WIENER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BACON WRAPPED FRANKS FOR EACH SERVING, FRY 1 SLICE BACON 2 MINUTES ON EACH SIDE. SPLIT 1 FRANKFURTER LENGTHWISE, NOT CUTTING COMPLETELY THROUGH. PLACE ONE OF THE FILLINGS BELOW IN THE CUT. APPLE CHEESE 3 SLICES UNPARED APPLE AND 1 STRIP PROCESS AMERICAN CHEESE PEANUT BUTTER CRUNCHY PEANUT BUTTER OR PEANUT BUTTER AND SALTED PEANUTS ORANGE 3 MANDARIN ORANGE SEGMENTS MELON 3 CANTALOUPE OR HONEYDEW BALLS OR 1 MELON WEDGE ONION 1 GREEN ONION AND A DILL PICKLE SLICE SAVORY STUFFING MIX 1/3 CUP CHOPPED SWEET PICKLE, 1 SLICE BACON, CRISPLY FRIED AND CRUMBLED, AND 2 CUPS DRY HERBED STUFFING MIX PREPARED AS DIRECTED ON PACKAGE. MAKES ENOUGH FOR 8 FRANKFURTERS. WRAP EACH FRANKFURTER WITH BACON, SECURE WITH WOODEN PICKS. PLACE ON GRILL 4 INCHES FROM MEDIUM COALS. COOK 12 TO 15 MINUTES, TURNING FREQUENTLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BATTER FRANKS 3 CANS (5 OUNCES EACH) VIENNA SAUSAGES OR 1 POUND COCKTAIL WIENERS 1 EGG 1/3 CUP MILK 1 CUP COMMERCIAL BAKING MIX 2 TABLESPOONS YELLOW CORNMEAL 1/2 TEASPOON DRY MUSTARD 1/4 TEASPOON PAPRIKA 1/8 TEASPOON CAYENNE RED PEPPER CATSUP AND MUSTARD CUT SAUSAGES CROSSWISE INTO THIRDS. BEAT EGG SLIGHTLY; BLEND IN MILK. MIX REMAINING INGREDIENTS EXCEPT CATSUP AND MUSTARD. IN METAL FONDUE POT, HEAT SALAD OIL (2 INCHES) TO 375 DEGREES; TRANSFER POT TO SOURCE OF HEAT AT TABLE. ADJUST HEAT TO MAINTAIN TEMPERATURE OF OIL. SPEAR SAUSAGE PIECES (DRY) WITH FONDUE FORKS AND DIP INTO BATTER, ALLOWING EXCESS TO DROP OFF. (IF BATTER THICKENS OR STANDING, MIX IN A SMALL AMOUNT OF MILK. ) PLACE DIPPED SAUSAGE PIECES IN HOT OIL. COOK UNTIL BROWN, 2 TO 3 MINUTES; DRAIN. IF YOU WISH, INSERT A WOODEN SKEWER IN EACH BATTER FRANK. DIP INTO CATSUP AND MUSTARD. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR STUFFED FRANKS IN BUNS (05-01-93) (16:15) SERVINGS: 6 12 EA FRANKFURTERS; DELI STYLE 1/2 C SWEET PICKLE RELISH 1 TB MUSTARD; PREPARED 3/4 LB CHEDDAR; MEDIUM SHARP 12 EA BACON; SLICES 12 EA BUNS; BUTTERED & TOASTED SLIT THE FRANKFURTERS ALMOST THROUGH LENGTHWISE. MIX THE PICKLE RELISH AND PREPARED MUSTARD TOGETHER. CUT THE CHEDDAR CHEESE INTO 12 4 1/2 BY 1/2-INCH STRIPS. PUT ONE STRIP OF CHEDDAR CHEESE AND ABOUT 2 TSPS OF THE RELISH MIXTURE INTO EACH FRANKFURTER AND SET ASIDE. PAN BROIL THE BACON UNTIL PARTIALLY COOKED AND STILL LIMP AND DRAIN. STARTING AT ONE END, SECURING THE BACON WITH A WOODEN PICK, WRAP EACH FRANKFURTER AND SECURE THE OTHER END WITH A WOODEN PICK ALSO. SET THE OVEN TEMPERATURE TO BROIL AND ARRANGE THE BACON WRAPPED FRANKFURTERS ON THE BROILER RACK WITH THE TOPS 3-INCHES BELOW THE HEAT SOURCE AND BROIL UNTIL THE BACON IN COOKED, TURNING ONCE. SERVE HOT IN THE BUNS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI DOGS 12 FRANKFURTERS 1 SLICE AMERICAN CHEESE, 3 1/2 X 3 1/2 INCHES 2 CANS (15 OUNCES EACH) CHILI HOT BEANS 1 CAN (8 OUNCES) TOMATO SAUCE 1/4 TEASPOON CHILI POWDER 1/4 TEASPOON CUMIN 1/8 TEASPOON CAYENNE PEPPER, IF DESIRED HEAT OVEN TO 400 DEGREES MAKE THREE 1/2 INCH DEEP DIAGONAL CUTS AT REGULAR INTERVALS IN EACH FRANKFURTER. CUT CHEESE SLICE INTO 36 STRIPS, ABOUT 1 X 1/4 INCH. INSERT CHEESE STRIP IN EACH FRANKFURTER CUT. IN UNGREASED BAKING DISH, 11 1/2 X 7 1/2 X 1 1/2 INCHES, MIX BEANS, TOMATO SAUCE AND SEASONINGS. ARRANGE FRANKFURTERS ON BEAN MIXTURE. BAKE 20 TO 25 MINUTES. MAKES 4 TO 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI DOGS 1 (05-02-93) (21:25) SERVINGS: 1 2 EA FRANKFURTERS 2 EA FRANKFURTER BUNS, SPLIT 1/3 C CHILI WITH BEANS 1 EA FRESH ONION, CHOPPED OPT. MICROWAVE FRANKFURTERS UNCOVERED ON HIGH (100%) UNTIL WARM, 30 TO 45 SECONDS. PLACE 1 FRANKFURTER IN EACH BUN ON SERVING PLATE; SPOON CHILI ONTO FRANKFURTERS. MICROWAVE UNCOVERED UNTIL CHILI IS HOT, 1 TO 1 12 MINUTES. NOTE: IF PREPARING JUST ONE CHILI DOG, MICROWAVE UNCOVERED 30 TO 45 SECONDS. TO MAKE CONEY DOGS, JUST BEFORE SERVING SPRINKLE FRESH CHOPPED ONION ON THE TOP OF THE HEATED CHILI AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONEY ISLANDS COOK 10 FRANKFURTERS IN WATER. PLACE FRANKS INTO 10 HEATED FRANKFURTER BUNS; TOP WITH PREPARED MUSTARD AND CHOPPED ONION, IF DESIRED. SPOON HOT CONEY SAUCE ATOP. MAKES 10 SERVINGS. CONEY SAUCE: IN SKILLET, BROWN 1/2 POUND GROUND BEEF SLOWLY BUT THOROUGHLY, BREAKING WITH FORK UNTIL FINE. ADD 1/4 CUP WATER, 1/4 CUP CHOPPED ONION, 1 CLOVE GARLIC, MINCED, ONE 8 OUNCE CAN TOMATO SAUCE, 1/2 TEASPOON CHILI POWDER, AND 1/2 TEASPOON SALT. SIMMER, UNCOVERED, 10 MINUTES, OR UNTIL HEATED THROUGH. MAKES 1 1/3 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FILLED FRANKFURTERS (05-01-93) (16:23) SERVINGS: 6 1 1/2 C MACARONI; BROKEN 3/4 C MILK; EVAPORATED 1 1/4 TS MUSTARD; DRY 1 1/4 TS SALT 1/8 TS PEPPER 2 1/2 C CHEDDAR; MD, GRATED 1 1/2 LB FRANKFURTERS; DELI-STYLE COOK THE MACARONI IN BOILING SALTED WATER UNTIL TENDER. DRAIN AND RINSE IN HOT WATER. COMBINE THE MILK, MUSTARD, SALT, PEPPER AND 2 CUPS OF THE CHEDDAR CHEESE IN THE TOP OF A DOUBLE BOILER AND COOK UNTIL THE CHEDDAR IS MELTED AND SAUCE IS SMOOTH, STIRRING FREQUENTLY. ADD THE MACARONI AND BLEND WELL. SPLIT THE FRANKFURTERS LENGTHWISE, WITHOUT SEPARATING THEM, AND FILL WITH THE MACARONI MIXTURE. SPRINKLE WITH THE REMAINING CHEDDAR AND BAKE IN A HOT OVEN (400 DEGREES F.) FOR 15 MINUTES. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK SAUERKRAUT SANDWICH DROP 1 POUND FRANKFURTERS (8 TO 10) INTO BOILING WATER; REDUCE HEAT. COVER SIMMER 5 TO 8 MINUTES. HEAT 1 CAN (16 OUNCES) SAUERKRAUT (WITH LIQUID) OVER LOW HEAT; DRAIN. SERVE FRANKFURTERS IN BUNS WITH SAUERKRAUT, PREPARED MUSTARD AND CHOPPED ONION. MAKES 8 TO 10 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK AND EGG SANDWICHES MARGARINE OR BUTTER, SOFTENED 8 TO 10 SLICES BREAD 3 FRANKFURTERS, CHOPPED (1 CUP) 1 HARD COOKED EGG, CHOPPED 1 TABLESPOON FINELY CHOPPED ONION 1 TABLESPOON SNIPPED PARSLEY 1/3 CUP CHILI SAUCE OR CATSUP 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER SPREAD MARGARINE OVER 1 SIDE OF EACH SLICE OF BREAD. MIX REMAINING INGREDIENTS. SPREAD ON HALF OF THE BREAD SLICES. TOP WITH REMAINING BREAD. MAKES 4 OR 5 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK BEAN BAKE 1 CAN (12 OUNCES) RED KIDNEY BEANS, DRAINED 1 CAN (17 OUNCES) LIMA BEANS, DRAINED 1/2 CUP SPAGHETTI SAUCE WITH MUSHROOMS 1 SMALL ONION, CHOPPED 1 CUP SHREDDED CHEDDAR CHEESE (ABOUT 4 OUNCES) 4 TO 6 FRANKFURTERS HEAT OVEN TO 375 DEGREES MIX BEANS, SPAGHETTI SAUCE, ONION AND CHEESE IN UNGREASED 1 1/2 QUART CASSEROLE. ARRANGE FRANKFURTERS ON TOP. BAKE UNCOVERED 30 MINUTES OR UNTIL BEAN MIXTURE IS BUBBLY AND FRANKFURTERS ARE LIGHT BROWN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK EGG SCRAMBLE 4 OR 5 FRANKFURTERS 1 TABLESPOON SUGAR 1 TABLESPOON SOY SAUCE 1/2 MEDIUM ONION, SLICED AND SEPARATED INTO RINGS 1/2 MEDIUM GREEN PEPPER, CUT IN 1/4 INCH WIDE STRIPS 6 BEATEN EGGS SLICE FRANKS DIAGONALLY INTO 1/2 INCH WIDE PIECES. IN SKILLET, BROWN FRANKS. REMOVE FROM HEAT; PUSH TO ONE SIDE STIR IN SUGAR AND SOY. ADD VEGETABLES. COOK, COVERED, UNTIL VEGETABLES ARE CRISP TENDER, ABOUT 3 MINUTES. POUR EGGS OVER. COOK AND STIR UNTIL EGGS ARE SET. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANKS AND BEANS 1 16-OUNCE PACKAGE CHICKEN FRANKFURTERS 3 16-OUNCE CANS PORK AND BEANS 1/3 CUP CATSUP 1/4 CUP LIGHT OR DARK MOLASSES 1 TABLESPOON SPICY BROWN MUSTARD ABOUT 30 MINUTES BEFORE SERVING: 1. CUT EACH FRANKFURTER CROSSWISE IN HALF. 2. IN 12-INCH SKILLET OVER MEDIUM- HIGH HEAT, HEAT FRANKFURTERS, PORK AND BEANS, CATSUP, MOLASSES, AND MUSTARD TO BOILING. REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, 15 MINUTES, STIRRING OCCASIONALLY. MAKES 6 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANKS 'N' BEANS CASSEROLE 9 SLICES BACON 1 16 OUNCE OR 21 OUNCE PORK AND BEANS IN TOMATO SAUCE 1/2 CUP BROWN SUGAR PACKED 2 TABLESPOONS MUSTARD 2-3 TABLESPOONS WORCESTERSHIRE SAUCE 8 FRANKS 8 STRIPS CHEESE PRE-HEAT OVER TO 350 DEGREES COOK BACON SLICES UNTIL CRISP. DRAIN AND SET ASIDE. IN LARGE BOWL, STIR TOGETHER BEANS, BROWN SUGAR, MUSTARD, WORCESTERSHIRE SAUCE UNTIL BROWN SUGAR IS DISSOLVED. SLIT FRANKS LENGTHWISE AND PLACE ONE CHEESE STRIP IN EACH FRANK. POUR HALF THE BEAN MIXTURE INTO 1 1/2 QUART CASSEROLE. ARRANGE 4 STUFFED FRANKS ON TOP OF BEANS IN A ROW; PLACE 3 STRIPS OF BACON BETWEEN THE FRANKS. POUR REMAINING MIXTURE INTO CASSEROLE AND TOP WITH 4 REMAINING FRANKS. PLACE 3 STRIPS BACON BETWEEN FRANKS. BAKE IN PRE-HEATED OVEN FOR ABOUT 30 MINUTES OR UNTIL CHEESE HAS MELTED AND BEANS ARE BUBBLY. (FOR A THICKER SAUCE BAKE BEFORE ADDING TOP LAYER OF FRANKS FOR 30 MINUTES AND THEN BAKE ANOTHER 25 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANKS IN A LOAF 6 FRANKFURTERS 6 JULIENNE STRIPS CHEDDAR OR AMERICAN CHEESE OR 2 TABLESPOONS SWEET RELISH OR CATSUP 1 CUP COMMERCIAL BAKING MIX 1/4 MILK 1 TEASPOON PARSLEY FLAKES 1 EGG GREASE LOAF PAN 9 X 5 X 3". SPLIT FRANKFURTERS LENGTHWISE, NOT CUTTING COMPLETELY THROUGH. FILL EACH WITH A STRIP OF CHEESE OR ABOUT 1 TEASPOON OF RELISH OR CATSUP. MIX REMAINING INGREDIENTS WITH FORK, BEAT VIGOROUSLY 30 SECONDS. SPREAD IN PAN. ARRANGE FRANKFURTERS CROSSWISE ON DOUGH PAN, CURVING SLIGHTLY AND PRESSING TO FIT THE PAN. PRESS INTO DOUGH SLIGHTLY. BAKE UNTIL BREAD IS LIGHT BROWN, ABOUT 20 MINUTES AT 400 DEGREES TO SERVE CUT BREAD BETWEEN FRANKFURTERS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANK WICHES 1 ENVELOPE SLOPPY JOE MIX 6 OUNCE CAN OF TOMATO PASTE 1 1/2 CUPS OF WATER 6 SLICED FRANKFURTERS COMBINE SLOPPY JOE MIX, TOMATO PASTE, 1 1/2 CUPS WATER, 6 SLICED FRANKFURTERS IN SAUCE PAN; SIMMER 5 MINUTES. SERVE ON HAMBURGER ROLLS TOPPED WITH SLICED AMERICAN CHEESE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED FRANKS FOR EACH SERVING, MAKE DIAGONAL CUTS IN FRANKFURTER, NOT CUTTING COMPLETELY THROUGH. BASTE WITH COLA FLAVORED CARBONATED BEVERAGE, PINEAPPLE PRESERVES OR MIXTURE OF 1 TABLESPOON BROWN SUGAR AND 1 1/2 TEASPOONS HORSERADISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT DOG CASSEROLE (12-12-92) (23:21) 1 1/2 CUPS MACARONI, UNCOOKED 2 CUPS WATER 2 TEASPOONS OIL 2 TEASPOONS SALT 1 POUND HOT DOGS 2 ONIONS, FINELY CHOPPED 2 GREEN PEPPERS, FINELY CHOPPED 29 OUNCE CAN WHOLE TOMATOES, DRAINED, CHOPPED 8 OUNCES CANNED TOMATO SAUCE 1 TEASPOON SALT 1/2 TEASPOON OREGANO 1/4 TEASPOON PEPPER 3/4 CUP GRATED CHEDDAR CHEESE 1 EGG 1/4 CUP MILK 2 TABLESPOONS GRATED PARMESAN CHEESE IN A 2 QUART CASSEROLE, PUT PASTA, OIL, SALT AND WATER. COVER AND COOK ON MICROPOWER HIGH FOR 3 MINUTES. LET STAND FOR 5 MINUTES. DRAIN PASTA AND RESERVE FOR LATER USE. USING THE SAME CASSEROLE, COMBINE HOT DOGS CUT INTO 2 INCH PIECES, ONION AND GREEN PEPPER. COOK ON MICROPOWER HIGH FOR 6 MINUTES. ADD TOMATOES, TOMATO SAUCE, SPICES, NOODLES AND MIX. SPRINKLE GRATED CHEDDAR CHEESE ON TOP. COMBINE EGG AND MILK AND POUR OVER TOP OF CASSEROLE. COOK ON MICROWAVE/CONVECTION FOR 35 MINUTES. SPRINKLE PARMESAN CHEESE OVER THE DISH 5 MINUTES BEFORE THEN END OF COOKING TIME. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT DOG CREOLE 1 TABLESPOON VEGETABLE OIL 8 FRANKFURTERS, CUT INTO 1/2 INCH PIECES 1 CAN (15 OUNCES) TOMATO SAUCE 1 CAN (12 OUNCES) VACUUM PACK WHOLE KERNEL CORN WITH PEPPERS 1/2 TO 1 TEASPOON CHILI POWDER 1/2 TEASPOON SALT 2 TEASPOONS INSTANT MINCED ONION 1 PACKAGE (5 OUNCES) CORKSCREW MACARONI GRATED PARMESAN CHEESE (OPTIONAL) HEAT OIL IN LARGE SKILLET. ADD FRANKFURTERS; COOK AND STIR UNTIL PIECES ARE BROWN. STIR IN TOMATO SAUCE, CORN (WITH LIQUID), CHILI POWDER, SALT AND ONION. HEAT TO BOILING. REDUCE HEAT AND SIMMER UNCOVERED 10 MINUTES. WHILE SAUCE SIMMERS, COOK MACARONI AS DIRECTED ON PACKAGE. SERVE SAUCE OVER MACARONI. SPRINKLE WITH GRATED PARMESAN CHEESE. MAKES 4 OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT DOG PROVENCALE 8 HOT DOG 8 SLICES BACON 1 CUP MINCED ONION 1 CLOVE MINCED GARLIC 1 8 OZ CAN TOMATO 1/2 TEASPOON SALT 1 DASH PEPPER FRY BACON, ONION AND GARLIC UNTIL BACON IS CRISP. DRAIN MOST OF BACON FAT. STIR IN TOMATOES. STIR IN TOMATOES, SALT AND PEPPER. HEAT TO A BOIL, REDUCE HEAT AND SIMMER ABOUT 10 MINUTES. ADD HOT DOGS. COVER AND SIMMER ABOUT 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SILLY CHILI DOGS (08-26-92) (0:58) 1 (15 OUNCE) CAN CHILI NO BEANS 1/2 CUP HOT DOG RELISH 8 FRANKFURTERS 4 HAMBURGER BUNS, SPLIT IN A 4 CUP GLASS MEASURE, COMBINE CHILI AND HOT DOG RELISH. COVER WITH A PAPER TOWEL AND MICROWAVE AT HIGH 3 TO 4 MINUTES OR UNTIL THOROUGHLY HEATED. USING KITCHEN SCISSORS, MAKE DIAGONAL, CROSSWISE CUTS INTO FRANKFURTERS, CUTTING TO, BUT NOT THOROUGH, THE OPPOSITE SIDE. PLACE ON MICROWAVE PLATE; COVER WITH A PAPER TOWEL AND MICROWAVE AT HIGH 3 TO 5 MINUTES OR UNTIL FRANKFURTERS ARE THOROUGHLY HEATED AND CURLED. TO SERVE, SPOON CHILI ONTO A HAMBURGER BUN HALF, TOP WITH A FRANKFURTER. GARNISH AS DESIRED. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SLOPPY FRANKS 3 POUNDS FRANKFURTERS, CUT INTO 1/4 INCH SLICES 3 CUPS DICED CELERY 1 1/2 CUPS SALTED PEANUTS 1 CUP DICED GREEN PEPPER 6 HARD COOKED EGGS, DICED 1/4 CUP PLUS 2 TABLESPOONS MINCE ONION 1 TABLESPOON SALT 2 CUPS MAYONNAISE 48 SLICES PROCESS SHARP CHEDDAR CHEESE 48 FRANKFURTER BUNS, SPLIT AND BUTTERED SET OVEN CONTROL AT BROIL AND OR 550 DEGREES MIX ALL INGREDIENTS EXCEPT CHEESE AND BUNS. CUT CHEESE SLICES INTO HALVES; PLACE ONE ON EACH BUN HALF. BROIL HALVES 4 TO 5 INCHES FROM HEAT 2 TO 3 MINUTES OR UNTIL CHEESE IS MELTED AND BUNS ARE TOASTED. SPREAD FRANKFURTER MIXTURE ON BOTTOM HALVES OF BUNS; TOP WITH REMAINING HALVES. MAKES 48 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SLOPPY FRANKS 1 (05-02-93) (21:24) SERVINGS: 6 1 EA SMALL ONION, CHOPPED 1/2 C CHOPPED GREEN PEPPER 1 T BUTTER OR MARGARINE 1/2 C BARBECUE SAUCE 1/4 C CATSUP 1 LB FRANKS,CUT IN 1/4-IN. SLICES 12 EA HAMBURGER BUNS, SPLIT COVER AND MICROWAVE ONION, GREEN PEPPER,AND MARGARINE IN 1-QT CASSEROLE ON HIGH (100%) UNTIL VEGETABLES ARE TENDER, 3 TO 4 MINUTES. STIR IN BARBECUE SAUCE, CATSUP AND FRANKFURTERS. COVER AND MICROWAVE ON HIGH (100%), 2 1/2 MINUTES, STIR. COVER AND MICROWAVE UNTIL MIXTURE BOILS, 2 TO 3 MINUTES. SPOON MIXTURE ONTO BUNS ON SERVING PLATE. MICROWAVE UNCOVERED ON HIGH, (100%) UNTIL BUNS ARE HOT, 1 TO 2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPEEDY CHEESE DOG (04-01-93) (1:32) IBM 1 WIENER 1 HOT DOG BUN MAKE LENGTHWISE SLIT 1/4 INCH DEEP IN WIENER. INSERT 1 STRIP OF CHEESE IN SLIT. PLACE WIENER IN BUN. WRAP IN PAPER TOWEL. MICROWAVE AT HIGH FOR 20 TO 30 SECONDS, OR UNTIL WIENER IS HOT AND CHEESE IS MELTED. MAKES 1 SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPEEDY HOT DOG (04-01-93) (1:32) IBM 1 WIENER 1 HOT DOG BUN PLACE WIENER IN BUN. WRAP IN PAPER TOWEL. MICROWAVE AT HIGH FOR 20 TO 30 SECONDS, OR UNTIL WIENER IS HOT. MAKES 1 SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET AND SOUR WIENERS (04-01-93) (1:42) IBM 1 POUND WIENERS 1 CUP KETCHUP 1 CUP CANNED PINEAPPLE CHUNKS 1/3 CUP PINEAPPLE JUICE 1/2 CUP GREEN PEPPER CHUNKS 1 TABLESPOON VINEGAR 1 TABLESPOON SOY SAUCE CUT EACH WIENER CROSSWISE INTO 4 PIECES. CUT TWO SLASHES 1/4 INCH DEEP, IN CRISSCROSS PATTERN AT BOTH ENDS OF EACH PIECE. SET ASIDE. IN 2 QUART CASSEROLE MIX KETCHUP, PINEAPPLE CHUNKS, PINEAPPLE JUICE, GREEN PEPPER, VINEGAR AND SOY SAUCE. COVER. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL BOILING, STIRRING AFTER HALF THE TIME. ADD WIENERS. RECOVER. MICROWAVE AT HIGH FOR 6 TO 7 MINUTES, OR UNTIL HEATED THROUGH, STIRRING EVERY 2 MINUTES. SERVE WITH TOOTHPICKS. MAKES 48. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWISS AND FRANK SPIRALS 2 5 1/2 OUNCE PACKAGE COCKTAIL WIENERS (32 WIENERS) 32 3 INCH STRIPS PROCESS SWISS CHEESE 1 8 OUNCE PACKAGE REFRIGERATED BISCUITS (10 BISCUITS) 2 TABLESPOONS BUTTER OR MARGARINE, MELTED 2 TABLESPOONS SESAME SEED CUT A LENGTHWISE SLIT IN EACH WIENER; INSERT A STRIP OF CHEESE IN EACH. QUARTER 8 BISCUITS (BAKE REMAINING WITH APPETIZERS. ) SHAPE QUARTERS IN 4 INCH STRIPS. WIND, SPIRAL FASHION AROUND EACH WIENER. PLACE ON BAKING SHEET; BRUSH WITH BUTTER AND SPRINKLE WITH SESAME. BAKE AT 400 DEGREES FOR 10 MINUTES, OR UNTIL BROWNED. SERVE WARM. MAKES 32. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WIENER DOUBLES SLIT FRANKFURTERS LENGTHWISE, NOT QUITE THROUGH. SPREAD CUT SURFACES WITH PREPARED MUSTARD. STUFF WITH CHEESE STRIPS, PINEAPPLE CHUNKS, BAKED BEANS, DRAINED SAUERKRAUT, PICKLE RELISH, OR MASHED POTATOES. WRAP EACH FRANK WITH BACON; FASTEN ENDS WITH WOODEN PICKS. BROIL, STUFFED SIDE DOWN ON BROILER RACK, 3 TO 4 INCHES FROM HEAT, ABOUT 5 MINUTES. TURN AND BROIL 3 TO 5 MINUTES LONGER. SERVE IN TOASTED BUNS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WIENERS IN BOURBON SAUCE (04-01-93) (1:42) IBM 1 POUND WIENERS 1 CUP KETCHUP 1/2 CUP BOURBON 1/2 CUP PACKED BROWN SUGAR CUT EACH WIENER CROSSWISE INTO 4 PIECES. CUT TWO SLASHES 1/4 INCH DEEP, IN CRISSCROSS PATTERN AT BOTH ENDS OF EACH PIECE. SET ASIDE. IN 2 QUART CASSEROLE MIX KETCHUP, BOURBON AND BROWN SUGAR. COVER. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL BOILING, STIRRING AFTER HALF THE TIME. ADD WIENERS. RECOVER. MICROWAVE AT HIGH FOR 6 TO 7 MINUTES, OR UNTIL HEATED THROUGH, STIRRING EVERY 2 MINUTES. SERVE WITH TOOTHPICKS. MAKES 48. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=