Babysitter's recipes please hot dog min kids, adults

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PDF summary : Babysitter's recipes please hot-dog-min- ded kids, adults. ByAtttscoaer . Hot dog lunches have been around for years . Cheddar cheese, coarsely grated.

Creationdate : 2010-September-15
Producer : itext-paulo-138 (itextpdf.sf.net-lowagie.com)
Moddate : 2010-September-15

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Babysitter's recipes please hot-dog-min-

ded

kids, adults

ByAtttscoaer
Missoorian staff writer

" --"

d

Hot dog lunches have been around for years
at the home of Mable McCune, 506 High St
She first began serving them to her husband,
Emmett, 28 years ago when she was a secre-
tary for the University and he was in veteri-
nary school.

But

preschool-age-

youngsters

Mrs. McCune's three children were next in
line and ate the great American sausage dur-
ing their early years. "And they still eat
them," she says, "even though they're 26, 22
and 19 years old."
the

for
whom Mrs. McCune has been babysitting the
past 15 years are the ones who appreciate
frankfurters the most. As many as p'ght chil-
dren are at her home five days a week while
their parents work, and they often feast on hot
dogs and the inevitable bun.
Mrs. McCune says,

the pre-
schoolers will not want to try a new food. "But
lots of times a child will eat a hot dog when he
won't eat anything else. And it's a lot better
for him than a cookie."
Over the past years, Mrs. McCune has dis-
covered that the youngsters prefer the all-me- at
those fla-
vored with chicken are well accepted also,
probably because of their milder flavor.

frankfurter. She adds that

frequently,

By the time the preschoolers are able to
feed themselves, generally around 18 months
of age, she begins to serve the hot dog inside
the bun. "But because they still have trouble
grasping things at that early age, the hot dog
will often fall out of the bun and they'll just
eat the two separately."

To avoid this problem, Mrs. McCune slices
the hot dog into bite-siz- e
pieces for the chil-
dren and serves the bun alongside, instead of
as a sandwich.

When the youngsters begin kindergarten,
usually at 5 years old, tbey discover
condi-
ments and begin asking for ketchup and mus-
tard with their meaL
Mrs. McCune says she is unsure about the
hot dogs' nutritional value. "Bat," she quickly
notes, "the children always seem to grow
welL"

Because hot dogs are so fast and easy to
prepare, Mrs. McCune will often take a hot

mm Mi

BJWBB
Mable McCune and hot dogs have been making lunch together
for nearly 28 years. 'You've got the perfect meal
, for any aged youngster or husband.'

Corn Dog:

Basic batter
Lard or oil
2packages (20) hot dogs
20 wooden skewers

to cook for a quick
dog out of the freezer
snack. "It doesn't matter if you're making
one or two dozen, it's still the same thing."
Her hot dog recipe, she says, makes for a
better flavored frankfurter. " And with baked
beans served on the side," she says, "you've
got the perfect meal for any aged youngster
or husband."

Matte's Hot Dogs

Line the bottom of a hot skillet with the fro-
zen hot dogs, being careful not to stack the hot
dogs on top of each other. Pour ketchup and
mustard on top of the hot dogs, then put the lid
on the skillet. Cook for about seven minutes on
a low heat, shaking the skillet frequently to
stir the hot dogs and condiments together.
Then serve.

The following recipes are from " The Wom-

an's Day Encyclopedia of Cookery" :

Staffed Frankfurters

8 frankfurters
lMt cups mashed potatoes
1 tablespoon minced onion
Salt and pepper to taste
Butter
Cheddar cheese, coarsely grated

Split frankfurters and stuff with mashed po-
tatoes to which you have added onion, salt,
pepper and plenty of butter. Sprinkle with
cheese. Broil until golden brown. Remove and
serve immediately. Makes eight servings.

Frankfurters Bavarian

lVz pounds frankfurters
2 tablespoons fat
1 large onion, minced

teaspoon salt

3 tablespoons paprika
' teaspoon pepper
2 cups dairy sour cream

Cut

frankfurters

diagonally into chunks.
Brown in fat in chafing riish or large skillet
Add remaining ingredients except sour cream
and cook slowly until onion is tender, stirring
frequently. Add sour cream and heat, stirring
constantly. Serve at once. Garnish with addi-
tional sour cream if desired. Makes six serv-
ings.

Frankfurter Stew

6 onions, quartered
6 carrots, sliced
6 potatoes, peeled and cubed
2 pounds frankfurters
1 can (10"--2 ounces ) tomato soup

Cook vegetables in small amount of boiling
water until almost done; do not drain. Cut
frankfurters into bite-siz- e
pieces. Combine all
ingredients, simmer for 15 minutes, or until
vegetables are tender. Makes eight servings.

Corn Dogs

Basic Corn Dog Batter :

1 cup flour
i cup cornmeal
2 tablespoons sugar
1 tablespoon dry mustard
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
1 cup milk
legg

Combine dry ingredients

in mixing bowl,
cut in shortening. Add milk and egg, stir well
to remove lumps. Makes about 2 cups.

of lard to 375 F (190 Ci

Prepare batter. Heat at least 2 inches (5
centimeters)
in pan
suitable for deep frying. Remove hot dogs
from package and insert skewer lengthwise m
each. Pour batter into drinking glass which al-
lows for easier dripping. Dip hot dogs into bat-
ter, turning to coat
them evenly. The batter
will adhere best when the surface of the hot
dog is completely dry. Fry in fat till golden
brown, about
two minutes. Drain on absor-
bent paper. Makes 20 corn dogs.

Marinated Appetizer Frankfurters

H cup soy sauce
1 tablespoon sugar
1 teaspoon instant minced onion

teaspoon ground ginger
a4 pound cocktail frankfurters

turning

Combine all ingredients except

frankfurt-
ers. Marinade frankfurters in mixture for two
hours,
and basting
occasionally.
Drain and reserve marinade. Place frankfurt-
ers in shallow baking dish. Pour marinade
over them. Bake in pre-heat-
moderate oven
(350 F; 175 C) for about 15 to 20 minutes, or un-
thoroughly heated. Drain and serve on
til
cocktail picks. Makes eight to 10 servings.

ed

Appetizer Kebabs

4 cup large pimento-stuffe- d
Vj pound cocktail frankfurters
2it cups cooked or canned small white pota-

olives

toes

ht cup French dressing

Thread olives, frankfurters and potatoes on
six skewers. Brush with French dressing.
Broil 4 to 5 inches (10 to 13 centimeters)
from
source of heat, or cook on outdoor grill for six
minutes. Turn once and baste or brush fre-
quently with French dressing during cooking.
Makes six servings.

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