This week’s selection is Frank Triangles.

I am seriously in love with the names of these recipes from the Better Homes & Gardens cookbook collection.  Frank Triangles sounds like a mafia goon: That Frankie Triangles is a rat, boss. Let’s bury him in the Meadowlands next to Hoffa!

Frank Triangles comes to us from the BG&H Meat Cook Book (1971 edition). And yes, your eyes are not deceiving you–on the back cover there is an image of some sort of frankfurter bake. I can only imagine what horrors are hidden under that golden crust and weenie ring. Actually, it looks as though there are a lot of sausage-shaped foodstuffs in those photos. With this cookbook I may have just stumbled upon the mother lode. MEAT. COOK. BOOK.

Yes, the recipe below it is “Red Hots On Kabob.” Which could also be on the list for possible names of my imaginary rock band.

Why the crusts had to be cut off, I will never know.

OK, ingredients together. Let’s go!

The red onion makes it festive. Like Allium confetti.

So far so good. Bring on the wieners!

Yeah, the cheese didn’t hold onto the buttered side too well. And I had to use toothpicks with one end ripped off because all of mine had cellophane frills. Those are not broiler-friendly.

Turning the triangles from one side to another was difficult. I’d flip them and they’d teeter back to the other side. Finicky franks! Also, the fact that the entire underside was stuck to the broiler pan wasn’t helping much.

But here they are, once I got them unattached from the broiler and served with some of my favorite Caesar salad. 

I think that the olive picks really make this baby stand out.

What a jumbled mess. But like so many other things I have made during my time with DiS!, it tasted a hell of a lot better than it looked. This whole hot dog/mustard/Parmesan/onion combo was very tasty. And it was on buttered bread. Yum. But honestly, these weenies just as easily could have been done in a bun and then put in the broiler (alas, wouldn’t be Frank Triangles). But seriously, Better Homes & Gardens, why oh why oh why was the cheese on the outside?

Yeah, I had to throw it to Brian.

It doesn’t matter how tasty the dish is, I don’t like it when I have to actually take out the broiler pan and scrub it. I mean look at this:

It’s just SAD. Not only was I headed from some dishpan hands, that was a waste of some perfectly good Parmesan cheese.

This entry was posted in 1970s and tagged , , , , , , . Bookmark the permalink.

15 Responses to WIENER WEDNESDAY: Frank Triangles

  1. I LOATHE having to clean a broiler pan. That thing will end up soaking in the sink for a week because I’m so hateful about it. On a happier note, this combo does sound good. Reminds me of getting hot dogs from DQ as a kid…buttery toasted bun. Mmmm.

  2. veg-o-matic says:

    Maybe if you had broiled the cheesy underside first (i.e. points down), it wouldn’t have stuck so badly? I don’t know.

    I do know that I rather like the term “cheesy underside”, though I’m not sure why.

    • Yinzerella says:

      It says in the recipe to broil for 2 to 3 minutes on one side and then flip. No matter how you cut it, that cheesy side is on something at some point. I was at a loss.

  3. missrose10 says:

    I think my mom may have the same book. There is a receipe for BBQ sause in the very back that is my favorite. That actually reminds me I need to make more. It is called the reaved-up bbq sauce or something of the sort. try it & see if you agrer

  4. missrose10 says:

    Sorry, for the double post. I hate broil pain clean up as well, the stupid thing doesn’t fit in the darn sink. I line mine with aluminum foil and poke a few holes through for things to drip down like they are supossed to and it makes clean up much easier, maybe next time you should put a bit of spray oil on it so things don’t stick so bad. Just a thought.

  5. mum says:

    i am totally in love with wiener wednesdays! keep it comin’!

  6. Not only do I have the same book, I have bought two more copies from thrift stors to give to family members. That book has the best cooking time per pound table for meat – I have to admit that is all I use it for. And it has a certain kitsch factor.

    I should break it out and throe a 70s party soon.

  7. Throw.. Stupid auto correcting iPad.

  8. Lauren says:

    Actually, this sounds kind of good. I might put the cheese on the inside (shaved parmesan might stay in place better) because I can’t imagine what BH&G was thinking putting cheese around something going in the broiler. Love the olives and the Caesar salad. Now I know what to serve the next time Paul wants hot dogs.

  9. fifi says:

    You need a dog to do a prewash. I need to have a hotdog themed cocktail part.

Leave a Reply

Your email address will not be published. Required fields are marked *