ingredients are blended. Add potatoes and about 3/4 cup of the peas; heat. Cut franks in eighths and brown slightly in the fat. Put potato mixture into serving dish and sprinkle with remaining peas. Top with frankfurters Serves 4.