Skip to main content

Frankfurter Goulash a la Walter Slezak and Soaps

I hear you ~ “Who in the world is Walter Slezak?”

Were you a fan of Victoria Lord’s on One Life to Live?  Not that I ever watched it.  Way back, when the boys were young, I was into General Hospital (the days of Luke and Laura) and Days of our Lives ~ like the sands through the hourglass, so are the days of our lives... 

Luke & Laura-1981

Luke & Laura-2006

Days of Our Lives cast-1982

Anyway, Victoria Lord was portrayed by Erika Slezak, the daughter of Walter Slezak.  Walter appeared in many Hollywood movies, usually as a villain or thug, but occasionally in a lighter role, as in “The Wonderful World of the Brothers Grimm.  I’m guessing you’d have to be about my age to barely remember him…

Walter circa 1946
Erika as Victoria Lord 

One Life to Live---finale cast photo-Jan. 13, 2012

And exactly what he has to do with frankfurter goulash, I have no idea.  I just stumbled across this recipe on the Internet and since it’s different, thought I’d give it a whirl.  

Frankfurter Goulash ala Walter Slezak


3 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14½-ounces) can Del Monte Diced Tomatoes, drained
1 (10-ounce) cans Rotel Tomatoes with Green Chiles
1 (8-ounce) can tomato sauce
Seasoned pepper to taste
½ teaspoon paprika
1 teaspoon caraway seeds
1 teaspoon mustard
8 frankfurters, sliced ½-inch thick
2-3 cups white rice, cooked


In a large skillet, heat the oil and add onions and garlic.
Cook over medium heat until onions are tender.
Add bell pepper and cook until tender.
Add remaining ingredients through mustard and simmer for 20 minutes, stirring occasionally.
Stir in frankfurters and simmer for 10 minutes. 
Serve over rice.


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 


  1. I remember Walter Slezak, but then I AM of a "certain age." Didn't know about his daughter. As for hot dogs (or franks), I put two of the (turkey variety) in tortillas for Peter's lunch today. Love me a hot dog, a brat, a half smoke (actually I'd like a full smoke right now, Marlboro Light please).

  2. I used to watch General Hospital and One Life to Live, and have seen Erika Slezak, because I am a "certain age.'

    I have never had goulash with frankfurters, but yours look good.

  3. Ahhhh, yes oh so many years ago! I love a good goulash, thanks for sharing.

  4. My mother and sister introduced me to Days of our Lives and Another World when my boys were a toddler and an infant. Here's how I watched: I put the boys down for a nap and laid down on the sofa. I saw the first fifteen minutes of DOL, fell asleep and awoke for the last fifteen minutes of AW. Of course, that's all one needed to keep up!! The goulash sounds delicious.


  5. Stephen, I remember Walter, but have no idea what I've seen him in. Hot dogs, love 'em, esp. on the grill. But seldom have them for the usual reasons so will try the turkey. I was into Newport menthols back in those days!

    Becky, thanks! I loved General Hospital back then and felt like they were family. tee hee!

    the Browns, yes to the years! I'm a fan of goulash also!

    Bonnie, wow! You had it all down pat and didn't miss a beat, I'm sure. That's what I should've done! I put the boys down for a nap, drank a couple of Tabs and watched the soaps.

  6. This comment has been removed by the author.

  7. Oops sorry messed that up!

    Have saved this, it sounds interesting, easy and reasonable. Thanks Pam. Keep well Diane

  8. I watched Days for YEARS!! Then we got a tape recorder, so I recorded all the shows and found myself zipping past the people I didn't like, the commercials, the scenes where I "knew" what the outcome would be... turned out that for a couple of months I only watched about 10 minutes of each show. Only then did I realize that I could live without watching it. Of course I could start watching it again today and pick up right where I left off. Haha!

  9. Now that is a great post title.


  10. Diane, thank you! It's a little different!

    Karen, you're right about catching up with no problem! I watched DOOL for years also, until I started working and loved it.

    Glenda, have a good weekend, my friend!

  11. I never did watch them. When my sons took naps I took a break by sitting down in front of my sewing machine for a half hour. Always had a t-shirt in the works. :)

  12. Your post made me smile! I've only ever watched one soap that I starting watching in college - Days of Our Lives. That old cast photo is amazing!

    Walter's Goulash sounds wonderfl!

  13. I've never seen goulash prepared with frankfurter's before! I'll have to show this to my boyfriend as a new way to enjoy his hot dogs :)

  14. I was thinking Walter Slezak was the "Walter" from The Big Lebowski but that turned out to be Walter Sobchak. Then I thought he might be one of those Sleestaks from Land of the Lost. Whatever...the goulash sounds great! ha ha

  15. I'm afraid I was strictly a "Days" fan in my college days. Interesting recipe though. I do love hot dogs and it does make a long-cooking recipe cheaper and quicker.

  16. I got hooked on a few soaps years ago and All My Children was my favorite. I bet I would like this version of goulash. Paprika and caraway seeds are essential and I love good frankfurters.

  17. That old cast photo of Days of Our Lives is so wonderful. I grew up watching DOOL with my Mom and Grandma, what a great memory. Oh and I am so making this hot dog dish next week.


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews