Newspaper Page Text
Page 22
— Griffin Daily News Wednesday, June 20, 1973
Everything you wanted
to know about hot dogs
By GAYNOR MADDOX
Hot dogs for breakfast!
Yes. Hot dog pancakes,
French-toasted dogs and soft
boiled eggs with creamed
dogs. These and many more
excellent recipes for other
meals based on the all-
American hot dogs are in a
tidy new book entitled "The
Great Little Hot Dog Cook
book.”
It’s amusing and practical
enough. The book contains
100 recipes for frankfurters
plus some basic advice by
a young John A Gould. He
is a Williams College gradu
ate, earned his masters de
gree at Indiana University
and is at present an English
teacher in Maine. Published
by Doubleday at $3.95, “The
Great Little Hot Dog Cook
book” honors the most uni
versal item in American re
frigerators —a package of
hot dogs.
John A. Gould covers the
day with recipes. His dinner
suggestions begin with “a
recipe containing two hot
dogs, one cup of starchy food
(potatoes, rice, noodles,
bread) and one cup of vege
table or salad per person, is
probably sufficient in itself.”
The recipe names may
cause some amusement.
There are dogs in a fox hole,
spiced pups, Irish Setter
stew. All are good food rec
ipes. Then there are many
more, including hot dog
Florentine, a recipe supplied
by a student, and a hot dog
loaf in which the franks are
grated with onion.
What Gould calls “special
ity dishes” might cause an
eyebrow to rise at first.
They are different and re
quire a lot of time. For ex
ample, Hot Mandarin Ginger
Dogs has an Asiatic heritage,
Taco Dogs is a Mexican one
and Hot Dogs Quiche speaks
with a French accent.
The book begins with “A
Note on Hot Dogs.” Read it
carefully. The phrase “all
meat” means that the hot
dog is made from selected
cuts of shoulder, flank, loin
and other skeletal meats. If
a package is not marked “all
meat,” the choice meats
have been diluted with “ex
tenders” — milk powder, ce
real, soy flour or with “vari
ety meats” — heart, liver,
tongue or chicken.
The U.S. Department of
Agriculture recently has re
vised its standards for the
composition and labeling of
hot dogs. The new proposal
permits the production of
three categories of frank
furters: one for those made
up only of skeletal meat,
which could include up to 15
per cent poultry meat, plus
the normal ingredients such
as water, sweeteners and
curing substances needed for
proper processing. Such
products would be labeled
with the traditional generic
name, “frankfurter.”
The second category is
made up of these same in
gredients, plus meat by
products or “variety meats.”
These would have to be dis
tinctively labeled, with all
terms equally prominent,
and with each by-product
specifically named.
The third category covers
'products made with either of
the above formulas, plus up
MONDAY
menu by aileen
Mixed green salad
♦Rock lobster and beef
kabob
Corn-on-thecob
Iced fruit punch
TUESDAY
menu by aileen
Fresh fruit salad
Eggplant parmagiana
French bread
Caramel ice cream
WEDNESDAY
menu by aileen
Cucumber/onion salad
♦Chicken Magyar
Spinach noodles
Watermelon
THURSDAY
menu by aileen
Tomato bisque
Shrimp/macaroni salad
Cornbread sticks
FRIDAY
menu by aileen
♦Cherry summer salad
Barbecued short ribs of beef
Home fried potatoes
Fresh strawberry ice cream
Iced tea
(NEWSPAPER ENTERPRISE ASSN.)
to 3.5 per cent nonmeat bind
ers such as nonfat dry milk,
cereal and dried whole milk
or 2 per cent isolated soy
protein. These products must
be distinctively labeled.
Gould adds the practical
k J ( “THIS IS OUR COUNTRY
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placemats
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THIS WEEKS SPECIAL MAT
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1973. Quantity reserved. None wn I LDvil I O Ml OUIIOQI
sold to dealers,
ORAHGES —«( , NO LIMIT
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MELONS -iß9c /
& VVe d° ' n our P° WBr to KROGER ALL MEAT
FRESH have all advertised products DAIAfUI mililtfC LB Ms
DnAffAl I Jl <5- ? .■HMM „ on our shelves whenever you PvIvUHA LnUnR) OH
BROCCOLI Kr ° 9 ;" Sometimes, due FRESH SLICED
fes.® to conditions beyond our control, — in *
we run out. If this should ever hap- BEEF LI VE R ••••••••••••••••••• .» 89C
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Ahhirr 3 LB. n A cant spot offering you a raincheck FRESH SLICED
APPLES . PORK LIVER "
LEMONS 10-M< '
ORANGE JUICE 1 JjFTWW* l " r •
nrXre 9 o<u CALIFORNIA aTOcB~*V* jrW • Je -
peaches 2-89* strawberries
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COUNTRY OVEN KROGER
ICE CREAM CONES PKG ? 63* ZIPS PKG.
KROGER I
BRUNSWICK STEW . 2 c\°n z 66c SALTINES 8 33 c J&J V M *
KROGER REG. 100% WHOLE WHEAT CRACKED HONEY V
UNCLE BEN'S WHEAT SANDWICH BUTTERCRUST WHEAT
RICE SIDE DISHES e pk°o3Bc WHEAT BREADS 3loaS es sl
CASTLEBERRY COUNTRY OVEN TWIN, FLAKE, COMBO H
HOT DOG CHIU 4'c 0 a o nsßß< BROWN & SERVE ROLLS...3KX»»c r
HUNTS COUNTRY OVEN SANDWICH OR WIENER KROGER KROGER HOMESTYLE OR BUTTERMILK
TOMATO SAUCE 4; 6 aSs 2 98 c BUNS 3KSSI CRESCENT ROLLS 3p’k° g z sßßc BISCUITS P ack4Bc
25 OZ. DEVILS FOOD 24 OZ. GERMAN CHOCOLATE
MORTON HOUSE 21 OZ. SOUTHERN BELLE OR GOLDEN SNO KROGER SLICED KROGER *
CHICKEN WITH RICE 3^ o s z BBc ROYALITE CAKES EA 89c COLBY LONGHORN CHEESE...?” 65c CORN OIL MARGARINE dS33c
UANb » COUNTRY OVEN 14 OZ. CINNAMON JELLY, 11 OZ. * '
PECAN CINNAMON ROLL OR 12 OZ. APPLE KRAFT PIXIE
REALEMON JUICE 3 b z t? z Sßc TOPPED ROLLS 6 . A .49c TEEZ DIPS B c?n42c FROZEN NOVELTIES -« c g t sßc '
SEVEN SEAS VIVA COUNTRY OVEN PLAIN. SUGARED, OR COMBINATION KRAFT DIET PARKAY EMBASSY
ITALIAN DRESSING »?l z 37c DONUTS MARGARINE < 2 ‘ STRAWBERRY PRESERVES...S9c •
WESSON OIL . m bt° z s9c k k A A J k J
tea bags C ‘?s6c jj,. u IM 11' c*
FROZEN—KED CT> M tWH
HAWAIIAN PUNCH 37c <FZ WU K\
GREEN GIANT PEAS 99c ’
1 S‘OFF • ► * Xp- ■
.3 K-1 mio ‘ 'I.. 4o 11 • t
e WMI t GELATIN H« CTBOX ■
IHhk 1 I WITH COUPON
to applicable state
. and ,ax - One cou P° n P er | local Limit one per cus
customer per afiUßlk tomer.
June 18 24 1973 at Kroger » 1973, at Kroger. J||||
me* man 1 J. aeau m. an T *
advice that because hot dogs
are precooked they may be
eaten cold. They will keep
for three weeks in the refrig
erator and for months in the
freezer.
(NEWSPAPER ENTERPRISE ASSN.)
Apples ( n ’rice make hot or cold pudding
By AILEEN CLAIRE
NEA Food Editor
Those who like baked
apples and rice pudding now
can have their two favorite
desserts in one dish. An
Apple-rice pudding is just
as easy to make and is good
served hot or cold.
APPLE-RICE PUDDING
3-4 Washington State
apples*, pared, cored
and thinly-sliced to
measure 3 cups
’/a cup sugar
1 cup hot, cooked rice
2 eggs, separated
*/4 teaspoon salt
2 cups scalding milk
*:i cup raisins (optional)
* 4 teaspoon cinnamon
Toss sliced apples with 2
tablespoons sugar. Place in
l u z-quart baking dish. Com
bine ‘A cup sugar, rice and
egg yolks and salt. Stir in
hot milk and raisins. Pour
over apples. Bake at 400-de
grees for 35-40 minutes or
until custard is set. Beat egg
whites until foamy. Grad
ually beat in 2 tablespoons
sugar and cinnamon. Beat
until stiff. Spread over cus
tard. Bake at 425 for 8-10
minutes or until meringue is
browned. Serve warm.
Makes 6 servings.
(’Preferred variety: Gold
en Delicious.)
(NEWSPAPER ENTERPRISE ASSN.)
Arrest for solace
NEW YORK (UPI) - When
police arrested Joseph Rizzo,
who was wanted on 1,050
outstanding peddling summon
ses, his girl friend came down
to the stationhouse to “offer
solace or something.”
Officers Tuesday said the
girl, Mary Luca, was arrested
when they discovered that she,
too, was wanted on outstanding
scofflaw warrants.