Tuesday, October 30, 2007
More fun with hot dogs
--Frank-ly Fabulous Spaghetti
Frank-ly Fabulous Spaghetti
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982
1 lb. frankfurters, cut into 1-inch slices
½ cup chopped onion
¾ cup diced green pepper
2 Tbsp. butter or margarine
2 8-oz. cans tomato sauce
½ tsp. chili powder
¼ tsp. ground cumin, if desired
1/3 cup sliced stuffed olives
8 oz. Mueller’s Thin Spaghetti
Grated Parmesan cheese
Cook frankfurters, onion and green pepper in butter until vegetables are tender. Stir in tomato sauce, chili powder and cumin. Simmer, uncovered, 20 minutes; stir occasionally. Add olives; heat. Meanwhile, cook spaghetti as directed on package; drain. Serve frankfurter sauce over spaghetti; sprinkle with Parmesan cheese.
Makes 4-5 servings.
I still had one package of hot dogs left from August in my freezer so that was the inspiration for this. I really liked this but it was salty. I'd suggest using no-salt tomato sauce. You can control the fat by using lite hot dogs and you can even use smoked turkey sausage in this. You want something 'smokey'. Some hot dogs can be bland. I used Hebrew National frankfurters which have a lot of flavor.
I would definitely make this again. This only took a few minutes to put together and it was inexpensive too. Although I used Dreamfields pasta which is quite a bit more expensive than regular spaghetti but it's better for you.
Blast From The Past: Hawaiian Franks from last month. I thought I was going to make that recipe again but it was a bit too soon. It's delicious but it has so much sugar.
Question of the Day: Do you mostly use regular pasta, whole wheat pasta, Dreamfields, etc when it comes to pasta?