Batter Franks
3 cans (5 ounces each) Vienna sausages or 1 pound cocktail wieners
1 egg
1/3 cup milk
1 cup Bisquick baking mix
2 tablespoons yellow cornmeal
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne red pepper
Ketchup and mustard
Cut sausages crosswise into thirds. Beat egg slightly; blend in milk. Mix in remaining ingredients except ketchup and mustard. In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear sausage pieces (dry) with fondue forks and dip into batter, allowing excess to drop off. (If batter thickens on standing, mix in small amount of milk.) Place dipped sausage pieces in hot oil. Cook until brown, 2 to 3 minutes; drain. If you wish, insert a wooden skewer in each Batter Frank. Dip into ketchup and mustard. 6 servings.
Mushroom Shirred Eggs
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 teaspoon grated onion
1/4 cup milk
6 eggs
2 tablespoons butter or margarine, melted
1/2 cup dry bread crumbs
1/8 teaspoon salt
6 slices pork luncheon meat
Heat oven to 350 degrees. Mix soup, onion and milk. Spoon about 3 tablespoons soup mixture into each of 6 ungreased 6-ounce custard cups. Break an egg carefully into each cup. Mix butter, bread crumbs and salt; sprinkle on eggs.
Place cups on baking sheet. Bake 25 to 30 minutes or until eggs are desired doneness. While eggs bake, heat slices of meat in oven. Unmold eggs on meat. 6 servings.
Bambinos
Pastry Rounds (below)
1 can (6 ounces) tomato paste
1 teaspoon garlic salt
1/4 teaspoon oregano
1/8 pound sliced pepperoni or salami
4 ounces mozzarella or process American cheese, shredded
Prepare Pastry Rounds. Heat oven to 400 degrees. Mix tomato paste, garlic salt and oregano; spoon small amount on each Pastry Round. Top with meat; sprinkle with cheese. Bake 3 to 5 minutes or until cheese melts. Serve hot. About 5 dozen Bambinos.
Pastry Rounds: Heat oven to 475 degrees. Measure 2 cups flour and 1 teaspoon salt into bowl. Cut in 2/3 cup plus 2 tablespoons shortening thoroughly. Sprinkle in 1/4 cup water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into 2 flattened rounds on lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 3/16 inch thick. Cut into 2-inch circles; place on aluminum foil-covered baking sheet. Prick circles 2 or 3 times. Bake 8 to 10 minutes.
Chili Dogs
12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired
Heat oven to 400 degrees. Make three 1/2-inch-deep diagonal cuts at regular intervals in each frankfurter. Cut cheese slice into 36 strips, about 1x1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.
Cherry Pineapple Bologna
1-pound ring bologna
Cherry Pineapple Glaze (below)
Potato Buds instant puffs (enough for 4 servings)
If necessary, remove casing from bologna; arrange bologna in ungreased 9-inch pie pan. Cut ring diagonally at 2-inch intervals, being careful not to cut completely through. Separate cuts and spoon in part of glaze. Spread remaining glaze on top.
Heat oven to 400 degrees. Prepare Potato Buds instant puffs as directed on package. Mound potatoes in center of ring. Bake 20 minutes or until potatoes are light brown. 4 servings.
Cherry Pineapple Glaze
1/2 cup crushed pineapple
1/4 cup coarsely chopped maraschino cherries
1/4 cup light corn syrup
2 tablespoons white vinegar
1/4 teaspoon cloves
2 drops red food color
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch
Heat pineapple, cherries, corn syrup, vinegar, cloves and food color to boiling, stirring occasionally. Reduce heat; simmer 15 minutes. Blend water and cornstarch; stir into fruit. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.