Western Frankfurter Bake
|Head of lettuce||1|
|Cold water||2 Cup (32 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Egg||1 , lightl beaten|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Celery||1⁄2 Cup (8 tbs), minced|
|Onion||1⁄2 Cup (8 tbs), minced|
|Tomato sauce||1 Ounce, can|
Cut frankfurters into 1-inch pieces.
Combine water and salt in saucepan over low heat.
Stir in cornmeal; cook until thickened, stirring con- stantly.
Remove from heat; stir small amount of hot cornmeal mixture into egg.
Return to remaining cornmeal mixture; fold in 1/2 cup cheese, stirring until melted.
Line greased 1 1/2-quart casserole with cornmeal mixture, using wet spoon to push mixture against sides.
Bake at 350 degrees 15 minutes.
Saute celery and onion in butter until tender; add frank- furters, tomato sauce and oregano.
Bring to a boil.
Layer frankfurter mixture and lettuce in baked shell; sprinkle with remaining cheese.
Broil until cheese melts.