I want to share a recipe that my mom got from her mom. It’s jam packed with sodium, almost all the ingredients come from cans, and it is topped with hot dogs. It’s called Weiners Ole’.
You will need several of “cream of” cans; such as cream of potato or cream of mushroom soup. The can should have at least 800 milligrams of salt per serving. Mix that with a couple of cans of sliced potatoes (not fresh potatoes), and canned green beans.
Then add the piece of resistance; take a handful of hot dogs, slice then the long way, and delicately place them on top in a fancy pattern or shape. (If you have small hands, get two handfuls.)
Bake that mess, probably, at 350. Basically, by the time the hot dogs are starting to curl up it’s good. All that stuff in there has been cooked already so the cook time is up to you.
This delightful fall and springtime delicacy can be cooked in a glass hot dish or a cast iron dish. My momma puts it into a stoneware dish because we classy like that.
As mentioned, once those hot dogs are curled you got yourself a big fat helping of carbs, fat, crude protein and sodium that the kids will love. But only when they are kids. They’ll crave the texture of baked hot dogs until they realize it is stunting their growth, receding their hairlines, and supporting terrorists.
I probably cannot eat this anymore, but maybe you can?
The concept of “hot dish” is apparently foreign outside of the Midwest. I did not know that other places don’t have “hot dish”; or maybe they call it something else. But in Wisconsin we put whatever we got in a casserole pan and it becomes hot dish. In my family’s case it’s Wieners Ole’!