Wiener Curls with Sauce

Wiener Curls with Sauce

From the Kitchen Of
Wiener Curls with Sauce, a vintage clipped recipe

Wiener Curls with Sauce

1 medium onion, chopped
1/2 cup catsup
1 tablespoon Worcestershire sauce
2 wedges lemon
1 pound wieners

Method

Chop one medium onion. Mix catsup, water, Worcestershire sauce, and chopped onion in a heavy skillet or pan. Squeeze lemon wedges into the skillet and toss in the peel. This adds flavor. 

Cover and cook together until onions are done. While sauce is cooking, open package of wieners and cut each one into two lengthwise. Add split wieners to sauce, cover and cook until wieners curl. Remove lid and cook down until sauce is thickened, if necessary. During the cooking, if sauce becomes too thick, add a little water. When done, remove wieners to a hot platter, and pour sauce over them for serving. Garnish with parsley sprigs, if desired.

This serves for or five. 

 

Broiled Stuffed Wieners

Split large wieners or frankfurters about half through lengthwise. Do not cut in two, however. Place strips of longhorn cheese in split wieners. Wrap wieners in slices of bacon and fasten with toothpicks. Place a little apart on a baking sheet or broiler tray. Broil about three inches from flame until bacon is done and wieners are heated through. These must be watched closely and turned often until bacon is done on all sides. 

 

Potato-Frankfurter Casserole

3 cups thinly sliced potatoes
1 medium onion, chopped fine
1 pound wieners or frankfurters
1 tablespoon flour
2 cups scalded milk (about)
Salt and pepper to taste

Method

Slice potatoes thin. Red potatoes are better than white ones for this casserole as they will not tend to mush or flake as easily. chop or mince onion fine. Cut wieners into slices crosswise. Into a greased 1 1/2 quart casserole, arrange alternate layers of the raw sliced potatoes, minced onion, and sliced wieners. Salt and pepper each layer. Mix about a tablespoon of flour into two cups of milk. Scald the milk and pour it over the potatoes and wieners.  Milk should barely cover. Bake in a 325-degree oven for one hour or until potatoes are done. Test for doneness with a fork.  

This makes about six servings. 
 

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