Frankie Doodle Dandy recipe from old Swift Premium advertising
Make Frankie Doodle Dandy by splitting Swift Premium Franks. Dip into boiling water until "arms and legs" spread. Build sandwich and top with Frank. Wrap in foil and grill 10 minutes. Decorate as pictured.
French's Barber-Pole Franks recipe from a 1958 French's ad
8 frankfurters large size 1 1/2 cups biscuit mix 4 tsp. French's Mustard 1/3 cup milk plus enough French's Mustard to fill franfurters
Place franks in boiling water. Let stand 8 minutes. Measure biscuit mix into bowl. Blend mustard with milk, add to mix. Roll out into 8-inch square, 1/4 inch thick. Cut in 8 one-inch strips. Split franks half through; fill with mustard. Wrap dough in spiral around each frank. Place on greased cookie sheet. Brush with butter. Bake in hot oven, 450˚ F, 10 to 12 minutes or until lightly browned. Serve hot.
Pour boiling water over franks, let stand 8 minutes. Spread bread with butter and mustard. Place frank corner-wise on bread, fasten opposite corners together with toothpicks. Brush with melted butter, broil until toast is golden brown. Serve with French's fried onion rings.
1/2 pound bacon, diced 1/2 cup chopped onion 4 tsp. Worcestershire sauce 1 cup Karo dark corn syrup 3/4 tsp. salt 1/4 tsp. paprika 1/3 cup lemon juice 1/2 cup water 1 1/2 cups chili sauce 1 pound frankfurters 1 tbsp. Argo corn starch 2 tbsp. water cooked spaghetti or macaroni
Combine bacon and onion in skillet, fry until bacon is crisp and onion is soft. Drain off excess fat. Stir in Worcestershire sauce, Karo syrup, salt, paprika, lemon juice, water and chili sauce. Bring to boil. Reduce heat; cover, simmer 10 minutes. Add franks, simmer until franks are hot, about 8 minutes. Blend corn starch with 2 tbsp. water, stir into sauce; stir and boil 1 minute. Serve on hot pasta. Makes 5 to 6 servings.
2 slices of bacon 1/2 cup chopped onion 1 can Campbell's Cream of Mushroom Soup 1/2 cup water 1/2 tsp. salt dash of pepper 3 cups sliced cooked potatoes 1 cup cooked green beans 1/2 pound frankfurters, split and cut in half
1. In skillet, cook bacon. Remove and crumble. 2. Cook onion in drippings. 3. Stir in soup, water, salt, pepper. 4. Add potatoes, beans. 5. Pour into 1 1/2-qt. casserole. 6. Stand up franks around edge. Bake at 350˚F 30 minutes. 7. Top with bacon. Makes 4 servings.
For German-style seasonings: just add 1 to 2 tbsp. vinegar to soup.
Here's a 1961 recipe for A.1. Butter Baste for hamburgers, steak, hot dogs, chicken and pork.
1/2 cup A.1. Steak Sauce 1 cup butter or margarine 4 oz. tomato sauce (optional)
Over low heat, melt butter in saucepan, add A.1. Steak Sauce. (If you prefer a tomato flavor, add 4 oz. tomato sauce.) Stir until blended. Keep warm. Brush on grilling hamburgers, hot dogs, steak, chicken or pork. Baste frequently as meat cooks.
This recipe comes from a vintage Carnation recipe booklet.
Sweet and Sour Frankfurters
1/3 cup vinegar 1 2/3 cups (large can) undiluted Carnation Evaporated Milk 1 pound frankfurters 2 tablespoons melted shortening 1 cup coarsely cut green pepper 1/2 cup coarsely cut onion 1/4 cup firmly packed brown sugar 3 tablespoon cornstarch 1/2 teaspoon salt 1 1/2 cups pineapple tidbits (crushed pineapple) and juice
Slowly stir vinegar into Carnation. Cut franks into quarters. Brown in melted shortening. Add pepper and onion. Brown slightly; stir in brown sugar, cornstarch and salt. Add pineapple and juice. Blend until smooth. Stir in Carnation. Continue cooking until slightly thickened. Serve at once over chow mein noodles.