Piggies in a Blanket
You haven’t lived until you’ve had Piggies in a blanket. The flip side of that is, if you have Piggies in a blanket too much, you may not live too long.
Way before everyone was aware of the perils of fat, salt, cholesterol and nitrates, “Piggies” were in the regular rotation in my Mother’s supper arsenal.
To make Piggies you would start with a hot dog. Being in Lawrence, MA they where probably Essem franks – an excellent local brand with a natural crunchy casing. You slice the dog lengthwise about three quarters of the way through the dog. Now take a slice of Land O’ Lakes white American Cheese. Cut the slice in to quarter strips and stuff it in the length of the hot dog. Finish it off by wrapping a slice of bacon around the entire hot dog, holding the bacon in place with tooth picks. Bake in the oven at 350 or so for about 20 minutes until it is all crispy and golden. Don’t worry about the melted crispy cheese all over the pan, that is just a bonus.
For a perfect side dish try Kraft Deluxe Macaroni & Cheese. After you prepare it almost to the directions (make sure the macaroni is very firm), place it in a casserole dish and lightly sprinkle with bread crumbs. But the Mac & Cheese in the oven along with the piggies. Now just add a big glass of milk and you are in heaven.
Piggies in a blanket are not something you want to eat to often, but give them a try before they are banned by the food police.
Let us know how you like them.