| OCR Text |
Show Time to Eat AgainOutdoors! EATING OUTDOORS IS FUN and, to most folks, suggests the ever-popular frankfurters r "hot dogs." But whatever you call 'em, they're a perennial favorite, and when served as pictured : here are a very special spe-cial treat. They're spe- , cial for mother because of their ease of preparation prepa-ration and special for family and friends because they are so delicious. de-licious. Split the franks and fill with the new Minute Min-ute Mashed Potatoes which have been whipped lightly and seasoned deftly. Brown lightly in the oven and they're ready. When combined with relishes, relish-es, a salad and cold drinks, you will find Stuffed Frankfurters an excellent luncheon or supper for a hot, hot day! STUFFED FRANKFURTERS : SI package packaged mashed U cup chopped parsley I j potatoes 2 tablespoons chopped pimento 2 cups boiling water 12 frankfurters (about 154 it 1 teaspoon salt pounds) 3 Dash of pepper 1 to 2 tablespoons prepared ! 2 tablespoons butter mustard ij V.i cup finely chopped onion 5a cup grated Cheddar cheese j .Add packaged mashed potatoes to boiling water. Remove from heat. Do not cook. Quickly press potatoes into water with !j table fork to moisten evenly. Add salt, pepper, and butter. Whip j with fork for about a minute. Fold in onion, parsley, and pimento'. Slit frankfurters lengthwise and spread cut surface with j mustard. Place in shallow baking dish. Pile potato mixture lightly in frankfurters. Sprinkle with grated cheese. Bake in moderate "(oven (350 F.) 20 minutes. Makes 6 servings. (ANS) |
