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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith. The printed version of this recipe makes me giggle because there is a typo where the hot dogs are called 'hot gods'. Eva didn't specify serving yield, so I am guessing. Ingredients:
2 tablespoons butter |
1 large onion, sliced |
1 1/2 cups macaroni, uncooked |
1 teaspoon salt |
1 cup water |
1 lb hot dog |
1 green pepper |
2 (16 ounce) cans tomatoes |
1 cup american cheese, grated |
Directions:
1. Melt butter in Dutch oven.
2. Cut hot dogs in half and then into small pieces.
3. Simmer onion, pepper and hot dogs in butter for about 10 minutes or until brown.
4. Sprinkle macaroni over top.
5. Add salt, tomatoes and water.
6. Cover; bring to boil.
7. Reduce heat and simmer, stirring occasionally, until tender (about 12 minutes).
8. Stir in cheese and simmer until cheese melts.
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