Category Archives: Budget Dishes

Spiced Frankfurters In A Hurry

A simple but interesting treatment is given to frankfurters as they gently simmer in a flavorful sauce of tomatoes, onions, green pepper and celery. Aromatic oregano and paprika add more good flavor to this quick and easily prepared one-pot meal.

For 4 servings you will need:
1 to 1 1/4 lbs frankfurters
2 Tbsp. butter or margarine
2 medium onions, sliced
1 clove garlic, minced or pressed
1 green pepper, sliced
2 to 3 stalks celery, sliced
1 can (16 oz) whole tomatoes with liquid
1 tsp. dried oregano leaves
1/2 tsp paprika
Dash black pepper
Salt to taste

Tips: If you like, you can substitute other smoked sausage for the frankfurters and used canned ready-cut tomatoes for whole.


1. Cut each frankfurter into thirds. Melt 1 Tbsp. of the butter in a skillet. Lightly brown the frankfurters. Remove and keep warm.

2. Add remaining butter. Saute onions till lightly browned. Add the garlic. Saute 1 min. longer. Stir in green pepper and celery. Cook 3 or 4 min. more or until tender-crisp.

3. Add tomatoes with liquid, oregano, paprika, black pepper and salt to taste. Simmer until heated through. Serve immediately.

Good served with: Noodles or rice.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients but use 1 large clove of garlic.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Foxy Franks – Bar-B-Qued Weiners


3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.


1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.


3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New Yor. ©Copyrity 1958 Tested Recipe Institute, Inc. New York

Meat Loaf and Dilled Limas

2 pounds ground beef
2 eggs, slightly beaten
1 cup dairy sour cream
3/4 cup dry bread crumbs
3/4 cup catsup
1 envelope (about 1 1/2 ounces) onion soup mix
1 teaspoon prepared mustard
Dilled Limas (below)

Heat oven to 350°. Mix ground beef, eggs, sour cream, bread crumbs, 1/4 cup of the catsup, the soup mix and mustard. Press mixture firmly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, by tapping mold on bottom of pan. Bake uncovered until done, 45 to 50 minutes. Fill center with Dilled Limas. Brush Meat Loaf with remaining 1/2 cup catsup. 6 to 8 servings.

Dilled Limas

1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen green peas
2 tablespoons water
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon dried dill weed

Heat oven to 350°. Rinse frozen beans and peas under running cold water to separate; drain. Place in ungreased 1-quart casserole. Sprinkle with water and salt; dot with butter. Cover and bake until vegetables are tender, about 50 minutes. Stir dill into vegetables.

Timing Tip: If you want to serve at different times, after baking, reduce oven temperature to 150° and cover meat with aluminum foil. Meat Loaf will hold up to 45 minutes. Dilled Limas will hold covered to 45 minutes.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A

Skillet Franks and Potatoes

1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Mardi Gras Cheese and Franks

1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cold Roast Meat Loaf

2 eggs
1/2 cup packaged dry bread crumbs
2 tablespoons prepared mustard
1 teaspoon dried basil leaves
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dash Tabasco
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup chopped parsley
1 1/2 lb ground veal
1/2 lb lean ground pork
1 lemon, thinly sliced
6 slices bacon

1 Preheat oven to 350F.

2. In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper, and parsley; beat with fork until well combined. Let stand 5 minutes.

3. Add veal and pork; mix well with fork.

4. Line 13-by-9-by-1 3/4-inch pan with foil (use piece long enough to hang over ends of pan). Turn meat loaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top.

5. Bake, uncovered, 1 hour and 15 minutes.

6. Let cooling pan on wire rack, 30 minutes. Lifting with foil, remove meat loaf to serving platter. Refrigerate several hours, covered, to chill well.

7. Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.

Makes 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Oriental Beef Ring

1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Beany Spoon-Up Meat Loaf

1 1/2 pounds ground beef
1 can (11 1/2 ounces) condensed bean with bacon soup
1 egg
1/2 cup milk
1 slice bread, torn into small pieces
1 teaspoon salt
1 clove garlic, crushed
1 can (4 ounces) chopped chilies, drained
1 tablespoon Worcestershire sauce
8 English muffins
Tangy Cream Sauces (below)

Heat oven to 350°. Mix all ingredients except muffins and Tangy Cream Sauces. Spread beef mixture in ungreased 2-quart casserole. Bake uncovered 1 1/4 hours.

Split, toast, and butter muffins. Spoon the meat loaf onto muffins; top with Tangy Cream Sauces. 8 Servings.

Tangy Cream Sauces

Mix 2 tablespoons prepared mustart and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

Mix 2 tablespoons chili sauce and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Crown Roast of Frankfurters

1 pound frankfurters (see Note)
2 tablespoons cider vinegar
1 teaspoon poppy seeds
2 cups shredded cabbage
1/2 cup boiling water

Slice frankfurters lengthwise, but do not cut all the way through. (Do not separate halves.) Open. Broil, cut sides up, on rack about 3 inches from source of heat, about 5 minutes. Add vinegar and poppy seeds to cabbage; toss thoroughly. Heap cabbage in a mound in center of a baking dish. Lean cut sdie of frankfurters against cabbage to form a crown. Secure franfurters with toothpicks. Pour water over cabbage. Bake at 350° (moderate oven) 10 minutes, or until cabbage is tender but still crisp. Garnish with pimento. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

Copyright© Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Ribbon Meat Loaf

3 slices soft bread, torn into small pieces
1 cup milk
1 pound ground beef or veal
1/2 pound ground lean pork
1 egg yolk
1/4 cup minced onion
1 1/4 teaspoons salt
1/4 teaspoon each pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce
Cheese Filling (below)

Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients thoroughly. Pat one half of meat mixture in greased loaf pan, 9x5x3 inches. Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour 30 minutes. 6 to 8 servings.

Cheese Filling

1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces crumbled blue cheese or shredded Cheddar cheese

Combine egg white and water; toss lightly with bread crumbs and cheese.

Beautifully mellow in flavor with your choice of blue or Cheddar cheese. Bake in a well-greased pan so none of the goodness sticks!

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.