Upside Down Frankfurter Bake Recipe
Ingredients
| Onion - 1, medium-sized, chopped (1/2 cup) | ||
| Green pepper | 1 To taste | |
| Drippings - 1 tablespoon | ||
| Tomatoes | 1 Can (10oz) | |
| Brown sugar | 2 Tablespoon | |
| Dy mustard - 1 teaspoon | ||
| Salt | 1 Teaspoon | |
| Bay leaf | 1 | |
| Basil leaves | 1/2 Teaspoon, crumbled | |
| Lima beans package | 1 , frozen | |
| Corn-muffin mix - 1 package | ||
| Frankfurters | 8 | |
Directions
GETTING READY
1. Pre-heat oven to 400° F.
MAKING
2. In a large frying pan, saute onion and green pepper in drippings 5 minutes, or just until they turn tender.
3. Add in tomatoes, brown sugar, mustard, salt, bay leaf and basil; stir well.
4. Then put in lima beans; cover the pan. Bring to a boil, reduce heat and cook for 0 minutes, stirring once to separate beans.
5. As the bean mixture cooks, make the corn-muffin mix according to directions on package for corn bread.
6. In a 11x7x2 baking pan, line frankfurters and cover with hot bean mixture; carefully spoon corn-bread batter in an even layer over beans.
7. Bake for 25 minutes; remove and allow it to cool 5 minutes; loosen around edges; invert onto platter.
SERVING
8. Make slices and serve hot.
1. Pre-heat oven to 400° F.
MAKING
2. In a large frying pan, saute onion and green pepper in drippings 5 minutes, or just until they turn tender.
3. Add in tomatoes, brown sugar, mustard, salt, bay leaf and basil; stir well.
4. Then put in lima beans; cover the pan. Bring to a boil, reduce heat and cook for 0 minutes, stirring once to separate beans.
5. As the bean mixture cooks, make the corn-muffin mix according to directions on package for corn bread.
6. In a 11x7x2 baking pan, line frankfurters and cover with hot bean mixture; carefully spoon corn-bread batter in an even layer over beans.
7. Bake for 25 minutes; remove and allow it to cool 5 minutes; loosen around edges; invert onto platter.
SERVING
8. Make slices and serve hot.
Chef
