Fun with franks Feed

This recipe looks amazing

This is kind of an American toad-in-the-hole. Amazing. Only I would serve it with baked beans instead of mushroom gravy and barbecue sauce.

(BTW, here's the toad-in-the-hole recipe I use. It's amazing, too.)


Frankfurter Loaf
Vintage recipe from a 1967 Good Housekeeping Cookbook

8 skinless frankfurters (not all beef)
1 10-oz. package cornbread mix (I recommend Jiffy)
Canned mushroom gravy
Bottled barbecue sauce

1. Preheat oven to 375˚F.

2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.

3. Prepare cornbread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.

4. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.


Old photos of my nephews wearing coordinating leisure suits are a source of entertainment till this day. Unfortunately, I don't have copies. Standing in is this image from an old Sears catalog.

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Recipe via Mid-Century Menu
Image via Sew Country Chick

The devil you say!

The idea of Deviled Hot Dogs had me flummoxed. What quality do the hot dogs pictured share with deviled eggs?

It was time for me to look up what "deviled" means.

"To prepare with hot or savory seasoning," according to Dictionary.comHmmm. By that definition, burritos, spaghetti sauce and pizza are all deviled. 

Clearly, there's a nuance I'm missing.


Deviled Hot Dogs
With Frenchwise Barbecue Sauce

Vintage recipe from 1952 French's advertising

Slash tops of frankfurters, brown in skillet or on the grill. Baste and serve with Frenchwise Sauce:

1 medium onion, minced (or 1 tbsp. French's Onion Flakes)
1 small green pepper minced (or 1 tbsp. French's Pepper Flakes)
2 tbsp. butter 
2 tbsp. brown sugar
2 tbsp. French's Prepared Mustard
1 tbsp. French's Worcestershire Sauce
1 tsp. salt.

Combine ingredients, simmer 15 minutes.
Serves 8.


I strongly suggest you enjoy your deviled hot dogs with beer.         ; )


Recipe via File Photo Digital Archive

Try some Campbell's soup on the barbie


Sizzling Tomato Barbecue Sauce
Vintage recipe from 1966 Campbell's Soup advertising

1/3 cup onion
1 small clove garlic, minced
2 tbsp. salad oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 tbsp. vinegar
1 to 2 tbsp. Worcestershire 
2 tbsp. brown sugar
1 tsp. prepared mustard
dash Tabasco sauce

1. In saucepan, cook onion and garlic in oil until tender.

2. Add remaining ingredients.

3. Cook over low heat for 15 minutes; stir now and then. Makes 1 1/2 cups sauce.



Alternate pieces of meat and vegetables on skewers. Broil 10 to 20 minutes or until done, turning and basting every 5 minutes. Serve kabobs with remaining sauce. Also delicious on hamburgers, chicken and shrimp.

Meats: Sirloin, lamb (leg or shoulder), bologna, canned meats and frankfurters.

Vegetables: Mushrooms, tomatoes, green pepper, zucchini, potatoes (canned), cucumbers and pineapple.


I always get a little nervous when retro dads cook with hot coals while wearing nothing but their swim trunks.


Recipe via Classic Film
Image via Charlie a Go Go

Little wiener hearts for your sweethearts

A little something for your Valentine's celebrating.

This is a contemporary idea, but doesn't it totally look like a serving suggestion from the 1950s?


I know it's cornball. But it's kind of awesome, too.


Just a friendly reminder that hotdogs can present a choking hazard for children. The American Academy of Pediatrics recommends that hotdogs be cut into pieces smaller than 1/2 inch.


Recipe from Recipe By Photo

Aloha from the 60s


Hawaiian Franks
Vintage recipe from 1960 French's advertising

1 lb. franks
2/3 cups drained crushed pineapple
4 tbsp. French's mustard
8 slices white bread

Mix drained pineapple and French's mustard. Split franks in half, lengthwise, but not quite through. Heat in ungreased skillet (or grill!), then remove and place diagonally across bread slices. Spoon pineapple mustard mixture into frank slits. Wrap bread around each frank, overlapping the corners. Secure with toothpicks. Melt small amount of butter in skillet (low heat). Brown wrapped franks, turning so bread is toasted on all sides. Add butter if needed. Makes 4 servings


Recipe via livejournal.


How to serve pigs-in-a-blanket for the holidays



I'd go to town with this retro idea, making two concentric rows of pigs-in-a-blanket surrounded by curly parsley. And I'd serve mustard.

If you prefer not to use frozen piggies, make your own with cut-up hot dogs and crescent dough. 


Serving suggestion via Dinner Is Served

Retro Aunt Jemima Recipe: Penny-Cakes

I loved Aunt Jemima as a kid. Then I grew up, learned the concept of racial stereotypes and my feelings about Aunt Jemima as an advertising icon changed considerably.

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recipe from vintage Aunt Jemima advertising

Just slice frankfurters into "pennies" one-fourth inch think. Place on hot fry pan or grill. Prepare Aunt Jemima Pancake batter as directed. Pour over each frankfurter cluster. Flip them once. Serve immediately with hot syrup or barbecue sauce.


See the sink in this 1942 photo? I had that same exact sink — with the same faucet and and metal cabinet underneath — in one of my old apartments in Salem, Massachusetts. Didn't have that awesome stove, though.


Recipe via Pinterest
Image via Shorpy

Retro Playing With Your Food

Happy Independence Day!

Weird recipe for hotdogs

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.

Retro Fun Food: Barber-Pole Franks


Barbershop franks recipe from old ad

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.

Via Jamie