Cheesy Herbed Frankfurters

I found this recipe and Creamy Onion Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

2 cups Monterrey Jack cheese, shredded
¼ tsp dried basil
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried oregano
¼ tsp dried marjoram
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Mix cheese & herbs.
  2. Cook frankfurters as desired (broil, grill, boil). Cut each almost in half lengthwise.
  3. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise.
  4. Sprinkle half of the cheese mixture into the sliced baguette.
  5. Top with frankfurters, opening out flat.
  6. Sprinkle with remaining cheese mixture.
  7. Place on a baking sheet and heat in 375℉ oven until cheese is melted, about 15 minutes.

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Creamy Onion Frankfurters

I found this recipe and Cheesy Herbed Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

¼ cup butter
2 medium onions, thinly sliced
2 cloves garlic, minced
⅛ tsp dried basil
⅛ tsp dried thyme
⅛ tsp dried rosemary
⅛ tsp dried tarragon
¼ cup sour cream
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Melt butter in a large skillet over low heat.
  2. Add onions, garlic and herbs. Cover and cook, stirring often, for 15 minutes.
  3. Uncover and cook, stirring occasionally, until onions are limp and golden, about for minutes.
  4. Blend in sour cream until heated through.
  5. Cook frankfurters as desired (broil, grill, boil).
  6. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise. Toast lightly.
  7. Place frankfurters in baguettes and top with creamy onion mixture.
  • You can substitute yogurt for the sour cream.

Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, dices
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked pasta (shells, rotini, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chilies for the canned tomatoes and the chiles.
  • You can substitute yogurt for the sour cream.