From the BHG Casserole Cookbook again, here’s Chili Con Wiene. The caption on this fabulous gold chafing dish dinner is: “For last minute supper, spoon hearty Chili Con Wiene over toasty bun halves. Garnish with frank slices and olives.”
Ah, it’s one of the hot dog art genre recipes. Are you supposed to serve ketchup, mustard and relish with this? Also, many vintage recipes suffer from the delusion that cutting food on the diagonal makes it elegant.
1 pound ground beef
1/2 cup chopped onion
1 15-oz. can (2 cups) chili with beans
1/2 pound (4 to 5) frankfurters, cut diagonally in 1/4 to 1/2 inch slices
1 10 3/4 oz. can condensed tomato soup
1/2 cup chili sauce
1/4 cup chopped green pepper
8 hamburger buns, split and toasted
In large skillet lightly brown meat and onion; pour off excess fat. Add chili, frankfurters (reserve a few slices for garnish), soup, chili sauce, and green pepper. Heat thoroughly. Garnish with reserved frankfurter slices and ripe olives, if desired. Serve over toasted bun halves. Makes 8 servings.
I’ll spare all of you the Luncheon Meat Pie recipe – for today.
I’m packing scrapbook supplies for a Preserving Family Recipes show at the Midlothian Public Library tonight. These are always fun.