20th Century Wieners! The Dogs Kids Love to Sprinkle with Parmesan

Everyone loves hotdogs. Fat kids, skinny kids, kids who climb on rocks. (Click it. You know you want to.)

Armor says it. Oscar Mayer says it. It must be true.

Cutco obviously believed it as well; it includes a whole chapter titled "Wieners."

Here are some kids enjoying a string, as if to prove the songs.

And here's a recipe in case your kids are bored with the same old dog in a bun. (Or cut up into unchokable chunks if they are little.)

If they are anything like my kids when they were young, they'll want nothing to do with this dish. But then, I was a bad parent and didn't teach them to eat what was placed before them. Hopefully you can learn from my mistake and tell them to clean their plate or lose out on the Jello.

I wonder what the 21st Century Weiner will be like?

Suggestions appreciated.

Spanish Cabbage Frankfurter Rolls

Nothing says the 4th of July like the smell of cabbage in the morning.

This recipe is it's very own melting pot of nationalities, and is sure to bring a smile to your yankee doodle faces.

Cabbage Frankfurter Rolls

Core a head of cabbage. Boil cabbage, remove leaves, put a frankfurter in the center of each leaf. Sprinkle with Parmesan cheese. Prepare packaged Spanish rice, top with cabbage rolls, bake at 350 degrees F about 15 minutes.

Cabbage and Frank Jubilee

The 1960s may have been the hot dog recipe heyday. Here's a fine example, along with a snappy illustration of a sailor on shore leave.

By all means, feed that man some cabbage!

Cabbage and Frank Jubilee

8 cups coarsely shredded cabbage
2 cups Medium White Sauce
2 tbsp. prepared mustard
1 lb. weiners, cut diagonally in 1 1/2" pieces
1 cup grated Cheddar cheese
2 tbsp. fine bread crumbs

Heat oven to 350 degrees (mod.). Cook cabbage covered in 1/2 to 1" boiling salted water, 5 min.; drain. Prepare White Sauce. Add mustard and mix thoroughly. Place half the cabbage in bottom of greased 2-qt. baking dish. Arrange half the winer pieces on top of the cabbage. Pour over half of the mustard sauce. Repeat layers. Top with cheese and fine bread crumbs. Cover and bake 35 to 40 min. 5 to 6 servings.