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.
OK, ingredients together. Let’s go!
But here they are, once I got them unattached from the broiler and served with some of my favorite Caesar salad.
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?
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.
You need a dog to do a prewash. I need to have a hotdog themed cocktail part.
Please do a hot dog themed cocktail party!
And invite me.
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.
If you make this, let me know how it turns out and how you modify it.
Throw.. Stupid auto correcting iPad.
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.
i am totally in love with wiener wednesdays! keep it comin’!
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.
I typically use foil, too. I don’t know where my head was at.
Get some of the Reynolds non-stick foil. It’s great.
I am a fan of that stuff. I only buy it when it goes on sale, though.
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
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.
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.
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.