Wiener Wednesdays are back, baby!
Hot dogs, weenies, frankfurters, Coneys, footlongs or red hots–whatever you call ’em, I’m gonna be serving them up for the next 14 weeks from Memorial Day to Labor Day.
Move over, #HotGirlSummer–this is #HotDogSummer!
I declare Summer 2021 the SUMMER OF FRANKS!
To kick it off, I consulted Pillsbury’s Meat Cook Book (1969). The last chapter, appropriately titled Sausages and Luncheon Meats, features a handful of Wiener recipes.
I could not resist making a recipe called Hot Dog S’mores.
The cookbook describes the dish as such:
A new way to fix wieners with mashed potatoes. A good family dish that children and adults will like. Serve with a salad and vegetable in 30 minutes.
I can see where the Meat People of Pillsbury were going with this:
hot dog = graham cracker
mashed potato = marshmallow
cheese = chocolate
There’s nothing more American than fake cheese, fake butter, fake mashed potatoes, and hot dogs.
Unless you put this in a pizza or a burrito. (I checked. Both exist).
I had to bake this a little bit longer than the directions (oh, my 40+ year old oven!), but this is how it turned out:
HOT DOG S’MORES!
It was inevitable that it would bleed out like this in the oven, but that doesn’t mean that I wasn’t a bit bummed. I mean, I put an egg–A WHOLE EGG!–in those fake potatoes. They should’ve held up better than that.
In a cross-section you can see the layers.
Now. How was it?
A hot dog-mashed potato combo didn’t faze me because I’ve already made the Rolling Stones’ Hot Dogs on the Rocks. (Note: Fake cheese is a definite upgrade from baked beans).
I ate the s’more.
I loved the s’more.
Hated myself afterwards because of the amount of preservatives and chemicals I just ingested. But at this point it may be those food preservatives (and the pickling properties of alcohol) keeping my body together.
One down, 14 more hot dog dishes to go!!!
I need your help! Although I have combed my cookbook collection for hot dog dishes, I can always use a few more. If you have a frankfurter (or sausage!) dish you’d like me to test out, send it to me and I may give it a whirl!
Email me at yinzerella@gmail.com or DM on Facebook or Instagram.
I also have some more info regarding this Facebook post:
Linkettes are indeed vegetarian wieners. And they are still in production!
Sadly, Loma Linda products are not available in my part of the country. But you bet your sweet bippy that if I found one a can, I’d crack it open instantly and make Linketts Supreme.
Linketts can’t be any worse than Vienna Sausages, right?
If you wanna check out some Vienna Sausages, click on the post below.
IF YOU DARE.
WIENER WEDNESDAY: SAUSAGE IN BISCUITS
Oof you really took one for the team! Would enjoy those s’more components better if chopped, molded then fried as a croquette. Smothered in spicy mustard of course..
Intriguing idea!
OK, have combed the movie star recipe spreadsheet and I know you have done Vincent Price’s hot dogs and something mad involving Tessie O’Shea that had ’em in. Any of these pique your interest? Danny Kaye’s Hot Dogs on the Rocks, Dick Van Dyke’s Macaroni Hot Dog Salad, Dick Van Dyke’s Nathan’s Famous Hot Dogs Au Vin, Pat O’Brien’s Frankfurter Quails (?), Ralph Bellamy’s Stuffed Frankfurters, William Demerest’s Stuffed Barbecued Frankfurters, Tony Curtis’ Frankfurter Goulash, Richard Basehart’s Beans and Frankfurters and Vincent Price’s Hotchpotch of Curly Kale. The last two I have made and both were delicious. The rest I cannot vouch for. But they will all doubt be delicious too.
Is Danny Kaye’s hot dogs on the rocks like the rolling stones one?
OMG these all sound great!!! Especially Intrigued by Van Dyke’s hot dogs au vin, tony curtis’ frankfurter goulash, and Vincen’ts kale.
YOU ARE THE BEST