We have had this and it’s makes for a fun supper, especially if there are kids around. Who doesn’t love hot dogs all dressed up?

OVEN MEAL WITH FRANKS, HOT POTATO SALAD, PEAS, AND SPICE CAKE

Serves 4

Preheat oven to 325˚. Prepare all dishes below and bake together, 1 hour.

FRANKS AND HOT POTATO SALAD

8 franks (any variety—your choice)
4 medium potatoes, peeled, cut into large chunks, and boiled
¼ lb bacon, diced
½ C white onion, chopped
1 Tbsp flour
1 tsp salt
Dash pepper
¼ C water
¼ C vinegar

Dice potatoes into bite-sized pieces. Fry bacon pieces in skillet with onion until bacon is crisp and onion is tender. Combine, salt, pepper, water, and vinegar, mixing well. Sprinkle flour onto bacon and onion in skillet and sauté, about 1 minute. Pour water-vinegar mixture into skillet and cook over medium heat until mixture is thick. Pour sauce over potatoes and toss gently. Mound potato mixture in center of baking dish and line with franks.

MUSHROOMS AND PEAS

1 10 oz box frozen peas
½ tsp salt
4 oz mushrooms, sliced or quartered
2 Tbsp water
1 Tbsp butter

Combine all ingredients except butter in a baking dish. Dot with butter and cover dish.

COCONUT TOPPED SPICE CAKE

Serves 8

1 package spice cake mix
½ stick butter, softened
1 C brown sugar
2 Tbsp light cream
1 C shredded coconut

Mix spice cake mix according to package directions and pour into 8×8 inch baking pan. Bake with meal about 40-45 minutes or until cake is completely cooked in center. Meanwhile cream butter and sugar, and stir in cream, mixing well. Stir in coconut. Spread mixture over warm cake and broil 4-5 inches from burner, about 4 minutes or until frosting is golden brown.