It’s the unofficial beginning of the summer season, so we at SCOUT are thinking about grilling. Let’s get this summer party started….
Filled Frankfurter Variations
(from Betty Crockers’s New Outdoor Cookbook, 1971)
“Special somethings slipped inside bacon-wrapped franks. For a party arrange a trayful of fillings and fix franks to order.”
For each serving, panfry 1 strip bacon 2 minutes on each side. Split frankfurters lengthwise, not cutting completely through. Place your choice of the following fillings in cut. Wrap frank with bacon; secure with wooden picks. Place frankfurter on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently, until franks are heated through.
Tahitian Franks– Place pineapple spear in cut.
Meloned Franks– Place cantaloupe spear in cut.
Oriental Franks– Place 3 mandarin oranges in cut.
Franks ‘n Onions– Place green onion in cut.
Franks ‘n Mushrooms– Place 3 pickled mushrooms in cut.
Franks ‘n Pickles– Place thin dill pickle in cut.