Hot German Potato
HOT GERMAN POTATO SALAD WITH FRANKFRUTERS

From:miniv@webtv.net(Shelby)

SUPPER WITH A GERMAN ACCENT                  

Pumpernickel Bread goes well with this menu.

  • One package Betty Crocker scalloped potatoes  
  • 3 cups water---
  • one pound frankfurters (about 10)---
  • 3 to 4 tablespoons vinegar---
  • One hard-cooked egg,chopped .

    Combine potato slices and seasoned sauce
    Mix in large skillet,stir in water.
    Heat to boiling.
    Reduce heat;cover and simmer 20 minutes,stirring occasionally .
    Arrange frankfurters on potatoes.
    Cover and simmer 5 minutes or until heated through.
    Carefully stir in vinegar and egg..
    4 to 6 servings
    BUTTERED CABBAGE

  •                                       2-pounds green cabbage---
  • 2 to 3 tablespoons soft butter or margarine---
  • 1 to 2 tablespoons lemon juice or wine vinegar ,if desired---
  • salt and pepper   ---

    Remove outside leaves of cabbage,wash cabbage and cut into wedges.
    Remove core and cut wedges crosswise to 1-inch slices.
    Heat 1 inch salted water (1/2 teaspoon salt for one cup water) to boiling.
    Add cabbage.
    Cover and heat to boiling.
    Cook 5 to 10 minutes or until just crisp-tender.
    Drain; stir in butter and lemon juice.
    Season with salt and pepper.

    CUCUMBER TOMATOES

  •                                     4 to 6 small tomatoes---
  • 2 medium cucumbers----
  • 2 tablespoons chopped onion---
  • bottled French dressing-------

    Cut each tomato into 6 sections,not cutting completely through.
    Pull sections apart slightly.
    Pare cucumbers and cut into 1/2 inch cubes.
    Mix cucumber pieces and onion,place an equal amount in each tomato.
    Top with dressing.
    CHERRY SPARKLE

  • One can ( 1 pound) dark sweet cherries---
  • 2 teaspoons lemon juice---
  • one package (4 3/4 ounces) cherry-plum flavored Danish dessert mix-----

    Drain cherries,reserving syrup.
    Measure syrup and lemon juice; add water to measure 2 cups liquid.
    Stir in dessert mix; heat to boiling.
    Boil and stir one minute.
    Divide cherries among 4 to 6 dessert dishes.
    Pour about 1/2 cup hot sauce over each serving.
    Serve warm.  
    Leftover sauce can be stored covered in refrigerator.
    Serve as a pudding or heat and serve as a sauce over ice cream, cake or fruit.