This Fourth of July also coincides with our regularly scheduled “political” recipe Mondays. We decided to do a bonus double recipe, starting off with a quick kid-friendly sandwich:
Meet Frankie Doodle Dandy. Sitting on a blanket of American cheese, he rides in on a toasted English.
Make Frankie Doodle Dandy by splitting Swift Premium Franks. Dip into boiling water until “arm & legs” spread. Build sandwich and top with frank. Wrap in foil and grill for 10 minutes. Decorate as pictured.
Hilarious, right? Toasted English, ha ha ha! Really, this recipe appealed to me only because of the simplicity and kid-oriented design.
In any case, Frankie Doodle Dandy is being followed up with Barbara Bush’s Red White and Blue Cobbler.
Place blueberry pie filling in bottom of 8 x 8-inch glass baking pan. Spread evenly and then place the cherry pie filling on top, smoothing to edges of pan. Place in 400°F oven to heat while preparing topping.
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
1/4 cup sugar
1/2 tablespoon cornstarch
1/2 teaspoon lemon juice
2 cups fresh or frozen unsweetened blueberries
Mix sugar and cornstarch in a saucepan and add all other ingredients. Cook until thickened. Put into 8 x 8-inch Pyrex pan and keep hot in a 250°F oven while making cherry filling.
1 can sour pie cherries
1/2 cup + 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon almond extract
In a saucepan, mix dry ingredients. Gradually stir in juice from canned cherries and cook until thickened, adding cherries and flavorings at the end. Smooth cherry filling over blueberry mixture. Keep hot while making topping.