Ways to dish up an old favorite: Hot dogs, aka frankfurters (1955)
Appetizers – soup – main dishes
Hot dog recipes:
- Frankfurter cornsticks
- Pronto dogs
- Frank-roll slices
- Frankfurter sticks
- Frank-cheese rounds
- Frankfurter boats
- Frank-bacon roll-ups
Recipe ideas for hot dogs:
- Herbed franks and rolls
- Franks in blankets
- Snappy frank-cheese rolls
- Frank-custard tarts
- Sauerkraut frankfurters
- Frank-cheese burgers
ALSO SEE: 33 vintage TV dinners: Fried chicken, turkey, pot roast & other fab frozen food, retro-style
Festive franks
Slit franks lengthwise and fill with chopped onion and/or sliced olives, cheese, chili, mustard, relishes, sliced green pepper or pimiento.
Use your imagination! Then wrap each frank in Heavy Duty Reynolds Wrap, double-folding the edges. (You can do all this in advance … your “packages” keep tight and leak-proof in flexible strength Reynolds Wrap, ready for picnic trip or home cook-out.)
Grill 10 minutes over hot fire. Eat right from the foil or slide onto frankfurter bun. You’ll find the flavors deliciously blended … the franks juicier, zestier clear through.
An easy meal: Beans and wieners
Fancy frank fry
Dad wants cheese strips — Johnny votes for sweet pickle relish — the whole family has fun choosing favorite lings for these Fancy Franks. The combination flavors is really delicious!
That’s because Hunt’s Tomato Sauce blends em together so nicely. Mingles with the meat juices and the different filling flavors — to make spicy tomato gravy that turns frankfurters into one exciting new dish!
1 pound frankfurters (10 to 12)
Assorted fillings: Strips of cheese or dill pickle, sweet pickle relish, finely chopped onion, crushed pineapple
1/2 pound bacon (10 to 12 strips)
2 8-oz. cans Hunt’s Tomato Sauce
2 teaspoons sugar
1/4 teaspoon dry mustard
Slit the franks lengthwise, but don’t cut completely through. Fill with fillings. Wrap a strip of bacon lightly around each frank, covering slit well. Pin bacon ends to frank with short pieces of toothpick.
Place in cold skillet. Fry over medium heat, turning often, until bacon is crisp and lightly browned. Pour off excess fat. Add Hunt’s Tomato Sauce, sugar and mustard. Blend well. Simmer 10 to 15 minutes. Makes 4 to 6 servings.
4 frankly delicious hotdog ideas (1959)
… Here are 4 frankly delicious ideas:
1. Slice a hot frank, stuff with cole slaw.
2. Roll frank in slice of mustard-spread bread. Fasten with wooden pick, brown in hot oven. Add olives.
3. Mix relish into canned baked beans, pile into slice franked.
4. A bun, a slice of dill pickle, a red slash of pimineto.
ALSO TRY: Vintage charcuterie boards: 15 cool cold cut menu ideas (1955)
Hot dog recipes: Chili & meat dinner, Holiday spirit, Redskin in a blanket
Barbecued franks & noodles (1954)
Cook half 8-ounce package noodles according to package directions. Turn into shallow baking dish.
Arrange one pound of frankfurters over noodles. Then make a quick barbecue sauce, using 1 cup catsup or tomato sauce, 1/2 cup water, 1/4 cup lemon juice, 2 tablespoons salad oil, 1/4 cup chopped onion, 1 tablespoon each Worcestershire sauce and brown sugar.
Pour over frankfurters and bake in moderate oven (375 F.) for 30 minutes. Serves 4 to 6.
This sauce is also delicious served with hamburgers, fish or chicken.
ALSO TRY: Potato-filled burgers: Retro dinner recipe from 1959
Hot dog toasties (1955)
8 frankfurters
8 slices sandwich bread
Melted butter
French’s prepared mustard
Toothpicks
Pour boiling water over franks, let stand 8 minutes. Spread bread with butter and mustard. Place frank cornerwise on bread, fasten opposite corners together with toothpicks. Brush with melted butter, broil until toast is golden brown. Serve with French fried onion rings.
The deluxe hot dog
Cheesy hot dog sandwich
Hot dog toppings from the ’50s
ALSO SEE: 20 recipes from Campbell’s emergency dinner cookbook (1968)
