Freezer Food Friday -Beans and Franks Bake

Good Morning, Welcome to Freezer Food Friday!

Today I have found a recipe that looks great to pull out for an easy meal ( my first thought was something to leave the baby sitter when Mom & Dad sneak out for a date ).

Post a recipe on your blog and link it below using Mr Linky, make sure you visit other blogs and leave a comment for me and those who post recipes….

Beans and Franks Bake

2 pkgs (8 1/2 oz each) Corn Bread/Muffin Mix
1 can (28 oz) Baked Beans
4 hot dogs, halved lengthwise and sliced
1/2 pound sliced bacon, cooked and crumbled
1 cup Ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups (8 oz) shredded part skim mozzarella cheese

Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8 in. square baking dishes. Sprinkle with cheese; top with corn bread batter.

Cover and freeze up to 3 months.
To use from freezer :
Remove from the freezer 30 minutes before baking. Cover and bake at 350 for 40 minutes. Uncover ; bake 15-20 minutes longer or until heated through.

Source: Agnes T., St. Paul Minnesota Taste of Home Freezer Meals.

HOT DOG SOUP

 HOT DOG SOUP

 

1 pkg. wieners

1/2 cup chopped celery

1 small onion chopped

1 (21 oz.) can pork and beans

1 lb. can diced tomatoes

2 cups water

1 bay leaf

1 tsp. parsley flakes

1 tsp. Worcestershire sauce

1 tsp. sugar

 

  Chop the wieners into bite-size pieces. Get even more flavor by using the water to rinse out the bean and tomato cans.

 

Combine everything in a pot and simmer for 30 minutes.

 

 

 

( I think this would work in the crockpot too! Kielbasa coud be used too. MJ  )

Sauces for your Hot Dogs

Top those hot dogs with sauces

If you love those coney dogs, here’s a recipe I received years ago from a deli owner. The recipe later was used by the Bobcat Booster Club at Flippin Schools concession stands. Here’s the recipe:

Coney Dog Sauce

3 pounds ground chuck
1 1/2 cups chopped onions
6 cloves garlic, minced
1 1/2 cup water
48 ounces tomato sauce
4 teaspoons chili powder
1 tablespoon Accent (monosodium glutamate)
2 1/2 teaspoons salt

Brown ground chuck, onions and minced garlic in a large skillet, making sure garlic does not burn. Add remaining ingredients, stir well and simmer at least two hours.

Makes four quarts.

Note: Recipe does well in a crockpot. Mrs. Dash Table Blend may be substituted for MSG.

New York-Style Onion Sauce

2 tablespoons oil
2 medium onions, sliced
2 cloves garlic, minced
1/4 cup catsup or tomato sauce
Pinch ground cinnamon
1/8 teaspoon chili powder
1 1/2 teaspoons paprika
Dash hot pepper sauce
Dash salt
1/2 cup water

In a medium-sized skillet, heat oil over medium heat. Add onion slices and minced garlic and sauté until limp, but not browned. Add catsup or tomato sauce, add spices and hot pepper sauce, mixing well. Pour in water, stirring well and bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes.

Makes enough to top six to eight hot dogs.

Vidalia Onion Relish

1 tablespoon oil
1 Vidalia onion, diced
1/4 each of red and green bell pepper, diced
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
1 teaspoon chopped fresh mint
1/2 teaspoon honey
1/4 teaspoon each: salt and cayenne pepper

In a skillet, heat oil on medium-high heat; sauté onion and peppers until slightly wilted and onions are translucent. Remove from heat and stir in remaining ingredients. Serve warm.