I want to institute “Wiener Wednesdays” here at Dinner is Served 1972. It’s just an idea, but I don’t think it’s an entirely horrible one. Those BH&G cookbook people really loved themselves some wieners and I know that there are some real hot dog doozies out there on the interwebz and in some of your personal cookbook collections. Plus, hot dogs are relatively cheap and I think I can pare down most recipes to 3 or less servings (good for this single gal!).
So, without any further ado!
For my inaugural Wiener Wednesday I selected Wiener Bean Pot from 1967’s Better Homes & Gardens Casserole Cookbook.
Pork-and-bean fans will rejoice over the extra-special seasoning—!
I don’t know if I’d count myself as a fan of pork and beans, per se (I didn’t even use pork and beans! I busted out vegetarian baked beans and smoked turkey franks); but I am a fan of extra-special seasonings. And rejoicing over food I’ve prepared. So I think I found myself a winner.
But, pray tell, what’s the extra-special seasoning here? Nothing of it seems particularly noteworthy, let alone extra-special. Is it the onion soup mix? The mustard? Regardless, I mixed all that stuff together and put it in one of my fetching Early American Pyrex pieces. Fitting, since what’s more American than pork and beans?
After an hour in the oven, here is the finished product!
This smelled great. And it tasted good, too. But what was special? I guess it was the onion soup mix, which veered on being overpowering, but since I’m such a salty lass–I mean, I really like salt–it worked. I paired it with a cob of corn and this was an incredibly easy, tasty, and cheap dinner. And since I used fat-free turkey hot dogs and vegetarian baked beans, not too bad for the waistline, either. But honestly, aside from some meaty, proteiny goodness, the turkey dogs really didn’t do anything for me. This could be a nice variation on a vegetarian baked bean side dish. The onion soup mix did really give it a lil’ somthin-somethin.
So now I look to you, my dear friends. I have some frankfurter spectaculars in my arsenal of retro recipes, but I could always use further inspiration.
Do you have a recipe that calls for:
- hot dogs
- franks
- frankfurters
- wieners
- weenies
- coneys
- footlongs
- redhots
- wurst or
- sausage
but you are too afraid to try it?
GIVE IT TO ME. Throw it in the comments or email me: yinzerella@gmail.com
I have been making this very recipe since 1972, the year we married and received the BH&G Cookbook as a wedding gift. We are having it tonight!
I am still creating meals from the 1967 Better Homes & Garden Casserole Cookbook, that I purchased as part of a set back in the 60’s. Today I made this recipe for my youngest grandkids. I cannot wait for them to come home from school to tell e if they like it. My 4 sons grew up on these meals and they loved them.
Did your grandkids like it? I need to know!
Gotta remember this for when my family is ready for a change from chicken.
It’s super easy and surprisingly good!
Love the idea of wiener wednesday! And this doesn’t sound like a bad dinner option. Quick, easy, and cheap. And salty you say? I love me some salty food!
I’ll look through my non-BH&G books for you! x
Just last night I looked through 4 or 5 of my BH&G 1960s cookbooks and amassed about 2 dozen hot dog-centric recipes. Madness.
Ooooh… This gives me a reason to pull out my Three Rivers Cookbook collection and see what the late ’70’s yinzers had to say about hot dogs.
I need a copy of the Three Rivers Cookbook. My mum has one that has been well-loved.
I think “Wiener Wednesday” is a fun idea — there are sooooooo many retro frankfurter recipes, you could probably blog about them for the rest of your life 🙂
I’m rejoicing over the extra-special seasonings! 😉 If I come across retro wienie recipes, I’ll be sure to send ’em your way.