Hot dog stew |
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Ingredients 1 poud hot dogs (not cheese filled)
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste
Procedures 1 poud hot dogs (not cheese filled)
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste
In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si
mmer. Add hot dogs, cut in chunks, stir, cover. Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary. Salt and pepper to taste.
A dab of yellow mustard on the side of the plate is good.
6 Tablespoons flour
3/4 stick corn oil margarine or 6 T. oil
2 cloves garlic -- minced or smashed
1 large onion -- chopped
1 small green pepper -- chopped
Parsley -- minced (optional)
6 medium white potatoes -- peeled
1 chicken bouillon cube
salt and pepper to taste
In a very large skillet, or a medium dutch oven, make a light roux with margarine and flour. Add onion, garlic, and pepper and sautex until limp. Add potatoes, cut in chunks, stirring around a little. Add water to cover; bring to boil, reduce to si
mmer. Add hot dogs, cut in chunks, stir, cover. Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary. Salt and pepper to taste.
A dab of yellow mustard on the side of the plate is good.
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