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1 lb Hot Dogs (not cheese filled)
6 Tablespoon Flour
3/4 stick Corn Oil Margarine or 6 Tablespoon Oil
2 Cloves Garlic, minced or smashed
1 Onion, chopped
1 green Pepper, chopped
Parsley, minced (optional)
6 white Potatoes, peeled
1 Chicken bouillon cube
Salt and Pepper to taste
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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 simmer. 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.
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