To begin with, I have a couple of notes about “Ham and Bacon Chowder,” featured in this column a couple of weeks ago.
I made the chowder to use up some leftover ham. The recipe requires a lot of chopping, but it’s delicious.
It makes a lot of chowder, so cutting it in half was about right for my husband and myself. Even then, we had leftovers. The recipe is also great when reheated in the microwave.
I don’t know where I got this week’s recipe. I think I’ve made it once, and as I recall, it was good. It might be one you bachelors would like to try.
To make “Hot Dog Casserole,” you will need: ½ pound of hot dogs (sliced), 1 (10 ½ -ounce) can of condensed cheddar cheese soup, 1 (7-ounce) can whole kernel corn (drained), 2 tablespoons finely-chopped onion, 1 cup water, 2 tablespoons margarine or butter, 1 ½ cups potato flakes (instant), ½ cup milk, 1 egg (slightly beaten), ½ cup shredded cheddar cheese, and a little paprika.
Preheat the oven to 350 degrees. You will need a two-quart casserole, ungreased.
Combine the hot dogs (I didn’t cook them first), cheddar cheese soup, corn, and chopped onion. Spoon this mixture into the casserole dish. If you want to save a bowl, you could probably combine these right in the casserole dish.
Then, in a medium saucepan, combine the water and margarine. Bring to a boil. Then stir in the mashed potato flakes and milk. Beat the egg a little. Then add it to the mashed potatoes and blend well. Spoon this mixture over the hot dog mixture. Bake for 35 to 45 minutes, until thoroughly heated.
Take the casserole from the oven and sprinkle the cheese on top. Sprinkle a little paprika, too. Put the casserole back in the oven until the cheese melts, about 3 minutes.
I’ve had some nice calls from readers in the past week. I enjoy hearing from you. If you have recipes you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.