Weinersonastick Recipes

Steps:

• Heat oil in a wide skillet, over medium high heat.
• Salt and pepper the flour, if desired, and coat cutlets.
• Dip cutlets in egg mixture.
• Dredge in breadcrumbs.
• Fry until golden and beautiful.
• salt and pepper to taste.
• grate nutmeg on top, and squeeze on some fresh lemon.
• serve with buttered noodles, or potato salad.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters.
• Bake in a preheated oven for 20 to 30 minutes or until golden brown.

Steps:

• Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
• Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
• Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
• Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

Steps:

• Cook pasta and drain.
• Fry onion, celery and wieners, until done.
• Stir in tomato soup, 1 can of water, and chili powder.
• Heat until mixture bubbles.
• Place pasta and corn into a large bowl.
• Pour hot mixture over top and mix well.
• My kids love this recipe and it makes a very fast supper.

Steps:

• Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
• Cook on Low for 2 to 3 hours.

Steps:

• In a 3-qt. saucepan, combine the first seven ingredients. Cover with water; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 10-15 minutes. Add milk and wieners; return to a boil. Meanwhile, blend flour and butter. Add to boiling stew, stirring constantly. Cook until thickened.