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Western Frankfurter Bake

American.Recipes's picture
  Frankfurters 1 Pound
  Head of lettuce 1
  Cold water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  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
  Butter 1 Tablespoon
  Tomato sauce 1 Ounce, can
  Oregano 1⁄2 Teaspoon

Cut frankfurters into 1-inch pieces.
Shred lettuce.
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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2672 Calories from Fat 1600

% Daily Value*

Total Fat 180 g276.4%

Saturated Fat 80.4 g402.2%

Trans Fat 0 g

Cholesterol 695.3 mg231.8%

Sodium 6764.5 mg281.9%

Total Carbohydrates 149 g49.8%

Dietary Fiber 21.9 g87.6%

Sugars 11.6 g

Protein 119 g238.1%

Vitamin A 571% Vitamin C 149.7%

Calcium 249.1% Iron 158.8%

*Based on a 2000 Calorie diet

Western Frankfurter Bake Recipe