Stuffed Frankfurters

Ingredients

• 12 cups grated cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon onion, chopped fine
• Salt and pepper to taste

Method

1. 1

   Mix ingredients and heap in franks which have been pre-cooked and split open to make boats.

2. 2

   Place franks filled with cheese stuffing in pan and bake in oven at 350° for 20 to 30 minutes.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.

1 tablespoon Worcestershire 2 cups veal or chicken stock sauce 1 teaspoon English mustard % cup ketchup Boil well, pour over hamburger when ready to serve. HATTIE FIDLER (Mrs. Isaac) 49 THE QUAKER COOK BOoK CHEESE SOUFFLE 3 tablespoons flour 3 level tablespoons butter 3 eggs 1 cup milk 1 cup grated cheese Salt and pepper to taste Put butter and flour together in sauce pan and stir till blended without browning. Add milk a little at a time, stir until the mixture boils, then add the grated cheese, salt and pepper and set aside to cool. Beat the egg yolks and whites separately, add the yolks to the mixture in the sauce pan and blend thoroughly. Lastly fold in egg whites beaten to a stiff froth and turn the souffle into a deep well greased baking dish. Bake in moderate oven about 25 minutes. Serve at once. STELLA HIATT (Mrs. Wade) RICE OMELET WITH CHEESE SAUCE (For 3 People) 2 eggs 1 cup hot boiled rice, drained | tablespoon water Salt and pepper Beat whites of eggs very stiff. Beat yellows and add hot rice and seasonings. Then fold in beaten whites. Pour in buttered skillet and when done, fold. Cheese Sauce Make a white sauce of: 2 tablespoons butter 1 cup milk 2 tablespoons flour Salt, pepper Then add % cup grated cheese and pour around omelet. Make this sauce before you make the omelet. ANNIE HAUSER (Mrs. C. M.) STUFFED FRANKFURTERS 12 cups grated cheese 1 tablespoon Worcestershire 1 tablespoon onion, chopped sauce fine Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.