Viva le Hot Dog!

Cookbook Love loves hot dogs!

And so does Cutco. And so does their illustrator, Frank Marcello. Just look at this fine fellow fencing, confident in his meat selection:

Why he's parried and thrust her burger nearly down to the handle!

Consider his form. And his jaunty shirt. Wish I could find curtains in that fabric.

But on to the recipe:

Check out the loooong arm of this Pisan!

I like that Frank Marcello put the leaning tower in the picture, as a play on "pizza". But he must not have read the recipe because it includes no bun, and his illustration includes no bacon.

Which is a major violation: BACON MUST BE RESPECTED.

Or maybe he was on to something. After all, putting the canino in a bun after grilling would make it more pizza-like.

I guess Frank knows franks.

Syndicate Spaghetti

This morning's recipe comes from the same source as yesterday's.


Here's what she says:

Despite safaris to Italy, my favorite Italian spaghetti is still this American short-cut dish. It was, in fact, the first thing I learned to cook. Married while a reporter on Hearst's Detroit Times, I had never even opened a can. While covering a murder trial a few days after my wedding, a rival reporter asked in a stage-whisper if I knew how to cook.

At the shake of my head, she scribbled this recipe and advised me to concentrate on quick-to-cook meals. I tried it on Bob that evening and it was so foolproof that we've eaten it regularly ever since.

I love the image of two reporter ladies chatting about spaghetti sauce while covering a murder trial. Must have been a mob hit.

Here's the recipe. You may have to go to a specialty to shop to find the long type of spaghetti. I know I did.

Italian Spaghetti

1 tablespoon olive oil

1 onion, sliced

1 clove garlic, chopped

1 pound lean ground beef

1 can Italian tomato paste

Salt and pepper to taste

1 teaspoon oregano (optional)

Parmesan cheese

Heat olive oil in heavy iron skillet, add onion rings and chopped garlic clove. Saute until golden brown. Add ground beef and brown thoroughly, using fork to separate meat. Add tomato paste and 3 cans hot water. Salt and pepper to taste and let simmer 1/2 hour. Just before serving, add oregano, if desired. Serve with hot Italian spaghetti--the long, extra-thin type--and grated Parmesan cheese. A tossed green salad completes the meal. Makes 2-4 servings.