Contributed by: Chris WebAdmin. of RecipesNow.com
From The Fannie Farmer Junior Cookbook by Joan Scobey
For generations, Fanny Farmer has introduced young chefs to the world of good eating. This revised and updated edition offers delicious, healthy recipes for breads, soups, salads, meats, pastas, pies, and much more. Step-by-step instructions and basic guides to the ingredients, terminology, and common kitchen equipment are enhanced by informative illustrations. Safety tips and menus are also provided to help young cooks feel comfortable organizing meals for t(e whole family.
Hot dogs, more formally called frankfurters, can be all beef', or a combination of beef and other meats, and sometimes have nonmeat fillers as well. Figure 2 per person, and serve on lightly toasted frankfurter rolls with your favorite accompaniments, such as mustard, sauerkraut, sweet relish.
- 12-inch skillet
- Small knife
- Broiler pan with a rack
- Oven mitts
To boil: Bring 2 quarts of water to a boil in the saucepan, lower the heat, add the hot dogs, and simmer for 4 to 5 minutes. Don't worry if the hot dog casings split. Remove with tongs and serve in hot dog rolls.
To panfry: Melt the butter over moderate heat in the skillet. With the small knife make 4 or 5 shallow diagonal cuts along the top of the hot dogs, and, turning them with tongs, panfry about 3 minutes on each side, or until they are brown.
To broil: Preheat the broiler. Place the hot dogs on the rack in the broiler pan. Put the pan about 2 inches &rom the source of heat and broil about 2 minutes on each side, or until well browned. Wear oven mitts to pull the broiler pan out and use tongs to turn the hot dogs over.
Split each hot dog lengthwise, almost but not quite through, tuck in thin strips of American cheese, wind a strip of bacon around each hot dog, and broil until the bacon is crisp.
© 1942, 1957, 1993 by Fannie Farmer Cookbook Corporation © 2000 by Time Warner Bookmark
Serving Size: Makes 4 Servings