1769. CREAMED and CRISPY HOT DOGS with BACON, CARROTS and POTATOES

serves four


6 slices bacon
6 hot dogs
1 medium onion
2 medium potatoes (boiled)
1 can cream of mushroom soup
8-oz. can diced carrots

Cook the bacon, saving the drippings, and lay it on a paper towel to drain. Cut the hot dogs into long, thin strips and then in half; dice the onion; and put both ingredients into the drippings-filled frying pan. Saute them until the onion starts to brown. Drain off the drippings.

Chop up the potatoes and add them, with the soup and the carrots (including the carrots' liquid), to the pan. Cover and simmer for 10-15 minutes. Pour the mixture into a serving dish, topping with crumbled bacon.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John Gould. New York: Doubleday & Company, Inc., 1973, pp. 60-61