Picnic Special: Saucy Burgers, Stuffed Hot Dogs (Family Circle, June 1966)

Picnic Special: Saucy Burgers, Stuffed Hot Dogs (Family Circle, June 1966)

Picnic Special: Saucy burgers, stuffed hot dogs

By Rita Molter

The cookout twins - that’s what these popular meats are, for they take happily to all kids of eating-outings, and can be varied so many ways with so little effort. For example, crown your gilled-to-a-turn burger with a melty Parsley-cheddar Ball and presto! - a cheeseburger with a new look. Or go Islands style with an Hawaiian Windup - a plump wiener stuffed with juicy pineapple, wrapped with ham, and glazed crispy brown. With these ideas are plenty more for mile and peppy toppers for hamburgers and plain and exotic fillings for franks.

Hawaiian Windups

Sweet-sour sauce glazes pineapple-stuffed franks wrapped with ham

Makes 8 servings, 2 hot dogs each

½ cup firmly packed brown sugar

2 tablespoons cornstarch

1 cup water

½ cup cider vinegar

½ cup (1 stick) butter or margarine

16 frankfurters

1 can (about 1 pound, 5 ounces) pineapple spears, drained

1 package (8 ounces) sliced boiled ham

16 split frankfurter rolls, toasted

Triple Olive Sticks (recipe follows)

  1. Mix brown sugar and cornstarch in a medium-size saucepan; stir in water and vinegar. Cook, stirring constantly, until sauce thickens and boils 3 minutes; remove from heat. Stir in butter or margarine until melted.

  2. Slit each frankfurter lengthwise; stuff with a pineapple spear. Cut each ham slice into 4 strips; wrap 2 strips around each frankfurter; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  3. Grill, turning and brushing often with sauce, 10 minutes, or until crispy brown. Serve in toasted frankfurter rolls with triple olive sticks; garnish rolls with watercress if you wish.

TRIPLE OLIVE STICKS -

Pare 2 medium-size carrots; cut lengthwise into thin sticks. Place in bowl of ice and water to chill and crisp. Just before serving, drain; thread 2 sticks through each of 3 pitted ripe olives.

Franks Diable

No extra spread needed here, for hot dogs are filled with egg salad

Makes 8 servings, 2 hot dogs each

8 hard cooked eggs, shelled and chopped

4 tablespoons chopped ripe olives

½ cup mayonnaise or salad dressing

2 tablespoons prepared mustard

1 teaspoon salt

2 drops red-pepper seasoning

16 frankfurters

3 packages (6 ounces each) minced ham

16 split frankfurter rolls, toasted

  1. Combine eggs and olives in a medium-size bowl. Blend mayonnaise or salad dressing, mustard, salt, and red-pepper seasoning in a 1-cup measure; fold into the egg mixture.

  2. Slit each frankfurter lengthwise; stuff with about 3 tablespoons egg mixture. Wrap a slice of minced ham around each; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  3. Grill, turning often, 10 minutes, r until crispy brown. Serve in toasted frankfurter rolls.

Ham-And-Swiss Hot Dogs

This twosome stars again, with cheese on the filling and ham-bologna as the wrapper

Makes 8 servings, 2 hot dogs each

1 package (8 ounces) sliced process Swiss cheese

16 slices ham-bologna (from 3 six ounce packages)

16 frankfurters

16 split frankfurter rolls, toasted

  1. Cut cheese slices in 4 strips each; halve ham-bologna diagonally.

  2. Slit each frankfurter lengthwise, stuff with 2 strips of cheese. Wrap 2 half slices ham-bologna around each: fasten with wooden picks. Place on grill about 6 inches above hot coals.

  3. Grill, turning often, 10 minutes, or until crispy brown and cheese melts. Serve in toasted frankfurter rolls.

Pickle Pups

Stuff hot dogs with a strip of dill pickle and glaze with ready-to-go meat sauce - they’re that simple

Makes 8 servings, 2 hot dogs each

16 frankfurters

1 large dill pickle, cut into 16 thin strips

Bottled steak sauce

16 split frankfurter rolls, toasted

  1. Slit each frankfurter lengthwise; stuff with a pickle strip; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  2. Grill, turning and brushing often with steak sauce, 10 minutes or until crispy brown. Serve in toasted frankfurter rolls with prepared mustard or catsup, if you wish.

Trade-Winds Treasure Dogs

Bacon, bananas, and curry sauce are the flavor dress-ups. For the “treasure” choose green-tip fruit.

Makes 8 servings, 2 hot dogs each

4 tablespoons (½ stick) butter or margarine

2 teaspoons curry powder

2 tablespoons flour

1½ cups water

1 envelope instant beef broth OR: 1 beef-flavor bouillon cube

2 bananas

16 frankfurters

16 slices bacon (about 1 pound)

16 split frankfurter rolls, toasted

  1. Melt butter or margarine in a small saucepan; stir in curry powder; cook 2 minutes.

  2. Blend in flour, then stir in water and beef broth or bouillon cube, crushing bouillon cube, if using with a spoon. Cook, stirring constantly, until sauce thickens and boils 1 minute; remove from heat.

  3. Halve bananas crosswise, then quarter each half. Slit each frankfurter lengthwise; stuff with a strip of banana. Wrap each with a bacon slice; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  4. Grill, turning and brushing often with curry sauce, 20 minutes, or until bacon is crisp. Serve in toasted frankfurter rolls.

Italian Beanies

Seasoned green beans go inside and sliced salami and mushroom sauce on the outside

Makes 8 servings, 2 hot dogs each

1 can (1 pound) whole Blue Lake green beans, drained

¼ cup bottled oil-and-vinegar dressing

1 can (about 11 ounces) mushroom gravy

¼ cup catsup

1 tablespoon prepared horseradish

16 frankfurters

2 packages (8 ounces each) sliced large salami

16 split frankfurter rolls, toasted

  1. Place beans in a pie plate; drizzle with oil-and-vinegar dressing; let stand 30 minutes to season

  2. Heat mushroom gravy with catsup to boiling in .a small saucepan; stir in horseradish; remove from heat.

  3. Slit each frankfurter lengthwise; stuff with 3 beans. Wrap a slice of salami around each; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  4. Grill, turning and brushing often with mushroom sauce, 10 minutes, or until crispy brown. Serve in toasted frankfurter rolls.

Double Porkers

Buy the new tiny smoked sausages in packages for the zesty-flavor filling.

Makes 8 servings, 2 hot dogs each

2 cans (8 ounces each) tomato sauce

1 teaspoon Italian seasoning

¼ cup sweet-pickle relish

16 frankfurters

2 packages (5 ounces each) smoked cocktail sausages

16 split frankfurter rolls, toasted

  1. Combine tomato sauce and Italian seasoning in a small saucepan. Heat to boiling, then simmer 2 minutes; stir in pickle relish; remove from heat.

  2. Slit each frankfurter lengthwise; stuff with 2 cocktail sausages; fasten with wooden picks. Place on grill about 6 inches above hot coals.

  3. Grill, turning and brushing often with tomato sauce, 10 minutes, or until crispy brown. Serve in toasted frankfurter rolls.

Basic Grilled Hamburgers

Mix and shape burgers, grill to a turn, then top with a sauce of your choice

Makes 8 burgers

2 pounds ground beef

2 teaspoons salt

¼ teaspoon pepper

  1. Mix ground beef with salt and pepper in a large bowl; shape lightly into 8 patties. Place on grill about 6 inches above hot coals.

  2. Grill, turning once, about 10 minutes for medium, or until meat is done as you like it.

  3. Serve as it or in toasted hamburger buns, with your sauce choice to spoon over top.

Parsley-Cheddar Balls

So simple with cheese spread in a jar

1 jar (5 ounces) smoky cheese spread, well-chilled

2 teaspoons chopped parsley

  1. Shape cheese, 2 teaspoons at a time into a ball; dip top of each in chopped parsley on waxed paper; chill.

  2. Place on top of hamburgers almost 2 minutes before taking from grill so cheese will soften

Hot Mustard Sauce

Like Chinese mustard, it has plenty of zip

Makes about 2 cups

⅓ cup dry mustard

¼ cup firmly packed light brown sugar

2 tablespoons cornstarch

½ teaspoon salt

1 can condensed beef broth

2 egg yolks

2 tablespoons butter or margarine

½ cup cider vinegar

  1. Mix mustard, brown sugar, cornstarch, and salt in a small saucepan; stir in beef broth. Beat egg yolks slightly in a . cup; stir into mustard mixture.

  2. Cook, stirring constantly, until sauce thickens and boils 3 minutes; remove from heat. Stir in butter or margarine until melted, then slowly stir in vinegar.

  3. Spoon hot over grilled hamburgers

Aloha Sauce

Just sweet-sour enough to accent hamburgers

Makes about 1⅔ cups

1 can (above 9 ounces) crushed pineapple

¾ cup catsup

¼ cup firmly packed brown sugar

1 teaspoon Worcestershire sauce

  1. Combine all ingredients in a small saucepan. Heat to boiling, then simmer, stirring several times, 20 minutes, or until sauce is slightly thick.

  2. Spoon hot over grilled hamburgers

Onion Barbecue Sauce

Recipe makes lots, but it keeps perfectly

Makes 2 cups

1 large onion, chopped (1 cup)

2 tablespoons vegetable oil

½ cup catsup

1 tablespoon sugar

1 teaspoon garlic salt

1 envelope instant beef broth OR: 1 beef-flavor bouillon cube

1 cup water

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

  1. Sauté onion in vegetable oil until soft in a small saucepan; stir in remaining ingredients.

  2. Heat to boiling, crushing bouillon cube, if using, with a spoon; simmer, stirring several times, 30 minutes, or until the sauce is slightly thickened.

  3. Spoon hot over grilled hamburgers.

Belmont Sauce

A bit tangy, a bit sweet, and most pleasing

Makes about 1 cup

4 tablespoons (½ stick) butter or margarine

½ cup chili sauce

¼ cup orange juice

1 teaspoon sugar

1 teaspoon prepared mustard

1 tablespoon wine vinegar or cider vinegar

  1. Melt butter or margarine in a small saucepan; stir in remaining ingredients. Heat, stirring once or twice, just until bubbly.

  2. Spoon hot over grilled hamburgers.

Confetti Corn Relish

Canned corn is your head-start helper

Makes about 2 cups

1 can (12 or 16 ounces) whole-kernel corn

1 teaspoon mustard seed

½ teaspoon dry mustard

¼ teaspoon salt

¼ teaspoon pepper

⅓ cup cider vinegar

1 tablespoon vegetable oil

1 medium-size onion, peeled and diced

1 pimiento, diced

  1. Drain liquid from corn into a small saucepan; stir in mustard seed, dry mustard, salt, pepper, vinegar, and vegetable oil; heat to boiling

  2. Combine corn, onion, and pimiento in a small bowl; pour hot liquid over; toss lightly to mix. Let stand at least 30 minutes to season.

  3. Spoon over grilled hamburgers.

San Antonio Skillet Supper

Tiny hamburgers simmer in a tomato-vegetable sauce. Add the crunchy cheese and chip topper just before serving

Makes 4 servings

1 pound ground beef

1 teaspoon salt

⅛ teaspoon pepper

1 tablespoon vegetable oil

1 teaspoon chili powder

1 can or 1 envelope onion soup mix

1 can (1 pound) tomatoes

1 teaspoon sugar

1 package (10 ounces) frozen succotash

1 cup crumbled corn chips

1 package (4 ounces) shredded Cheddar cheese

  1. Mix ground beef lightly with salt and pepper in a large bowl; shape into 16 small patties.

  2. Brown, a few at a time, in vegetable oil in a large frying pan; stir in chili powder; cook 1 minute. Return all meat to pan.

  3. Stir in soup mix, tomatoes, and sugar; add frozen succotash. Heat to boiling, breaking up succotash with a fork; cover. Simmer 10 minutes or until vegetables are tender.

  4. Just before serving, sprinkle crumbled corn chips, then cheese, over top; cover for a minute or two, or until cheese melts.

Meat-Ball Jumbos

For husky outdoor appetites, serve these saucy favorites in toasty buns.

Makes 8 servings

2 pounds ground beef

2 cups soft bread crumbs (4 slices)

2 eggs

½ cup grated pared carrot

⅓ cup chopped sweet green pepper

1 tablespoon chopped parsley

2 teaspoons salt

¼ teaspoon pepper

3 tablespoons flour

4 cups tomato juice

8 split hamburger buns, toasted

  1. Combine ground beef, bread crumbs, eggs, carrot, green pepper, parsley, salt, and pepper in a large bowl; mix lightly just until blended. Shape into 16 large balls, Roll each in flour on waxed paper.

  2. Heat tomato juice to boiling in a kettle; add meat balls.

  3. Simmer, stirring several times, 1 hour, or until sauce thickens slightly. Spoon in toasted buns.

My "Unladylike" Occupation (McCall's, May 1980)

My "Unladylike" Occupation (McCall's, May 1980)