We did it. Friday we filled franks with three fixings you voted for. And they weren't too funky.
I split the dogs down the middle and unmercifully stuffed them with:
- applesauce & grated cheese
- pineapple [bah! my pimento was MIA]
- mac 'n cheese [Kraft - lucky for us the blue box was on special at the market!]
The kids couldn't wait to get a forkful of ALL 3 flavors. Like Peter Brady, fan of porkchops & applesauce, Ben & Marge finished their pineapple-stuffed dogs. And went back for the mac 'n cheese and applesauce variations. Kids might turn their noses up at filet, but they go hog wild [groan] for mystery pig parts!
In hindsight of these hind end meats, I would have anted up for a bigger wiener [who wouldn't?]. A Ballpark frank, or even one from the butcher's counter [Fritz's comes to mind - mmmm!] to ensure more stuffing per serving.
I must admit, I did get a little satisfaction slitting them down the middle. So if you have some angst waiting in the wings, take it out on an 8pack of franks, not the loved ones under your roof.
The cookbook had some funkier options, and I'd be apt to adopt them next time, so should you:
- ripe-olive spread
- bananas & paprika
- chopped prunes
- sour cream & chives
- spanish rice
- cranberry sauce
- sauerkraut & barbecue sauce
- chunky-style peanut butter
Come on! What's the wurst that could happen?