Hot dog season opens

Even though it isn’t officially summer, it is the season for hot dogs. So, today I have some frankfurter recipes.

Frankfurters Sweet and Sour Style

1 onion

1 green pepper

1 lb. frankfurters

2 tomatoes

4 Tbsp. butter

1 (9 oz.) can pineapple chunks

2 Tbsp. cornstarch

1/4 c. water

2 Tbsp. vinegar

Cut franks in quarters and cook slowly for 5 to 8 minutes. Chop onion coarsely. Cut green pepper in long thin strips and quarter tomatoes. Heat butter in a skillet; add onion, green peppers, tomatoes, pineapple and pineapple syrup. Mix cornstarch with water. Add to mixture in skillet. Flavor with vinegar and stir in drained franks.

Potato and Sauerkraut Stuffed Frankfurters

8 frankfurters

8 oz. can sauerkraut, drained

1/4 tsp. caraway seeds

2 c. mashed potatoes

1/2 c. shredded Cheddar

Split hot dogs lengthwise; don’t cut all way through. Top with sauerkraut. Season with caraway seeds. Top with mashed potatoes; sprinkle each with shredded Cheddar. Bake in baking pan in 375 degree oven for 15 minutes.

Frankfurter Au Gratin

2 Tbsp. butter

1/4 c. flour

1 c. milk

1/4 tsp. salt

dash of pepper

1/2 lb. Velveeta cheese

1 qt. chopped, cooked potatoes

1 lb. frankfurters, cut diagonally into 1-inch pieces

1 (10 oz.) pkg. frozen peas and carrots, cooked and drained

Make a white sauce with butter, flour, milk, salt and pepper. Add cheese; stir until melted. Add remaining ingredients; mix well. Pour into 1-1/2 quart casserole dish. Bake at 350 degrees for 55 to 60 minutes or until hot.