Wiener Wednesday: Long John Silver Dogs (1978)

This 1978 cookbook is interesting because I cannot find find much information about it.

It is not be be confused with the classic American Woman’s Cookbook, first published in 1939. The author is Culinary Arts Institute Director Ruth Berolzheimer who also penned the Culinary Arts Institute Encyclopedia, which has been reprinted numerous times since 1948.

You’re probably familiar with the Culinary Arts Institute softcover cookbooks which were published in the 1950’s. I assume that these were recipes pulled from the original Culinary Arts Encyclopedia and sorted into into categories.

But back to the 1978 cookbook.

Aside from the delightfully weird names of many of the dishes (Potato Salad-African Hot, Carrot Coins Beef Loaf, Camp-Out Soup), I am most entertained by the dedication:

I chose this dish because of the name: Long John Silver Dogs.

I am sure that many of you, like me, had their brains go straight to this:

So of course I assumed that the recipe would include seafood.

Well, that assumption was wrong.

The recipe gets its name because the frankfurters are wrapped up in tin foil before they are cooked.

I don’t have a grill so I just baked them on high heat.

It may not look like much, but this was a damn fine hot dog. It tasted almost exactly like a sausage, onion, and green pepper pizza. Therefore it was a WIN.

I also appreciated the dog being in its own little package–easy breezy clean up!

I endorse this recipe.

I’m looking for more Wiener Wednesday ideas! If you have a hot dog recipe (vintage preferred) that you’d like me to try–please email it to yinzerella@gmail.com.