Wienerbites Recipes

CRANBERRY WIENER BITES

Steps:

• In saucepan, mix sugar, curry powder, salt, ginger, cranberry sauce, vinegar, molasses & Worcestershire sauce.
• Bring to boil, then lower heat & simmer 5 minutes.
• Add franks & simmer another 5 minutes.

WIENER BITES

Steps:

• Wieners that are 5 inches (13cm) in length can be cut into 6 pieces each for bite-size servings. (I don't usually count. I just cut them up into little bites).
• Fry bacon slices until fat part has lost its whiteness. Do not fry until crisp or it won't roll. Cut slice in half crosswise and lengthwise. Allow to cool.(I usually do about 4 slices of bacon in the microwave for about 4 to 5 minutes. Then while I am getting the next plate ready to microwave, the first batch of bacon is cooling.).
• When cool enough to handle, wrap around wiener section and secure with toothpick. Uncooked bacon may be used but it takes longer to cook (they need broiling) at the last minute.
• To serve: Arrange on baking tray (or plate for microwave) and heat in hot oven, 400°F (200°C) until sizzling hot. Can be kept hot on serving tray. (We served them piled nice and high in a pretty bowl.)
• Watch for toothpicks!

WIENER SCHNITZEL

Steps:

• Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
• Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
• Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
• Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.