1 lb hot dogs (not cheese
: filled) 6 TB flour
3/4 stick corn oil margarine or
6 T oil
2 cloves garlic — minced or
: smashed 1 lg onion — chopped
1 sm green pepper — chopped
: Parsley — minced : (optional) 6 md 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. This strange recipe is real comfort food for my family. I invented it when I was a young mother, desperate for something warm for lunch, when the ingredients were about all there was in the house and a trip to the store with three hungry kids was out of the question. It’s based on my grandmother’s IRISH POTATO STEW. Posted in KitMail by DDMmom@aol.com. Recipe By : —–