A Recipe from Pyrex Prize Recipes (1953)
About the Recipe
Okay friends, it’s time for some good, old-fashioned mid-century nonsense! I’ve actually made this recipe a few times, including once for my mother-in-law. I hate to say it, but it’s actually really really good.
That said, I’ve modernized it over the past couple of years of making it. Here’s how:
- I use fresh veggies instead of the canned tomatoes. I like using the colorful cherry tomato medley, but any fresh tomato will give you better flavor than the canned version.
- The husband doesn’t like celery, so I substituted broccoli in. Honestly, use the vegetables you like. Make sure you have the onion, but otherwise – have fun!
- I like to add 2 T of sugar to the cornbread mix when I make it myself. The sweet and savory combination is really nice.
- There is so much salt in this dish. Please feel free to cut it down. Your body will thank you.
Cooking with hot dogs is weird. But folks did it for a reason! And this recipe is a good one if you’re feeling a bit brave. Enjoy!
About the book
I had forgotten how lovely this little cookbook is. For each recipe, there’s a recommendation or photo of what Pyrex to use. The photos are, well honestly they’re awful. But I kind of love them. And this dedication is everything for those of us who like to cook vintage dishes in vintage dishes.
The Recipe!
Ingredients:
1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup fat
2 1/2 cups tomatoes (#2 can)
8 frankfurters
1/2 t salt
PACKAGED TOPPING:
1 package corn muffin mix (11 3/4 oz.) or
HOMEMADE TOPPING:
3/4 cup flour
3 t double-acting baking powder
1 t salt
3/4 cup corn meal
2 T shortening
1 egg, well beaten
2/3 cup milk
Directions:
Brown celery, onion, and green pepper (or veggies of your choice) in fat in a PYREX Flameware Saucepan. Remove the saucepan from heat; add tomatoes, frankfurters cut into eighths, and 1/2 t salt. Pour into greased PYREX bowl.
Packaged Topping. If you use corn muffin mix, prepare according to directions on the package.
Homemade Topping. Sift together flour, baking powder, and 1 t salt. Stir in corn meal. Cut shortening into flour mixture until well blended. Add well-beaten egg and milk, and mix until dry ingredients are moistened.
Pour corn meal batter on top of tomato-frankfurter mixture in the PYREX bowl. This topping may be garnished with additional small slices of frankfurters.
Bake uncovered about 35 minutes in a moderate (375*F) oven.
6-8 servings. PYREX 2 1/2-quart bowl
Cooking Vintage 