Frankfurters Blanketed In Onion Bread Recipe
Ingredients
| Loaves French bread | ||
| Prepared mustard | ||
| Soft butter or margarine | ||
| Frankfurters | ||
| Instant minced onion | ||
| Onion rings | ||
| Pickles | ||
Directions
A 9-inch loaf of French bread, plus its frankfurters, will serve 2 persons.
Early on cookout day:
1. For each French loaf to be used, stir 1 teaspoon mustard with 2 tablespoons butter until well blended.
2. Then, with end of wooden spoon handle, along side of each loaf, make holes, about 1 1/2 inches apart, that go through to opposite side and are large enough to accomodate frankfurters.
3. In each hole insert a frankfurter, so ends extend equally on both sides. Over underside of each loaf spread 1/2 tablespoon mustard-butter; then set loaf on double layer of foil. Spread top of each loaf and ends of frankfurters with 1 1/2 tablespoons mustard-butter; sprinkle with instant minced onion; then wrap in foil, tightly securing ends. Refrigerate.
Just before leaving for cookout:
Pack frankfurter loaves in insulated carrier, along with onion rings wrapped in foil or saran, and pickles.
On location, about 1 hour before serving:
1. Start fire of warm, not hot, coals—this takes about 30 minutes.
2. Then lay wrapped loaves around edge of grill, over coals. Heat, turning often and checking now and then, until frankfurters are hot and bread is crisp—about 30 minutes.
3. Then unwrap loaves and cut into servings by slicing crosswise between every two frankfurters. Pass onion rings, pickles, and mustard.
Early on cookout day:
1. For each French loaf to be used, stir 1 teaspoon mustard with 2 tablespoons butter until well blended.
2. Then, with end of wooden spoon handle, along side of each loaf, make holes, about 1 1/2 inches apart, that go through to opposite side and are large enough to accomodate frankfurters.
3. In each hole insert a frankfurter, so ends extend equally on both sides. Over underside of each loaf spread 1/2 tablespoon mustard-butter; then set loaf on double layer of foil. Spread top of each loaf and ends of frankfurters with 1 1/2 tablespoons mustard-butter; sprinkle with instant minced onion; then wrap in foil, tightly securing ends. Refrigerate.
Just before leaving for cookout:
Pack frankfurter loaves in insulated carrier, along with onion rings wrapped in foil or saran, and pickles.
On location, about 1 hour before serving:
1. Start fire of warm, not hot, coals—this takes about 30 minutes.
2. Then lay wrapped loaves around edge of grill, over coals. Heat, turning often and checking now and then, until frankfurters are hot and bread is crisp—about 30 minutes.
3. Then unwrap loaves and cut into servings by slicing crosswise between every two frankfurters. Pass onion rings, pickles, and mustard.
Chef
