Day 3 Maxie's Franks** or "how to use sauerkraut effectively?"
Day 3 Maxie’s Franks
Hello dears, and now Day 3 of cooking my way through Peg Bracken’s “I Hate to Cook Book.” Honestly, after the Cheese and Wine situation, I was feeling a little discouraged. I mean who wants to eat cheesy mush? But, no sense in crying over spilled milk, and stepping right into the next meal was the only way to get over that mess. My hope for the future lay in the fact that the next meal started with one of the children’s favorite ingredients: hot dogs. For kids, anything with hot dogs is a winner. You don’t want it every night of course, but once in while it can make the difference between a successful dinner and an evening of trying to get the kids to eat their cheese mush.
So, I trepidatiously approached the kitchen, visions of soggy bread dancing in my head. There’s really not a lot to be said about making a hot dog casserole really. It’s pretty mundane and no amount of script writing from a retired soap opera dramatist can make it sound dramatic. Anyway, here it is. (Cue the dramatic, suspenseful music.)
Maxie’s Franks
4-5 servings
½ onion, chopped (or 2 tablespoons of minced dried onions)
1 teaspoon prepared mustard
2 tablespoons cooking oil
2 ½ cans of sauerkraut or
¾ cup catsup
¾ cup water
10 or 12 frankfurters or hot dogs
1 Tablespoon Brown Sugar
Directions: First make the sauce. Saute the onions in the oil until it is soft and tender and not wont to make you cry anymore. Now add the catsup, water, sugar, and mustard and bring it to a boil. Now before it gets to that boiling point drain the sauerkraut and place it in the bottom of the casserole pan, slice hotdogs or split them and arrange on the stringy white cabbage. Now, you’re going to pour the mixture over the everything else and let them cook uncovered at 350 degrees for thirty minutes.
While this is going I made up some potatoes. Actually, I had pre-started boiling the potatoes so that by the time the casserole was ready to put into the oven I could start the “Spuds O’Grotten” (sic) as found on page 56 of the “The I Hate to Cook Book.” Basically, it’s just mashed potatoes that you place in a casserole pan and sprinkle LOTS of sharp or extra sharp cheddar cheese over the top. Two cups were plenty, you can always use more or less as your family, taste, or budget allows. Then pop that into the oven for fifteen minutes on the other rack. Now you don’t have to add any more vegetables because the sauerkraut is a cabbage, but I wasn’t taking any chances and served some frozen vegetables cooked and served with a little butter.
This actually turned out well, and there was plenty left over that my kids enjoyed later. I was thinking it might be really interesting with a little cheese sprinkled on the casserole. It was good (which was quite a relief) and the warm reception bolstered me for Day 4. Stay Tuned for “Saturday Chicken” on a Wednesday night where we ask “will she make it through the preparation of the chicken? Will the family sing her praises or run her out on a rail? Tune in for answers to these and other important questions.”
What do you think? Have you tried this recipe? Will you try it? What changes would you make? Comment, rate, and share your ideas. Until next time have fun and stay Flamboyant my Flamingo friends.
**Bracken, P. (1960). The I hate to cook book. (pg. 14 and 56). New York: Harcourt, Brace & World.
