When my youngest son was moving last week I told him I would make dinner for his family & moving helpers. I asked him what he wanted me to fix- chili, beef stew, vegetable soup(all his favorites), he said hot dogs with chili & slaw. I also, made baked beans & macroni salad.
I fed about 10 that day, all native Hoosiers except my husband & I, all but one had slaw on their hot dogs. I have been feeding our kids & all their Hoosier friends hot dogs with chili & slaw for goign on 35 years & now have plenty of converts. Our "weenie roasts" are legendary.
On a historical slaw dog note, I asked my mother (88 on March 7th) when she remembered 1st having slaw on a hot dog. She said she can't remember when a "weenie roast" did not include chili & slaw on a hot dog.
Gosh, Russ, I really don't have recipes, but I will give it a try.
Hot Dog Chili
1 1/2 lb ground chuck
1 medium onion, finely diced.
1 can Castleberry's Hot Dog Chili
1/3 bottle Heinz chili sauce
Brown ground chuck & onions, breaking up meat chunks,drain fat. Add Castleberry's American Originals Hot Dog Chili, chili sauce, 1/2 can( Castleberry's American Originals Hot Dog Chili of water. Bring to boil, then simmer until proper hot dog chili consistancy.
While the chili is simmering, I keep stirring & breaking up the chunks of meat until the chili is smooth.
2 large cans of original Bush Baked Beans
2/3 bottle of Heinz chili sauce
1 large onion, chopped-I like to see the onions pieces in the beans.
2/3 C light brown sugar
1/2 lb diced bacon
1 t yellow mustard
Preheat oven to 350.
Open & drain beans(very important, you don't want soupy beans), place in a 9x13 pan. Stir in bacon, onions, chili sauce,mustard & brown sugar. Put pan in oven, after 20 minutes, remove pan & stir gently( the brown sugar has begun to melt & you need to distribute it thoughout the beans). Bake an additional 50-60 minutes until the beans have absorbed most of the liquid.
1 small head of cabbage, the greener the better.
Finely chop the cabbage, I use my food processor. I don't have exact measurements for the slaw dressing, but I'll approximate-3/4 C mayo, 1/4 C sugar, 1T vinegar, salt, pepper. Mix the mayo & sugar & let sit until the sugar is dissolved in the mayo, add the rest to the cabbage & refrigerate at least 1 hour.
1 lb cooked macaroni
1/2 t salt
sweet pickle juice
3-4 stalks celery, chopped
1 medium onion, finely diced
5-6 finely diced sweet gerkins
5 chopped hard boiled eggs
Drain & cool macaroni, make sure macaroni is completely drained. Add, celery, onion, pickles & salt . Make dressing: Again, I don't have exact measurements, but I'll make a guess- 3 C mayo, 1/2 c sugar, 3 T cider vinegar, 1T yellow mustard, 2 T pickle juice from pickle jar. Mix mayo & sugar, let stand until sugar is dissolved, add rest, stir into macaroni, then fold in eggs, sprinkle with paprika. Refrigerate at least 6 hours, the flavors need to meld.
Sorry for such a long entry, but I just don't have an exact recipe. The recipes were passed down from my grandmother(born in 1896) to my mom & then to me. Now I have passed them on to my children & grandchilden.