Recipe: Frankfurter Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

FRANKFURTERS
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


27. String pitted ripe olives along with chunks of frankfurter, green pepper, and pineapple wedges on skewers and broil.

128. FRANKFURTER-CHEESE CASSEROLE

3/4 cup uncooked macaroni
1/3 cup chopped onion
1/3 cup chopped green bell pepper
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 cup milk
1 1/2 cups cream-style cottage cheese
6 frankfurters, thinly sliced
1/2 cup pitted California ripe olives, sliced
1 1/2 cups soft bread crumbs
2 tablespoons butter or margarine, melted

Cook macaroni in boiling salted water till tender, about 8 minutes; drain well.

Cook onion and green pepper in the first 2 tablespoons butter or margarine till tender but not brown. Blend in the flour, Worcestershire, and mustard. Add milk. Cook and stir till mixture thickens and bubbles. Stir in macaroni, cottage cheese, frankfurters, and olives. Turn into 1 1/2 quart casserole.

Cover and bake in 350 degree F oven for 30 minutes. Combine crumbs and melted butter; sprinkle atop casserole. Bake uncovered 10 minutes more. Let stand 5 minutes before serving. Makes 4 or 5 servings.

129. Lace the family favorite Frank-Bean Bake with ripe olive slices.

130. Toss together sliced franks, shredded cabbage, and pitted ripe olives; top with a creamy mustard sauce, and bake till cabbage is tender.

131. PECOS-STYLE FRANKFURTERS

1 (16 ounce) can whole kernel corn
1 (8 ounce) can (1 cup) tomato sauce
1 (6 ounce) package instant Spanish rice mix
1 cup water
1/2 cup pitted California ripe olives, sliced
1 chicken bouillon cube
6 frankfurters, scored diagonally

In 10-inch skillet, combine undrained corn, tomato sauce, Spanish rice mix, water, sliced olives, and bouillon. Bring to boiling; top mixture with franks; cover and simmer over low heat till rice is done, about 12 minutes. Makes 6 servings.

132. Mix a glazed apple-frankfurter combo with ripe olive wedges for a quick and tasty supper.

133. For a quick hot lunch, wrap up chopped ripe olives, shredded cheese, and franks in a dough blanket and bake till golden.

134. Accent Franks and Scalloped Potatoes with small pitted ripe olives.

135. Stir ripe olive wedges into Saucy Barbecued Franks.

136. Combine diagonally sliced franks, shredded cheese and chopped ripe olives. Stuff into pocket bread. Bake till heated through.

137. Pack ripe olive wedges into a Frank and Corn Spoon Bread.

138. Toss pitted ripe olives into a Frankfurter Chili. Serve the crispy corn chips.

139. Stir thin frank slices and ripe olive wedges into scrambled eggs and heat through. It's a quick and hearty supper special.

140. OLIVE BARBECUED FRANKS

3/4 cup pitted California ripe olives, chopped
3/4 cup (3 1/2 ounces) shredded cheddar cheese
3 tablespoons chopped onion
1 tablespoon snipped parsley
8 frankfurters
8 strips bacon
8 frankfurter rolls, toasted

Mix together chopped olives, shredded cheese, onion, and parsley. Slit each frankfurter down one side. Fill slits generously with olive mixture. Wrap a strip of bacon in a spiral around each frankfurter; secure with wooden picks. Grill meat slowly over medium-low coals, turning frequently, till bacon is done. Serve in toasted rolls. Makes 8 servings.

141. Add interest to Frank Enchiladas with ripe olive wedges sparking the hearty filling of the tortillas. Ole.

142. Blend pitted ripe olive slices into a bologna-noodle casserole. Garnish with corn chips.

143. Roll up pitted ripe olives inside luncheon meat slices, pop into a hot dog bun, and top with a cheesy sauce.

144. Team up Bratwurst and Kraut with ripe olive slices. Simmer in beer.